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  • 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
  • Source Customer Submission


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 to 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 to 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 to 4 minutes. Deglaze the pan with red wine. Let the red wine reduce for 2 to 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 to 3 minutes. Add the fresh lemon juice and toss one more time. Serve.