Beef Fillet with Zucchini Spaghetti

Ingredients

• 1 Zucchini
• 1 Garlic clove
• 300 g mixed mushrooms (e.g., porcini, oyster mushrooms)
• 4 sprigs Parsley
• 300 g whole wheat spaghetti
• Salt
• 640 g beef fillet steak (4 steaks)
• Pepper
• 4 tbsp olive oil

Instructions

1. 1.

   Wash and trim the zucchini, then spiralize into spaghetti. Peel and finely chop the garlic. Clean the mushrooms and halve them according to size. Wash the parsley, shake dry, and chop the leaves.

2. 2.

   Cook the spaghetti in boiling salted water until al dente as directed. Drain and set aside.

3. 3.

   Pat the steaks dry, season with salt and pepper. Heat 2 tbsp olive oil in a pan and sear the steaks on both sides for 4–6 minutes (depending on preference). In another pan, heat 1 tbsp olive oil and sauté the mushrooms over high heat for 3–4 minutes.

4. 4.

   Heat the remaining olive oil in a pan. Sauté the zucchini with garlic over medium heat for 1–2 minutes. Toss the drained spaghetti with the zucchini and season with salt.

5. 5.

   Fold the parsley into the mushrooms, season with salt and pepper. Distribute the zucchini-spaghetti and steaks onto four plates.