Pasta with Beef Fillet, Spinach and Sun-Dried Tomatoes
Recipe for easy pasta with beef fillet and a delicious oil marinade.
Servings 4 people
Ingredients
- 400 g pasta, - I used pappardelle
- 400 g beef fillet, cut into cubes
- 250 g chestnut mushrooms, sliced
- 1 onion, finely chopped
- 80 g fresh spinach
- 100 g sun-dried tomatoes in oil, cut into strips (drained weight)
- 80 g Parmesan, finely grated
- 3 cloves garlic, grated or crushed
- 1 handful flat-leaf parsley, roughly chopped
- 1 handful fresh basil leaves
- 1/2 lemon, juice and finely grated zest
- 100 ml good olive oil (or the oil from the tomatoes)
- Salt and pepper
Instructions
- Pour 75 ml of the oil into a bowl and mix with the sun-dried tomatoes, garlic, basil, parsley, lemon juice and lemon zest, then season with salt and pepper.
- Heat the rest of the oil in a frying pan and sear the beef over a high heat until well browned all over, - season with salt and pepper.
- Set the beef aside, turn the heat down to medium and fry the mushrooms and onion in the same pan until the mushrooms have released their liquid. Add a little more oil from the sun-dried tomato mixture if needed.
- Meanwhile, cook the pasta al dente or to your liking.
- Return the beef to the pan and pour over the oil mixture, - let it heat through for 5 min. while the pasta finishes cooking.
- Just before the pasta is done, fold the spinach in with the meat, - heat until it has wilted.
- Drain the pasta, then toss it with the meat and the Parmesan, - stir well so everything is evenly distributed.
- Serve immediately, topped with freshly ground pepper and, if you like, a sprinkling of fresh oregano, basil or similar.