Noodles with fillet tips

Name: Noodles with fillet tips
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Tip of beef fillet; 12 small round shallots; 1 (approx. 300 g) medium zucchini; 400 g ribbon noodles; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 100 ml White wine; 1/4 l Broth (instant); 100 g Whipped cream; 1 TABLESPOON Cornstarch; 1 TABLESPOON Butter or margarine; 50 g dried tomatoes; 7-10 Tbsp parsley and green pepper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Tip of beef fillet
12 small round shallots
1 (approx. 300 g) medium zucchini
400 g ribbon noodles
7-10 Tbsp Salt
1 TABLESPOON Oil
7-10 Tbsp Pepper
100 ml White wine
1/4 l Broth (instant)
100 g Whipped cream
1 TABLESPOON Cornstarch
1 TABLESPOON Butter or margarine
50 g dried tomatoes
7-10 Tbsp parsley and green pepper

Directions

1
Wash the fillet of beef, dab dry and cut into thin strips. Peel and halve the shallots. Wash and clean the zucchini and peel thinly with a peeler. Cook the pasta in boiling salted water for 8-10 minutes.
2
In the meantime, heat the oil in a pan and fry the fillet strips in it bit by bit in portions. Remove and season with salt and pepper. Sauté the shallots in the frying fat. Deglaze with white wine.
3
Add stock and cream and bring to the boil. Stir starch with 1 tablespoon of water until smooth and thicken the stock. Heat the fat in a pan and sauté the zucchini strips in it. Drain the pasta, let it drain and mix with the courgette strips.
4
Season with salt and pepper. Cut the tomatoes into pieces. Bring the fillet sauce to the boil, add the tomatoes and fillet strips and warm them up. Arrange zucchini noodles with tenderloin tips and sauce on a plate.
5
Sprinkle with green pepper to taste and garnish with parsley.