Festive tenderloin Tips

Sophie Kay's Pasta Cookery

1 1/2 lb beef tenderloin, cut into 3-inch thin slices
6 tablespoons butter
1/2 teaspoon salt
1 cup chopped onion
1 cup chopped green pepper
2 cups beef broth
1 cup red or Burgundy wine
1 tablespoon plus 1 teaspoon cornstarch
Black pepper to taste

Noodles:

4 cups wide noodles, uncooked (8 oz)
6 cups water
1 teaspoon salt
2/3 cup shredded carrots
2 tablespoons butter
1 tablespoon olive oil
Salt
Pepper

Melt butter in a large skillet. Sprinkle meat with 1/2 teaspoon salt. Brown both sides of strips in butter. Remove from skillet; set aside. Add onion and green pepper to drippings. Saute until onion is golden, about 3 minutes. Stir in broth; cook 3 minutes. Dissolve cornstarch in wine. Slowly add to broth mixture, stirring constantly. Add 1/4 teaspoon salt and pepper. Cook and stir until mixture bubbles. Cook 3 minutes longer. Add cooked meat and heat thoroughly.

Cook the noodles with enough salt (1 teaspoon salt, 6 cups water) until tender but firm, stirring ocacasionally.

Meanwhile, saute the carrot in butter and oil for 1 minute. Add the drained hot pasta and season with salt and pepper.

Serve the meat mixture over the hot noodles. Serve immediately.

Makes 6 servings