Entrée – Beef
Sautéed Beef Tenderloin with Madeira Stewed Crimini Mushrooms, Baby Spinach & Red Bell Peppers

This recipe was featured on "You're the Chef" episode #301. Buy this episode from WVIA.

Yield: five portions

Ingredients:

Step 1 - Beef
2 1/2 lb.	beef tenderloin, trimmed and cut into 1/2- inch (2 oz.) pieces, 2 per portion
as needed	salt
as needed	fresh ground pepper
2 Tbsp.	fresh rosemary, chopped
1/4 c.	clarified butter
1/4 c.	extra virgin olive oil
1/2 c.	brandy
Step 2 - Vegetables
1/2 c.	Spanish onions, chopped fine
1 Tbsp.	fresh chopped garlic
2 c.	sliced crimini mushrooms
1 c.	sliced red bell pepper
4 c.	baby spinach
1/2 c.	Madeira wine
1/2 c.	whole butter
Step 3 - Pasta
8 oz.	pkg. fresh red pepper pasta
as needed	4 qt. hot boiling water

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Step 1 - Beef procedure:
Coat the trimmed beef pieces with salt, pepper, and rosemary. Preheat a large sauté pan over high heat. Add the clarified butter and olive oil. Brown the beef on both sides for about 1 minute, until the meat turns dark brown. Add the brandy and allow it to flame and season the beef. The beef may be served medium rare at this point, or placed on a baking sheet and cooked further in a 400°F oven until it is done the way you would like.

Step 2 - Vegetables procedure:
Add the onion, garlic, mushrooms and red pepper to the same sauté pan over high heat. Stir until the vegetables begin to steam and all the color dissolves off the bottom of the pan. Add the spinach and toss until it begins to weep. Add the wine and bring to a boil. When the spinach has softened and turned dark green, remove from the heat and add the whole butter, stirring until it melts and dissolves in the pan’s liquid.

Step 3 - Pasta procedure:
Cook the fresh pasta in rapidly boiling water for 2 minutes or according to manufacturer’s directions. Drain and toss with the vegetables and butter sauce. Place a portion of pasta with the vegetables on a serving plate, topping with 2 pieces of beef.