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Ingredientes
- 8 ounce penne
- 1 lb beef, tenderloin
- 1 x red pepper, charred, deseeded, and, skin removed
- 1 bn asparagus, blanched, and, grilled
- 1 lrg onion, grilled, and, peeled
- 2 x plum tomato, grilled, and, peeled
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh thyme, minced
- 1 Tbsp. fresh basil, minced
- 1 x salt and pepper, to taste
- 1 lrg clv garlic, minced
- 1/4 c. extra virgin olive oil
- 1/4 c. shaved Parmigiano-Reggiano cheese
Direcciones
- Rub beef tenderloin with herbs, garlic and mustard.
- Grill on high on the barbecue for about 4 min on each side. Remove.
- Place in roasting pan and continue to cook in 350 F oven for about 20 min further or possibly to your taste. Let meat cold for about 15 min and slice thinly. I am calling for 360 gm or possibly so of tenderloin. If you buy fillets already cut into steaks, there is no need to finish cooking them in the oven. I usually purchase the whole tenderloin. It's cylindrical shape takes a little time to cook through.
- Grill vegetables for about 3 min on each side or possibly till proportionately browned. Remove and slice. Any stemmed or possibly tough vegetable should be blanched before grilling. This allows the vegetable to become tender before burning. Peppers and tomatoes contain mostly water so they grill beautifully.
- Meanwhile, cook pasta in rolling boiling water according to package directions. Drain and add in half the extra virgin olive oil. Reserve.
- Mix all ingredients together with pasta and adjust seasoning. Sprinkle with Parmesan cheese and more fresh herbs if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 6 servings | |
| Calories 403 | |
| Calories from Fat 190 | 47% |
| Total Fat 21.26g | 27% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 74mg | 3% |
| Potassium 493mg | 14% |
| Total Carbs 33.88g | 9% |
| Dietary Fiber 2.9g | 10% |
| Sugars 4.08g | 3% |
| Protein 18.58g | 30% |
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