Tagliatelle with beef and creamy pepper sauce

Step 1/4

• 150 g brown mushrooms
• 2 shallots
• 400 g 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

• 1 tbsp olive oil
• 1 tbsp butter
• 250 g 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

• 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

• 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!

Enjoy your meal!