Beef Tenderloin and Rosemary Rigatoni
Substitute leftover chicken or pork for the beef in this dish. Or, to make it vegetarian, add some arugula instead of the meat; its peppery flavour adds a great flavour element.
Best Health Magazine, January/February 2010; photograhpy by Edward Pond
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 tbsp extra virgin olive oil
- 125 g beef tenderloin (or chicken or pork), cut into thin strips
- ½ cup red onion finely diced
- 1 cup mushrooms quartered
- 1 clove garlic finely diced
- 1 small sprig fresh rosemary leaves diced
- ¼ cup sun-dried tomatoes soaked in water, thinly sliced
- ½ cup goat cheese
- ½ cup water
- ¼ cup red wine
- Salt and pepper to taste
- 3 cups rigatoni noodles cooked
- ½ cup parmesan coarsely grated
- ½ cup light sour cream
- ½ cup parsley coarsely chopped (reserve sprig for garnish)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a sauté pan, heat olive oil over medium heat and cook sliced tenderloin until just cooked through. Set tenderloin aside.
- In same pan, add onion, mushrooms, garlic and rosemary, and sauté gently until onions are soft. Add sun-dried tomatoes, goat cheese, water and wine. Stir until cheese has melted and sauce has thickened, about one minute. Adjust seasoning with salt and pepper.
- Add cooked pasta, tenderloin or leftover chicken or pork and half the Parmesan. Add sour cream and parsley (reserving a sprig for garnish), and fold together.
- Divide equally among four plates and top with remaining Parmesan and parsley. Serve immediately.
Recipe Notes
Per serving: 547 calories, 26 g protein, 26 g fat (11 g saturated fat), 50 g carbohydrates, 1 g fibre, 106 mg cholesterol, 410 mg sodium
