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🍽️ Tender lamb fillet with green beans and stuffed capeletti in Burgundy sauce

550 kcal · 30 min · 4 servings

Tender lamb fillet with green beans and stuffed capeletti in Burgundy sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the lamb fillet thaw overnight in the refrigerator.
  2. 2. Rinse the fillet briefly, pat it dry with a kitchen towel, and set it aside to reach room temperature.
  3. 3. Bring about 5 liters of water with salt to a boil in a large pot.
  4. 4. Wash the green beans thoroughly and trim the ends.
  5. 5. Cook the beans in the boiling salted water for 8 to 10 minutes until they are al dente.
  6. 6. Remove the beans with a slotted spoon, shock them in a sieve with cold water, and let them drain.
  7. 7. Bring the cooking water in the pot back to a boil.
  8. 8. Wash the thyme, dry it, and strip the leaves from the stems.
  9. 9. Finely chop the thyme leaves.
  10. 10. Warm 1 tablespoon of butter and 1 tablespoon of oil in a pan over low heat.
  11. 11. Toast the breadcrumbs with a pinch of salt in the pan for about 3 minutes until golden brown.
  12. 12. Add the chopped thyme, swirl the pan briefly, and let the mixture cool on a plate.
  13. 13. Then wipe the pan clean.
  14. 14. Cook the capeletti in the boiling salted water according to package instructions for about 4 minutes.
  15. 15. Drain the capeletti in a sieve and let them drain well.
  16. 16. Clean the pot in which the capeletti were cooked.
  17. 17. Season the lamb fillet generously with salt.
  18. 18. Heat 1 tablespoon of oil in the cleaned pan over high heat.
  19. 19. Sear the fillet on all sides for 2 to 4 minutes.
  20. 20. Season the fillet generously with pepper.
  21. 21. Wrap the fillet in aluminum foil and let it rest.
  22. 22. Pour the Burgundy sauce into the pan with the pan juices.
  23. 23. Bring the sauce to a boil over medium heat.
  24. 24. Melt 2 tablespoons of butter in the cleaned pot over medium heat.
  25. 25. Add the pine nuts and the green beans.
  26. 26. Warm the mixture for 2 to 3 minutes, swirling occasionally.
  27. 27. Season the beans with salt and pepper to taste.
  28. 28. Heat 2 tablespoons of butter in another pan over medium heat.
  29. 29. Warm the capeletti in it for 2 to 3 minutes by swirling.
  30. 30. Stir in 1 tablespoon of butter into the Burgundy sauce if desired.
  31. 31. Season the sauce with salt and pepper to taste.
  32. 32. Plate the capeletti, the beans, and the lamb fillet.
  33. 33. Sprinkle the thyme crumbs over the meat.
  34. 34. Serve the dish with the sauce.

Nutrition per serving