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Tagliatelle with beef fillet and mascarpone sauce

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Ingredients for 4 servings:

  • 500g tagliatelle
  • 750 g leek
  • 500 g beef fillet(s)
  • 250 g mascarpone
  • 100 g walnuts, chopped
  • 3 tbsp balsamic vinegar
  • 2 egg yolks
  • 4 tbsp oil
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Clean and wash the leeks. Cut the white and light green parts into rings. Cut the fillet into strips. Combine the mascarpone, balsamic vinegar, and salt and heat. Whisk in the egg yolk. Heat the sauce, but do not boil. Fry the fillet in 2 tablespoons of oil all over. Season with salt and pepper. Fry the leeks in the remaining oil for about 5 minutes, then stir in the walnuts. Season with salt and pepper. Cook the tagliatelle in salted water according to the package instructions. Serve with the fillet, leeks, and the sauce.

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Written by John Myers

Professional Chef with 29 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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