Penne with Beef Fillet Tips
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g penne
- 400 g beef fillet (s)
- 1 packet cheese, grated for gratin (e.g. Emmentaler)
- 1 onion (s)
- 3 tomato (s)
- 1 small zucchini
- 1 cup cream
- 1 tablespoon parsley
- 1 tablespoon chives
- some tomato paste
- Wine, white
- olive oil
- salt and pepper
- Peperoncini
- nutmeg
- sugar
- 2 scoops mozzarella
Print Recipe
Pin Recipe Instructions
- Cook the penne, but let it still firm to the bite. They will then become even softer in the oven anyway.
- Cut the beef fillet into narrow strips (approx. 2 x 3 cm and approx. 0.5 - 1 cm thin); Dice onions; Dice tomatoes (only the flesh of the tomato); Dice the zucchini; Dice the mozzarella.
- Briefly fry the beef fillet strips in a pan with the onions in olive oil, then add the tomatoes and zucchini and stew briefly (a little sugar on top!), Deglaze with wine and briefly bring to the boil and then add the cream. Add parsley, chives and simmer, season with chili peppers, nutmeg, salt and pepper and add a little more tomato paste.
- Now mix the cooked pasta with the beef fillet sauce and place in a baking dish. Spread the grated cheese together with the mozzarella and bake in the convection oven at approx. 180 ° C for approx. 20 minutes so that a nice brown crust is on top!
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