Fillet & mushroom penne

A day late but as promised – herewith the second dish I prepared, using some of the left-over fillet from dinner the other night! I always make this dish after a steak night as I always have meat left over. And who can say no to a tasty, creamy, decadent, meaty pasta? I most certainly can not!!! I used wholewheat pasta this time and felt a little less guilty for eating as much as I did. A few drops of truffle oil to round this off is a wonderful little treat and adds amazing flavour!
I used ‘demi-glace’ in my recipe, which is a rich, thick stock and can be found at Woolworths. However, a good alternative is Marmite or Bovril. Substitute one packet of ‘demi-glace’ for 2 teaspoons of either one.

Ingredients (Serves 4)
250g Fillet
2 Tbs Olive oil
2 Tbs Butter
3 Garlic cloves, sliced or chopped
1/2 Yellow onion, sliced or chopped
1/2 Red chili, chopped
1/4 Red pepper, sliced
1/2 Punnet button mushrooms, sliced or quartered
2 Rosemary sprigs, leaves only
200ml Cream
1 Sachet demi-glace (or any one of the substitutes)
Pinch of salt
Creme fraiche
Few sprigs fresh parsley, leaves only
Truffle oil, optional (Just a few drops)
250g Wholewheat pasta

How to do it
Slice the steak into strips and rub with olive oil, salt & pepper. Boil salted water, add pasta and cook according to package instructions. Once cooked, drain, drizzle with a little olive oil, and set aside. Add the steak to a hot pan and fry for about 5 minutes or until you have reached the desired doneness. Remove and set aside. Using the same pan, heat olive oil & butter until melted. Sauté onions & garlic until translucent. Add chili, red pepper & rosemary and sauté for a further 2 minutes. Add mushrooms to the pan and saute for about 4 minutes until browned. Now add the stock you are using together with the cream. Bring it to a gentle simmer and reduce until thickened. Add the fillet and and pasta and stir through. Leave to simmer for a further 5 minutes, stirring occasionally.
To serve, garnish with a quenelle of creme fraiche, shaved parmesan and fresh parsley leaves. Add a few drops of truffle oil to each plate.

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