Lanières de filet de boeuf dans une sauce au vin rouge et champignons, servies avec pates de patates et salade de betteraves.

Slice the beef fillet into thin strips. In a skillet, heat olive oil over medium-high heat and add the beef strips. Season with salt and pepper. Sear the beef for about 3-4 minutes until browned. Remove from the skillet and set aside.

Cook the Beef

In the same skillet, add butter and let it melt. Sauté chopped onion and minced garlic until fragrant. Add sliced mushrooms and cook until tender. Pour in red wine, scraping the bottom of the skillet to deglaze. Let it simmer for a few minutes.

Prepare the Sauce

Stir in beef broth and return the beef to the skillet. Simmer for another 5-7 minutes until the sauce thickens slightly. Adjust seasoning to taste.

Combine Ingredients

In a bowl, mix potato flour and salt. Create a well in the center and add eggs. Mix until a smooth dough forms. Let it rest for 15 minutes.

Make the Dough

Roll out the dough on a floured surface and cut into your desired pasta shape. Cook in salted boiling water until they float to the top, about 3-4 minutes.

Shape the Pasta

Cook the beetroot until tender, then peel and slice. In a bowl, combine sliced beetroot, olive oil, vinegar, salt, and pepper. Toss well to combine.

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Recipe information

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