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Italian Beef Tenderloin and Pasta


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.
Prep Time30 mins
Cook Time2 hrs 20 mins
Course: Main Course
Keyword: Italian Beef Tenderloin, Pasta Dish
Servings: 4
Calories: 520kcal


  • 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


  • 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.


Calories: 520kcal | Carbohydrates: 33g | Protein: 49g | Saturated Fat: 7g | Trans Fat: 19g | Cholesterol: 120mg | Sodium: 790mg | Fiber: 3g

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