Noodles with beef fillet in porcini mushroom sauce

Name: Noodles with beef fillet in porcini mushroom sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6-8 Savoy cabbage leaves (approx. 250 g); 1 Onion; 400 g small porcini mushrooms (8-10 pieces); 2 stem(s) Thyme; 400 g Fillet of beef; 2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g ribbon noodles; 1 TABLESPOON Flour; 200 g Whipped cream; 40 g sliced parmesan cheese; 7-10 Tbsp Thyme

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6-8 Savoy cabbage leaves (approx. 250 g)
1 Onion
400 g small porcini mushrooms (8-10 pieces)
2 stem(s) Thyme
400 g Fillet of beef
2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g ribbon noodles
1 TABLESPOON Flour
200 g Whipped cream
40 g sliced parmesan cheese
7-10 Tbsp Thyme

Directions

1
Wash the savoy cabbage leaves and cut out the stalk. Cut cabbage into fine strips. Peel and finely chop the onion. Clean, wash and slice the mushrooms. Wash thyme, remove leaves from stalks. Wash the fillet, dab dry, cut into very thin slices.
2
Heat 1 tablespoon butter. Fry the fillet slices for 3 minutes, turning them over. Season with salt and pepper and remove. Cook the noodles in boiling salted water for about 8 minutes. Add onion and mushrooms to the frying fat and fry over medium heat for about 5 minutes. Season with salt and pepper. Dust with flour, stir and deglaze with 250 ml water and cream. Add thyme. Bring to the boil while stirring, season to taste again. Heat 1 tablespoon of butter. Sauté the savoy cabbage in it.
3
Season with salt and pepper. Dust with flour, stir and deglaze with 250 ml water and cream. Add thyme. Bring to the boil while stirring, season to taste again. Heat 1 tablespoon of butter. Sauté the savoy cabbage in it. Drain the noodles, add to the cabbage and toss. Serve portion by portion sprinkled with parmesan and garnished with thyme