Tagliatelle with Beef Fillet Tips and Porcini Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beef fillet (s)
- 30 g porcini mushrooms, dried
- 10 tomato (s) (date)
- 300 g taliatelle
- 3 tablespoon olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Soak the boletus in lukewarm water. In the meantime, rinse the beef fillet under cold water and pat dry. Cut the meat into strips and season with salt and pepper. Wash and halve the tomatoes.
- Cook the pasta according to the instructions on the packet.
- Now cut the mushrooms into bite-sized pieces if necessary. Heat the oil in a pan and fry the meat briefly but vigorously. Add the mushrooms and let simmer for about 5 minutes. If necessary, season with salt and pepper. Add the tomatoes and simmer for another 5 - 10 minutes. Now the noodles should be ready, so drain them well.
- Put the pasta in a large saucepan or bowl and pour the mushroom and meat sauce over it and mix well.
- A dry red wine goes well with it.
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