This is luxury. The dish has a great weight and is best suited for a fun evening with ruby red wine in the glass and a crackling bonfire. Maybe after a long walk.
You need
400 g pasta pens
300 g of ox fillet
3 tablespoons butter
4 dl cream
3 dl ox broth, heavy
0.5 dl of cognac
1 sprig of fresh thyme
1 yellow onion
salt
black pepper
Do this
Boil the pasta in plenty of salted water as instructed on the package. Pour off the water in a colander.
Peel and finely chop the onion and scratch the leaves of the thyme branch. Fry onion and thyme in 1 tablespoon butter. Pour over broth, brandy and cream and simmer for 10 minutes.
Dice the beef fillet and fry quickly in 2 tablespoons butter in a frying pan. Strain the sauce free from onions and spices and mix in the roasted beef fillet, season with salt and pepper. Mix the sauce with the freshly cooked pasta.