recipes
Beef fillet pappardalle with mixed mushrooms and rosemary cream
Serves: 3
Ingredients
- 200g pappardalle pasta
- 1 tbsp olive oil
- 300g beef fillet, cut into strips
- ½ onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 heaped tbsp chopped fresh rosemary
- 500g mixed mushrooms, sliced
- 200ml beef stock
- 200ml double cream
- Fresh seasoning
- You will also need some rosemary sprigs, Parmesan cheese and chopped parsley for serving
Method
Start this recipe by seasoning the beef strips with salt and pepper. Heat the oil in a large deep pan and quickly fry the beef strips for just 2 minutes to seal all over. Remove from the pan, add in a knob of butter, along with the garlic, onion and chopped rosemary and soften for 3 minutes. Add the mixed sliced mushrooms and cook for just 2 minutes. Add in the beef stock, cream and beef strips and leave the sauce to reduce for 4 minutes. Meanwhile, cook the pasta in a pan of boiling water. Quickly drain the cooked pasta and add to the pan with the sauce, coating all over with the juices. Serve the pasta immediately into large pasta bowls garnished with a sprig of rosemary, chopped parsley and Parmesan shavings.
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