Tagliatelle with Beef Fillet

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This weekend, I decided to stay in, cook a delicious pasta and sit by the fire; and that is exactly what I did. I had so much time on my hands, which was great as it allowed me to slow cook an amazing tomato based sauce. If you don’t have 2 hours on your hands, cook the sauce until it has reduced (45 minutes).

This dish is perfect if you want to spoil your partner, or yourself ❤

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INGREDIENTS

500 g beef fillet
1/2 tsp brown sugar
Olive oil
Kosher salt
Black pepper

For the pasta sauce:

2 tbsp olive oil
Sea salt & black pepper
3 brown onions, sliced
5 garlic cloves, crushed
2 tsp
 xylitol/sugar
1 splash balsamic vinegar
1 sachet of tomato paste
1 tsp chilli flakes
100 ml chicken stock
100 ml white wine
2 tins of whole Italian tomatoes
1 bay leaf
200 g kalamata olives, pitted and roughly chopped
Handful of fresh basil leaves, roughly torn

± 500 g tagliatelle pasta
Parmesan cheese, shaved


METHOD
Serves 4-5
Preparation 10 minutes
Cooking time 2 hours


Place the fillet in a marinating dish and cover with a generous amount and salt, pepper , olive oil and the sugar. Cover and set aside.

Boil the kettle.

In a food processor with the slicing attachment, slice the onions. Place a heavy-based pan on high heat and heat up the olive oil. Add the sliced onions, crushed garlic and the sugar. Turn the heat down to medium and cover. Stirring every 2-3 minutes.

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After 10 minutes, the onions should be caramelized, add the balsamic vinegar, some black pepper and turn up the heat.

Then add the tomato paste and fry for 30 seconds, then add the wine and reduce for another 30 seconds, followed by the stock, boil for 2 minutes until reduced.

Add the tinned tomatoes, fresh basil, bay leaf and the chilli flakes. Turn the heat right down, put the lid on and simmer for an hour.  Go watch some TV or have a nice bath, stir the sauce every so often to stop it from catching.

Once the sauce has been cooking for an hour, add the chopped and pitted olives, stir and cover. Cook for another 30  minutes, stirring occasionally.

Turn the braai/BBQ on, the temperature should be around 180-200°C.

Boil the kettle and place a large pot on high-heat. Add the boiling water and large pinch of salt and boil the pasta, following the instructions on the pack.

Once the braai has reached temperature, cook the fillet for 6 minutes on each side, for medium rare, 12 minutes in total.  Remove from the braai, cover in tinfoil and rest for 6 minutes.

Pour some of the pasta water into a mug and drain the rest. Put the pasta back into the pot and add the cooked pasta sauce, add some pasta water to loosen the sauce (only if required).

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Slice the fillet into bite size strips.

To serve: evenly allocate the pasta and fillet strips, top with a generous helping of shaved parmesan and eat immediately.

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