Beef Fettuccine with Creamy Horseradish & Spicy Basil Gremolata by Steven Dolby

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Serves 3-4 people

4 Tbsp greek yogurt
1 1/2 Tbsp prepared horseradish
1 Tsp dijon mustard
1 Tsp lemon juice
Worcestershire sauce (to taste)
Salt & ground black pepper (to taste)

2 Garlic cloves (minced)
Handful fresh basil (chiffonade)
1 Zest of one lemon
1 Tsp chili flakes
6 Tbsp olive oil
1 Tbsp lemon juice
Salt & ground black pepper (to taste)

1 Medium onion (thinly sliced)
180g San marzano tomatoes (halved)
500g Beef tenderloin tips (bite-sized pieces)
3 Anchovy fillets
Fresh pasta (enough for 3-4 people)
Olive oil


For Horseradish Cream

To a bowl, add greek yogurt, prepared horseradish, dijon mustard, lemon juice, Worcestershire sauce, salt and ground black pepper.
Stir well and place in the refrigerator.
For Gremolata

To a bowl, add garlic, thinly sliced basil, lemon zest, chili flakes, olive oil, and lemon juice. Season with salt and ground black pepper. Mix well and set aside.
For Beef Fettuccine

Add olive to a hot pan, followed by anchovies and cook for 1 minute.
Add onions and beef, cook for 5 minutes.
Add tomatoes and cook for 1 minutes.
Add fresh pasta to water and cook for 2 to 3 minutes.
Once the pasta is cooked, add to the pan with beef and other ingredients, season to taste and toss well.

Place the beef pasta on a plate, pour some horseradish cream and top it with spicy basil gremolata.


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