Tenderloin ragout in balsamic vinegar

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cover shallots with water, bring to the boil and cook for about 1 minute. Drain the shallots, rinse under cold water and peel. Clean and slice the mushrooms. Cut the fillet into pieces. Heat 15 g of clarified butter in a casserole and fry the meat in 2 portions briefly. Season with salt and pepper and remove.

2. 2

   Add approx. 1/4 litre beef stock to the roast and bring to the boil briefly. Pour into the fillet. Wipe out the pan briefly and heat 20 g of clarified butter in it. First fry the shallots, then add the mushrooms and also fry them. Season with salt, pepper and dried marjoram, deglaze with vinegar and 500 ml beef stock. Bring to the boil and simmer covered for 4-5 minutes. Prepare pasta in boiling salted water according to instructions on package. Place the fillet and the extinguished roast in the pan and bring to the boil again briefly. Knead flour and butter, stir into the stock and simmer everything for 2-3 minutes. Lightly whip the cream. Season ragout with salt and pepper and stir in cream briefly.

3. 3

   Bring to the boil and simmer covered for 4-5 minutes. Prepare pasta in boiling salted water according to instructions on package. Place the fillet and the extinguished roast in the pan and bring to the boil again briefly. Knead flour and butter, stir into the stock and simmer everything for 2-3 minutes. Lightly whip the cream. Season ragout with salt and pepper and stir in cream briefly. Drain the pasta and let it drain. Arrange the fillet tip ragout on plates and garnish with fresh marjoram

Nutrition Facts

KCAL
770 kcal

CARBS
63 g

FATS
33 g

PROTEINS
56 g