Beef Tenderloin Alfredo with Balsmic Glaze

By Queenbee_47

My version of a dish at Olive Garden.

Ingredients

• 2 lbs Beef Tenderloin, cut into medallions
• Steak Grill Seasoning to taste (I prefer McCormick's)
• 2 tblsp. Worchestershire
• 2 cloves Garlic, minced
• 2 tlbsp. Flour
• 1 pint Heavy Cream
• 1 cup Parmasean Cheese
• 1 stick Butter + 2 tblsp. cold
• 3/4 cup Balsamic vinegar
• 2 tblsp. Honey
• 1 lb. fetticine noodles
• 1/4 cup Sun-dried Tomatoes, julienned
• Black Pepper to taste
• 2 tblsp. Olive Oil

Preparation

Step 1

Season beef with grill seasoning and worchesterhsire. Set aside. Start water for noodles and cook aldente.

To make alfredo: Melt stick of butter in a sauce pan. Add minced garlic and saute 1 minute, then add flour and cook an additional minute. Add heavy cream, then add parmasean cheese and whisk until smooth. Add black pepper to taste.

To make glaze: Put balsamic vinegar in a small sauce pan over medium heat with honey. Cook until reduced by half. Remove from heat and add 2 tlbsp. cold butter.

To cook beef: Put olive oil in skillet on high heat. Add beef and brown. Remove.

Mix alfredo with noodles and add sun-dried tomatoes. Plate alfredo and top with beef and drizzle glaze over beef and serve immediately.