Fillet steak with boletus noodles

Name: Fillet steak with boletus noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Porcini mushrooms; 1 shallot or small onion; 400 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper, e.g. coarse; 4 Beef fillet steaks (approx. 150 g each); 1-2 TABLESPOONS Oil; 150-200 g Whipped cream; 1 TEASPOON Vegetable broth; 1-2 TABLESPOONS clarified butter; 3 Stem(s) Parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Porcini mushrooms
1 shallot or small onion
400 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper, e.g. coarse
4 Beef fillet steaks (approx. 150 g each)
1-2 TABLESPOONS Oil
150-200 g Whipped cream
1 TEASPOON Vegetable broth
1-2 TABLESPOONS clarified butter
3 Stem(s) Parsley

Directions

1
Clean and trim the mushrooms. Cut smaller ones in half lengthwise, large ones in pieces. Peel and dice the shallot
2
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente
3
Pat the steaks dry. Fry in hot oil for 2-3 minutes on each side. Fry the shallot briefly. Season steaks with salt and pepper. Remove and keep warm. Stir cream, almost 100 ml water and stock into the pan and boil down for 2-3 minutes
4
In the meantime heat clarified butter and fry the mushrooms for 3-4 minutes. Season with salt and pepper. Drain and mix in the noodles
5
Wash the parsley and chop it except for a few leaves. Sprinkle over the noodles. Season sauce and foam up briefly with a hand blender. Arrange steaks, sauce and porcini noodles. With Re
6
Drink: cool white wine