Beef Fillet with Mushroom Tagliatelle

Ingredients

• 2 pieces beef fillet (250 g each)
• 1 small beetroot
• 1 tbsp sour cream horseradish
• 300 g wide ribbon pasta
• 500 g brown mushrooms
• 1 small jar capers
• 80 g Butter
• 20 ml cognac
• 1 sprig sage
• 2 sprigs Rosemary

Instructions

1. 1.

   Create a pocket in each beef fillet with a sharp knife, unfold the fillet and gently flatten between two sheets of foil.

2. 2.

   Peel the beetroot, dice it, sauté with 1 tbsp oil, add 2-3 tbsp water, steam until tender, lightly mash with a fork, cool. Clean mushrooms with kitchen paper, optionally peel, slice thinly.

3. 3.

   Place half the beetroot in the center of each unfolded fillet, scatter horseradish in small dollops, fold the fillets together and secure edges with wooden skewers.

4. 4.

   Heat some butter in a pan, sear the fillet on both sides. Wrap with a rosemary sprig and 1-2 sage leaves in foil, bake at 80°C for about 15 minutes.

5. 5.

   Cook pasta according to package instructions in plenty of salted water. Melt butter in a pot, stir in cognac, let brown slightly, add mushrooms, warm briefly. Mix in drained capers, season with salt and pepper. Drain pasta, remove fillets from oven, pour the pan juices over the mushrooms, combine, spread half the mushrooms on warmed plates. Remove skewers, halve fillets, place remaining mushrooms over pasta, top each plate with a fillet half, garnish with sage leaf and rosemary sprig, optionally sprinkle pepper, serve hot.