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🍽️ Pasta ribbons with beef fillet slices and morel-port wine sauce

753 kcal · 30 min · 4 servings

Ingredients

• 50 g fresh Morel
• 2 Shallots
• 4 sprigs Oregano
• 1 tbsp Olive Oil
• 100 ml white Port Wine
• 125 ml Meat Stock
• Salt, Pepper from the mill
• 300 g Beef Fillet Slice
• 500 g Band Noodles
• 2 Tomatoes
• 50 g Pecorino
• 150 g Crème Fraîche
• oregano

Instructions

1. 1. Wash the morels thoroughly.
2. 2. Cut very large morels into bite-sized pieces.
3. 3. Peel the shallots.
4. 4. Dice the shallots into fine cubes.
5. 5. Rinse the oregano under running water.
6. 6. Strip the oregano leaves from the stems.
7. 7. Finely chop the oregano leaves.
8. 8. Heat the olive oil in a large pan.
9. 9. Add the shallots, oregano, and morels to the hot pan.
10. 10. Sauté the vegetables and mushrooms briefly.
11. 11. Deglaze the pan with port wine.
12. 12. Pour in the meat stock.
13. 13. Let the sauce simmer gently for 8 to 10 minutes.
14. 14. Season the sauce with salt and pepper.
15. 15. Place the beef fillet slices into the sauce.
16. 16. Let the meat slices steep in the sauce for 15 minutes.
17. 17. Cook the pasta ribbons in plenty of salted water until al dente (firm to the bite).
18. 18. Rinse the tomatoes.
19. 19. Dice the tomatoes.
20. 20. Remove the seeds from the tomato cubes.
21. 21. Grate the Pecorino cheese.
22. 22. Carefully remove the beef fillet slices from the sauce.
23. 23. Keep the meat slices warm.
24. 24. Stir the crème fraîche into the sauce.
25. 25. Reduce the sauce briefly over high heat.
26. 26. Add the tomato cubes to the sauce.
27. 27. Heat the tomatoes through in the sauce.
28. 28. Finally, season the sauce to taste with salt and pepper.
29. 29. Drain the pasta ribbons.
30. 30. Let the pasta drip dry well.
31. 31. Plate the pasta.
32. 32. Place the beef fillet slices next to the pasta.
33. 33. Pour the sauce over the dish.
34. 34. Garnish the dish with fresh oregano as desired.

Nutrition per serving

• kcal: 753
• Protein: 37 g · Fett/Fat: 21 g · Carbs: 95 g