Tagliatelle with mushrooms with veal fillet

2_03200 MUSHROOM NOODLES with VEAL FILLET INGREDIENTS for 4 PEOPLE One shallot, 600 g of veal fillet, 80 g of butter, 10 cl dry white wine, a sprig of thyme, 300 g mushrooms, 2 teaspoons dehydrated meat extract, 30 cl of fresh cream, 2 tablespoons of powdered almonds, 250 g of fresh noodles, 2 tablespoons chopped chervil, salt, pepper.

Peel and mince the shallots.

In a saucepan, fry with half the butter, and then let the Brown meat, sprayed with white wine, add the thyme, salt and pepper, cover and simmer for 20 minutes to fire.

Clean the mushrooms and remove the earthy part; Let them jump into a non-stick pan without seasoning in order to disperse them.

Remove thyme from the saucepan, add the meat extract, cream, almond powder, mushrooms and their juices; bring to a boil and simmer for 5 minutes.

Cook the noodles in boiling salted water; drain, pour into a bowl with the rest of the butter and stir well.

Cut the meat into slices.

Pour the noodles in dishes, put over the mushrooms, arrange the slices of veal and nappate with the sauce.

Garnish with Chervil and serve immediately.