Recipe courtesy of Ree Drummond
Lemon Pepper Tenderloin Pasta
Getting reviews...
- Level: Easy
- Total: 1 hr (includes drying time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1466
- Total Fat
- 87 g
- Saturated Fat
- 41 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 80 g
- Cholesterol
- 292 mg
- Sodium
- 1071 mg
- Level: Easy
- Total: 1 hr (includes drying time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1466
- Total Fat
- 87 g
- Saturated Fat
- 41 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 80 g
- Cholesterol
- 292 mg
- Sodium
- 1071 mg
Ingredients
Lemon Pepper Seasoning:
Pasta:
Directions
- For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
- Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
