@meennie_67: ทำไมถึงสวยขนาดนี้🤏#CapCut #fyp #offroadkantapon #daouoffroad

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Saturday 26 September 2026 15:39:15 GMT
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Beef Fillet Pasta & Mushrooms. Recipe ↓ ■ INGREDIENTS Pasta & beef: • beef fillet - 14 oz (400 g) • pasta (rigatoni / penne / tagliatelle) - 14 oz (400 g) • salt & black pepper - to taste Sauce: • wild mushrooms (or cremini) - 9 oz (250 g) • yellow onion - ½ medium, sliced • garlic - 2 cloves, minced • butter - 3 tbsp (40 g) • fresh thyme - 1 sprig • white wine - ⅓ cup (100 ml) (or 2 tbsp white wine vinegar) • beef stock - 2 tbsp • capers - 1 tbsp • heavy cream - ¾ cup (200 ml) • crème fraîche - 1½ tbsp (or cream cheese) • coarse mustard - 1 tsp Finish: • parmesan, finely grated - 1 oz (30 g) • fresh parsley - 1 sprig, chopped ■ HOW TO COOK: 1. Cook the pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain. 2. While pasta cooks, slice mushrooms, onion, and garlic. 3. Season beef with salt and pepper. Heat a large skillet over high heat and sear the beef until nicely browned. Remove from the pan and set aside. 4. In the same skillet, add butter. Sauté mushrooms, onion, garlic, and thyme with salt and pepper until soft and golden. 5. Deglaze with white wine and let it reduce slightly. 6. Add beef stock and capers, then stir in cream, crème fraîche (or cream cheese), and mustard. Simmer until the sauce thickens. 7. Add cooked pasta, a splash of pasta water, and the beef (with its juices). Toss everything together until glossy and well coated. 8. Finish with parmesan and chopped parsley. Adjust seasoning if needed. ■ INFO (approx.): Prep: 15 min    Cook: 25 min Serves: 3-4 ~720 kcal | 38 g protein | 42 g fat | 48 g carbs (per serving) #pasta #dinner #DinnerIdeas #Recipe #cooking
Beef Fillet Pasta & Mushrooms. Recipe ↓ ■ INGREDIENTS Pasta & beef: • beef fillet - 14 oz (400 g) • pasta (rigatoni / penne / tagliatelle) - 14 oz (400 g) • salt & black pepper - to taste Sauce: • wild mushrooms (or cremini) - 9 oz (250 g) • yellow onion - ½ medium, sliced • garlic - 2 cloves, minced • butter - 3 tbsp (40 g) • fresh thyme - 1 sprig • white wine - ⅓ cup (100 ml) (or 2 tbsp white wine vinegar) • beef stock - 2 tbsp • capers - 1 tbsp • heavy cream - ¾ cup (200 ml) • crème fraîche - 1½ tbsp (or cream cheese) • coarse mustard - 1 tsp Finish: • parmesan, finely grated - 1 oz (30 g) • fresh parsley - 1 sprig, chopped ■ HOW TO COOK: 1. Cook the pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain. 2. While pasta cooks, slice mushrooms, onion, and garlic. 3. Season beef with salt and pepper. Heat a large skillet over high heat and sear the beef until nicely browned. Remove from the pan and set aside. 4. In the same skillet, add butter. Sauté mushrooms, onion, garlic, and thyme with salt and pepper until soft and golden. 5. Deglaze with white wine and let it reduce slightly. 6. Add beef stock and capers, then stir in cream, crème fraîche (or cream cheese), and mustard. Simmer until the sauce thickens. 7. Add cooked pasta, a splash of pasta water, and the beef (with its juices). Toss everything together until glossy and well coated. 8. Finish with parmesan and chopped parsley. Adjust seasoning if needed. ■ INFO (approx.): Prep: 15 min Cook: 25 min Serves: 3-4 ~720 kcal | 38 g protein | 42 g fat | 48 g carbs (per serving) #pasta #dinner #DinnerIdeas #Recipe #cooking

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