BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 15 2010

Vancouver Games - Beef and Arugula Fusilli

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1 lb beef tenderloin
1 lb package fusilli
1/2 cup extra virgin olive oil
1/4 cup finely chopped shallots
1 Tbsp cracked dried chilies
1/4 cup finely chopped garlic
1 cup tomato sauce
1 cup chopped arugula
8 Roma tomatoes, peeled, seeded, cut in 1/2-inch dice (2 cups tomato concasse)
Parmesan cheese for sprinkling
Ground black pepper

Freeze the beef for about 1 hour to make it easier to shave with a sharp knife. Bring a large pot of salted water to a boil. Cook the fusilli (rotini pasta) until al dente (package directions minus 2 minutes). Drain the fusilli and set it aside.

In a medium to large saucepan, heat the olive oil on medium heat and saute the shallots, chilies and garlic without browning them. Increase the heat and add the shaved beef tenderloin, tomato sauce and arugula and saute, stirring, until the beef is barely cooked. Add the tomato and simmer for 3 to 4 minutes. If you're using leftover cooked beef, add it after the tomatoes are cooked.

Toss the pasta with the sauce and add 2 to 3 Tbsp Parmesan cheese and salt and pepper to taste before serving.