Spaghetti with beef tenderloin tips and fennel salami

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 400 g Noodles (e.g. spaghetti)
  • 7-10 Tbsp salt and pepper
  • 75 g Parmesan (piece)
  • 3 fresh eggs (Gr. M)
  • 100 g Whipped cream
  • 7-10 Tbsp Nutmeg
  • 1 Onion
  • 250 g Fillet of beef
  • 2 TABLESPOONS Oil
  • 50 g Fennel salami in very thin slices
  • 1 potty Basil

Directions

  1. 1

    Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Grate the Parmesan finely. Whisk eggs, cream and parmesan. Season with salt, pepper and nutmeg. Set aside.

  2. 2

    Peel and finely chop the onion. Dab the meat dry and cut first into thin slices, then into strips. Heat oil in a pan. Sauté the meat in it while turning. Add the onion and fry briefly.

  3. 3

    Season with salt and pepper. Remove the pan from the heat and briefly fold in the salami slices.

  4. 4

    Drain the noodles, add them to the meat while still hot with the egg cream and mix well. Heat everything together again at low heat. Do not let it boil anymore! Wash the basil, shake dry and pluck off the leaves.

  5. 5

    Add to the noodles and serve.

Nutrition Facts

KCAL
760 kcal
CARBS
74 g
FATS
31 g
PROTEINS
41 g