Beef Tagliatelle Recipe

Inspired by 540 Kitchen & Bar, Inc

Time45m

Serves4

stilton demi-glace, blue cheese crumble, wild mushrooms

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Ingredients

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Pasta

10.6 oz (300 g) tagliatelle

Beef

1 1/8 lb (500 g) beef sirloin

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Demi-Glace

2 1/8 cup (500 ml) beef stock

1.06 cup (250 ml) Red wine

3 1/2 oz (100 g) stilton cheese

2 tbs Butter

Mushrooms

7.05 oz (200 g) wild mushrooms (e.g., chanterelles, porcini)

2 cloves Garlic

2 tbs Fresh parsley

Garnish

1 3/4 oz (50 g) blue cheese crumble

Method

Prepare the Beef

Sear the Beef

Heat olive oil in a skillet over medium-high heat. Season the beef sirloin with salt and pepper, then sear for about 3-4 minutes on each side until browned. Remove from skillet and let it rest.

Make the Demi-Glace

Prepare the Sauce

In the same skillet, add red wine and scrape the bottom to deglaze. Add beef stock and let it reduce by half. Stir in the stilton cheese and butter until melted and smooth.

Cook the Pasta and Mushrooms

Cook Tagliatelle

In a large pot of boiling salted water, cook the tagliatelle according to package instructions until al dente. Drain and set aside.

Sauté Wild Mushrooms

In another skillet, add a bit of olive oil and sauté minced garlic for 1 minute. Add wild mushrooms and cook for 5-7 minutes until tender. Stir in chopped parsley.

Assemble the Dish

Combine and Serve

Slice the rested beef and toss it with the cooked tagliatelle and wild mushrooms. Pour the stilton demi-glace over the top and garnish with blue cheese crumble. Serve immediately.