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Beef Tenderloin with Gluten Free Penne

Name: Beef Tenderloin with Gluten Free Penne
Prep time: 25 min
Cook time: 30 min
Cuisine: Other
Ingredients: 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

4 people

45-55 min

One of our best ever dinner party dishes. Rich, creamy and utterly luxurious.

Impress the pants off your coeliac pals with this sophisticated beef tenderloin and gluten free penne recipe. With black truffle, white wine, crème fraiche, parmesan, shitake mushrooms, succulent beef fillet and a whole host of fresh, aromatic herbs, this pasta-based dish packs in all the flavours you could ever want. The result is a rich, creamy and meaty sauce that will have everybody coming back for seconds. The perfect dinner party dazzler.

Cook

Preparation

in 25 minutes

Cooking

in 20-30 minutes

Temperature

200 °C

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.

Ingredients

600

fillet of beef

shiitake mushrooms

shallot

garlic cloves

tbsp

crème fraîche

Parmesan cheese

100

chicken stock

300