We had some friends over for a feed, and in the process, a nice Beef Tenderloin was scarfed up and the wine stocks reduced.
Problem was, leftovers, and what to do three days later. Trimming out a Tenderloin for Fillet's, leaves some darn good beef in odd shaped bits, with no purpose.
Can't disrespect a fine critter like that. Something had to be done. Good thing Tenderloin is a perfect replacement for beef heart.
The smaller chunks were diced up, leaving two larger pieces of the Tenderloin "Tail" whole.
Flopped in flour, salt, pepper to coat, and then quickly seared on high heat, with 3 Garlic cloves and set aside.
From there a Sweet Red Onion was halved and sliced, and a handful of Baby Bella's washed and sliced.
The red Onion then sauteed in the pan drippings of the Beef, and garlic, and a shot of EVOO until semi translucent.
Approx 4 Tbsp of butter added, along with about 1/2 cup Sangiovese(Chianti will work too), approx 1/4 cup of beef stock, and allowed to reduce to a point of just less than "Runny"...it's a feel thing, you'll know it when it's like cream. Stir occaisionally. Once there, reduce heat to Med low.
At this point, get the Cavatappi swimming in salted boiling water. It's a timing thing.
Then add the Portabella's, some fresh chopped Rosemary and oregano...about 1Tbsp, and watch the 'Shrooms.
They will first release their moisture and then relax, and absorb the juices around them. At that point stir in the beef...and lower heat to low, add 1/2 cup of pasta water.
The cavatappi should be half done at this point, drain and add, and stir/shake to coat the Pasta, while it absorbs and takes in the sauce as it finishes cooking to "El dente".
Plate it up with one of the larger pieces on top, with fresh grated Parm, and a sprinke of Fresh Arugala, and Mangia Mangia Mangia!!!