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Fettuccine with Dried Porcini Mushrooms and Strips of Beef Fillet

5 from 5 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

  • 400 g Beef fillet
  • 3 piece Shallots
  • 2 piece Garlic cloves
  • 20 g Dried porcini mushrooms
  • 200 ml Cream
  • 100 ml White wine (Pinot Blanc)
  • 1 tsp Dijon mustard
  • 1 tsp Thyme
  • 1 tsp Tarragon
  • 1 tsp Parsley
  • 1 tsp Sugar
  • 2 tbsp Parmesan (freshly grated)
  • 1 tbsp Butter
  • 500 g Pasta (fettuccine)
  • Olive oil
  • Sea salt
  • 1 piece Disposable tea bags

Instructions
 

  • This wonderful recipe can be prepared very well and then freshly prepared together with family or friends.
  • In order to bring the boletus back to life and to bring out their wonderful aroma later, we put them in a bowl and pour about 200 ml of hot water over them. Let them sit for about 20 minutes, in the meantime we'll do the rest of the preparations.
  • Peel the shallots and the garlic and chop both very finely, covered with cling film you can keep both together in the fridge.
  • Cut the beef fillet into finger-thick strips (better a bit thicker than too thin) and remember that the meat should already be room temperature before searing! Mix it with a little olive oil and set it aside, covered.
  • Now to our porcini mushrooms again, DO NOT pour away the liquid! Fish the mushrooms out of the liquid and cut them into small cubes. Now take a cup and pour the liquid from the boletus through the disposable tea bag into the cup and then dispose of it. Dried mushrooms are often a bit sandy and so none of them can get into your food. Put the chopped mushrooms in the liquid and put everything aside, covered.
  • When you can start, you need a large saucepan for the fettuccine and a frying pan with a matching lid for the sauce.
  • Put the pan on the stove and let it get really hot on the highest setting. Season the beef fillet with salt and distribute it evenly in the hot pan. Don't stir! Let it sear for 1 minute and then turn everything. Fry for another minute. Turn the hob on low, take the meat out of the pan and place it on a plate. Now put the butter in the pan and sauté the shallots and garlic with the sugar and a pinch of salt for about 5 minutes, nothing should brown!
  • Finely chop the herbs and mix with the fillet.
  • Turn the hob to two thirds and add the wine to the pan. When this is almost completely cooked off, add the mushrooms with the liquid to the pan. Let everything simmer on a low heat for 15 minutes with the lid closed.
  • After 10 minutes add the water for the pasta.
  • The shallots should be soft after 15 minutes, now add the cream, mustard and Parmesan to the pan and let everything simmer gently.
  • When the water for the pasta is boiling, add plenty of salt and add the fettuccine to the water. Since the pasta will soak in the sauce for a short time later, cook two minutes less than stated on the package.
  • When the pasta has exceeded two thirds of the cooking time, add the fillet to the sauce, stir and switch off the saucepan on the hob. Season the porcini mushroom sauce so that it is very slightly salted, as the pasta will compensate for this later.
  • Drain the pasta and immediately add to the sauce, mix well and serve. I like to sprinkle some freshly grated Parmesan and a few fresh thyme leaves on top. A few dashes of olive oil won't hurt either.
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Written by John Myers

Professional Chef with 25 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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