Top Round with Tagliatelle and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Healthy, because
Even smarter
This dish is a well rounded meal, containing protein from the meat, carbs from the pasta, nutrients from the vegetables, and more. It is a hearty dish that is filling and perfect for the winter months.
Use whole wheat pasta for more fiber, and if you drink, pair this with a red wine.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 14 ozs Tagliatelle
- For the beef
- 4 slices Beef rump (top round)
- paprika
- 2 clarified butter
- 2 onions (chopped)
- 1 garlic clove (chopped)
- ¼ cup Port wine
- 1 ⅔ cups Beef stock
- 1 sprig rosemary
- Plus
- ½ cup Bacon
- 1 ¾ cups Porcini mushroom (sliced if necessary)
- 1.333 cups Chanterelle (sliced if necessary)
- 1 Tbsp butter
- Corn starch
- parsley (to garnish)
Preparation steps
1.
Cook the pasta in salted water until al dente. Drain.
2.
Tenderize the meat and remove and fat. Score the surface of the meat with a knife and season with salt, ground black pepper and a little paprika powder.
3.
Heat the clarified butter and fry the meat on both sides until brown. Remove from the pan and keep warm.
4.
Fry the onions and garlic in the meat juices, season with salt and ground black pepper and add the port and the stock. Add the rosemary and the meat, cover and braise for around 15-25 min.
5.
Fry the bacon until crispy, remove from the pan and set aside. Add the pasta to the bacon pan and warm through. Return the bacon to the pan and season with ground black pepper.
6.
Fry the mushrooms in the butter and season lightly with salt. Remove the meat from the gravy and keep warm. Sieve the gravy over the mushrooms, mix well and season to taste. If necessary bind with a little cornstarch mixed with cold water.
7.
Place the meat in the mushroom sauce and allow to rest there for a few minutes to absorb the flavours. Then arrange on preheated plates with the bacon pasta and the sauce. Serve garnished with parsley.
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