| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 2 |
|
4 oz. beef tenderloin medallions |
| 1 |
tb |
Butter |
| 1 1/2 |
ts |
Fresh garlic |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 1 |
tb |
Fresh parsley |
| 1 |
oz |
Dry white wine; (cooking wine) |
| 8 |
oz |
Heavy cream |
| 1/4 |
c |
Grated parmesan cheese |
| 8 |
oz |
Cooked pasta fettucini |
INSTRUCTIONS
Saute beef medallions to order (about 2 minutes on each side for medium
rare). Remove beef to warm platter. Add fresh garlic, parsley, oregano,
basil to pan. Deglaze pan with white wine. Add heavy cream and fresh
parmesan cheese. Reduce sauce till creamy consisteancy. Add pasta and toss.
Serve beef medallions over pasta and garnish with chopped parsley and
coarse black pepper (optional).
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