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Italian Beef Tenderloin and Pasta

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Recipe categories:   Tenderloin Tips  |  Pasta  |  Steaks  |  Lighter Options
  • 30 min
    Prep Time
  • 140 min
    Cook Time
  • 4
    Servings
Italian Beef Tenderloin and Pasta
This recipe needs to simmer for 2 hours. While it cooks, your home will be filled with the delicious aroma of browned Omaha Steaks Tenderloin Tips cooking in a sauce of red wine, tomatoes and beef broth with Italian spices.
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Ingredients
  • 1 1/4 pounds Omaha Steaks Tenderloin Tips
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained, broken up
  • 1 can (13 3/4 to 14 1/2 ounces) ready-to-serve beef broth
  • 1/4 cup dry red wine
  • 1/2 pound small mushrooms, halved
  • 4 ounces uncooked mostaccioli (1 1/2 cups)
  • 2 tablespoons grated Parmesan cheese
Preparation
  1. Heat oil in Dutch oven over medium heat until hot. Brown tenderloin tips, 1/2 at a time; remove. Pour off drippings.
  2. Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes. Add beef, tomatoes, broth and wine; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 hours or until beef is tender
  3. Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.

Recipe and Photo courtesy of The Beef Checkoff
Nutrition Facts
Calories520
Total Fat19g
Saturated Fat7g
Cholesterol120mg
Sodium790mg
Carbohydrates33g
Fiber3g
Protein49g
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