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Italian Beef Tenderloin and Pasta on plate
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Italian Beef Tenderloin and Pasta

A savory and satisfying steak and pasta comfort food dish
Prep Time30 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Italian
Keyword: Italian Beef Tenderloin, Pasta Dish
Servings: 4 servings
Calories: 520kcal

Ingredients

  • 1 1/4 pounds OmahaSteaks Triple-Trimmed® Filet Mignon Tips
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 can 14 1/2 ounces Italian-style stewed tomatoes, undrained, broken up
  • 1 can 13 3/4 to 14 1/2 ounces ready-to-serve beef broth
  • 1/4 cup dry red wine
  • 1/2 pound small mushrooms, halved
  • 4 ounces uncooked mostaccioli
  • 2 tablespoons grated Parmesan cheese

Instructions

  • Heat oil in Dutch oven over medium heat until hot. Brown filet mignon tips in batches and remove from Dutch oven. Pour over drippings.
  • Add onion, garlic and Italian seasoning to Dutch oven; cook and stir 2 minutes.
  • Add tips back in with tomatoes, broth, and wine and bring to a boil. Reduce heat, cover tightly, and simmer 1 hour 30 minutes or until beef is tender.
  • Stir in mushrooms and mostaccioli; continue cooking, covered, 20 minutes. Uncover and continue cooking 10 minutes or until pasta is tender. Stir in Parmesan cheese.

Nutrition

Calories: 520kcal | Carbohydrates: 33g | Protein: 49g | Saturated Fat: 7g | Trans Fat: 19g | Cholesterol: 120mg | Sodium: 790mg | Fiber: 3g