Fried strips of beef fillet in a robust balsamic sauce with crunchy vegetables and trofiette pasta

01. August 2015


Wok: For 2 persons main course / 4 persons starter

Preparation time: 40 minutes / 3 hrs. marinating or overnight
Cooking time: 20 minutes
 

Ingrédients

  • 280 g beef fillet strips (1 cm thick and 3 cm in length)
  • Salt, freshly ground pepper
  • 20 g sesame oil

Ingredients marinade

  • 5 g peperoncini, halved and cored
  • 15 g onion, peeled
  • 3 g garlic, peeled
  • 3 g ginger, freshly peeled
Cut/chop all ingredients very finely, mix with the strips of beef fillet, cover and allow to marinate for 3 hours or overnight in the fridge.

Ingredients sauce

  • 150 ml brown gravy
  • 50 ml good quality dark balsamic vinegar
  • Sugar, salt and freshly ground pepper
Add aroma to the hot gravy with the balsamic vinegar, and season to taste with sugar, salt and freshly ground pepper.

Ingredients vegetables

  • 60 g courgettes, green, cut into fine strips
  • 30 g red pepper, cored, cut into fine strips
  • 30 g yellow pepper, cored, cut into fine strips
  • Salt, freshly ground white pepper
  • Cook 80 g trofiette pasta (Trofie Liguri) in simmering salted water until al dente, drain and rinse with cold water and place on one side.
  • 5 g flat-leaved parsley, without stalks, washed and roughly plucked apart by hand

Preparation

Heat sesame oil in the wok, briefly fry the marinated strips of beef fillet in portions (until pink), season with salt and freshly ground pepper, and place on one side.

Cook the vegetable strips in the remaining oil until crunchy, add the trofiette, toss and season with salt and freshly ground pepper. Then add the balsamic sauce and bring to the boil. Shortly before serving add the strips of beef fillet/plucked parsley, toss and serve immediately.


Tip

You can replace beef with another meat if you prefer. Or replace the fillet with rump.


Rudolf Lehmann

Fried strips of beef fillet in a robust balsamic sauce with crunchy vegetables and trofiette pasta

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