Beef Tenderloin Pasta

Step 1: Cook the tagliatelle in a large pot of salted boiling water according to the package instructions until al dente. Drain well, reserving 1 dl of the pasta water.

Step 2: Heat the butter and olive oil in a large skillet over high heat. Add the sliced beef tenderloin and sear quickly until browned on all sides, about 2 minutes. Remove the beef from the skillet and set aside on a plate.

Step 3: In the same skillet, turn the heat down to medium and add the chopped onion, minced garlic, and sliced mushrooms. Sauté until the vegetables are soft and the mushrooms are golden brown.

Step 4: Pour the cognac carefully into the skillet with the vegetables. Let it simmer for 1 minute to cook off the alcohol, scraping up any browned bits from the bottom of the pan.

Step 5: Stir in the Chinese dark soy sauce, heavy cream, crumbled beef bouillon cube, and black pepper. Let the sauce simmer gently for 4 to 5 minutes until it thickens slightly.

Step 6: Return the seared beef tenderloin along with any resting juices back into the sauce. Add the cooked tagliatelle and grated parmesan cheese, tossing everything together thoroughly. Use a splash of the reserved pasta water if the sauce needs loosening.

Step 7: Garnish with freshly chopped parsley and serve immediately with extra parmesan cheese on the side.