Steak with homemade tagliatelle and fried porcini mushrooms

Ingredients for 6 portions:


1 kg flank steak

olive oil

coarse sea salt

ground pepper


Ingredients Tagliatelle:

500 g coarse-grained flour

6 egg yolks

4 eggs

salt, a dash of balsamic vinegar, salted water, butter


Ingredients porcini mushrooms:

800 g porcini mushrooms

Salt, pepper, garlic, thyme and coriander to taste, vinegar, brandy, olive oil


Flank steak: Brush the flank steak at room temperature with a little olive oil, season with salt and pepper. Fry in a hot pan with oil for 3 - 4 minutes on each side. Set the meat aside and leave to rest.


For the homemade tagliatelle: Mix the flour, egg yolk, eggs, salt and balsamic vinegar into a dough and leave to rest in a cool place for 30 minutes. Shape tagliatelle using a pasta machine. Bring plenty of salted water to the boil and cook the tagliatelle for approx. 5 - 8 minutes, depending on their thickness. When the tagliatelle are cooked, strain and toss in butter.


For the sautéed porcini mushrooms: Clean the porcini mushrooms, cut into slices and season with salt, pepper, garlic, thyme and coriander. Sauté in a pan in a little olive oil and deglaze with vinegar and brandy.


Serve the flank steak garnished with homemade tagliatelle and roasted porcini mushrooms.


The team at Hotel Moarhof wishes you every success!


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