Fillet & mushroom penne pasta

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 
250g Wholewheat pasta 

How to do it
Slice the steak into strips and rub with olive oil, salt & pepper. 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 stir through. Leave to simmer for a further 5 minutes. 
To serve, garnish with a quenelle of creme fraiche, shaved parmesan and fresh parsley leaves. 

Posted by@MyTablePosted inBeefMeatPastaTags:Meat Beef Fillet Food DinnerPastaLeave a comment

Tasty tomato & mushroom gnocchi…

I love gnocchi and although gnocchi is not a pasta as such, I have added it here anyway.  This dish was so tasty!  I do enjoy meat-free evenings and this dish fits right in with my style and taste.  And the colours are just gorgeous!!!  A quick and tasty meal that will WOW your guests!  Feel free to add some chicken or bacon for extra flavour!  And peas will also work so well here and add more colour to your already colourful dish!
This recipe serves 4.

Gnocchi (store bought unless you feel like making your own)
2 Tbs Olive oil
1 Tbs Butter
1 Small yellow onion, chopped
3 Garlic cloves, finely chopped
20 Rosa tomatoes, halved
1 Punnet Mushrooms, sliced
1 Can crushed / chopped tomato
Few sprigs fresh thyme, leaves only
Rosemary sprig, leaves chopped
Fresh basil, a few leaves
1/2 Cup cream (add a little more if you like a creamier consistency)
Fresh parsley (garnish)
Parmesan cheese
Black Pepper
1 Tbs Brown sugar

Heat olive oil and butter.  Sauté onion & garlic until translucent.  Add mushrooms and sauté for about 2 minutes.  Add canned tomato, thyme & rosemary and bring mixture to a simmer.  Add brown sugar, salt & black pepper and mix through.  Now add the rosa tomatoes and simmer on low for 5 minutes.  Meanwhile, bring a pot of salted water to the boil.  Add gnocchi and boil until cooked – when they float to the surface they are ready.  Drain, drizzle with a little oil, toss and set aside.
Add the cream to your mixture and mix through, reducing for about 3 minutes.  Stir in torn basil leaves.
Serve hot, garnished with shaved parmesan & fresh parsley.
A quick salad idea to serve with this dish:  watercress, rocket, cucumber, red onion & feta cheese.  (See my balsamic home-made dressing in the soups & salads tab.)