Ingredients for 2 people
200gr of beef fillet steak
200gr of beef jus or beef stock
1 shallot
1 carrot
Thyme
Olive oil
40gr of butter
50gr parmesan cheese
Method
Cut the fillet into small cubes, peel and finely chop the shallots and carrots.
Add a dash of olive oil to the beef fillet and season with pepper and salt.
Add oil to a pan and cook the chopped beef fillet on a high heat, add more oil if needed, cook until the meat is sealed on the outside but pink in the middle, remove from the pan and set aside.
Add more oil to the pan and sauté the chopped shallots and carrots, adding a touch of butter. Add the beef jus and thyme and deglaze the pan, add a little pasta water if needed, this will create the sauce for the pasta.
Cook the pappardelle to a few minutes before the full cooking time on the pack and add to the sauce, add the beef fillet and more butter, mix to coat the pappardelle with the sauce.
Add freshly grated parmesan, serve with a sprinkle of fresh chopped parsley.
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