Fillet Strips in Mascarpone Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg asparagus, green
- 2 large onions
- 1 ½ kg pork fillet (s)
- 3 tablespoon oil
- 1 teaspoon salt and pepper, more colorful, more crushed
- 800 g ribbon noodles, wide
- 1 tablespoon flour, lightly heaped
- 0.25 liter ¼ white wine, dry
- 250 g mascarpone
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, cut off the woody ends generously. Cut the asparagus into pieces. Cover with a damp tea towel.
- Peel the onions and finely dice them. Pat the fillet dry and cut into thin slices.
- Heat oil in a large pan. Fry the meat in portions over high heat for about 1 minute on each side. The meat should be nice and brown. Season with salt and the colored pepper, keep warm.
- In the meantime, cover and cook the asparagus in 400 ml boiling salted water with a pinch of sugar for 6-8 minutes until al dente.
- Cook the pasta in boiling salted water according to the instructions on the packet.
- Drain the asparagus, collecting the cooking water.
- Fry the onions in the frying fat. Dust with flour and sauté briefly. Pour in the wine and asparagus water, bring to the boil and simmer for about 5 minutes. Stir in the mascarpone and season with salt and pepper.
- Briefly heat the fillet and asparagus in the sauce. Drain the pasta. Serve everything.
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