Ingredients Jump to Instructions ↓

  1. 175 g dried pasta shapes

  2. 400 g beef fillets

  3. 2 tbsp olive oil

  4. 2 garlic cloves, crushed

  5. 225 g button mushrooms, roughly chopped

  6. 1 bunch spring onions, thinly sliced

  7. 3 tbsp wholegrain mustard black pepper

  8. 4 tbsp creme fraiche chopped fresh chives, to garnish

Instructions Jump to Ingredients ↑

  1. Cook the pasta until just tender. Trim the beef discarding any fat and cut into thin slices about 5 mm thick. Heat 1 tbsp of oil in a large, non-stick frying pan. Add the beef and cook over a high heat for 4 to 5 minutes or until well browned. Remove with a slotted spoon and set aside. Once pasta is cooked, drain well. Reduce heat slightly and add remaining oil, garlic, mushrooms and spring onions. Cook for 4 minutes, stirring, until mushrooms are cooked. Add the beef, pasta, mustard and pepper, and stir until cooked through. Stir in the creme fraiche and serve at once, garnished with chives.


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