Ingredients

Ingredients For the beef

• 1 tbsp corn oil

• 500g/1lb 2oz middle-cut well hung beef fillet

For the pasta

• 550g/1lb 4oz '00' pasta flour, plus extra for dusting

• 5 free-range egg yolks

• 4 free-range whole eggs

For the wild mushroom filling

• 175g/6oz boneless skinless chicken breast, cubed

• salt, to taste

• 125ml/4½fl oz whipping cream

• 110g/4oz wild mushrooms, washed and pre-cooked

• 1 tsp flatleaf parsley, chopped

For the horseradish mash

• 500g/1lb 2oz potato, peeled and cut into 5cm/2in cubes

• 200ml/7fl oz double cream

• 2-3 tsp grated fresh horseradish root, or to taste

• salt and freshly ground black pepper

For the cabbage

• ½ Savoy cabbage, finely sliced

• 40g/1½oz butter

• 1 carrot, finely diced

• 1 shallot, finely sliced

• 1 bay leaf

• 1 sprig thyme

• 250ml/9fl oz chicken stock

• salt and freshly ground black pepper

For red wine sauce

• 110g/4oz butter

• 250g/9oz sliced shallots

• 250g/9oz button mushrooms

• 500ml/18fl oz red wine, simmered in a pan until the volume of liquid has reduced to 200ml/7fl oz

• 500g/18fl oz beef stock

• salt and freshly ground black pepper

To serve

• watercress

Description

You Will Need A Pasta Machine For This Recipe.

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