400 g beef tenderloin
1 piece bell pepper (red)
300 g button mushrooms
80 g clarified butter
1 piece courgette
1 pinch ground pepper
80 g penne rigate
1 pinch salt
0.5 tsp salt
2 piece tomatoes
Trim 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.
Remove the stem from the tomato and dice the flesh.
Ingredients
1 piece bell pepper (red), 1 piece courgette, 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 instructions on the pack until al dente, stirring occasionally.
Then drain and use the pasta right away.
Ingredients
80 g penne rigate, 0.5 tsp salt
Melt the clarified butter in a frying pan, add the vegetables and beef strips and cook over a high heat for about 10 minutes.
Ingredients
80 g clarified butter
Mix the grilled vegetables with the penne rigate and season with salt and pepper to taste.
Serve with pesto and Parmesan, as desired.
Ingredients
1 pinch salt, 1 pinch ground pepper
847.5
60.01 g
49.74 g
39.87 g
