400 g Beef tenderloin
300 g Button mushrooms
80 g Clarified butter
1 piece Courgettes
1 piece Paprika (red)
80 g Penne rigate
1 pinch Pepper (ground)
1 pinch Salt
0.5 tsp Salt
2 piece Tomatoes
Clean and wash the vegetables.
Wash, halve, deseed and dice the pepper.
Cut the courgette in half lengthways, deseed and cut into thick slices together with the mushrooms.
Deseed and dice the tomato.
Ingredients
1 piece Paprika (red), 1 piece Courgettes, 300 g Button mushrooms, 2 piece Tomatoes
Cut the beef into thick strips.
Ingredients
400 g Beef tenderloin
Bring a large pan of salted water to the boil Cook the pasta in it according to the packet instructions until al dente. stirring from time to time.
Then drain and process immediately.
Ingredients
80 g Penne rigate, 0.5 tsp Salt
Melt the clarified butter in a pan, add the vegetables and beef strips and cook over a high heat for approx. 10 mins.
Ingredients
80 g Clarified butter
Mix the grilled vegetables with the penne rigate and season with salt and pepper.
Serve with pesto and parmesan, if desired.
Ingredients
1 pinch Salt, 1 pinch Pepper (ground)
847.5
60.01 g
49.74 g
39.87 g
