500 g penne pasta
400 g Scotch fillet roast, trimmed and thinly sliced
¼ cup plain flour
30 g butter
6 spring onions, finely sliced
2 garlic cloves, crushed
200 g button mushrooms, sliced
⅓ cup brandy
1½ cups salt-reduced beef stock
300 ml light sour cream
¼ cup chopped fresh parsley
- Cook pasta according to packet directions, drain and keep warm. Meanwhile coat meat slices in flour, shaking off excess. Heat 1 tablespoon olive oil in a large saucepan over high heat, cook beef in batches until brown. Remove from pan and keep warm.
- In same pan, add butter, spring/green onions, garlic and mushrooms, cook until softened. Add the brandy, stock, sour cream and parsley, and stir through.
- Return the meat to the sauce and simmer for 2-3 min. Divide pasta between bowls. Spoon the sauce over the pasta. Season with black pepper and garnish with chopped fresh parsley.