John Myers
Ingredients for 1 servings:
- 100 g beef fillet(s), well-hung
- 100 g tagliatelle (pappardelle)
- 20 g butter
- 1 tbsp flour
- 150 ml vegetable stock
- 1 pinch(s) allspice
- some pepper
- 50 ml cream
- 3 tbsp whiskey
- some Parmesan, grated, if needed
- n. B. Salt
- some oil for frying
Instructions
Working time approx. 3 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 13 minutes
in whiskey cream sauce
Cook the pasta in salted water until al dente. Meanwhile, cut the beef fillet into strips and fry briefly in a little oil, then set aside. Melt the butter in a saucepan, or better yet, a frying pan, and dust with the flour. Whisk the roux and slowly stir in the vegetable stock. Add the spices and cream, and finally the whiskey. Add the meat and season to taste, adding salt if desired. Drain the pasta, arrange on a plate, and spoon the sauce and meat over the dish. Sprinkle with Parmesan cheese, if desired.
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