This is a print preview of "Grilled Beef And Vegetable Pasta" recipe.

Grilled Beef And Vegetable Pasta Recipe
by Global Cookbook

Grilled Beef And Vegetable Pasta
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  Servings: 6

Ingredients

  • 8 ounce penne
  • 1 lb beef, tenderloin
  • 1 x red pepper, charred, deseeded, and, skin removed
  • 1 bn asparagus, blanched, and, grilled
  • 1 lrg onion, grilled, and, peeled
  • 2 x plum tomato, grilled, and, peeled
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. fresh thyme, minced
  • 1 Tbsp. fresh basil, minced
  • 1 x salt and pepper, to taste
  • 1 lrg clv garlic, minced
  • 1/4 c. extra virgin olive oil
  • 1/4 c. shaved Parmigiano-Reggiano cheese

Directions

  1. Rub beef tenderloin with herbs, garlic and mustard.
  2. Grill on high on the barbecue for about 4 min on each side. Remove.
  3. Place in roasting pan and continue to cook in 350 F oven for about 20 min further or possibly to your taste. Let meat cold for about 15 min and slice thinly. I am calling for 360 gm or possibly so of tenderloin. If you buy fillets already cut into steaks, there is no need to finish cooking them in the oven. I usually purchase the whole tenderloin. It's cylindrical shape takes a little time to cook through.
  4. Grill vegetables for about 3 min on each side or possibly till proportionately browned. Remove and slice. Any stemmed or possibly tough vegetable should be blanched before grilling. This allows the vegetable to become tender before burning. Peppers and tomatoes contain mostly water so they grill beautifully.
  5. Meanwhile, cook pasta in rolling boiling water according to package directions. Drain and add in half the extra virgin olive oil. Reserve.
  6. Mix all ingredients together with pasta and adjust seasoning. Sprinkle with Parmesan cheese and more fresh herbs if you like.