Holiday Dinner: Filet Mignon Steak, Mushroom Cream Pasta, Strawberry Burrata Salad
Ingredients: beef filet, salt, pepper, olive oil, strawberries · 60 min cook time · 900kcal · ~₩81,700
Ingredients
400g beef filet, 1꼬집 salt, 1꼬집 pepper, 50ml olive oil, 200g strawberries, 125g Burrata cheese, 5g mint leaves, 15ml white balsamic vinegar, 200g truffle pasta, 150g songhwa mushrooms, 2쪽 garlic, 200ml double cream, 30g parmesan cheese, 4큰술 butter, 200g assorted veggies, 5g Italian parsley
Instructions
1. Season the filet mignon with salt and pepper and coat with olive oil.
2. Thoroughly rinse the strawberries under running water.
3. Serve the strawberries with the burrata cheese on a plate.
4. Decorate between the strawberries with mint leaves.
5. Finish off the salad with olive oil and white balsamic vinegar.
6. In boiling salt water, boil pasta for 12 minutes.
7. Oil the pan with olive oil and fry some crushed garlic until fragrant.
8. Add and fry some sliced mushrooms. Add pasta water to keep the mushroom moist.
9. Add 1 carton of double cream, grate in a heap of parmesan cheese, and season with salt and pepper.
10. Add in the pasta into the pan to finish off.
11. Place the pasta on a plate and finish off with Italian parsley and parmesan cheese.
12. Cook the filet mignon steak on the heated pan. Add 4 tablespoons of butter for two pieces of steak.
13. Grill the assorted veggies with the steak.
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