Beef tenderloin penne

Beef tenderloin penne

Tags: Pasta Meat | Fish
11

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
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
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

Preparation

  • 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. 
  • Allergene_Egg

At a glance

Preparation time
25 min
Cooking time
20-30 min
Temperature
200°C
Difficulty
challenging
Servings
4
Products in this recipe