200g beef, sliced
½ tbsp butter
½ tbsp olive oil
150g mushrooms, cut in half
2 shallots, finely chopped
½ tbsp flour
150ml beef stock
½ tbsp Dijon mustard
½ tbsp tomato paste
2 tablespoons double cream
In a large saucepan, melt half the butter and add half the olive oil. Turn up the heat, brown the beef in two batches until all the sides are charred.
Remove the beef and set aside. Fry the mushrooms in the same saucepan, set aside with the beef.
Boil some water in another pan, add a little salt, cook pasta according to the instructions on the package.
Drain the pasta, mix it with half the parsley and season with salt and pepper.
Add the remaining butter and olive oil to the pan used to brown the beef just now, and cook the shallots for a few minutes until soft.
Add the flour and cook for 1 minute, then slowly mix in the pasta and cook for 5 minutes. Mix in the mustard, tomato paste, cream, salt and pepper, cook for a further 1 minute. Return the beef and mushrooms into the pan. Mix everything together and serve with the pasta.
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