Steak Aux Poivre over Cabernet Linguini

Ingredients

1 package of Cabernet Linguini

4 oz. butter

12 oz. beef tenderloin, cut into ¾ x ¾ "pieces

2 tablespoons flour

1 tablespoon black pepper, fresh, coarsely ground

1 teaspoon thyme

1 teaspoon salt

1 cup white onion, diced

1 cup red bell pepper, diced

1 cup carrots, diced

1 cup red wine

1 T Worcestershire sauce

1 tablespoon A1 steak sauce

½ cup cream

2 T Italian parsley, chopped

salt and pepper

Directions

1. In sauté pan, melt butter. Add carrots, peppers and onions and sauté until onions are translucent

2. In a separate bowl, toss beef with flour, black pepper, thyme and salt. Add beef to sautéed carrots and onions. Cook approximately 4 minutes.

3. Add red wine to deglaze pan. Reduce by half.

4. Add Worcestershire, A1 sauce, & cream. Simmer until mixture reaches a pasta sauce consistency.

5. Cook pasta according to package directions, top with beef and sauce and garnish with fresh parsley.

Serves 4.

Wine Suggestion: Try a Cabernet Sauvignon, preferably one that's not too sweet.