Cacio e Pepe & Filet

Cacio e Pepe & Filet

2–3 servings | 25 minutes

Ingredients

Pasta

  • 200 g spaghetti or tonnarelli

  • 80 g Pecorino Romano, fein gerieben

  • 2 TL schwarzer Pfeffer, frisch grob gemahlen

  • Salz fürs Kochwasser

Filet Mignon

  • 2 kleine Rinderfilets (à ca. 150–180 g)

  • 2 EL Ghee (oder hocherhitzbares Öl)

  • 1 EL Butter

  • 1 Zweig Rosmarin oder Thymian (optional)

  • Salz & Pfeffer

Dressing

  • 2 gekochte Eier (hart oder 7 Min. wachsweich, geschält)

  • 1 EL Zitronensaft

  • 1 TL Dijon-Senf

  • 1 kleine Knoblauchzehe, fein gerieben

  • 20 g Parmesan, fein gerieben

  • 2 TL Worcestersauce

  • 2 EL Olivenöl (oder halb Olivenöl, halb Joghurt für eine leichtere Version)

  • 1–2 EL Wasser (zum Verdünnen)

  • Salz & Pfeffer

Zubereitung

 

1. Filet Mignon: Remove the meat from the refrigerator 30 minutes before frying. Season with salt & pepper. Heat ghee in a pan over high heat and sear the filets for 2–3 min per side.Add butter and herbs, briefly aromatize. Finish cooking in the oven at 120 °C for about 6–8 min (core temperature 54–56 °C for medium rare). Let rest for 10 min before slicing.

2. Cook the pasta: Cook the spaghetti in plenty of salted water until al dente. Reserve about 200 ml of cooking water.

3. Cacio e Pepe Sauce: Briefly toast the pepper in a large pan without any oil. Meanwhile, blend the Pecorino with some hot pasta water in a blender or with an immersion blender until creamy → this helps prevent lumps. Add the pasta and a ladle of cooking water to the pan with the pepper. Stir in the cheese cream and toss well, adding more cooking water if needed until a glossy, creamy sauce forms.

4. Plating Divide the pasta onto plates. Slice the filet mignon and place on top. Sprinkle with extra Pecorino and freshly ground pepper.

Kira Meenke

Ernährungsberaterin

 

info@kirameenke.com

 

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