Beef Tenderloin & Rosemary Oven-Dried tomato Spaghettini

Automne 2017
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food and drink

BY: Adam Rapsey, Noble Restaurant, Prince of Wales Hotel

Like the other dishes served at Noble, fresh, seasonal ingredients serve as the inspiration behind Adam Rapsey’s luxurious pasta recipe. Other pastas such as spaghetti work well in this dish. The oven-dried tomatoes are so good, make extra to have around for snacking.

OVEN-DRIED TOMATOES
4 cups (1 L) grape tomatoes
2 tbsp (30 mL) fresh rosemary leaves
1 tbsp (15 mL) extra virgin olive oil
Salt and pepper

BEEF TENDERLOIN
1 lb (500 g) beef tenderloin
12 oz (375 g) spaghettini
2 tbsp (30 mL) extra virgin olive oil, divided
1 lb (500 g) mixed mushrooms (shiitake, oyster, cremini), torn into bite-sized pieces, about 8­ cups (2 L)
⅓ cup (80 mL) finely chopped shallots, about 2
1 tbsp (15 mL) chopped garlic
1 tbsp (15 mL) chopped fresh rosemary
2 cups (500 mL) packed arugula or spinach
½ cup (125 mL) grated Pecorino Romano

1. Preheat oven to 275°F (140°C).

2. Place tomatoes and rosemary on a parchment- lined baking sheet. Toss with 1 tbsp (15 mL) olive oil and season with salt and pepper. Dry tomatoes in oven until wrinkled and very soft, about 2 to 2½ hours.

3. Cut tenderloin into ¼-inch-thic (5-mm) slices. Cut each slice into 1 x 1½-inch (2.5 x 4-cm) pieces. Season with salt and pepper.

4. Bring a large pot of water to a boil and season well with salt. Cook pasta according to package directions. Reserve 1 cup (250 mL) pasta cooking water.

5. Heat 1 tbsp (15 mL) olive oil in a large frying pan over medium-high. Add tenderloin to pan, cooking until browned on both sides, but still rare, up to 1 minute per side. Remove to a plate and reserve.

6. Heat remaining 1 tbsp (15 mL) olive oil in the same pan. Add the mushrooms and toss with the oil. Add shallots, garlic and rosemary and cook till tender, about 2 to 3 minutes. Add oven-dried tomatoes, tenderloin and any juices, pasta and ½ cup (125 mL) pasta cooking water. Toss together until hot then remove from heat and stir in arugula, ¼ cup (60 mL) grated Pecorino and additional pasta water if needed. Garnish with remaining Pecorino.

Serves 4

What to Serve

LCBO#:401323
$16.00  
LCBO#:333591
$15.25