tagilatelle, thinly sliced filet mignon, spinach, cherry tomato, white sauce

Bring a large pot of salted water to a boil. Cook the tagilatelle according to package instructions until al dente. Drain and set aside.

Prepare the Tagilatelle

In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the filet mignon with salt and pepper, then add it to the skillet. Cook for about 3-4 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let it rest before slicing thinly.

Cook the Filet Mignon

In the same skillet, add another tablespoon of olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the spinach and cherry tomatoes, and cook until the spinach is wilted and the tomatoes are slightly blistered, about 2-3 minutes. Season with salt and pepper.

Sauté the Spinach and Tomatoes

In a saucepan, combine the heavy cream and grated parmesan cheese over low heat. Stir constantly until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.

Make the White Sauce

In a large serving bowl, combine the cooked tagilatelle, sautéed spinach and tomatoes, and sliced filet mignon. Pour the white sauce over the top and toss gently to combine. Serve immediately.

Combine and Serve

tagilatelle

filet mignon

spinach

cherry tomatoes

heavy cream

parmesan cheese, grated

olive oil

garlic, minced

salt

black pepper

Bianco Scortichino

Make Bianco Scortichino Recipe in just 30m. tagilatelle, thinly sliced filet mignon, spinach, cherry tomato, white sauce

Bianco Scortichino Recipe

Frequently paired with

Local Coupons