Creamy pasta with beef strips, dried figs and port wine

Ingredients for 2 servings:

• 250g rump steak(s)
• 250 ml cream
• 2 large carrots
• 5 tomatoes, dried
• 3 figs, dried
• 50 ml port wine
• 2 cloves garlic
• 250 g pasta, e.g. Conchiglie made from spelled
• 4 tbsp oil
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the pasta al dente while you prepare the sauce. Quarter the carrots. Finely chop the garlic, sun-dried tomatoes, and dried figs. First, fry the carrots in the oil, then after a few minutes add the garlic, tomatoes, and figs. Cook for a few minutes while you thinly slice the beef. Then push the vegetables to one side of the pan and add the rump steak strips to the other half of the pan to sear. Sear briefly, then deglaze everything with the port wine and stir to combine. Add the cream and balsamic vinegar. Finally, drain the pasta and stir it into the sauce. It tastes especially good in winter!