Beef Tenderloin Rigatoni Recipe
Port Wine Cream
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Ingredients
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Pasta
Beef Tenderloin
Port Wine Cream Sauce
Garnish
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring salted water to a boil.
- 2
Cook the Rigatoni
Add the rigatoni to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Preparing the Beef
- 3
Season the Beef
Rub the beef tenderloin with olive oil, salt, and black pepper.
- 4
Sear the Beef
In a hot skillet over medium-high heat, sear the beef tenderloin for 4-5 minutes on each side until browned. Use a meat thermometer to check for desired doneness (130°F for medium-rare). Remove from the skillet and let it rest.
Making the Port Wine Cream Sauce
- 5
- 6
Add Port Wine
Pour in the port wine and bring to a boil, scraping up any browned bits from the skillet. Reduce by half, about 5-7 minutes.
- 7
Stir in Heavy Cream
Lower the heat and stir in the heavy cream, thyme, salt, and pepper. Simmer for another 5 minutes until the sauce thickens slightly.
Combining and Serving
- 8
Slice the Beef
Slice the rested beef tenderloin into medallions.
- 9
Toss Pasta with Sauce
Add the cooked rigatoni to the port wine cream sauce and toss to coat the pasta evenly.
- 10
Plate the Dish
Serve the rigatoni topped with sliced beef tenderloin, garnish with chopped parsley and grated Parmesan cheese.