John Myers
Tagliatelle with Beef Fillet and Mascarpone
The perfect tagliatelle with beef fillet and mascarpone recipe with a picture and simple step-by-step instructions.
- 50 g Walnut kernels
- 1 bunch Spring onions fresh
- 250 g Beef fillet
- 125 g Mascarpone
- Salt and pepper
- 2 tbsp Balsamic vinegar
- 1 Egg yolk
- 2 tbsp Oil
- 250 g Tagliatelle
- Roughly chop the walnuts. Wash and clean the spring onions and cut into rings. Wash, dry and cut the beef fillet. For the sauce: Put the mascarpone in a saucepan. Stir in a pinch of salt and balsamic vinegar with a whisk. Heat the mixture and fold in the egg yolks while heating the sauce, but do not boil it so that the yolk does not set, but only binds. Divide the oil in two pans and heat. In one pan fry the fillet pieces very hot for 1-3 minutes. In the other pan fry the spring onions for 4-5 minutes while turning, then mix in the walnuts. Salt and pepper the meat and spring onions . In the meantime, cook the ribbon noodles in plenty of salted water until they are firm to the bite according to the instructions on the packet, then drain them. Pour the mascarpone sauce over the noodles and spread the fillet pieces and spring onions over them.
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