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🍝 Beef Fillet with Zucchini Spaghetti

560 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 1 garlic clove
• 300 g mixed mushrooms (e.g. porcini, oyster mushrooms)
• 4 sprigs parsley
• 300 g whole wheat spaghetti
• salt
• 640 g beef fillet steak (4 beef fillet steaks)
• pepper
• 4 tbsp olive oil

Instructions

1. 1. Wash the zucchini and trim the ends. Use a spiralizer to cut it into long noodles. Peel the garlic and chop it finely. Clean the mushrooms and halve them if they are large. Wash the parsley, shake it dry, and chop the leaves.
2. 2. Cook the zucchini noodles in boiling salted water until al dente. Follow the package instructions. Drain them and let them drip dry.
3. 3. Pat the beef steaks dry with a kitchen towel. Season them with salt and pepper. Heat two tablespoons of oil in a pan. Cook the steaks for 4 to 6 minutes on both sides, depending on your preferred doneness. Heat one tablespoon of oil in a second pan. Sauté the mushrooms over high heat for 3 to 4 minutes.
4. 4. Heat the remaining olive oil in a pan. Sauté the zucchini spaghetti together with the garlic over medium heat for 1 to 2 minutes. Mix the drained zucchini noodles with the zucchini mixture. Season them with salt.
5. 5. Toss the chopped parsley into the mushrooms. Season the mushrooms with salt and pepper. Divide the zucchini spaghetti and the steaks among four plates.

Nutrition per serving

• kcal: 560
• Protein: 50 g · Fett/Fat: 19 g · Carbs: 48 g