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Grilled vegetables with beef strips and penne rigate

    30min

    Easy

Składniki

2 Porcje
  • 400 G Beef tenderloin

  • 300 G Button mushrooms

  • 80 G Clarified butter

  • 1 Sztuka Courgettes

  • 1 Szczypta Freshly ground pepper

  • 2 Sztuka Large tomatoes

  • 200 G Penne rigate (pre-cooked)

  • 1 Sztuka Red pepper

    European, Italian

    Pasta dishes, Meat dishes, Beef

    Cereals containing gluten

    Histamine, Lactose

Przygotowanie

  • Chop the vegetables

    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.

  • Składniki

  • 1 Sztuka Red pepper, 1 Sztuka Courgettes, 300 G Button mushrooms, 2 Sztuka Large tomatoes

  • Chop the vegetables

    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.

  • Składniki

  • 400 G Beef tenderloin

  • Grill the ingredients

    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.

  • Składniki

  • 80 G Clarified butter

  • Finishing touches

    Mix the grilled vegetables with the pre-cooked penne rigate, season with salt and pepper and serve with pesto and parmesan, as desired.

  • Składniki

  • 200 G Penne rigate (pre-cooked), 1 Szczypta Freshly ground pepper

Wartość odżywcza na porcję

kcal

1056.5

Białko

67.51 G

Olej/tłuszcz

50.46 G

Węglowodany

82.14 G

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