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  Recipe Home Misc Unsorted  Mango Filet on Fettuccini with Parmesan Corgettes
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  Mango Filet on Fettuccini with Parmesan Corgettes
  Category: Misc Unsorted
  Author: Chef Kevin Cramb, Johannesburg, South Africa
  Date: 9/12/2010
  Hits: 799
Ingredients:
History: Not really, I really enjoy cooking with fruit and infusing different textures and flavors together.
I have a passion for cooking and would love to share more dishes with a South African touch.
Description: Meat Dish
Preparation time: 15 to 20 Minutes
Serves: 4

Amount/Measure/Ingredient:
250 grams raw weight Fettuccini
800 grams Filet Mignon (Beef Tenderloin)
1 tin Mango Pulp
250 grams crushed Black Peppercorns
1 tablespoon Crushed garlic
1 tablespoon Crushed Ginger
1 small tub Cream (175ml)
4 large Corgettes, sliced top to tail about 2ml thick (Courgette A.K.A. Zucchini)
1 small tin Tomato Paste ( 50ml)
3 Tomatoes, chopped small
1 onion, chopped small
100 grams Butter
100 grams shaved parmesan cheese
Salt for Seasoning
50ml Canola oil
Instructions:
Roll the whole Filet in the Black Peppercorns, then cut the it into 4 equal size pieces of 200 grams each.
Place the mango pulp in a dish, mix in the garlic and ginger, put the Filet into this dish to marinate. Boil some water in a pot, add half the oil, cook the Fettuccini in the pot until done, drain and place the pasta in a bowl and stir in the cream.
Heat the remaining oil and half the butter in a pan, fry the corgettes in the pan on a medium heat until soft, add the chopped onion, then chopped tomatoes, parmesan cheese and tomato paste. Season with salt and cook for 2 minutes, then remove from the pan.
Heat the remaining butter in the pan, add the filets and cook on each side for 2 to 3 minutes. Place some pasta on a plate, top with some corgettes mixture, then place a piece of filet on top of the corgettes. Spoon over a little of the marinade that you have boiled briefly to enhance the flavor and so you don't have raw meat juices in it.
Bon Appetit !!!!!

Reformatted from a recipe submitted to Good Cooking © 2004 by Good Cooking, Inc.
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