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Author:
chefmusti92
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Beef Fillet Pasta
This recipe guides you through preparing a rich and flavorful beef fillet pasta dish. Tender beef fillet pieces are seared, then combined with a creamy, savory sauce featuring wild mushrooms, garlic, white wine, and a hint of mustard, all tossed with al dente pasta. Garnished with fresh herbs and Parmesan, it's a gourmet meal perfect for a special dinner.
#Pasta
#Beef Pasta
#Ox Fillet Pasta
#Dinner
#Easy Recipe
#Homemade Food
Searing the Beef Fillet
Recipe Information
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Medium
Italian
English
Nutrition (per serving)
720
Calories
45g
Protein
55g
Carbs
38g
Fat
Rich Mushroom Sauce
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Combining Pasta and Sauce
Instructions
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- Prepare the ingredients: Dice the onion, mince the garlic, slice the mushrooms, and cut the beef fillet into bite-sized pieces. Season the beef with salt and pepper.5m
Preview5mPreviewPrepare the ingredients: Dice the onion, mince the garlic, slice the mushrooms, and cut the beef fillet into bite-sized pieces. Season the beef with salt and pepper. - In a large pan, melt half of the butter over high heat. Sear the beef fillet pieces until golden brown on all sides. Remove the beef from the pan and set aside.5mPreview5mPreviewIn a large pan, melt half of the butter over high heat. Sear the beef fillet pieces until golden brown on all sides. Remove the beef from the pan and set aside.
- Add the remaining butter to the same pan. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.3m
Preview3mPreviewAdd the remaining butter to the same pan. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant. - Add the sliced wild mushrooms and thyme sprig to the pan. Cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 5-7 minutes.6m
Preview6mPreviewAdd the sliced wild mushrooms and thyme sprig to the pan. Cook, stirring occasionally, until the mushrooms have softened and released their liquid, about 5-7 minutes. - Pour in the white wine (or white wine vinegar) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced.2m
Preview2mPreviewPour in the white wine (or white wine vinegar) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced. - Stir in the beef stock, capers, cream, crème fraîche, and coarse mustard. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.4m
Preview4mPreviewStir in the beef stock, capers, cream, crème fraîche, and coarse mustard. Bring the sauce to a gentle simmer and cook for 3-5 minutes, allowing it to thicken slightly. Season with salt and pepper to taste. - While the sauce is simmering, cook the pasta according to package instructions until al dente. Drain, reserving about half a cup of pasta water.10m
Preview10mPreviewWhile the sauce is simmering, cook the pasta according to package instructions until al dente. Drain, reserving about half a cup of pasta water. - Return the seared beef fillet to the pan with the sauce. Add the cooked pasta and mix everything together. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.3m
Preview3mPreviewReturn the seared beef fillet to the pan with the sauce. Add the cooked pasta and mix everything together. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. - Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.1m
Preview1mPreviewServe immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
