Herbed Rigatoni with Beef Steaks
Ingredients
- For the beef steaks
- 6 sm slices Beef fillet (200 grams)
- 2 tsps Mustard
- 2 tsps vegetable oil
- 2 Tomatoes (diced)
- 2 scallions (finely chopped)
- 2 Tbsps Basil (finely chopped)
- 2 tsps lemon juice
- 2 tsps balsamic vinegar
- salt
- cayenne pepper
- For the herbed rigatoni
- 100 grams Rigatoni
- 2 Tbsps olive oil
- 1 Red chili pepper (sliced into rings)
- 2 garlic cloves (finely chopped)
- 2 scallions (sliced into rings)
- 2 Tbsps lemon juice
- 2 Tbsps Vegetable broth
- 2 tsps grated Lemon peel
- 1 Tbsp Basil (finely chopped)
- 1 Tbsp Chervil (finely chopped)
- scallions
- salt
- peppers (freshly ground)
Preparation steps
For the beef steaks, pound beef flat with a mallet or frying pan, spread with mustard and season with salt and pepper. Heat oil in a non-stick pan, add beef fillets and cook about 5 minutes, turning once. Stir in the tomatoes, scallions, basil, lemon juice and balsamic vinegar. Season with salt and cayenne pepper. Serve the beef with the tomato sauce.
For the herbed rigatoni, cook rigatoni in salted water until al dente and drain. In a non-stick pan, heat the oil and fry the chilli pepper, garlic and scallions briefly. Add rigatoni, lemon juice, vegetable broth, lemon zest, basil, chervil and chives. Mix everything thoroughly and cook, stirring frequently, for another 1 to 2 minutes. Season with salt and pepper and serve immediately with the beef steaks.
