Beef Tenderloin / Campanelle Pasta / Portobellos / Stewed Tomatoes / Vermouth / Pancetta / Garlic / Shallots Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by finely chopping the shallots and garlic. Clean the portobello mushrooms and slice them. Cut the beef tenderloin into 1-inch cubes. Dice the pancetta.

2. 2

   Cook the Pancetta

   In a large skillet, cook the pancetta over medium heat until it is crispy. Remove and set aside, leaving the fat in the skillet.

3. 3

   Sauté the Vegetables

   In the same skillet, add the shallots and garlic. Sauté until fragrant, about 2 minutes. Add the sliced portobello mushrooms and cook until they are tender.

4. 4

   Brown the Beef

   Add the beef tenderloin cubes to the skillet. Season with salt and pepper. Cook until browned on all sides, about 5-7 minutes.

5. 5

   Add Vermouth and Tomatoes

   Pour in the dry vermouth and add the stewed tomatoes. Stir well and let it simmer for about 10 minutes.

6. 6

   Cook the Pasta

   Meanwhile, cook the campanelle pasta according to package instructions. Drain and set aside.

7. 7

   Combine and Serve

   Once the sauce has thickened slightly, add the cooked pasta and crispy pancetta to the skillet. Toss to combine and serve hot.