Danie główne
Beef Fillet Pasta
40 minPorcje: 4Nutri-Score C€€€
C
40 min
40 minBeef Fillet Pasta
czego potrzebujesz
Składniki
beef fillet (cut into strips)Mięso400 g
yellow onion (finely chopped)Warzywa i owoce0,5 kawałki
garlic (minced)Warzywa i owoce2 kawałki- wild mushrooms (cleaned and sliced)Warzywa i owoce250 g
butterNabiał40 g
thyme (sprig)Przyprawy1 kawałek
white wineNapoje100 ml
beef stockSpiżarnia30 ml- capers (drained)Spiżarnia15 g
creamNabiał200 ml
crème fraîcheNabiał30 g- coarse mustardSpiżarnia5 g
pastaProdukty zbożowe400 g
parmesan (grated)Nabiał30 g
parsley (sprig, chopped)Warzywa i owoce1 kawałek
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
720kcal
- Węglowodany
- 80 g
- Białko
- 33 g
- Tłuszcz
- 30 g
czego użyjesz
Przybory
Patelnia
Garnek
Durszlak- Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 3
Sauté the aromatics
- Lower the heat and add the remaining butter.
- Sauté the onion and garlic until soft and fragrant.
- Krok 4
Cook the mushrooms
- Add the wild mushrooms and the thyme sprig.
- Cook until the mushrooms are golden and their liquid has evaporated.
- Krok 5
Deglaze
- Pour in the white wine and let it reduce.
- Add the beef stock and the capers.
- Krok 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.
- Krok 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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