Beef Fettuccine with Creamy Horseradish & Spicy Basil Gremolata by Steven Dolby
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Serves 3-4 people
HORSERADISH CREAM
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)
SPICY BASIL GREMOLATA
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)
OTHER INGREDIENTS
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
Directions
Making
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.
Serving
Place the beef pasta on a plate, pour some horseradish cream and top it with spicy basil gremolata.
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© STEVEN DOLBY
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