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Beef and Bowtie Alfredo
Tender Certified Angus Beef® tenderloin tips, crisp-tender asparagus and sautéed vegetables in a creamy Parmesan Alfredo sauce. It’s a filling main course that comes together in about 40 minutes.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 min
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sauté
- Cuisine: American
Ingredients
Scale
- 1 pound Certified Angus Beef® tenderloin tips, sliced
- 12 ounces bow-tie (farfalle) pasta
- 1 teaspoon kosher salt, plus more for the pasta water and to taste
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons vegetable oil
- 1 red bell pepper, seeded and chopped
- 8 ounces fresh sliced mushrooms
- 1 pound fresh asparagus, trimmed and cut into 1½-inch pieces
- 1 (15-ounce) jar light Alfredo sauce
- ½ cup grated Parmesan cheese
- Chopped fresh parsley, for garnish (optional)
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Reserve ¾ cup of the pasta water, then drain.
- Brown the beef. While the pasta cooks, season the tenderloin tips with 1 teaspoon salt and the pepper. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the tips in batches, 2 to 3 minutes per batch, so the pan isn’t crowded. Move them to a plate.
- Cook the vegetables. In the same pan, sauté the bell pepper and mushrooms 3 to 5 minutes, until the mushrooms are tender. Add the asparagus and cook 3 to 4 minutes, until crisp-tender.
- Make the sauce. Stir in the cooked pasta, Alfredo sauce and Parmesan. Add the reserved pasta water a little at a time until the sauce is as thick as you like. Bring to a simmer and cook 2 to 3 minutes, stirring occasionally.
- Finish. Return the beef and any juices to the pan and stir until heated through. Season with salt and pepper to taste. Top with parsley if using.
Notes
- Start the pasta water first so the pasta cooks while you brown the beef and vegetables.
- Jarred Alfredo sauces vary in thickness. Use only as much pasta water as you need.
- Serve with garlic bread and a fresh salad for a complete meal.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.