Creamy truffle tagliatelle with veal tenderloin

Ingredients:

  • 160 gr veal tenderloin (fillet)
  • 70 gr tagliatelle (weighed uncooked)
  • 75 gr young field peas
  • 50 gr crème fraîche light
  • 20 gr Parmesan cheese
  • 15 g shallot
  • 1 large garlic clove
  • Black pepper
  • Sea salt
4
0 - 30 minutes
veal tenderloin (fillet)
*
frying
Chantal Recepten

Preparation

The perfectly cooked veal tenderloin matches so well with that creamy truffle cheese sauce and the beauty of it all is that this dish is on your plate within 20 minutes.

Cook the tagliatelle according to the package. During the last six minutes of the tagliatelle's cooking time, add the young field peas to the tagliatelle. Cut the shallot into ultra-thin rings and press the garlic. Put this in a greased saucepan and fry briefly. Add the crème fraîche, grated Parmesan cheese and truffle tapenade and stir until a sauce forms. Add salt and pepper to taste. Sauce too thick? Add 1 tbsp cooking liquid (from the pasta). Sear the veal tenderloin all over. (rare: 1-2 minutes per side / medium 3 minutes per side). Then wrap the veal tenderloin in aluminum foil for about 2 minutes and let it rest. Toss the cooked pasta + peas with the sauce and stir well. Place on a plate. Finally, cut the veal tenderloin into thick slices, divide next to the pasta. Sprinkle with extra salt and Parmesan cheese if desired.

Enjoy!

Source: Chantal Recepten

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