Tagliatelle Pasta with Beef Strips and Morel Sauce
- 50 grams
- 4 sprigs
- 1 tablespoon
- 100 milliliters
white Port wine
- 125 milliliters
salt and freshly ground pepper
- 300 grams
- 500 grams
- 50 grams
- 150 grams
Trim and brush the morels, and cut the large morels into small pieces. Peel the shallots and dice. Rinse the oregano, shake dry, strip the leaves and finely chop.
For the morel sauce, heat olive oil in a pan and saute the shallot, oregano and morels. Pour in the port wine and beef stock, and simmer for 8-10 minutes. Season with salt and pepper. Add the beef fillet strips and leave for 15 minutes.
Cook the tagliatelle pasta in salted water according to package instructions until al dente.
Rinse the tomatoes and chop. Grate the pecorino.
Take out the beef fillet strips from the morel sauce and keep warm. Stir crème fraîche into the sauce and leave to boil shortly over high heat. Add the tomatoes and cook. Season with salt and pepper.
Drain the pasta and let drain completely. Serve the pasta together with the beef fillet strips and pour the morel sauce over it. Garnish with oregano.