Pasta with beef fillet strips, olives and tomatoes

Name: Pasta with beef fillet strips, olives and tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Tomatoes; 80 g Olives (pitted, in brine); 10 Stem(s) fresh cilantro; 250 g Noodles (e.g. pappardelle); 7-10 Tbsp Salt; 2 Beef fillets (approx. 180 g each); 7-10 Tbsp Pepper; 1 TABLESPOON Olive oil; 300 g Whipped cream; 1 TABLESPOON dark balsamic vinegar; 7 TABLESPOONS shavings of parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Tomatoes
80 g Olives (pitted, in brine)
10 Stem(s) fresh cilantro
250 g Noodles (e.g. pappardelle)
7-10 Tbsp Salt
2 Beef fillets (approx. 180 g each)
7-10 Tbsp Pepper
1 TABLESPOON Olive oil
300 g Whipped cream
1 TABLESPOON dark balsamic vinegar
7 TABLESPOONS shavings of parmesan cheese

Directions

1
Wash, clean, quarter and seed the tomatoes. Cut the flesh into fine strips. Drain the olives and cut in half lengthwise. Wash coriander, dab dry and cut finely, except for 4 stems.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash meat, dab dry, cut into finger-thick strips, season with salt and pepper. Heat oil in a pan, fry meat for 3-4 minutes until brown all around.
3
Add the olives and swirl through. Deglaze with cream and vinegar, bring to the boil, thicken with 3 tablespoons of sliced Parmesan cheese, reduce if necessary. Finally add coriander and tomatoes, season to taste with salt and pepper and leave to stand briefly.
4
Arrange pasta, fillet of beef strips with sauce on preheated plates, sprinkle each with 1 tablespoon of parmesan and garnish with coriander.