Tenderloin Bites with Vegetables
over Linguine:
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This is a great tenderloin recipe. For the fat conscious, the
fat in this one is in the peanut oil and the meat. Control those
and you control the fat. |
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What you need. |
What you do. |
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2 cups beef stock. 1 cup minced mushrooms and stems. |
In a suitable pot, simmer for 1 hour. |
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Trim all fat from 1 lb. of beef tenderloin cut into bite sized
pieces. Cut into bite sized pieces, 1/2 red, 1/2 yellow, 1/2
green pepper. Peel and slice 1 medium onion. Cut bytes sized,
1 cup button mushrooms and 1 cup portabella mushrooms. 8 to 12
pea pods. |
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2 qt. water. 1 lb. linguine. 3 tsp. salt. |
Place water and salt in a pot. Bring to boil. Add linguine and
cook until al dente. |
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2 tsp. peanut oil. |
While linguine is cooking, put oil in a hot skillet. Add onions
and stir fry until tender. Add beef and stir fry to sear. Salt
and pepper to taste. Add remaining ingredients. Reduce heat.
Cover and allow to steam for 5 minutes. |
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2 tbsp. corn starch, 2 tbsp water. |
Dissolve corn starch in water and thicken beef stock, mushroom
mixture. This is the gravy. |
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Drain linguine and place on a warm platter. Spoon stir fry over
the linguine and spoon the gravy over all. Serve immediately. |