400 g Beef tenderloin
300 g Button mushrooms
80 g Clarified butter
1 units Courgettes
1 pinch Freshly ground pepper
2 units Large tomatoes
80 g Penne rigate (pre-cooked)
1 units Red pepper
1 pinch Salt
0.5 tsp Salt
Clean and wash the vegetables.
Cut the peppers in half lengthwise, remove the seeds and cut into small pieces.
Cut the courgettes in half lengthwise, remove the seeds and cut into thick slices together with the mushrooms. Dice the tomato.
Ingredients
1 units Red pepper, 1 units Courgettes, 300 g Button mushrooms, 2 units Large tomatoes
Cut the beef into thick strips.
Ingredients
400 g Beef tenderloin
Ingredients
80 g Penne rigate (pre-cooked), 0.5 tsp Salt
Melt the clarified butter in a 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
1 pinch Salt, 1 pinch Freshly ground pepper
847.5
60.01 g
49.74 g
39.87 g
