LEMON PEPPER TENDERLOIN PASTA

Lemon Pepper Tenderloin Pasta image

Provided by Ree Drummond : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 13

1 1/2 teaspoons grated lemon zest, left at room temperature for 30 minutes to dry
1 1/2 teaspoons freshly cracked black pepper
1 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
Kosher salt
1 pound bucatini
2 tablespoons olive oil
8 tablespoons salted butter
2 pounds beef tenderloin, cubed into bite-size pieces
1 1/2 cups grated Parmesan or pecorino, plus more for serving
Minced fresh parsley, for serving

Steps:

For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.