Dijon Tenderloin Tips with Black Pepper Fettucini

Ingredients
  • 2 lbs beef tenderloin tips cut into one inch cubes
  • 1/4 cup of olive oil
  • 1/2 cup of butter
  • 1 tbls of sage
  • 1/2 tbls of thyme
  • 1/4 cup dijon mustard
  • 1/4 cup freshly chopped parsley
  • 1 tsp of dill
  • 1 lb of black pepper fettucini
By Marie Chapman

Procedure

  • Sautee the tenderloin tips in a hot skillet with the olive oil until medium rare and browned.
  • Remove from pan
  • Melt butter in skillet
  • Add seasonings and mustard
  • Simmer for five minutes
  • Toss pasta in butter mixture
  • Reheat tips and place on top of tossed pasta

A R C H I V E S