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Garofalo Pappardelle with Beef Fillet Ragù

200g Garofalo Pappardelle

200g Beef fillet steak, finely diced

200ml beef jus or high-quality beef stock

1 small shallot, finely chopped

1 small carrot, finely diced

Sprig fresh thyme

1 tablespoon olive oil

40g unsalted butter, divided

50g parmesan cheese, freshly grated

Salt and black pepper, to taste

Heat the olive oil in a hot frying pan over high heat. Add the diced beef fillet and sear quickly for 1–2 minutes until just browned on the outside but still pink within. Remove from the pan immediately and set aside to rest — the beef will finish gently later.
In the same pan, reduce the heat to medium and add a small knob (about 10g) of butter. Sauté the finely chopped shallot and carrot for 5–6 minutes, until softened and lightly golden.
Pour in the beef jus and add the thyme. Bring to a simmer and let it reduce slightly for 8–10 minutes, stirring occasionally, until the sauce thickens and develops a rich, savoury aroma.
Meanwhile, bring a large pan of salted water to the boil. Cook the Garofalo Pappardelle until al dente, following the pack instructions. Reserve a little of the pasta water before draining.
Add the cooked pappardelle to the sauce, along with the seared beef fillet and the remaining butter. Toss everything together gently over low heat for 1–2 minutes, allowing the butter to melt and coat the pasta.
Stir through most of the grated parmesan, adding a splash of pasta water if needed to create a silky, glossy finish. Season with salt and black pepper to taste.
Divide between two warm plates, topping each with the remaining parmesan and a few thyme leaves, if desired. Serve immediately with a glass of full-bodied red wine.

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