Focus on food: March 07, 2006

Pan Seared Beef Tenderloin with Penne Pasta

The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own fresh Pan Seared Beef Tenderloin and Penne Pasta.

Ingredients:
• 2 oz olive oil
• 1 oz garlic, finely chopped
• 1 pound beef tenderloin pieces, cut bite size
• 3 cups shiitake mushrooms, sliced (do not use stems)
• 2 cups roma tomatoes, large dice
• 3 cups rabi, blanced (1 large bunch)
• 1 cup beef stock (canned broth may be used)
• 3/4 lb penne pasta, cooked and chilled
• 1/2 lb whole butter, cubed, cold
• 1/4 cup Italian (flat leaf) parsley, chopped
• 1/4 cup romano cheese, grated

Directions:
1. Heat olive oil and add garlic. Add beef, mushrooms, roma tomatoes and rabi, tossing between each addition.

2. Add a splash of dry red wine (not a listed ingredient), then add beef stock.

3. Add penne, toss (or stir). Season with salt and black pepper.

4. Add whole butter gradually to thicken liquid.

5. Plate and sprinkle with parsley and romano.

Per serving (excluding unknown items): 83.5 Calories; 9.4 Fat (100.0 calories from fat); 0.0 Protein; 0.0 Carbohydrate; 0 Cholesterol; 0 Sodium.