Go Back Email Link
–+ servings
Cremet pasta med kantareller, cognac og oksemørbrad - Opskrift på pasta med kantareller
Print

Creamy pasta with chanterelles, cognac and beef fillet

Recipe for an easy and delicious pasta with beef fillet and chanterelles, flambéed in cognac and finished with cream and Parmesan.
Course Lunch, Main course
Cuisine Italian
Total Time 30 minutes
Servings 4 people

Ingredients

  • 500 g pasta
  • 400 g beef fillet
  • 250 g chanterelles
  • 1 onion, finely chopped
  • 2 cloves garlic, grated or crushed
  • 100 ml cognac
  • 200 ml chicken stock
  • 250 ml whipping cream (38% fat)
  • 100 g Parmesan, finely grated
  • Salt and pepper
  • Oil
  • Pasta water, as needed
  • Chopped herbs and Parmesan to top, optional
  • Gravy browning, optional

Instructions

  • Clean the chanterelles of any dirt and cut the beef into bite-sized pieces.
  • Heat a splash of oil in a frying pan and brown the beef well over fairly high heat. Season with salt and pepper.
    Set the beef aside.
  • In the same pan, fry the chanterelles for 3-4 minutes, also over high heat. Add a little more oil if needed.
    Set aside on a plate.
  • Turn the heat down to medium and sauté the onion and garlic for a couple of minutes.
  • Return the beef and chanterelles to the pan. If you like, save a few of the small chanterelles to top the dish with when serving.
  • Turn the heat right up, pour in the cognac and let it bubble up vigorously before setting it alight. Let it flame until the alcohol has burnt off, shaking the pan a couple of times.
    *TAKE CARE when you have an open flame in the kitchen.
    *If you would rather not flambé, simply let the cognac reduce well over high heat.
  • Turn the heat down to medium and pour in the stock and cream. Let it simmer for about 10 minutes.
    *Meanwhile, cook the pasta al dente according to the packet instructions. Remember to save a little of the pasta water in case you need to adjust the consistency.
  • Add the Parmesan and let it melt into the sauce. Let it simmer until it thickens slightly. Season to taste with salt and pepper, and adjust the colour with a little gravy browning if you like.
    *Remember that the starch from the pasta will also thicken the sauce.
  • Lift the pasta straight from the pot into the pan and toss it with the sauce. Leave it over very low heat for a moment, until the sauce turns creamy and coats the pasta.
    Adjust the consistency with pasta water if needed.
  • Serve the dish topped with a little finely chopped parsley, freshly ground pepper and a little grated Parmesan.