Steak Aux Poivre over Vino Rosso Linguini
Ingredients:
1 package of Rossi Pasta Vino Rosso Linguini
4 oz. butter
12 oz. beef tenderloin, cut into ¾ x ¾ "pieces
2 tablespoons flour
1 tablespoon black pepper, fresh and coarsely ground
1 teaspoon thyme
1 teaspoon salt
1 cup white onion, diced
1 cup red bell pepper, diced
1 cup carrots, diced
1 cup red wine
1 tablespoon Worcestershire sauce
1 tablespoon A1 steak sauce
1/2 cup cream
2 tablespoons Italian parsley, chopped
salt and pepper
DIRECTIONS:
1. In sauté pan, melt butter. Add carrots, peppers and onions and sauté until onions are translucent
2. In a separate bowl, toss beef with flour, black pepper, thyme and salt. Add beef to sautéed carrots and onions. Cook approximately 4 minutes.
3. Add red wine to deglaze pan. Reduce by half.
4. Add Worcestershire, A1 sauce, and cream. Simmer until mixture reaches a pasta sauce consistency.
5. Cook pasta according to package directions, top with beef and sauce and garnish with fresh parsley.
Serves 4
NOTES AND SUGGESTIONS
Wine Suggestion: Try a Cabernet Sauvignon, preferably one that's not too sweet.
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