Truffled fillet tip ragout

Name: Truffled fillet tip ragout
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g Broccoli; 250 g Shallots; 600 g brown mushrooms; 800 g Tips of pork and beef tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Truffle butter; 2 (30 g) slightly heaped tbsp. flour; 1 TEASPOON grainy broth; 300 g wide ribbon noodles; 150 g Fresh cream; 4 Stem(s) Parsley; 4-5 Tbsp Cognac

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g Broccoli
250 g Shallots
600 g brown mushrooms
800 g Tips of pork and beef tenderloin
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Truffle butter
2 (30 g) slightly heaped tbsp. flour
1 TEASPOON grainy broth
300 g wide ribbon noodles
150 g Fresh cream
4 Stem(s) Parsley
4-5 Tbsp Cognac

Directions

1
Clean and wash the broccoli and cut it into florets. Peel the shallots and cut them into halves or quarters depending on size. Clean the mushrooms, wash if necessary and cut in half. Dab meat dry and cut into pieces.
2
Heat the oil in a frying pan. Sauté the meat in it in portions. Season with salt and pepper and remove. Heat 1 tbsp. truffle butter in the frying fat, fry the mushrooms and shallots in it. Season with salt and pepper.
3
Dust with flour and sweat it. Stir in 600 ml water, bring to the boil and stir in the stock. Simmer for about 5 minutes.
4
Cook the ribbon noodles in boiling salted water for about 10 minutes. Cover the broccoli and cook in boiling salted water for about 5 minutes.
5
Stir the crème fraîche into the sauce and bring to the boil again. Add the rest of the truffle butter and meat and let it simmer in the sauce. Wash and chop the parsley. Season the sauce with salt and pepper, stir in the cognac.
6
Drain the pasta and broccoli. Serve with ragout and sprinkle with parsley.