Penne With Beef Shoulder Tenderloin And Portabella Mushrooms Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Begin by chopping the pancetta, portabella mushrooms, and garlic. Cut the beef shoulder tenderloin into bite-sized pieces and season with salt and black pepper.

2. 2

   Cook the Pancetta

   In a large skillet, heat olive oil over medium heat. Add the chopped pancetta and cook until crispy, about 5-7 minutes.

3. 3

   Sauté the Vegetables

   Add the chopped garlic and portabella mushrooms to the skillet with the pancetta. Sauté for another 5 minutes until the mushrooms are tender.

4. 4

   Brown the Beef

   Add the beef shoulder pieces to the skillet, cooking until browned on all sides, about 8-10 minutes.

5. 5

   Add Tomatoes and Vermouth

   Stir in the canned diced tomatoes and dry vermouth. Bring to a simmer and let cook for an additional 10-15 minutes, allowing the flavors to meld together.

6. 6

   Cook the Pasta

   Meanwhile, cook the penne pasta according to package instructions until al dente. Drain and set aside.

7. 7

   Combine and Serve

   Once the beef mixture is ready and the pasta is cooked, combine them in the skillet. Toss in the fresh basil and season with additional salt and pepper if needed. Serve hot.