Start this recipe by heating a little oil in a frying pan and quickly sear the beef strips. Remove from the pan. Add in the garlic, onion and thyme and soften together for 5 minutes. Splash in the wine to evaporate, then add in the beef stock, cream and mushrooms and reduce. Add the beef back into the pan and continue to cook for 3 minutes until cooked through. Stir in the chopped parsley and tartufo butter and mix the sauce with the cooked pasta shapes. Serve topped with Parmesan shavings.
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