|250 g||short pasta (e.g. fusilli)|
|400 g||beef steak|
|½ tbsp||thyme (dried)|
|½ tbsp||rosemary (dried)|
|100 ml||white wine (dry)|
|150 ml||heavy cream|
|olive oil for frying|
Riesling, dry, 2011
Riesling wines impress with flavors of tangy summer fruit, such as kiwi, gooseberry and peach. The multi-faceted, fresh bouquet develops best at a drinking temperature of 10°C (50°F).
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 8 – 10 min. until al dente. Drain, save some pasta water, and set aside.
In the meantime, cut onion into thin slices. Clean and quarter mushrooms. Cut meat into strips.
Heat up some olive oil in a frying pan and sauté mushrooms for approx. 5 – 8 min. Add onion rings and cook for approx. 2 – 3 min. until translucent. Transfer to a plate and set aside.
In the same pan, add some more olive oil and sear meat for approx. 2 – 3 min. per side. Season with salt and pepper.
Return sautéed mushrooms back to the pan. Deglaze with white wine and stir in heavy cream and some left-over pasta water. Then, season with thyme, rosemary, salt, and pepper and let simmer for 2 – 3 min until the sauce has thickened.