Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime

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Tenderloin w/ Fettuccine
  • 8 oz clean tenderloin (cut into strips)
  • flour for dredging
  • 2 T veg oil
  • salt, pepper, paprika
  • 1 shallot (minced)
  • 1/4 cup ( 1 small) minced tomato
  • 3 oz red wine
  • 2 T sour cream
  • 4 "nests" fresh pasta (fettuccine)
  • fresh red pepper sliced very fine for garnish
Heat the oil in a large saute pan and dredge the beef in the sasoned flour. Saute the meat quickly and remove. Add the shallot and let brown before adding the tomato. Continue to cook until the tomato is almost dry, add the red wine and reduce by about half. The sauce should be slightly thickened. Finsih with the sour cram, add the meat back and toss with freshly cooked fettuccine. Sprinkle the top with red pepper and chopped parsley.

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