Irish Hereford Beef, Mushroom & Gorgonzola Tagliatelle
Prep: 10 Minutes | Cook: 20 Minutes | Servings: 2
Chef Marco’s Irish Hereford Beef, Mushroom & Gorgonzola Tagliatelle is a luxurious, flavour-packed dish perfect for two. Tender Irish Hereford fillet steak is seared and combined with golden sautéed chestnut mushrooms and garlic, then enveloped in a rich, creamy sauce made from melted Mauri Gorgonzola Bontazola and a splash of white wine. Fresh egg tagliatelle is tossed in, absorbing every bit of the velvety sauce. Finished with fragrant parsley, sweet cherry tomatoes, and a generous dusting of Parmigiano Reggiano, this indulgent pasta is a perfect balance of bold flavours, creamy textures, and elegant presentation. A true gourmet comfort food experience.
Ingredients:
• 250g Fresh Egg Taglaitelle Pasta
• 1 tbsp Extra Virgin Olive Oil
• 250g Irish Hereford Fillet Steak, chopped
• 2 Cloves Garlic, chopped
• 100g Chestnut Mushrooms
• 200g Mauri Gorgonzola Bontazola
• A splash of White Wine
• Parsley, finely chopped
• Cherry Tomatoes to dress
• Grated Parmigiano Reggiano
Method:
Cook tagliatelle in salted boiling water until al dente.
While the pasta cooks, heat the olive oil in a pan and sauté the Irish Hereford Steak. Add the garlic and mushrooms and sauté until golden.
Stir in the Gorgonzola until melted, then deglaze with a splash of white wine.
Add a little pasta water if needed, then toss in the drained pasta. Reduce until the sauce is thick and creamy.
Salt and pepper to taste, then finish with chopped parsley, cherry tomatoes, and a generous grating of Parmigiano Reggiano to serve.
