400 g Beef tenderloin
300 g Button mushrooms
80 g Clarified butter
1 units Courgettes
1 pinch Freshly ground pepper
2 units Large tomatoes
200 g Penne rigate (pre-cooked)
1 units Red pepper
Trim and wash the vegetables. Cut the pepper in half lengthwise, remove the stalk base, the white ribs and the seeds. Chop up the halved pepper into small pieces. Also cut the courgette in half lengthwise, remove the core and chop the flesh into thick slices together with the mushrooms. Dice the tomatoes, removing the stalk bases.
Ingredients
1 units Red pepper, 1 units Courgettes, 300 g Button mushrooms, 2 units Large tomatoes
Trim and wash the vegetables. Cut the pepper in half lengthwise, remove the stalk base, the white ribs and the seeds. Chop up the halved pepper into small pieces. Also cut the courgette in half lengthwise, remove the core and chop the flesh into thick slices together with the mushrooms. Dice the tomatoes, removing the stalk bases.
Ingredients
400 g Beef tenderloin
Cut the beef into thick strips. Melt the clarified butter in a grill pan, add the vegetables and beef strips and cook over a high heat for approx. 10 minutes.
Ingredients
80 g Clarified butter
Mix the grilled vegetables with the pre-cooked penne rigate, season with salt and pepper and serve with pesto and parmesan, as desired.
Ingredients
200 g Penne rigate (pre-cooked), 1 pinch Freshly ground pepper
1056.5
67.51 g
50.46 g
82.14 g
