Hauptgericht
Beef Fillet Pasta
40 Min.Für 4Nutri-Score C€€€
C
40 Min.
40 Min.Beef Fillet Pasta
was Sie brauchen
Zutaten
beef fillet (cut into strips)Fleisch400 g
yellow onion (finely chopped)Obst & Gemüse0,5 Stücke
garlic (minced)Obst & Gemüse2 Stücke- wild mushrooms (cleaned and sliced)Obst & Gemüse250 g
butterMilchprodukte40 g
thyme (sprig)Gewürze1 Stück
white wineGetränke100 ml
beef stockVorräte30 ml- capers (drained)Vorräte15 g
creamMilchprodukte200 ml
crème fraîcheMilchprodukte30 g- coarse mustardVorräte5 g
pastaGetreide400 g
parmesan (grated)Milchprodukte30 g
parsley (sprig, chopped)Obst & Gemüse1 Stück
saltGewürze5 g
black pepper (ground)Gewürze2 g
pro Portion
Nährwerte
720kcal
- Kohlenhydrate
- 80 g
- Eiweiß
- 33 g
- Fett
- 30 g
was Sie verwenden
Utensilien
Bratpfanne
Kochtopf
Seiher- Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, reserving a little cooking water.
- Schritt 2
Sear the beef fillet
- Heat a little butter in a frying pan over high heat.
- Sear the beef fillet strips briefly until browned, then set aside.
- Schritt 3
Sauté the aromatics
- Lower the heat and add the remaining butter.
- Sauté the onion and garlic until soft and fragrant.
- Schritt 4
Cook the mushrooms
- Add the wild mushrooms and the thyme sprig.
- Cook until the mushrooms are golden and their liquid has evaporated.
- Schritt 5
Deglaze
- Pour in the white wine and let it reduce.
- Add the beef stock and the capers.
- Schritt 6
Make the creamy sauce
- Stir in the cream, crème fraîche and coarse mustard.
- Season with salt and black pepper and simmer until slightly thickened.
- Schritt 7
Combine and serve
- Return the beef fillet to the pan with the drained pasta and toss to coat.
- Loosen with a little pasta water if needed.
- Serve topped with grated parmesan and chopped parsley.
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