Plat
Beef Fillet Pasta
40 minPour 4Nutri-Score C€€€
C
40 min
40 minBeef Fillet Pasta
ce qu’il vous faut
Ingrédients
beef fillet (cut into strips)Viandes400 g
yellow onion (finely chopped)Fruits et légumes0,5 morceaux
garlic (minced)Fruits et légumes2 morceaux- wild mushrooms (cleaned and sliced)Fruits et légumes250 g
butterProduits laitiers40 g
thyme (sprig)Épices1 morceau
white wineBoissons100 ml
beef stockÉpicerie30 ml- capers (drained)Épicerie15 g
creamProduits laitiers200 ml
crème fraîcheProduits laitiers30 g- coarse mustardÉpicerie5 g
pastaCéréales400 g
parmesan (grated)Produits laitiers30 g
parsley (sprig, chopped)Fruits et légumes1 morceau
saltÉpices5 g
black pepper (ground)Épices2 g
par portion
Nutrition
720kcal
- Glucides
- 80 g
- Protéines
- 33 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Poêle
Marmite
Passoire- Plaque de cuisson
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Sauté the aromatics
- Lower the heat and add the remaining butter.
- Sauté the onion and garlic until soft and fragrant.
- Étape 4
Cook the mushrooms
- Add the wild mushrooms and the thyme sprig.
- Cook until the mushrooms are golden and their liquid has evaporated.
- Étape 5
Deglaze
- Pour in the white wine and let it reduce.
- Add the beef stock and the capers.
- Étape 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.
- Étape 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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