A unique taste of beef tenderloin recipes. This easy pasta dish is made of veal medallions with tagliatelles, green pepper and steamed in lemon zest. The whole meal is ready in just about 30 minutes. Not much to prepare and a well-served dinner meal. I hope you like it.
Beef Tenderloin with Tagliatelle Pasta
For 4 persons – Preparation: 15 minutes – Cooking time: 10 minutes
1 piece of veal tenderloin cut into medallions (round shape).
250 grams of Tagliatelles
2 table spoons of oil
1 cloves of garlic
1 tablespoon of green pepper.
½ tea spoon of pink berries
First we will prepare the marinade for the veal medallions. Crush the garlic clove, extract the juice of the lemon and grate the zest from the lemon. In a bowl add one table spoon of oil to the lemon juice and whisk them together. Then add the crushed garlic, the lemon zest and pepper. Mix them well.
Place the veal medallions in a shallow dish and pour the marinade. Cover and conserve it in the fridge for about 30 minutes.
Cut the zucchini into strips with a peeler. Then dip the zucchini strips for 2 minutes in a pot of boiling water, then clean them in running water.
Now place the marinated veal medallions in the basket of a steam pot and cook them for about 10 to 12 minutes.
Next cook 250 gms of Tagliatelles in the boiling salted water. Strain the tagliatelles and mix them delicately with the strips of zucchini then sprinkle them with one table spoon of oil.
Now place the tagliatelles and zucchini strip mixture in the steam pot on top of the veal medallions. Steam cook on low heat for further 5 minutes.
Pour the remaining of the marinade mixture on the veal medallions, sprinkle with the chives and ½ tea spoons of pink berries.
To add additional flavor to the dish, you can add a zest of lemon to the boiling water in the pot or even 2 bags of verbena (verveine).
A bit about Tagliatelle Pasta
Tagliatelle is a traditional type of pasta that comes from Emilia-Romagna and Marche, in Italy. Tagliatelle are long, flat ribbons which are similar to the shape of fettuccine. Their size varies from 6.5 mm to 10 mm which is about 0.25 to 0.375 inch wide. Tagliatelle are used in a variety of pasta dishes such as fish and meat and served with a various different kinds of sauces. The most classical sauce is the Bolognese sauce used for meat dishes.
Tagliatelle are made up of egg pasta. The traditional ratio is one egg to one hundred grams of flour.
I hope you will enjoy one of our Beef Tenderloin Recipes.