Rigatoni with Beef Tenderloin and Chanterelles
Tender beef tenderloin cubes and pan-fried chanterelles in a light cream sauce with shallots and a squeeze of lemon, sprinkled with fresh parsley.
- 30 min
- 984 kcal / serving
- easy
- Protein
- 39.5 g
- Fat
- 54.7 g
- Carbs
- 81.2 g
Contains: gluten, milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g rigatoni
- 250 g chanterelles
- 2 shallots
- 1 garlic clove
- 200 g beef tenderloin
- 2 tbsp oil
- 20 g butter
- 200 ml beef broth
- 200 ml cream
- 1/2 tsp cornstarch
- 1 squeeze of lemon juice
- 3 sprigs flat-leaf parsley
- Salt, pepper
Method
- Clean the chanterelles and halve any large ones. Finely dice the shallots and garlic. Cut the beef into bite-sized cubes.
- Cook the rigatoni in plenty of salted water until al dente according to the package, then drain.
- Meanwhile heat the oil in a large pan until very hot. Sear the beef cubes on all sides for about 2 minutes. Add the chanterelles and fry for 1 more minute. Season with salt and pepper, then remove the meat and mushrooms from the pan.
- Melt the butter in the same pan and sweat the shallots and garlic until translucent. Deglaze with the broth, stir in the cream and let everything simmer gently for about 2 minutes.
- Stir the cornstarch with 1 tbsp cold water until smooth, stir it into the sauce and bring briefly to a boil until it thickens slightly. Season with lemon juice, salt and pepper.
- Add the beef, chanterelles and pasta to the sauce and toss briefly. Roughly chop the parsley and scatter it over the pasta.
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