Fettuccine with Tempranillo Sauce, Beef Tenderloin and Goat Cheese

Some time ago, Eduardo and I were walking around downtown Miami, looking at menus and arguing about our inability to just pick a restaurant and go.  With my MILs glowing review in the back of our heads, we finally chose Perricone’s, a trattoria and Italian deli.  I ordered a fettuccine dish with sliced filet mignon, wild mushrooms, sun dried tomatoes and goat cheese in a Barolo sauce.   I am not sure if it was the hour (midnight approaching), the cold (low fifties temperatures normally not associated with Miami), but it was the kind of meal that sticks to your ribs and memory.  The sauce was rich from the wine, beef, and mushrooms, the goat cheese cutting through the acidity with its tang.   Fancy steak dinner gets a pasta bowl makeover!

I had on hand a bag of Bob’s Red Mill Semolina Flour and made two batches of pasta – one 100% semolina and one 50% semolina and 50% all purpose flour.  While the full semolina batch took a granier texture after rolling and cutting, after boiling it mellowed into chewy fettuccine.  The 50%/50% version was softer, although it took longer to knead into the right consistency.

Fettuccine with Tempranillo Sauce, Beef Tenderloin and Goat Cheese
Inspired by Perricone’s
Adapted from Feasting.In
Serves 4

  • 1 cup dehydrated wild mushrooms
  • 1-2 tablespoons all-purpose flour
  • 1 pound beef tenderloin, cubed
  • oil and butter for  searing beef
  • 1 medium onion, sliced
  • 5 cloves of garlic, crushed
  • 1 6oz can tomato paste
  • 2 cups Tempranillo
  • 1/2 cup beef stock
  • 12 ounces fresh fettucine (homemade or storebought)
  • goat cheese coins for serving, to taste

Reconstitute mushrooms by covering them in hot water.  Reserve the resulting mushroom stock for future use.  After they cool down, slice into small, even pieces (may be substituted for fresh mushrooms of your choice), and set aside.

Season the cubed beef tenderloin with salt and pepper and dredge in the flour.  Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large, heavy bottomed pot and bring up to medium high heat.  Sear the beef tenderloin cubes, until browned on all sides.  Remove beef from the pot and lower the heat to medium.

Add the second tablespoon of butter to the pot, and cook the onions until soft.  Add the mushrooms and the crushed garlic and cook until the garlic begins to caramelize.  Add the tomato paste and cook for about a minute, mixing it well with the soft vegetables.  Slowly add the wine and beef stock, deglacing all the browned bits in the bottom of the pot.    Bring the sauce up to a boil, and then reduce to a simmer for fifteen minutes.  It should thicken and reduce about a third. Add back the beef into the sauce to warm up for about five minutes

Five minutes into the simmering process, bring up 2 quarts of salted water up to a boil.  Cook the fettuccine for about five minutes, drain, and divide between four bowls.  Ladle in the sauce and beef, and add goat cheese coins to taste.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

13 Responses to “Fettuccine with Tempranillo Sauce, Beef Tenderloin and Goat Cheese”

  1. October 12, 2011 at 12:03 pm #

    This looks amazing–lots of my favorite things in an easy dinner!

  2. October 12, 2011 at 12:42 pm #

    I like your comparison of the two blends on pasta. I know I can never seem to get it quite right with 100% semolina, but it does make for a really nice “bite”.
    Very nice!

  3. October 12, 2011 at 5:35 pm #

    That beef tenderloin looks amazing, and I bet it tasted wonderful against the tangy goat cheese!

  4. October 12, 2011 at 7:28 pm #

    Oh, what a fabulous meal! With homemade pasta, beef tenderloin and a gorgeous, rich sauce, it must have tasted amazing!

  5. Eduardo
    October 13, 2011 at 11:05 am #

    Tasty!!!!!

  6. October 13, 2011 at 11:05 pm #

    Wow, I’m loving your fancy steak and pasta dinner, I’m thinking this must have been a wonderfully satisfying meal and worth all the extra steps to prepare;)

  7. October 14, 2011 at 11:15 am #

    Recreating memorable dishes that I’ve had when dining out is something I love to do. You’ve done an amazing job here – your fettuccine with steak and tempranillo sauce looks so rich and satisfying! Congrats on the Top 9 🙂

  8. October 16, 2011 at 10:47 am #

    Sounds amazing!! Hearty, delicious and satisfying. Our type of meal!

  9. October 18, 2011 at 1:35 am #

    Oh wowzer that looks delish!! Pasta is my fav and with beef and goat cheese!! YUM!

  10. October 20, 2011 at 2:48 pm #

    Nicely done!

  11. December 20, 2011 at 9:22 am #

    Looks delicious…

  12. February 14, 2015 at 1:38 pm #

    Se ve divino! Hay que probarlo.

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