Low FODMAP Filet Mignon Pasta
Fantastic and creamy pasta with filet mignon and oyster mushrooms
Servings: 4 Servings
Cost: $$
Ingredients
- 200 grams Filet Mignon
- 150 grams Oyster Mushrooms
- 50 grams Parmesan Cheese
- 150 ml Lactose Free Cream
- 1 Low FODMAP stock Cube
- 200 ml Pasta water
- 4 portions Gluten Free Pasta of your choice
- 50 ml White wine
Instructions
- Bring a pot of salted water to a boil and add the pasta of your choice. Cook according to the package instructions, but remove 1 minute before its done. Reserve 200mL of the pasta water for the sauce.
- Slice the beef into thin strips. Cut and clean the mushrooms to get rid of any dirt.
- Fry the mushrooms over medium high heat with a little bit of oil for about 5 minutes until nice and golden. Set aside and add the beef to the pan, fry for another 2 minutes until the beef is cooked. Set the beef aside too.
- Pour 50mL of white wine and toss a stock cube into the pan. Deglaze until you have a nice sauce in the pan. Add in 150mL of lactose free heavy cream and 200mL of pasta water.
- Grate and add in 50 grams of parmesan to the sauce. Crack in some black pepper and add a pinch of salt to taste.
- Cook until slightly reduced, about 3-4 minutes on medium low heat. Return all the mushrooms and beef to the pan. Add the pasta to the pan, and let it finish cooking for a minute or two in the sauce.
- Serve with some extra grated parmesan and a crack of black pepper on top.