Macaroni in Nut Sauce
- 80 g shallots
- 2 Tomatoes
- 400 g Beef fillet
- 1 EL Oil
- span> Salt
- pepper
- 1 TL Tomato paste
- 250 ml dry red wine
- 250 ml Beef stock (from the jar)
- 1 header Radicchio salad
- 50 g walnut halves
- 300 g Macaroni
- 1 EL span> dark sauce binder
- 6 stem (s) Thyme span>
40 minutes
span> light
- 1.
- Peel and halve shallots andcut into wedges. Wash tomatoes, rub dry, quarter and remove seeds. Cut the quarters into cubes. Wash the beef fillet, pat dry and cut into cubes.
- 2.
- Heat the oil in a pan. Sear the meat in it for about 4 minutes, then season with salt and pepper. Take out meat. Put shallots and tomato paste in the pan and sauté for 3-4 minutes.
- 3.
- Deglaze with red wine and simmer for about 5 minutes. Prepare the macaroni in boiling salted water according to the instructions on the packet. Clean and wash the radicchio and roughly cut into pieces. Roughly chop the walnuts.
- 4.
- Pour the beef stock into the sauce, bring to the boil and bind with a sauce thickener, season with salt and pepper. Wash the thyme, pat dry and set aside 4 stalks for garnish. Pluck the remaining leaves into the sauce.
- 5.
- Add the beef fillet, tomatoes, radicchio and nuts to the sauce and bring to the boil again. Drain the macaroni and divide between 4 plates. Pour the sauce over it and garnish with thyme.
1 person approx.:
- 820 kcal li>
- 3440 kJ
- 47 g protein
- 35 g fat
- 71 g carbohydrates
Leave A Comment