Scotch Fillet with Red Wine, Pappardelle & Shallots - San Remo
- Marinate steaks with olive oil, rosemary and thyme and set aside. - Cook pasta as per packet directions. - Heat a griddle pan on medium to high heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sanremo.co.nz.
Ingredients
- San Remo Traditional Egg Pappardelle No 76
- 2 thyme sprigs, chopped
- Salt and pepper to taste
- 4 x 250g beef scotch fillets
- 3 tbsp olive oil
- 2 rosemary sprigs, chopped
- 100g anchovies
- 1/4 cup brandy
- 1/2 cup red wine shiraz
- 150g butter at room temprature
- 1 tbsp garlic, crushed
- 1/2 bunch sage leaves
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