Mango Filet on Fettuccini with Parmesan Corgettes a Good Cooking Guest Recipe

A Good Cooking Guest Recipe!

Recipe name: Mango Filet on Fettuccini with Parmesan Corgettes

Recipe by: Chef Kevin Cramb in Johannesburg, South Africa

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

Preparation:

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 !!!!!