Rigatoni with beef fillet

Name: Rigatoni with beef fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Fillet of beef; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Bacon; 150 g Shallots; 300 g Pasta (for example: rigatoni); 6 leaves Mint; 2 TABLESPOONS Sugar; 6 TABLESPOONS Vinegar; 200 g frozen peas; 7-10 Tbsp Mint; 7-10 Tbsp Aluminium foil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Fillet of beef
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Bacon
150 g Shallots
300 g Pasta (for example: rigatoni)
6 leaves Mint
2 TABLESPOONS Sugar
6 TABLESPOONS Vinegar
200 g frozen peas
7-10 Tbsp Mint
7-10 Tbsp Aluminium foil

Directions

1
Wash the fillet and dab dry. Heat the oil. Brown the fillet all around. Season with salt and pepper. Place on a deep baking tray and finish cooking in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
2
Cut the bacon into pieces and place them on the baking tray. Then wrap the fillet in aluminium foil and let it rest in it until it is ready to serve. Dissolve the roast with 1/8 litre of water and store. Peel the shallots and halve them if necessary.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Cut mint leaves into fine strips. Melt the sugar in a pan until golden brown. Deglaze with vinegar and 200 ml water, boil off.
4
Add the dissolved roast mixture and season with salt and pepper. Cook the shallots for 5-7 minutes. Add peas, bacon, mint and noodles to the stock. Cut the fillet into slices and serve with the noodle mixture.
5
Serve garnished with mint.