Friday, July 10, 2009

Tenderloin Medallions & Rotini

1.5 lb. beef, chicken or pork tenderloin (half loin works great for this)
6 cloves garlic
1/2 medium red bell pepper, chopped fine
8 oz. fresh mushrooms, sliced thin
2 T. butter
4 T. flour
salt & pepper
2 C. chicken or beef broth (stock is fine, too)
1/4 C. milk
2 T. basil
Optional:
1/8 C. chopped green onion
2 tsp. parsley
6 sundried tomatoes - chopped
12-16 oz. rotini pasta - uncooked

Rub tenderloin with 2-3 tsp. black pepper & 1 tsp salt. Cut into medallions (should yield 20-25 medallions). Mince garlic.

In a large skillet (coated with cooking spray), add tenderloin medallions and garlic, and cook over a medium high, until meat is cooked through. Add in chopped pepeprs, sliced mushrooms, and cook til veggies are fork tender. Sprinkle with salt and pepper to taste.

Meanwhile, start water boiling for pasta. Follow directions on package of rotini.

Remove meat and veggies from pan, add in butter (over medium-high heat) and stir til it's melted. Add in flour and stir until a thick paste has formed. Add in broth and milk, stirring until broth begins to thicken. Stir until it reaches desired thickness then return meat and veggies to the pan.

Add pasta to the mixture and toss well to coat the noodles. Top with green onion, parsley, and sun dried tomatoes.

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