Fillet in Mushroom Cream Sauce and Fettuccine Agli Spinaci

Cook the Fettuccine agli Spinaci in plenty of salted water until firm, drain and rinse. Cook the noodles so that they will be ready later at the same time as the fillet and mushroom sauce.

Wash the fillet, pat dry, cut into thick slices and flatten it a little with the heel of your hand ... season with paprika and orange pepper. Then heat the oil in a coated pan and fry the fillet slices on both sides for 1-1.5 minutes, season with seasoning salt ...... remove, wrap in aluminum foil and let rest.

Clean the spring onions, wash, shake dry and cut into thin rings .... Clean the mushrooms with a paper towel, remove the stems and cut the heads into slices ...

In the remaining frying fat, first fry the spring onions until translucent .... add the mushrooms and fry for about 3-4 minutes .... season well with orange pepper and seasoned salt .... pour in the cream and bring to the boil briefly .... stir in the cream cheese (This makes the sauce a little thicker) .... add the fillet again ... bring to the boil once and then switch off the stove and let the meat steep a little ...

Arrange the fillet in Chapignon cream sauce and Feffuccine agli Spinaci on a plate and enjoy ... Bon appetit ...