Ribbon noodles with beef fillet in mascarpone pepper sauce

Name: Ribbon noodles with beef fillet in mascarpone pepper sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Fillet of beef; 500 g Broccoli; 7-10 Tbsp Salt; 400 g wide ribbon noodles; 1 Onion; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 10 g Butter or margarine; 1 jar (400 g) Beef stock; 75 g Mascarpone; 2-3 TABLESPOONS pickled green pepper; 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Fillet of beef
500 g Broccoli
7-10 Tbsp Salt
400 g wide ribbon noodles
1 Onion
2 TABLESPOONS Oil
7-10 Tbsp Pepper
10 g Butter or margarine
1 jar (400 g) Beef stock
75 g Mascarpone
2-3 TABLESPOONS pickled green pepper
1-2 TABLESPOONS dark sauce thickener

Directions

1
Let the beef fillet freeze in the freezer for about 1/2 hour (the meat can then be cut better). Clean broccoli, divide into small florets and wash. Boil up plenty of salted water.
2
Cook the pasta in it for about 12 minutes. Add broccoli 5 minutes before the end of cooking time. Peel and finely dice the onion. Cut fillet into thin slices. Heat oil in a frying pan. Brown the meat in it in portions and take it out.
3
Season with salt and pepper. Heat the fat in the frying fat. Sauté onion in it. Deglaze with beef stock and bring to the boil. Stir in mascarpone. Add pepper. Stir in sauce thickener and bring to the boil.
4
Warm the meat in the sauce. Season to taste with salt. Drain pasta and broccoli on a sieve. Arrange noodles with the beef cutlets on plates and serve.