Beef Tenderloin with Pasta and Red Wine Sauce

🥘 Ingredients

• olive oil
• butter
• beef tenderloin 250 g
• &beef tenderloin
• champignon 100 g
• &butter
• &olive oil
• &butter
• shallot 1
• red wine 1 ½ dl
• beef stock 1 ½ dl
• salt
• worcestershire sauce
• pepper
• nutmeg
• ?cornstarch
• &beef stock
• &champignon
• pasta 400 g

Beef Ternerloin

1. 1

   Heat olive oil and butter in a pan .
2. 2

   Add beef tenderloin and quickly fry on all sides.
3. 3

   Put the &beef tenderloin in the oven at 175°C until the internal temperature is 55°C.

Sauce

1. 1

   In the same pan, fry champignon , possibly with a little more &butter , at high heat.
2. 2

   In a pot heat &olive oil and &butter .
3. 3

   Add shallot and fry until golden.
4. 4

   Add red wine and reduce to half.
5. 5

   Add beef stock and reduce to half.
6. 6

   Add salt , worcestershire sauce , pepper and nutmeg to taste.
7. 7

   If the sauce is too thin, add a little ?cornstarch . If there is too little sauce, add more &beef stock .
8. 8

   Add the fried &champignon to the sauce and cook at low heat for 2-3 min .

Pasta

1. 1

   Cook pasta according to the instructions on the package.

Serve

1. 1

   Combine the pasta with the sauce and serve with the beef tenderloin.