Fine ribbon noodle with porcini mushrooms with fillet steak

Name: Fine ribbon noodle with porcini mushrooms with fillet steak
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g fine ribbon noodles; 7-10 Tbsp Salt; 250 g preferably small porcini mushrooms; 3 Stem(s) flat leaf parsley; 50 g Shallots; 4 Fillet steaks (approx. 150 g each); 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 150 g Whipped cream; 100 ml Vegetable stock

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g fine ribbon noodles
7-10 Tbsp Salt
250 g preferably small porcini mushrooms
3 Stem(s) flat leaf parsley
50 g Shallots
4 Fillet steaks (approx. 150 g each)
4 TABLESPOONS Oil
7-10 Tbsp Pepper
150 g Whipped cream
100 ml Vegetable stock

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, clean and wash the mushrooms and cut them in half or smaller, depending on their size. Wash parsley, shake dry, remove leaves. Peel and finely dice shallots. Wash steaks and dab dry.
2
Heat 2 tablespoons of oil in a pan. Fry the mushrooms until crispy, season with salt and pepper, add parsley. Add the noodles to the pan and mix everything. At the same time heat another 2 tablespoons of oil in a second pan. Fry the steaks for 3-4 minutes on each side. Fry the shallots briefly in the cooking fat, remove the steaks. Add cream and stock, boil down for 2 minutes at high heat. Season with salt and pepper and foam up briefly, e.g. with a cutting stick.
3
Fry the steaks for 3-4 minutes on each side. Fry the shallots briefly in the cooking fat, remove the steaks. Add cream and stock, boil down for 2 minutes at high heat. Season with salt and pepper and foam up briefly, e.g. with a cutting stick. Serve steaks, sauce and mushroom noodles in portions