Beef pasta
By means of
Ingredients · Servings 4
- 800 g beef sirloin
- 2 tablespoons neutral oil
- 1 onion
- 5 cloves garlic
- 2 red peppers
- 50g butter
- 2 tablespoons olive oil
- 3 dl heavy cream
- 1 ss paprika powder
- 150 g gorgonzola
- the juice of 0.5 lemon
- 400 g tagliatelle
- 50 g grated parmesan
Method · 40 min
- If you have a whole piece of fillet. Divide into four equal steaks. Season the steaks with salt and pepper and heat a frying pan with a little oil. Fry the pieces on medium high heat for 2-3 minutes on each side, until a little meat juice oozes out on one side for medium-rare steak. Let the steaks rest on a plate.
- Peel and finely chop the onion, garlic and paprika. Fry in a frying pan with butter and oil for approx. 5 minutes, or until soft. Add the cream, paprika, gorgonzola and lemon juice. Blend with a hand blender until smooth.
- Cook the tagliatelle as directed on the package, but cook for about 1 minute less than the package says. Drain, but feel free to save some of the pasta water to use in the pasta sauce.
- Pour the freshly cooked pasta into the pot with the paprika sauce and stir well. Add the grated Parmesan and stir. The sauce should be smooth and a little thick. Feel free to add a little pasta water to the sauce if the pasta soaks up too much sauce.
- Slice the meat and arrange on plates with pasta and steak slices on top. Serve with a little parmesan, pepper and oregano on top.
- 20–40 min
This popular dish with beef, a creamy sauce of peppers and gorgonzola is a must-have for weekend entertaining. Pasta di manzo is easy to make and perfect for entertaining guests.
- 800 g beef tenderloin
- 2 tbsp neutral oil
- 400 g tagliatelle
- 50 g grated parmesan
- 800 g
- Pasta sauce: 1 onion
- 5 cloves garlic
- 2 red peppers
- 50 g butter
- 2 tbsp olive oil
- 3 dl heavy cream
- 1 tbsp paprika
- 150 g gorgonzola the juice of
- 0.5 lemon
