FILLET OF
BEEF WITH GOULASH NOODLES
- Serves 4
By Gary Rhodes from
Keeping It Simple Ingredients
3 tomatoes
Olive oil, for cooking
1 large onion, finely chopped
2 cloves of garlic, crushed
1 large red pepper, cut into small cubes
1 teaspoon paprika
300ml (10fl oz) passata salt and pepper
350g (12oz) linguine or tagliatelle
2 knobs of butter
4 x 150-175g (5-6oz) beef fillet steaks
2 teaspoons chopped chives
4 tablespoons sour cream |
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Method
With the point of a knife, remove the eye from the
tomatoes. Place in a bowl, cover with boiling water and leave to
stand for just 10-15 seconds before placing under cold running
water. Peel away the skin, quarter the tomatoes, deseed and cut the
flesh into cubes.
Heat a saucepan with some olive oil. Add the
onion, garlic, pepper and paprika and stir over a medium heat for
6-7 minutes until they begin to soften. Pour the passata into the
pan and bring to a gentle simmer. Allow the sauce to murmur softly
for 10-15 minutes, adding the tomato during the final few minutes. Season with salt and pepper.
Should the sauce become too thick,
simply loosen with a few tablespoons of water.
Cook the pasta until tender, then drain, adding a
drizzle of olive oil, a knob of butter and seasoning with salt and
pepper.
Meanwhile, season the steaks with salt and pepper. Heat a frying pan with a bit more olive oil and, once hot, cook the
steaks over a high heat for 3-4 minutes on each side for rare to
medium rare. Add the remaining butter and, once sizzling, baste the
steaks before removing from the pan. Leave to rest for 1-2 minutes
before serving.
The noodles can be left plain with the sauce
spooned on top or stirred into the sauce before serving with the
steaks. Mix the chives into the sour cream and drop a spoonful on
top of the pasta.
and more
The steaks can be dusted with paprika before
cooking for a spicier taste.
Here is just a sample of what we do, if you want something that
you can’t see give us a call and we can discuss your
requirements.... meat hung longer....a continental cut.... Apple and
Pork Sausages for a kiddies party....
ready cooked meat for a
luncheon party.... Wild Game Roulade.... half a lamb for the
freezer....
you name it, and given some warning we’ll prepare it for you
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= Recommended by your friendly family butcher
as the healthy option |
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= Gluten Free |
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= Available Gluten Free. Please request when
ordering |
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