Pappardelle with rump steak

Name: pappardelle with rump steak
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 bullet steak; 2 el olive oil; 75 g pancetta; 2 shallot; 1 el fresh thyme leaves; 50 ml Red port; 125 g mascarpone; 250 g fresh pappardelle; 50 g grated Parmesan cheese

Rump steak with fresh pappardelle and a sauce of pancetta, shallots, thyme and mascarpone, topped with Parmesan cheese.

Ingredients

Directions

Cut the steak into slices. Sprinkle the slices of steak with salt and pepper. Heat the oil in a frying pan and fry the steak brown from the outside and rosé from the inside in about 3 minutes. Remove them from the pan on a plate.
Cut the pancetta into pieces and the shallots into rings. Fry the pancetta gently in the remaining shortening. Fry the shallots with the thyme for 2 minutes. Add the port and cook for 2 minutes. Add the mascarpone and bring it to the boil.
Season the sauce spicyly with pepper and salt.
Meanwhile, cook the pappardelle according to the instructions on the packaging. Drain the pasta and put the pasta back in the pan.
Spoon the sauce and slices of steak with the pasta. Divide the dish over the hot plates and serve the cheese separately. Tasty with sprouts.