Beef tenderloin penne

Beef tenderloin penne



600 g fillet of beef
3 shiitake mushrooms
1 shallot
3 garlic cloves
3 tbsp crème fraîche
30 g Parmesan cheese
100 ml chicken stock
300 g Penne
100 ml white wine
400 ml cream
a little bit of juice of one lemon
1 black truffle
5 sprigs thyme
2 sprigs oregano
4 sprigs basil
1 handful chives
a little bit of olive oil
a little bit of butter
1 pinch/es of Fleur de Sel
1 pinch/es of pepper


  • Boil the penne pasta in salted water.
  • Cut the fillet of beef into three medallions, season them with Fleur de Sel and pepper and roast them in a pan, putting olive oil on both sides.
  • Add 2 cloves of crushed garlic, a sprig of thyme, a knob of butter, then put the pan in a preheated oven and bake with the ventilator on at 200° C.
  • Cut the shiitake mushrooms in half, remove the stems, cut them into slices and fry in olive oil.
  • Peel the shallot and a clove of garlic, finely chop them and add them to the mushrooms.
  • Pour in white wine and allow it all to simmer for a few minutes, add the chicken stock and cream.
  • Season with salt, pepper, lemon and spices. Remove from the heat, add the crème fraîche and butter, and stir.
  • Grate some Parmesan cheese over it.
  • Season the penne with the sauce, serve and put a piece of fillet on each plate; then shave some truffle over it. 
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