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!
