Italian tagliatelle with beef tenderloin and red wine and rosemary sauce

Italian tagliatelle with beef tenderloin and red wine and rosemary sauce
Why shallots :
Category : Meat
Type of dish : Vegetables, Pasta, Beef, Meat
Number of servings : 4
Cooking time : 100 minutes
Ingredients :

150 g tagliatelle
250 g beef tenderloin
8 mushrooms
½ red, yellow and green sweet pepper
1 spring onion
3 shallots
2 dl red wine
60 g sugar
1 tablespoon honey
3 sprigs of fresh rosemary
olive oil
thickening agent if required
 

Preparation :

 

Start with the red wine and rosemary sauce. Put the sugar in a small pan, caramelise carefully and add the red wine. When the sauce is smooth, add the honey and remove the pan from the heat. Put the sprigs of rosemary in the pan and leave the sauce to stand for at least 1 hour. The longer the sauce stands, the stronger the rosemary flavour gets.

How to prepare :

Slice the vegetables into strips and sauté them briefly in a pan with a dash of olive oil. Cook the tagliatelle al dente. In the meantime, sauté the beef tenderloin in a frying pan with oil for a few minutes, remove the meat from the pan and wrap it in aluminium foil.

Heat the sauce and thicken with thickening agent if required.

Put the tagliatelle on a plate or dish and arrange the vegetable mixture on top. Cut the meat into slices and arrange on the vegetables. Spoon the red wine and rosemary sauce over the meat and serve the rest of the sauce separately.

 

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