Delnevo’s Spaghetti Filetto

Delnevo’s Spaghetti Filetto


  • 1/2 Jar of Delnevos pomodoro sauce
  • 200g spaghetti
  • 150g fillet steak cubed
  • 50g parmesan
  • 1/4 red onion chopped fine
  • 2 cloves of garlic minced
  • 5 tbsp extra virgin olive oil
  • 4 cherry tomatoes in quarters
  • 100ml good quality red wine
  • 100ml double cream
  • Maldon sea salt
  • Black pepper

Serves 2


  1. Bring a large pot of water to boil, season with salt and cook spaghetti for recommended time minus 2 minutes.
  2. Add 5 tablespoons of olive oil into a large pan, turn up to high heat and wait till pan starts smoking.
  3. Add the fillet steak, season with salt and pepper cook for 20 seconds, remove and set aside.
  4. Turn to medium heat and add the red onion, cherry tomatoes, garlic and cook for 60 seconds.
  5. Deglaze pan with red wine and reduce by half.
  6. Add 1/2 jar of Delnevos pomodoro sauce, double cream, turn on low heat and stir well and bring to simmer
  7. Keep half a cup of pasta water aside, drain the Spaghetti and add to the sauce and toss.
  8. Add the fillet steak and parmesan constantly tossing to combine.
  9. Turn the heat on high adding the required amount of pasta water to finish cooking and reach a nice creamy consistency
  10. Plate and sprinkle with remaining Parmesan


*To add an extra kick, drizzle with Delnevos Chilli Oil and serve.*

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