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Ingredientes
- 2 lbs. piece of beef tenderloin
- 2 teaspoon whole coriander seeds
- 1/2 teaspoon whole black pepper corns
- 1/4 teaspoon coarse salt
- 1/2 c. thinly sliced, oil packed sundried tomatoes
- 1/3 c. peeled and quartered black olives
- 1/3 c. parsley, minced
- 1/4 teaspoon grnd pepper
- 3/4 pound tubular pasta, such as penae
- 2 lg. shallots, thin sliced
- 1 lg. garlic clove
Direcciones
- Heat oven to 425 degrees. Put meat in small roasting pan. Mix coarsely grnd coriander, pepper and salt with 2 Tbsp. extra virgin olive oil to make paste. Rub over meat. In medium saucepan, heat 1 Tbsp. oil over low heat. Add in shallots and garlic, cook till soft not brown for 5 min. Stir in tomatoes, olives, parsley, and remaining oil. Heat, stirring while warming. Cover to keep hot, set aside.
- Cook meat till medium rare and temperature reads 125 degrees (20 min). Remove meat, no cover. Let stand for 10 min. Strain meat juices into tomato sauce.
- In pot of boiling water, cook pasta till tender, but hard, 12 min. Drain and return to pot, stir in tomato sauce. Serve together with meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 192 | 60% |
| Total Fat 21.34g | 27% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 137mg | 6% |
| Potassium 397mg | 11% |
| Total Carbs 0.6g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.02g | 0% |
| Protein 30.5g | 49% |
