Fettuccine with Tequila and Beef Medallions


  • 200 g of Fettuccine La Moderna®
  • 3 beef filet medallions
  • 1 tbsp dried thyme
  • 2 tbsp olive oil
  • 1 garlic clove
  • 30 ml white tequila
  • 300 ml cream
  • Salt and pepper


  1. Season the medallions with oil, dried thyme, salt and pepper, set aside.
  2. In a pan, fry the garlic and tequila in one tablespoon of olive oil for three minutes.
  3. Add the cream, season, stir until obtaining a smooth sauce and let it simmer for a few minutes.
  4. In a hot pan, fry the medallions to the desired doneness.
  5. Cook the Fettuccine La Moderna® according to the instructions on the package and drain.
  6. Mix the hot pasta with the tequila sauce and serve with the medallions.

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