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This is a great healthy meal - satisfying and really flavorful. The serving in the photo is 2 oz. cooked tenderloin and 2 oz. pasta, with a light and zesty Italian dressing plus a boatload of delicious stir-fried harvest vegetables. With the small amount of steak called for (4 oz. for 2 servings) we went with the more expensive steer tenderloin filet - it was delicious.

  • 4 oz. beef tenderloin filet
  • 1/4 tsp. FLAKE SALT
  • 4 oz. dry pasta (we used farfalle - bowties)
  • 1 small zucchinni
  • 1/2 large red bell pepper
  • 1/2 small red onion
  • 1 tsp. water
  • 4 tsp. olive oil, divided
  • 1 tsp. red wine vinegar

Cook pasta according to package directions. Bowties take a bit longer to cook than most pasta, so get that pot going while you prep the veggies. In a medium bowl, combine ITALIAN SALAD DRESSING BASE with water, let stand a few minutes. Whisk with 2 tsp. olive oil and 1 tsp red wine vinegar. When pasta is cooked, drain and rinse briefly, shake well to get rid of excess water, and toss with the dressing. Remove the ends from the zucchini, and peel strips of the skin off so about half is left. Cut the onion, zucchini and bell pepper into 1/2 inch wide matchstick pieces. Season the filet on both sides with PEPPER and SALT, heat 1 tsp. of olive oil over medium-high heat in a heavy skillet. When the oil is good and hot, add the filet - it should sizzle. We used a 2 inch thick piece, and cooked it 5 minutes on the first side, and 4 minutes on the second, yielding a nice medium rare. If the pan starts to smoke, turn the heat down a bit, but it should be hot. Remove the steak to a plate and let it rest while cooking the vegetables. This is also the point where the pasta should be done cooking. Add 1 tsp. olive oil to the hot pan and add the onions, as they take just a bit longer to get done. After one minute, add the bell peppers, and after another minute, and the zucchini. Toss often and cook until crisp tender and nicely brown, about 3 minutes once the zucchini has been added. Add the vegetables to the pasta, toss and divide between two serving plates. Cut the steak thinly across the grain and spread out over the salad. Save any juices and drizzle over the steak.

Serves 2.
Prep. time: 5 minutes.
Cooking time: 15 minutes.

Black Pepper Coarse 1.1 oz. 1/4 cup jar
Italian Vinegar and Oil 1.5 oz. 1/4 cup jar
Kosher Style Flake Salt 1 lb. bag

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