Total Time:

40 min(Preparation)



Bistro Beef Penne


1 1/2 lb (750 g)cubed beef tenderloin tips
1 1/2 tsp (7 mL) eachsalt and pepper
2 tbsp (30 mL)vegetable oil, divided
3/4 cup (175 mL) eachchopped onion and bacon
2minced garlic cloves
1/4 cup (50 mL)all-purpose flour
4 cups (1 L)coarsely chopped wild mushrooms such as shiitake, oyster, and cremini
1 tbsp (15 mL)dried thyme leaves
3 cups (750 mL)beef broth
1 1/2 cups (375 mL)red wine
1/3 cup (75 mL)tomato paste
3 tbsp (45 mL)butter
3 tbsp (45 mL)brandy (optional)
To tasteshredded Parmesan cheese
To tastechopped fresh parsley


1Toss the beef with the salt and pepper. Heat half of the oil in a Dutch oven set over high heat.
2Add the beef to the pot in a single layer; brown in batches, turning as needed. Remove from the pan and reserve.Add the beef to the pot in a single layer; brown in batches, turning as needed. Remove from the pan and reserve.
3Reduce the heat to medium. Add the remaining oil to the pan. Add the onion, bacon and garlic; cook, stirring, until lightly browned. Add the mushrooms, and thyme. Cook, stirring, for 5 minutes or until softened. Sprinkle flour over the bacon and vegetables; stir to coat and cook for 1 minute. 
4Stir the broth with the wine and tomato paste. Gradually pour the broth mixture into the pan; stir constantly and scrape up any cooked on brown bits. Bring to a boil and cook for 15 to 20 minutes or until mixture is reduced by half. 
5Meanwhile, prepare the penne according to package directions. 
6Stir the browned beef, brandy (if using) and butter into the sauce. Cook, stirring, for 2 minutes. Toss with the cooked pasta. Sprinkle with parsley and Parmesan cheese. 

Discover the robust flavour of our Bistro Beef Penne! Let this recipe become a staple at your dining room table!

For an alcohol-free version with a delicious ragu-style sauce, substitute tomato juice for the red wine and omit the brandy.


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