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BEEF TENDERLOIN FETTUCCINE

Makes: 8 Servings

12oz Fettuccine, uncooked

1 lb fresh baby carrots

1 10oz bag frozen pearl onions

1 lb beef tenderloin tips or steaks, cut into 1-inch pieces

1/4 cup all-purpose flour

tsp salt

tsp freshly ground black pepper

2 tbsps margarine

2 tsp minced garlic

1 10 oz can double-strength beef broth, undiluted

1/3 cup dry red wine such as cabernet sauvignon

1 tsp dried thyme leaves

chopped fresh thyme or Italian parsley (optional)

1. Cook pasta according to package directions.

2. Add carrots during last 5 minutes of cooking time.

3. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool

water; drain.

4. Combine flour, salt and pepper in a plastic bag.

5. Add half of beef in bag; shake to coat.

6. Melt 1 tbsp margarine in a large, deep nonstick skillet over medium-high heat; add floured beef.

7. Quickly brown beef, turning once, about 2 minutes.

8. Transfer to plate and set aside.

9. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef,

reserving any flour mixture in bag.

10. Transfer beef to same plate.

11. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally.

12. Add any remaining; mix well.

13. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil.

14. Stir in reserved beef.

15. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened

slightly.

16. Drain pasta and carrots; arrange in shallow soup bowls.

17. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

 

 

 

 

 

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