ADRIANA CRESTE DI GALLO WITH BEEF, MUSHROOMS AND CREAMY SAUCE
300 g Adriana Crest di Gallo
300 g beef sirloin
150 g button mushrooms, finely sliced
80 g pickled cucumbers, cut into small pieces
200 ml cream
50 ml tomato passata
1 red onion, finely sliced
1 teaspoon sweet paprika
salt and freshly ground pepper
- Remove the steak from the refrigerator at least one hour before cooking to reach room temperature.
- Season the steak with salt and pepper, drizzle with oil and then place on a hot pan. Do not add more oil to the pan.
- Let the meat rest for a minute after pan-frying.
Cook pasta in salted water according to the instructions on the package and strain. Season the steak with salt and pepper, drizzle with sunflower oil, and pan-fry in a hot pan. Heat the sunflower oil in another saucepan; sauté mushrooms and red onions. Add sweet paprika, cream, and tomato passata, and season with salt and pepper. Cook on medium heat until the sauce thickens. Then, add cooked pasta and combine with the sauce. Finally, add the pickled cucumbers, cook briefly, and arrange the steak and pasta on a plate.