|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|
Chardonnay elevates the dish by countering its umami and earthiness with its light and zesty notes.
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.