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3 tablespoons fresh parsley, chopped and others without chopping for decoration
Preparation
Heat 2 tablespoons of oil in a pan over high heat until it begins to glow.
Season fillets with salt and pepper on both sides and cook until golden brown on both sides and cook until medium rare cooking point, cook 3 1 / 2-4 minutes per side.
Remove the fillets to a large plate and cover with aluminum foil.
Add the rest of the oil to the pan and heat until it starts to shine.
Add the mushrooms and cook until golden brown and the liquid has evaporated approximately 8 minutes.
Add the echallots and garlic and cook for 1 minute.
Add the flour and cook, stirring constantly, for 2 minutes.
Remove the pan from the heat and beat in 1/4 cup the Greek Style Yoghurt FAGE® Total 0%, pickles and parsley, season to taste with salt and pepper.
Add the noodles with the sauce and mix well.
Divide the pasta between four plates and top with a steak.
Cover each fillet with the remaining Greek Style Yogurt Style FAGE® Total 0% (1 tablespoon per filet) and sprinkle with paprika and chopped parsley. To serve.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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