(Main Course - Serves 4)
Ingredients
2 steaks of fillet of beef (approx. 300 g / 11 oz)
400 g / 14 oz dry spaghetti
3 litres / 3000 ml water
1 tsp salt
1 tbsp olive oil
25 g / 1 oz butter
1 1/2 tsp finely grated lemon rind
100 g / 4 oz peas, frozen and defrosted
100 g rocket leaves
1/2 tsp salt
75 g / 3 oz pine kernels, toasted
Accompaniment
1 dl / 100 ml lemon juice, freshly squeezed
40 g / 1 1/2 oz grated parmesan cheese
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Instructions
Freeze the steaks for approx. 1 1/2 hour.
Put the spaghetti i boiling water with salt and boil at moderate heat, no lid, for 8-10 min. The pasta should be "al dente", but make sure, it is not "raw".
Take the steaks out of the freezer and slice them thinly with a sharp knife. Heat the oil on a frying pan at high heat. Fry half the meat for approx. 3 min., stirring constantly. Remove frem the pan and fry the rest of the meat. Lower the heat, and return the rest of the meat to the pan. Add butter, lemon rind, peas, rocket leaves and salt. Leave to warm for 2 min. Stir carefully. Add pine kernels and season to taste.
Drain the spaghetti and pour into a big, heated bowl. Serve the meat-mixture on the pasta and sprinkle with parmesan. Serve the rest as accompaniment.
Each will sprinkle with lemon juice to individual taste.
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