Pasta with Beef Fillet and Chanterelles

Ingredients

• 30ml oil
• 200g beef fillet, cut into bite-sized cubes
• 250g chanterelles, cleaned
• salt, for the beef and mushrooms
• pepper, for the beef and mushrooms
• 30g butter
• 2 shallots, finely diced
• 200ml beef stock
• 200ml cream
• 1.5g starch
• 15ml cold water
• lemon juice, a little, to taste
• salt, to taste, for the sauce
• pepper, to taste, for the sauce
• 200g pasta
• salt, for the pasta water
• 3 stalks parsley, roughly chopped, for serving

Instructions

1. Heat the oil strongly in a frying pan and sear the beef on all sides for about 2 minutes.
2. Add the chanterelles to the beef and fry for another minute. Season with salt and pepper, then remove the beef and mushrooms from the pan and set aside.
3. Melt the butter in the same pan and sauté the shallots until translucent. Deglaze with the beef stock and add the cream. Bring to the boil and reduce for about 2 minutes.
4. Mix the starch with the cold water until smooth.
5. Stir the starch slurry into the sauce and briefly bring to the boil until lightly thickened. Season with a little lemon juice, salt and pepper.
6. Cook the pasta in plenty of salted water according to the packet instructions until al dente.
7. Add the beef, chanterelles and cooked pasta to the sauce and briefly toss together. Scatter over the roughly chopped parsley and serve.