Mediterranean Beef Pasta
by Charles Hartz, Owner, Hartz Spice, Portland, Ore.
The intense Mediterranean flavors in this dish bring out the amazing taste of the Certified Piedmontese® beef tenderloin tips. The aroma is phenomenal, and each bite is rich, creamy, and decadent. It’s one of those dishes that you can’t stop eating, even though you’re full!
- 8 ounces dried penne pasta
- 4 tablespoons olive oil
- 16 ounces Certified Piedmontese® beef Tenderloin Tips
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups sliced fresh shitake mushrooms
- 1 cup diced leeks
- 12 roasted garlic cloves, chopped
- 4 teaspoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chopped fresh rosemary
- 12 each quartered oven-dried tomatoes (recipe below)
- 1/2 cup balsamic vinegar
- 1 1/2 cups heavy cream
- 4 tablespoons fresh lemon juice
- 1/2 cup Asiago cheese, shaved into wide strips with vegetable peeler
- 4 teaspoons chopped chives
Remove Certified Piedmontese® Tenderloin Tips from refrigerator, unwrap, and bring to room temperature for about one hour. Thirty minutes before sautéing, season the Certified Piedmontese beef tips with salt and pepper.
Cook pasta according to directions. Set aside.
Add olive oil to sauté pan over high heat. Sauté mushrooms and leeks for about two minutes, then add Certified Piedmontese® beef Tenderloin Tips. Rotating the beef, continue to cook until meat is golden brown. Add roasted garlic, minced garlic, pepper flakes, and rosemary; sauté for one minute. Deglaze pan* with balsamic vinegar. Add the heavy cream and oven-dried tomatoes, and simmer for a few minutes until the sauce reduces and thickens. Add lemon juice and cooked pasta to sauce and mix well. Season to taste with salt and pepper.
Place the beef and pasta mixture in a bowl and top with Asiago cheese and chives. Enjoy!
- Yield: 16 pieces
- 4 Roma tomatoes
- 2 tablespoons olive oil
- 1/8 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
Preheat oven to 250°F. Set up a sheet pan with a rack in the center of it. Wash the tomatoes and cut them in quarters lengthwise (from the stem end to the top). In a bowl, mix together the oil and spices. Toss the tomatoes in the oil and spices to coat evenly.
Place the tomatoes on the rack on top of the sheet pan with the skin-side down. Bake in the oven for about 4 hours. Cool on the rack at room temperature. Store in an airtight container in the refrigerator for up to 5 days.
Pairing: Try Rhone-style wines such as Syrah, Cinsault, or blends.
Note: The oven-dried tomatoes can be marinated in olive oil with minced garlic, chopped fresh basil, oregano, and rosemary for an enhanced flavor.
* Deglazing means using a liquid to dissolve caramelized food from the bottom of the pan and incorporate it into the sauce. To deglaze, add small amount of liquid (here we’re using balsamic vinegar) to a warm pan and stir or scrape the bits of food from the bottom of the pan. Incorporate this caramelized mixture into your sauce.