Bianco Scortichino Recipe
tagilatelle, thinly sliced filet mignon, spinach, cherry tomato, white sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tagilatelle
Bring a large pot of salted water to a boil. Cook the tagilatelle according to package instructions until al dente. Drain and set aside.
- 2
Cook the Filet Mignon
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.
- 3
Sauté the Spinach and Tomatoes
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.
- 4
Make the White Sauce
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.
- 5
Combine and Serve
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.
