Penne-Uccelate Pasta with Beef Fillet Strips and Champig

Pasta dishes are always a good idea!

Original source : Ard-Buffet – Recipe service “Food connects: Chefs of foreign countries dish up” by Paolo Mattia.

Make the penne in enough salted water for no more than 10 min. Cut the beef tenderloin as well as the mushrooms into tender strips. Sauté both in olive oil until the meat has taken on color.

Season the meat only with pepper and extinguish with a dash of red wine. When the meat has taken on color, pour in the remaining wine and reduce. Now add the whipped cream and reduce again a little.

Strain the pasta and add it to the frying pan and mix with the sauce. Cook the penne in the sauce for another 2 minutes. Only then they have reached the right bite and it can be served.

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