Fettuccine Alfredo with Filet Mignon
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- Filet Mignon600 g
- Fettuccine400 g
- Fresh cream1 cup
- Grated Parmesan200 g
- unsalted butter4 tablespoon
- Salt and Black Pepper to taste
- Traditionally, Fettuccine is made only with butter and Parmesan, but it is very difficult to get the point right and make it creamy, so I added fresh cream (if you don't have it, you can use cream, but add a little less, as it's very greasy).
- Place 2 to 3 liters of water and 1 tablespoon of salt in a large pot and place over high heat. When the water boils, add the pasta and cook according to the package instructions. Be careful not to let the pasta overcook, it should be al dente. (If you have time, make the homemade pasta that is in my recipes). While the pasta is cooking, let's make the mignon scallops: Cut into thin medallions, between 50g and 70g each. Season with salt and freshly ground black pepper. Put oil in a skillet and let it heat up. When the temperature of the skillet is high, place the scallops in the skillet and fry between 2 and 3 minutes on each side. To leave it with the perfect point (the famous one), fry 2 to 3 min on one side, turn and fry only 1 minute on the other side. Reserve the fillets and let rest while you make the Alfredo sauce. If the pasta is already cooked, pour it into a colander and then transfer it to a stainless steel pan or skillet. Add the butter, grated parmesan and cream (or cream). Mix well until creamy. This will take about 3 to 4 minutes. If necessary, adjust the salt and serve with the scallops.