Steak Aux Poivre Over Vino Rosso Linguini

  • 1  pkg Rossi Pasta Vino Rosso Linguini
  • 4  ounce  butter
  • 12  ounce  beef tenderloin, cut into 3/4" x 3/4"
  • 2  tablespoon  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  tablespoon  Italian parsley, chopped
Melt butter in a saute' pan.

Add carrots, peppers and onion and saute' until onions are translucent.

In a separate bowl, toss beef with flour, black pepper, thyme and salt.

Add beef to sauteed carrots and onions. Cook approximately 4 minutes.

Add red wine to deglaze pan. Reduce by half.

Add Worcestershire, A1 sauce and cream. Simmer until mixture reaches a pasta sauce consistency.

Cook pasta according to package directions, top with beef & sauce; garnish with fresh parsley.