|400 g||beef tenderloin tips|
|150 g||brown mushrooms|
|2 tsp||green pepper|
|2 tbsp||olive oil (divided)|
|100 ml||red wine|
|250 ml||beef stock|
|parsley for serving|
Remove stalks and quarter mushrooms. Finely slice shallots. Cut beef tips into strips and crush green pepper.
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.
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.
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!