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Pasta with chanterelles and beef fillet in rosemary sauce

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Ingredients for 4 servings:

  • 500 g pasta
  • 300 g chanterelles
  • 300 g beef fillet(s)
  • 1 clove(s) garlic
  • 250 ml Cremefine for cooking
  • 200 ml white wine
  • 1 tbsp vegetable stock powder
  • 2 sprigs rosemary
  • salt and pepper
  • some herb butter
  • some olive oil
  • n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the beef fillet into thin strips and sear in the herb butter. Trim the chanterelles and chop the larger mushrooms. Chop the rosemary needles and garlic. Heat the olive oil in a pan and sauté the garlic. Add the chanterelles and bring to a boil with the white wine and crème fraîche, then reduce slightly. Season with stock, salt, and pepper, then add the rosemary needles. Thicken the sauce with a little thickener, if desired. Add the fillet to the sauce. Meanwhile, cook the pasta and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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