Veal entrecote with linguine, courgette and chestnut mushrooms

4
0 - 30 minutes
veal entrecote (striploin)
**
frying

Preparation

Remove the veal entrecote (sirloin) from the refrigerator half an hour before preparing it and let it come to room temperature. Grill the entrecotes in a grill pan or sear in a pan and cook in an oven preheated to 80°C (176°F) until done to your liking, (about 10 min for medium rare, 15 min for medium). Season with pepper and salt.

Cook the linguine according to the instructions on the package. In the meantime, wash and dry the vegetables, cut the courgettes lengthwise in slices of about 5 mm thick and cut the slices into strips.

Cut the snow peas into strips as well. Stir-fry the vegetables briefly in some oil, add a dash of white wine, reduce this until nearly gone and add the crème fraîche. Combine with the linguine, season with pepper and salt, and add the chives. Cut the mushrooms into quarters and fry in a dash of oil with a bit of butter, adding the onion and garlic halfway through. Season with pepper.

Ingredients

  • 4 pieces of veal entrecote (striploin)
  • 400 g linguine
  • 1 yellow courgette
  • 1 green courgette
  • 150 g snow peas
  • dash of white wine
  • 200 g crème fraîche
  • finely chopped fresh chives
  • 250 g mushrooms
  • 1 small onion
  • 2 cloves garlic
  • oil
  • a little bit of butter
  • freshly ground pepper
  • salt to taste

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