Beef Tenderloin with Shallot Mustard Sauce
- 1 pkg Rossi Pasta Vino Rosso Linguini
- 1 1/2 lb beef tenderloin, trimmed & tied
- 2 teaspoon coarse salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 8 ounce shallots (3 large), peeled & cut into 1/4 inch rounds
- 2 tablespoon balsamic vinegar
- 1 cup beef or chicken stock
- 1 tablespoon Dijon mustard
- 2 teaspoon grainy mustard
- 2 tablespoon unsalted butter
Heat oven to 425*. Coat beef on all sides with the salt & pepper. Place a skillet with an ovenproof handle over medium to high heat and add olive oil. When very hot, add meat; sear on all sides until browned. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to oven for 15-20 minutes more, or until a meat thermometer registers 135* for medium rare. Remove beef from pan: let rest on cutting board for at least 10 minutes.
Put on a pot of water to boil and add the package of pasta once it comes to a boil. Cook al dente to package directions. Place the pan with the shallots over medium to high heat, and deglaze by adding balsamic vinegar, stirring up any browned bits from the bottom with a wooden spoon. Add the stock and simmer until slightly reduced (2 to 3 minutes). Reduce heat to low and stir in mustards and butter. Keep sauce warm until serving. Cut beef into 1/2 inch thick slices; top with the sauce and serve over pasta.
Other Pasta Flavor Suggestion: Wild Mushroom Linguini