| Servings | serves |
Ingredients
- 2 tablespoon Sweet Paprika
- 100 grams Flour
- 500 grams Beef Eye Fillet sliced into strips, from the tail end
- ¼ cup Olive Oil
- 40 grams Butter plus extra to serve
- 200 grams Swiss Brown Mushrooms thinly sliced
- 3 Shallot finely diced
- 2 tablespoons Tomato Paste
- ½ cup Brandy
- 1 cup Beef Stock
- 2 tablespoons Worcestershire Sauce
- 1 cup Creme Fraiche
- 2 tablespoons Extra Virgin Olive Oil to serve
- Parsley to garnish
For the fettuccine
- 200 grams Pasta Flour
- 2 Eggs
- 2 teaspoons Extra Virgin Olive Oil
- 2 teaspoons Parsley Leaves chopped
- 1 teaspoon Black Pepper Freshly ground
Ingredients
For the fettuccine
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Instructions
- To make the pasta, place flour, eggs, olive oil, parsley, pepper and a generous pinch of salt into the bowl of a food processor. Mix until dough comes together. Turn out onto a clean work surface dusted in flour and knead for a few minutes by hand until the dough is firm and elastic. Wrap in cling film and leave to rest for at least 10 minutes.
- Divide the dough in half. Form each piece into a rectangular shape. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3 after changing each setting. Roll dough out to the 2nd thinnest setting. Repeat with remaining dough. Hang to dry for 5-10 minutes.
- For the beef stroganoff, combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat. Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside. Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
- Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
- Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.
- To serve, toss cooked fettuccine with extra virgin oil and garnish with baby parsley.
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