brown. Brown the bamboo shoots in vegetable stock, Tabasco, fresh parsley, honey and lemongrass. Rinse the arugula, leaving some for the garnish.
Make the remaining ruccola into a puree with pepper, olive oil, salt, herbs and honey de Provence to make the pesto. Put some of it on the fillet and then continue to sauté it in the oven. Put the rest of the pesto in roasting pan and add Remy Martin. Cook the rice noodles on the stove. Drain some of the bean sprouts and marinate with pepper, apple cider vinegar, olive oil and salt.
Offer the arugula garnish on a plate and place the spaghetti with the bamboo shoots and pesto next to it. Place the fillet on top of the spaghetti and sprinkle with basil.
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