Beef fillet tips on zucchini spaghetti in port wine sauce

Ingredients for 2 servings:

• 2 m.-large zucchini, green
• 150 g beef fillet(s)
• 230 ml cream
• 150 g mushrooms, fresh
• 5 tbsp port wine
• 1 large tomato(s)
• 1 handful of arugula
• some salt and pepper
• 4 leaves of garlic or 1 clove of garlic
• some coconut oil or other cooking fat
• 3 tbsp Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

a brilliant low-carb meal, gluten-free

Wash the zucchini, trim off the ends, and make spaghetti out of it. I do this with a grater. Cut the beef fillet into thin, small strips. Trim and thinly slice the mushrooms if necessary. Dice the tomato. Wash the arugula and cut it into 3-4 pieces. Cut the garlic into small pieces as well. Melt the coconut oil in a pan and fry the fillet strips for 1-2 minutes. Remove from the pan and set aside. Add a little more oil to the pan and lightly fry the mushrooms. Add the cream and port wine, stir in the garlic, salt, and pepper, and simmer gently for 1 minute. Add the zucchini spaghetti, mix, and simmer gently for about 2-3 minutes. Turn off the heat, add the fillet, stir through, and let stand briefly. Arrange on 2 plates, distribute the tomato cubes on top, sprinkle with Parmesan cheese and place the arugula in the middle as a topping.