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Herb Crusted Beef Tips with Pasta Margherite

1 lb. Beef Tenderloin Tips
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tsp. fresh parsley, chopped
1 tsp. fresh oregano, chopped
1 tsp. cracked black pepper
1 tsp. kosher salt
1 tbsp. olive oil
1/4 red onion, julienne
1 tsp. fresh garlic, chopped
1/4 cup red wine
1 large tomato, small diced
1 lb. penne pasta, cooked
1/4 cup low sodium beef broth
1/4 cup fresh basil, julienne
1 lemon, juiced
Directions: In a bowl combine the first olive oil, vinegar, parsley, oregano, salt, and black pepper. Pour marinate in a zip top bag. Add the Beef Tenderloin Tips and marinate 1 – 2 hours.

In a large sauté pan heat the second olive oil over medium high heat. Drain the beef tips and place in the hot sauté pan. Sear the meat on all sides for 2 – 3 minutes. Remove the meat from the pan.

Add the onions and garlic to the pan. Reduce the heat to medium and sweat the onions and garlic for 3 – 4 minutes.

Deglaze the pan with red wine. Let the red wine reduce for 2 – 3 minutes.

Add the tomatoes, pasta and beef broth to the pan. Toss the mixture well.

Add the beef tips and the fresh basil. Toss the pasta well and heat an additional 2 – 3 minutes. Add the fresh lemon juice and toss one more time. Serve.

Servings: 4
Source: KC Steak Company

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