Main
Beef Fillet Pasta
40 minServes 4Nutri-Score C€€€
C
40 min
40 minBeef Fillet Pasta
what you need
Ingredients
beef fillet (cut into strips)Meat400 g
yellow onion (finely chopped)Produce0.5 pieces
garlic (minced)Produce2 pieces- wild mushrooms (cleaned and sliced)Produce250 g
butterDairy40 g
thyme (sprig)Spices1 piece
white wineBeverages100 ml
beef stockPantry30 ml- capers (drained)Pantry15 g
creamDairy200 ml
crème fraîcheDairy30 g- coarse mustardPantry5 g
pastaGrains400 g
parmesan (grated)Dairy30 g
parsley (sprig, chopped)Produce1 piece
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
720kcal
- Carbs
- 80 g
- Proteins
- 33 g
- Fat
- 30 g
what you’ll use
Tools
Frying pan
Stockpot
Colander- Stovetop
step by step
Method
- Step 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.
- Step 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.
- Step 3
Sauté the aromatics
- Lower the heat and add the remaining butter.
- Sauté the onion and garlic until soft and fragrant.
- Step 4
Cook the mushrooms
- Add the wild mushrooms and the thyme sprig.
- Cook until the mushrooms are golden and their liquid has evaporated.
- Step 5
Deglaze
- Pour in the white wine and let it reduce.
- Add the beef stock and the capers.
- Step 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.
- Step 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.
most cooked first