Macaroni in Nut Sauce

For 4 people
  • 80 g shallots
  • 2 Tomatoes
  • 400 g Beef fillet
  • 1 EL Oil
  • 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 dark sauce binder
  • 6 stem (s) Thyme
40 minutes
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
  • 3440 kJ
  • 47 g protein
  • 35 g fat
  • 71 g carbohydrates

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