Beef Tenderloin Spaghetti Puttanesca

Ingredients

Here are the following ingredients:

Seasoned Beef

• ½ cup (125 mL) olive oil
• 4 tsp (20 mL) minced garlic
• 2 tsp (10 mL) dried oregano leaves
• 4 lb (2 kg) Tenderloin, cut into 1-inch (2.5 cm) pieces

Puttanesca Sauce

• 1 cup (250 mL) olive oil
• 2 oz (60 g) anchovies packed in olive oil
• ¼ cup (60 mL) very thinly sliced garlic
• 2 tsp (10 mL) hot pepper flakes
• 16 cups (4 L) canned plum tomatoes
• 10 oz (300 g) halved pitted oil-cured black olives, about 2 cups (500 mL)
• 3 oz (90 g) drained capers, about ½ cup (250 mL)
• ½ tsp (2 mL) kosher salt

Lemon-Parm Bread Crumbs

• 1 lb (500 g) day-old bread, torn
• ⅔ cup (150 mL) olive oil
• 1½ oz (45 g) grated Parmesan cheese, about ½ cup (125 mL)
• 2 tbsp (30 mL) minced garlic
• 4 tsp (20 mL) kosher salt
• 2 tsp (10 mL) freshly ground black pepper
• 2 tbsp (30 mL) finely grated lemon zest

Service

• 1 cup (250 mL) olive oil
• Kosher salt
• Freshly ground black pepper
• 4 lb (2 kg) spaghetti, blanched
• 2 cups (500 mL) finely chopped fresh parsley
• 2½ oz (75 g) arugula, about 4 cups (1 L)
• 8 oz (250 g) shaved Parmesan cheese, about 2 cups (500 mL)
• 1 cup (250 mL) good quality olive oil

Preparation

1. Seasoned Beef: Mix oil with garlic and oregano. Toss with beef to coat evenly. Cover and refrigerate for at least 4 hours or up to 8 hours.
2. Puttanesca Sauce: Heat oil in large skillet set over medium heat. Stir in anchovies, garlic and hot pepper flakes. Cook, stirring to break up anchovies, until fragrant and just starting to brown.
3. Crush tomatoes into chunks and stir into skillet; bring to a boil. Add olives and capers.
4. Cook for 20 to 25 minutes or until flavourful and thickened. Season with salt. Cool, cover and refrigerate or hold for service.
5. Lemon-Parm Bread Crumbs: Pulse bread in robot coupe until coarse crumbs are achieved. Drizzle with olive oil; sprinkle Parmesan, garlic, salt and pepper over top. Pulse to combine. Arrange in a thin, even layer on a large sheet pan.
6. Bake, in conventional oven at 375°F (180°C), for 15 to 20 minutes or until golden brown and crisp throughout. Stir lemon zest into hot bread crumbs. Cool completely and store in an airtight container.

Service

1. Remove 4 oz (125 g) beef from marinade, shaking off excess. Season with salt and pepper.
2. Heat 1 tbsp (15 mL) oil in skillet set over medium-high heat. Cook beef until evenly browned but not cooked all the way through. Remove from skillet; set aside.
3. In the same skillet, add ¾ cup (175 mL) Puttanesca Sauce; bring to a boil. Add 1½ cups (375 mL) blanched spaghetti.
4. Cook, tossing often, until heated through and sauce clings to pasta. Return beef and any accumulated juices to skillet with 2 tbsp (30 mL) parsley. Toss until heated through.
5. Plate spaghetti and top with ¼ cup (60 mL) arugula and 2 tbsp (30 mL) Lemon-Parm Bread Crumbs. Garnish with 2 tbsp (30 mL) shaved Parmesan and 1 tbsp (15 mL) olive oil.

Beef Cuts