Tagliatelle with beef and creamy pepper sauce
Ingredients
Utensils
cutting board, knife, saucepan, large frying pan, colander
Nutrition per serving
Step 1/ 4
- 75 g brown mushrooms
- 1 shallots
- 200 g beef tenderloin tips
- 1 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
- ½ tbsp olive oil
- ½ tbsp butter
- 125 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
- ½ tbsp olive oil
- 50 ml red wine
- 125 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
- 75 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!
Enjoy your meal!
Tags
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