Tagliatelle with beef and creamy pepper sauce

Tagliatelle with beef and creamy pepper sauce

18 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
250 g
tagliatelle
400 g
beef tenderloin tips
150 ml
cream
150 g
brown mushrooms
2
shallots
2 tsp
green pepper
2 tbsp
olive oil
1 tbsp
butter
100 ml
red wine
250 ml
beef stock
salt
pepper
parsley for serving
Metric
Imperial
  • 250 g tagliatelle
  • 400 g beef tenderloin tips
  • 150 ml cream
  • 150 g brown mushrooms
  • 2  shallots
  • 2 tsp green pepper
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 100 ml red wine
  • 250 ml beef stock
  • salt
  • pepper
  • parsley for serving

Utensils

  • saucepan
  • large frying pan
  • colander
  • cutting board
  • knife

Enjoy with

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

Nutrition per serving

Cal
652
Protein
41g
Fat
31g
Carb
48g

Step 1/4

Remove stalks and quarter mushrooms. Finely slice shallots. Cut beef tips into strips and crush green pepper.
  • 150 brown mushrooms
  • 2 shallots
  • 400 beef tenderloin tips
  • 2 tsp green pepper
  • cutting board
  • knife

Remove stalks and quarter mushrooms. Finely slice shallots. Cut beef tips into strips and crush green pepper.

Step 2/4

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.
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 250 tagliatelle
  • saucepan
  • large frying pan
  • colander

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.

Step 3/4

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.
  • 1 tbsp olive oil
  • 100 ml red wine
  • 250 ml beef stock

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.

Step 4/4

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!
  • 150 ml cream
  • salt
  • pepper
  • parsley for serving

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!