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Fillet & Spaghetti al béchamel
🇧🇷Brazil
•View in original language
(Português)
35 min(s)
4 servings
Vinícius Fernandes
@vini_veneto- Ingredients
- Recipe
- Spaghetti Noodles to taste
- Filet Mignon to taste
- Butter50 g
- Wheat flour50 g
- Whole milk400 ml
- Garlic to taste
- Pecorino Romano cheese to taste
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- Cut the fillet into steaks, season with salt and pepper and let it rest for 10 - 15 minutes.
- Put the water to boil and after bubbling add the salt, salt well and put the pasta to cook.
- In a large skillet, put the oil and let it get very hot, put the steaks and let it brown for 1.5 min on each side, just to seal.
- After sealing the steaks, check the point of the dough and if it is ready, it can drain, also check the salt. The secret to keeping the pasta from sticking is to use plenty of water when cooking.
- In a smaller pan, place the butter and flour and make the famous roux, let the flour fry until it has a “biscuit” smell and then add the milk, cheese and salt, stir well until creamy.
- In the meat skillet, put more butter, garlic and steaks, this is the time to give the meat, fry the meat, always bathing with the butter, until it reaches its ideal point. Then just serve
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