Attention foodies, this is a very simple pasta dish, but it is an alltime favorite of my friends. The fact that there is no cream added makes it heavenly light. Just make sure to use fresh ingredients and your friends will for sure love it as much as mine!
Ingredients for two:
300g beef fillet or rump
1 spring onion (chopped)
a bunch of chives (chopped)
10 brown button mushrooms (quartered)
1 dl red wine
1 TBS tomato puree
1 chili pod (no seeds, finely chopped)
Butter and olive oil
1 TS of powdered beef stock
Boil a big pan of water and cook the tagliatelle (don’t forget to add salt) until “al dente”. In the meantime:
Cut the meat in cubes (about 3 cm or to liking) and season with salt and pepper. Put some butter and olive oil in a large frying pan and put on maximum heat, then add the meat and sear for just about one minute per side in order for the meat to be rare inside, but crispy on the outside. Set aside.
Add more oil to the pan and sear the onion, chili and mushrooms for about five minutes on medium heat, then make some space in the middle of the pan and add the tomato puree. Stir the puree and add the wine, stir until the puree is dissolved. Season with the beef stock powder.
By now the pasta should be ready and can be added to the frying pan, together with the meat. Stir well and season with more salt if necessary. Decorate with chives.