Italian Beef Tenderloin and Pasta
- by Omaha Steaks
- Last updated Jan 10, 2023
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.
Servings: 4
Calories: 520kcal
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
Instructions
- Heat oil in Dutch oven over medium heat until hot. Brown tenderloin tips, 1/2 at a time; remove. Pour off drippings.
- 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
- Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover; continue cooking 10 minutes or until pasta is tender. Stir in cheese.
Nutrition
Calories: 520kcal | Carbohydrates: 33g | Protein: 49g | Saturated Fat: 7g | Trans Fat: 19g | Cholesterol: 120mg | Sodium: 790mg | Fiber: 3g
