Top Round with Tagliatelle and Mushrooms
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.
- 14 ozs Tagliatelle
- For the beef
- 4 slices Beef rump (top round)
- 2 clarified butter
- 2 onions (chopped)
- 1 garlic clove (chopped)
- ¼ cup Port wine
- 1 ⅔ cups Beef stock
- 1 sprig rosemary
Cook the pasta in salted water until al dente. Drain.
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.
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.