Beef Tenderloin in Peppercorn Cream
Delicate tagliatelle meets seared strips of beef and a sharp green peppercorn sauce.
Ingredients13
- Tagliatelle250 g
- Beef Tenderloin400 g
- Heavy Cream150 ml
- Cremini Mushrooms150 g
- Shallots2 Stück
- Green Peppercorns in Brine2 TL
- Olive Oil2 EL
- Butter1 EL
- Red Wine100 ml
- Beef Broth250 ml
- Salt1 Prise
- Black Pepper1 Prise
- Parsley0.5 Bund
Instructions
- 1
Quarter the mushrooms, finely dice the shallots, and cut the beef tenderloin into thin strips.
- 2
Sear the beef hard in butter and oil until it takes on color, then remove it and let it rest.
- 3
Cook the pasta in plenty of salted water until al dente.
- 4
In the pan drippings, sauté the shallots, mushrooms, and crushed green peppercorns, deglaze with red wine, and reduce.
- 5
Pour in the broth and cream and simmer gently until the sauce thickens.
- 6
Fold the pasta and beef into the sauce, warm through briefly, and serve scattered with parsley.
NutritionPer serving
Allergens
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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