$15.99 SHIPPING on every shipment! Hurry - don't miss this limited-time offer.*
print recipe

Italian Beef Tenderloin and Pasta

Total prep and cooking time: 2 ¼ minutes

  • 1 ¼ 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 ½ ounces) Italian-style stewed tomatoes, undrained, broken up
  • 1 can (13 ¾ to 14 ½ ounces) ready-to-serve beef broth
  • ¼ cup dry red wine
  • ½ pound small mushrooms, halved
  • 4 ounces uncooked mostaccioli (1 ½ cups)
  • 2 tablespoons grated Parmesan cheese

  1. Heat oil in Dutch oven over medium heat until hot. Brown tenderloin tips, ½ 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 ½ hours or until beef in 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.

Makes 4 servings.

Nutrition information per serving: 329 calories; 36g protein; 16g carbohydrate; 13g fat; 270mg sodium;110mg cholesterol; 4.2mg niacin; 0.4mg vitamin B6; 3.5mcg vitamin B12; 5.2mg iron; 9.3mg zinc.

Recipe courtesy of The Beef Checkoff

Sign up for...
Omaha Steaks Emails
Be the first to learn about exclusive promotions, recipes,
new products, unique daily deals and so much more!

Looking for a Great
Last Minute Gift?
Earn food & discounts
Sign In or join today

Quick View