Beef Tenderloin and Pasta

Credit: Flickr / Mikko Kuhna

This easy beef pasta is the perfect weeknight meal when you’re in a hurry

This beef tenderloin recipe takes less than a half-hour to make

Use beef tenderloin to get this dish done in 20 minutes, but you could also substitute slices of New York strip loin, pork tenderloin or chicken breast.

Ingredients

• 1 lb. favourite dry pasta
• 3 Tbsp. olive oil
• 1 cup diced yellow onion
• 1 large garlic clove, minced
• 2 cups cubed beef tenderloin
• 5 large button mushrooms, sliced
• 2 tsp. fresh thyme
• 1 Tbsp. chili paste
• 2 Tbsp. undiluted beef stock paste
• 15 cherry tomatoes or 2 whole tomatoes, diced
• 6 jarred or canned artichokes, cut into 1/6ths
• 10 kalamata olives, pitted
• 1/2 cup whipping cream
• Sea salt
• Freshly ground pepper

Instructions

1. Cook the pasta in boiling salted water until al dente.
2. While the pasta is cooking, heat the oil in a large frying pan; add the onion and cook on medium heat until onion begins to soften.
3. Add the garlic and cubes of beef.
4. Increase the heat to high and toss for 5 to 8 minutes.
5. When the meat is almost cooked, add the sliced mushrooms and cook another 2 minutes.
6. Add the thyme, chili paste, stock paste and tomatoes.
7. Turn the heat down to medium and stir for 4 to 5 minutes until the tomatoes just begin to break up and release their juices.
8. Stir in the artichoke pieces and pitted olives.
9. Pour in the cream and let the sauce simmer on low for a few minutes.
10. The sauce will begin to thicken. Season with salt and pepper to taste and pour over the hot cooked pasta.

Serves 4.

Originally published in TVW. For daily programming updates and on-screen Entertainment news, subscribe to the free TVW e-newsletters, or purchase a subscription to the weekly magazine.