How to make it

  • Quickly brown the beef in a frying pan for a few minutes, just to seal in the juices.
  • Coarsely chop 2 of the mushrooms, and halve two of the garlic cloves.
  • Deglase the pan, with the wine, and add this to this to the beef when you bake it.
  • Bake the beef in an oven at 180 degrees Celsius, with 2 of the garlic cloves, and 2 of the mushrooms.
  • Bake the beef for 1 hour and 15 minutes.
  • Dice the last mushroom and onion, shred the sprouts, and mince the last clove of garlic.
  • Saute the mushroom, onion, sprouts and garlic on a medium high heat and season with salt and pepper.
  • When the mushroom, onion etc has all softened and the onion has gone golden, add the creme fraiche, and turn the heat down to a medium low heat.
  • Cook the pasta with a bit of olive oil.
  • Sever the pasta first, then place the creme fraiche sauce on top of the pasta, then place the beef on top of that.

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