April 23, 2019 1 min read

ngredients:

  • 1lb tenderloin
  • 1 tablespoon Sal & Judy’s Creole Seasoning
  • 2/3 cup Grapeseed Oil
  • 1 cup All Purpose Flour
  • 1 cup sliced carrots
  • 2 Bay Leaves
  • 1 sprig Thyme
  • ½ cup Chianti
  • 1 jar Sal’s Red Gravy
  • 1 cup water
  • 1 package Luigi Vitelli penne rigate pasta

Recipe:

  1. Slice tenderloin ½ inch thick and generously season each side with Sal & Judy’s Creole Seasoning
  2. Heat grapeseed oil in a large pot on medium-high heat.
  3. Coat tenderloin slices in flour then drop into the pot of oil
  4. Cook meat 1-1 ½ minutes on each side then remove from pot and set aside.
  5. Reduce heat to medium.
  6. Add sliced carrots to the pot and stir frequently to keep from burning
  7. Add red wine & bay leaves to carrots – increase heat to medium-high & cook for 2 minutes.
  8. Prepare pasta according to package directions
  9. Add water and Sal’s Red Gravy to carrot & wine mixture. Stir to combine.
  10. Add thyme & reintroduce tenderloin.
  11. Cover and simmer for 35 minutes, stirring occasionally.

Serve over pasta & enjoy!


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