Stuffed Beef with Mushrooms
Ingredients
- Ingredients
- 2 pcs Beef fillet (250 grams or 8.8 ounces each)
- 1 small, red Beet
- 1 Tbsp Horseradish cream
- 300 grams Tagliatelle
- 500 grams button Mushroom
- 1 sm jar Caper
- 80 grams butter
- 2 centiliters Cognac
- 1 sprig Sage
- 2 sprigs rosemary
Preparation steps
Cut a pocket into each piece of beef, unfold beef and flatten with a mallet.
Peel and dice beets. Heat 1 tablespoon oil in a pan, add 2-3 tablespoons water and cook beets until soft. Crust slightly with a fork and let cool. Wipe mushrooms with a paper towel, then thinly slice.
Add some beets to the middle of the two unfolded beef fillets. Add horseradish, fold up beef and secure with toothpicks.
Heat some butter in a pan and fry beef on both sides. Wrap with a sprig of rosemary and sage leaves in aluminum foil and place in an oven preheated to 80°C (approximately 175°F) for about 15 minutes.
Prepare pasta according to package instructions.
Melt butter in a saucepan, then stir in cognac, brown slightly and stir in mushrooms. Add well-drained capers and season with salt and pepper.
Drain pasta and remove beef from oven. Remove toothpicks and slice beef.
Place mushrooms and sauce. Add slices of beef and pasta. Garnish with a sage leaf and a piece of rosemary, season with pepper and serve.
