Fillet pan with cream cheese sauce

Name: Fillet pan with cream cheese sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Spaghetti; 7-10 Tbsp Salt; 2 (approx. 400 g) Courgette; 400 g Fillet of beef tips; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 stem(s) flat leaf parsley; 1 TEASPOON lemon peel pulled off in long strips; 200 ml Beef broth (instant); 200 g Whipped cream; 150 g Cream cheese with herbs from Provence; 7-10 Tbsp fresh herbs

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Spaghetti
7-10 Tbsp Salt
2 (approx. 400 g) Courgette
400 g Fillet of beef tips
2 TABLESPOONS Oil
7-10 Tbsp Pepper
2 stem(s) flat leaf parsley
1 TEASPOON lemon peel pulled off in long strips
200 ml Beef broth (instant)
200 g Whipped cream
150 g Cream cheese with herbs from Provence
7-10 Tbsp fresh herbs

Directions

1
Cook the spaghetti in salted water according to the package instructions. In the meantime clean, wash, slice or plane the zucchini. Wash the fillet, dab dry, cut into smaller pieces. Heat oil. Fry the fillet for 3 minutes over high heat, turning it over. Season with salt and pepper and put aside. Add zucchini to the frying fat and fry for 2 minutes.
2
In the meantime wash parsley and cut into strips. Add parsley and lemon peel, deglaze with broth and cream, bring to the boil. Melt cream cheese in it. Add fillet again. Season to taste with salt and pepper. Arrange spaghetti with fillet and zucchini in sauce in portions. Serve garnished with fresh herbs