Beef Fillet, Shrimp, Rosemary and Aparagus Pappardelle Pasta

Sun, 20 October 2024

Ingredients Steaks:
200g Fillet Steak
250g Fresh Lasagne Sheets
150g Cooked Tiger Prawns
1 Lime Whole
50ml White Wine
1/2 Beef Stock Cube/Jelly
1 tbsp. Rosemary (chopped)
1/2 Shallot (Finely Chopped)
4 cloves Garlic (Finely Chopped)
200ml Cream
50g Parmesan Cheese (grated or shaved)
2 litres Water for boiling pasta
2 tbsp. Flat Leaf Parsley (roughly chopped)
Little flour for dusting pasta
A little olive oil for frying
Chopped Parrsley for garnish
Salt
Black Pepper Ground
Instructions:
1. Cut the steak into thin strips and again into pieces about a centimetre or two long.
2. Slice the lasagne sheets into strips, lengthways, approximately an inch wide to form the
papardelle pasta strips. Dust with a little flour to prevent sticking.
3. Bring about 2 litres of water to a rolling boil and salt well. While you are waiting for the water
to boil, continue with the next recipe steps.
4. Heat pan on hight heat, add a little oil and fry the steak. Sear quickly. Season with a little salt
and remove from the pan.
5. Add a little more oil to the pan if needed and sauté the shallots. Once seared, add the garlic
and then deglaze with the wine and add the rosemary and half beef cube. Reduce
6. Add your cream and bring to a simmer until reduced by half. At this stage your water should
be boiling so add your pasta to the water. Cook for 2-3 minutes, no more.
7. Return steak to the cream reduction, add the cooked prawns to heat through and season with
black pepper only.
8. Add your cooked pasta straight into the cream sauce (with a little cooking liquid), sprinkle with
half the grated parmesan and chopped parsley and coat the pasta in the sauce. Check
seasoning.
9, Finish with lime zest and half a lime squeezed over the pasta. Serve in a bowl with more
parmesan on top, cracked pepper & some chopped parsley to garnish.