Tagliatelle with beef and creamy pepper sauce

Based on 85 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g tagliatelle
400 g beef tenderloin tips
150 ml cream
150 g brown mushrooms
shallots
2 tsp green pepper
2 tbsp olive oil (divided)
1 tbsp butter
100 ml red wine
250 ml beef stock
salt
pepper
parsley for serving
Metric
Imperial

Utensils

  • cutting board
  • knife
  • saucepan
  • large frying pan
  • colander

Nutrition per serving

Cal
652
Protein
41 g
Fat
31 g
Carb
48 g
  • Step 1/4

    Remove stalks and quarter mushrooms. Finely slice shallots. Cut beef tips into strips and crush green pepper.
    • 150 g brown mushrooms
    • shallots
    • 400 g beef tenderloin tips
    • 2 tsp green pepper
    • cutting board
    • knife

    Remove stalks and quarter mushrooms. Finely slice shallots. Cut beef tips into strips and crush green pepper.

  • Step 2/4

    Heat half of olive oil and butter in a pan. Sear beef fillet strips for approx. 3 – 4 min., or until browned but still tender. Remove beef from the pan and keep warm. Cook tagliatelle approx. 6 min. or until al dente, then drain.
    • 1 tbsp olive oil
    • 1 tbsp butter
    • 250 g tagliatelle
    • saucepan
    • large frying pan
    • colander

    Heat half of olive oil and butter in a pan. Sear beef fillet strips for approx. 3 – 4 min., or until browned but still tender. Remove beef from the pan and keep warm. Cook tagliatelle approx. 6 min. or until al dente, then drain.

  • Step 3/4

    Add the remaining olive oil to the pan and fry peppercorns, shallots, and mushrooms. Deglaze the pan with red wine and let simmer for approx. 1 min. Add beef stock and reduce for approx. 3 min.
    • 1 tbsp olive oil
    • 100 ml red wine
    • 250 ml beef stock

    Add the remaining olive oil to the pan and fry peppercorns, shallots, and mushrooms. Deglaze the pan with red wine and let simmer for approx. 1 min. Add beef stock and reduce for approx. 3 min.

  • Step 4/4

    Reduce heat, stir in cream, and simmer for approx. 5 min. until thickened. Add cooked tagliatelle and beef and toss to coat. Season with salt and pepper and garnish with parsley. Enjoy!
    • 150 ml cream
    • salt
    • pepper
    • parsley for serving

    Reduce heat, stir in cream, and simmer for approx. 5 min. until thickened. Add cooked tagliatelle and beef and toss to coat. Season with salt and pepper and garnish with parsley. Enjoy!