Tenderloin Tips over Lemony Pappardelle #SundayFunday

Beef tenderloin tips in a creamy mushroom sauce served over lemony pappardelle egg noodles.  This is pure comfort food that will continue the warmth of the Christmas season right through dinnertime.

The Sunday Funday Bloggers are sharing Christmas Pasta Recipes today.......

Sue of Palatable Pastime is hosting today.  She asked us to share a pasta dish that is suitable for a main course during the Holiday season.  I often like to serve a beef tenderloin or filet mignon during the 12 Days of Christmas.  That means I often have tenderloin tips from the trimmings.  This delicious pasta dish is quick enough for a busy weeknight meal but elegant enough to serve to company at your holiday table.

Here are some more excellent Christmas Pasta dishes........

• Christmas Penne Pasta from Making Miracles
• Creamy Basil Sauce Served With Spaghetti Pasta -Vegetarian from Sneha’s Recipe
• Creamy White Bean Mushroom Pasta from Food Lust People Love
• Shrimp and Crab Stuffed Shells from Palatable Pastime
• Spinach Ravioli with Pan Fried Scallops from Our Good Life
• Tenderloin Tips over Lemony Pappardelle from A Day in the Life on the Farm
• Tortellini Soup with Sausage & Kale from Amy’s Cooking Adventures
• Pasta with Roasted Tomato Sauce from Mayuri’s Jikoni

I served this up with a simple tomato/cucumber salad tossed and a lovely glass of wine from Vina Robles Vineyard.  It was ready and on the table in only 30 minutes and I used up those leftover beef tips as well.  That makes for a very Happy Holiday meal.

Pasta, Beef, Mushrooms, Creamy,

Entrees, Beef, Pasta

American

Yield: 4 servings

Author: Wendy Klik

Tenderloin Tips over Lemony Pappardelle

Beef tenderloin tips in a creamy mushroom sauce served over lemony pappardelle egg noodles. This is pure comfort food that will continue the warmth of the Christmas season right through dinnertime.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 T. olive oil
• 1 lb. beef tenderloin tips, cut into bite size pieces
• salt and pepper to taste
• 1 lb. sliced mushrooms
• 1 small shallot, chopped
• 2 cloves garlic, minced
• 1/2 c. dry Marsala wine
• 1 c. heavy cream
• 2 oz. cream cheese
• 2 T. stone ground mustard
• 1 t. dried thyme, crushed
• 2 t. fresh lemon juice
• 8 oz. Pappardelle pasta (or other wide egg noodles)
• 2 T. butter
• 1 T. lemon zest, minced
• Parsley for garnish, if desired.

Instructions

1. Heat oil in a large skillet over high heat. Season the beef tips with salt and pepper and add to the pan. Sear until browned all over. Transfer to a plate and set aside.
2. Add mushrooms to the same skillet. Cook, covered, over high heat until they release their liquid. Remove cover and cook until liquid evaporates and mushrooms are golden brown. Add shallots and garlic to the pan and cook for a minute or two, until fragrant.
3. Add the wine and cook, scraping up any browned bits stuck to the bottom of the pan, until reduced by half.
4. Reduce heat to medium, add the cream, mustard and cream cheese. Simmer until smooth and thickened about 5 minutes. Stir in the thyme, lemon, reserved meat and any accumulated juices. Taste and season with additional salt and pepper, if needed.
5. Meanwhile, cook the pasta per package directions. Drain and toss with the butter, zest, salt and pepper.
6. Divide the pasta between 4 shallow bowls. Divide the Beef Tip mixture into 4 equal servings and place on top of the pasta. Sprinkle with parsley, if desired, and serve.

Notes:

Adapted from a recipe found in Cuisine at Home, Issue #96

Nutrition Facts

Calories

945.16

Fat (grams)

66.55

Sat. Fat (grams)

32.10

Carbs (grams)

46.56

Fiber (grams)

3.78

Net carbs

42.78

Sugar (grams)

6.60

Protein (grams)

40.29

Sodium (milligrams)

1251.47

Cholesterol (grams)

235.64

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