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Pasta - Penne with Filet Mignon
🇧🇷Brazil
•View in original language
(Português)
60 min(s)
4 servings
Cintya Sato
@receitasdajapa- Ingredients
- Recipe
- Penne Noodles300 g
- Medium onion, diced1 unit(s)
- Tomatoes, diced5 unit(s)
- Minced Garlic Cloves6 unit(s)
- Filet mignon in strips500 g
- Shredded Mozzarella Cheese100 g
- Salt to taste
- Black pepper to taste
- Basil leaves - to finish to taste
- Butter1 tablespoon
- Olive oil to taste
- In a hot pan, start making the sauce: drizzle a drizzle of olive oil, half the amount of butter (1/2 tablespoon), and as soon as the butter has melted, put the onion to sauté.
- When the onion is golden, add the minced garlic, sauté for 1 minute.
- Add the chopped tomatoes.
- Season to taste with: salt and pepper. Lower the heat to a minimum and let the sauce simmer for 15 minutes. Tip: you don't need to add water, because the tomato will release a lot of liquid.
- Heat another pan to sear the meat. Drizzle a thread of olive oil, add the rest of the butter (1/2 tablespoon), distribute the meat and season with salt and pepper.
- Let the meat brown well on one side, then turn and brown the other side.
- Meanwhile, in another pan (third pan), put water to cook the pasta. A lot of water is used: 1 liter of water for every 100 g of raw pasta. So in this recipe, put 3 liters of water to boil to cook 300g of pasta.
- When the pasta water boils, add a generous handful of salt (the pasta water needs to be salty like sea water)
- Cook the noodles as directed on the package with 2 minutes less, because we are going to finish this noodles in the pan with the meat sealed.
- Finish the recipe using the meat pan that has all the flavor of the seared meat. Light over low heat and add the tomato sauce, the drained pasta.
- Adjust seasoning with salt and pepper if necessary.
- Add the mozzarella cheese and mix until melted.
- Turn off the heat and add basil leaves to bring freshness to the dish.
- Serve.
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