Beef Tenderloin Linguine Recipe:
Ingredients needed:
1 package of pasta
1 ½ pounds beef tenderloin, trimmed & tied
2 teaspoons coarse salt
1 teaspoons freshly ground pepper
1 tablespoon olive oil
8 oz. shallots (2 large), peeled & diced
2 tablespoons balsamic vinegar
1 cup homemade beef or chicken stock, or canned
1 tablespoon Dijon mustard
2 teaspoon grainy mustard
2 tablespoon unsalted butter
DIRECTIONS:
1. Heat oven to 425 degrees.
2. Rub beef on all sides with the salt & pepper. Place a skillet with an ovenproof handle -I used a Le Creuset pan but any ovenproof handled pan will do- over medium to high heat. Test the pan by spritzing a tiny bit of water into the pan with your fingers, and then if the water sizzles, add olive oil. When very hot, add the meat; sear on all sides until sides are browned.
3. Transfer the pan to oven for 10 minutes. Add shallots to pan; return to over for 20 to 25 minutes more, or until a meat thermometer registers 135 degrees for medium rare. Remove beef from pan; let rest on a cutting board for at least 10 minutes.
4. When the meat starts resting, drop your pasta in the water. You should prepare a pot of boiling water when you begin, lightly salt it. Cook al dente to package directions (usually about 12 minutes). Place the pan with the shallots over medium to high heat, and deglaze by adding balsamic vinegar, stirring up any browned bit from the bottom with a wooden spoon.
5. Add the stock, and simmer until slightly reduced, 3-5 minutes. Reduce heat to medium-low, and stir in mustards and butter. Keep sauce warm until serving.
6. Cut beef into bite size amounts and serve over the pasta with sauce poured on top.
Serves 4
