Beef Tenderloin and Rosemary Rigatoni
Substitute leftover chicken or pork for the beef in this dish. Or, to make it vegetarian, add some arugula instead of the meat; its peppery flavour adds a great flavour element.
2 Tbsp (30 mL) extra-virgin olive oil
125 g beef tenderloin (or chicken or pork), cut into thin strips
½ cup (125 mL) red onion, finely diced
1 cup (250 mL) mushrooms, quartered
1 clove garlic, finely diced
1 small sprig fresh rosemary leaves, diced
¼ cup (60 mL) sun-dried tomatoes, soaked in water, thinly sliced
½ cup (125 mL) goat cheese
½ cup (125 mL) water
¼ cup (60 mL) red wine
Salt and pepper to taste
3 cups (750 mL) rigatoni noodles, cooked
½ cup (125 mL) Parmesan, coarsely grated
½ cup (125 mL) light sour cream
½ cup (125 mL) parsley, coarsely chopped (reserve sprig for garnish)
In a sauté pan, heat olive oil over medium heat and cook sliced tenderloin until just cooked through. Set tenderloin aside. In same pan, add onion, mushrooms, garlic and rosemary, and sauté gently until onions are soft. Add sun-dried tomatoes, goat cheese, water and wine. Stir until cheese has melted and sauce has thickened, about one minute. Adjust seasoning with salt and pepper. Add cooked pasta, tenderloin or leftover chicken or pork and half the Parmesan. Add sour cream and parsley (reserving a sprig for garnish), and fold together. Divide equally among four plates and top with remaining Parmesan and parsley. Serve immediately. Serves four.
Per serving: 547 cal¬ories, 26 g protein, 26 g fat (11 g saturated fat), 50 g carbohydrates,
1 g fibre, 106 mg cholesterol, 410 mg sodium
Best Health Magazine, January/February 2010; photograhpy by Edward Pond
