Italian Beef Tenderloin and Pasta
Italian Beef Tenderloin and Pasta
  • 30 min
    Prep Time
  • 140 min
    Cook Time
  • 4
    Servings

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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
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