Penne Aglio Olio Peperoncino Manzo

Ingredients for 4 servings:

• 500g penne
• 200 g cherry tomatoes
• 100 g arugula
• 150g Grana Padano
• 2 pieces of beef fillet
• olive oil
• Salt
• Pepper, crushed
• Powder (parsley powder)
• garlic powder
• chili flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Penne with beef fillet, tomatoes and arugula

Cut the beef fillet into approximately 3 cm pieces, season with pepper (no salt), wrap in cling film, and place on a plate in the oven at 40°C (fan oven) for approximately 2 hours. Or place in the sun for 2 hours in warm weather. Coarsely grate the Grana Padano. Cook the penne in salted water until al dente, drain, drizzle with olive oil, and shake in a covered pot. Let stand. Combine equal parts of the parsley powder, garlic powder, chili flakes, and pepper in a bowl and mix well. Add a small pinch of salt. This should make 1 teaspoon of seasoning per person, so 4 teaspoons. Heat a pan and heat approximately 6-8 tablespoons of olive oil, but do not let it get too hot. Then add 1 teaspoon of seasoning per person and roast slowly, max. 1 minute. Then add the penne and toss well. Briefly add the cherry tomatoes. Place the portion onto a plate and form a nest of arugula in the center, where the beef fillet will later be placed. Sear the beef fillet for about 2-3 minutes on each side – I prefer the grill for this. Then let it rest in the oven at about 100°C for 10 minutes, slice it open, and place it in the center on the arugula. Garnish with some Grana Padano and enjoy.