Use the peeler to remove some shavings from the Parmesan and grate the rest. Peel garlic and onion. Cut garlic into fine slices, dice onion. Wash the basil, remove the leaves
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente
Wash the rosemary, pluck. Dab the fillet dry and cut into 8 slices. Fry both in 1-2 tablespoons of hot oil for about 6 minutes. Turn from time to time
Roast the seeds without fat, remove. Heat 1 tablespoon of oil, fry onion and garlic. Stir in 1/8 l water, cream and stock. Bring to the boil and simmer for 5-6 minutes. Melt grated Parmesan cheese in the sauce. Season to taste, stir in basil
Season the meat, deglaze with Marsala and lemon juice, turn it and let it steep for a short time. Drain the pasta. Serve with basil cream, filet and stock. Sprinkle with pine nuts and Parmesan shavings
Drink: white wine