Chef Buthion described this recipe as classic beef tips with a little Cinco de Mayo flair. Perfectly tender, these beef tips are sautéed with diced tomatoes, chopped jalapeño, and crushed garlic, and tossed with penne pasta. Chef Buthion says, “I eat this dish frequently at my restaurant.”
Ingredients
- 1 pound pasta of your choice (I use penne pasta)
- 1 pound beef tenderloin tips (“Ask our butcher at Buthion and he will fix it for you”)
- 4 ripe roma-sized tomatoes, diced
- 2 tablespoons garlic, crushed
- kosher salt, to taste
- fresh cracked pepper, to taste
- 1 to 2 jalapeños, sliced (adjust size and amount for heat preference)
- 1 bundle cilantro, roughly chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
Preparation
METHOD
Boil a pot of water for your pasta—don’t forget to salt it. Boil the pasta for seven minutes, then strain and cool with running water. In a large sauté pan, heat unsalted butter and oil. When the sauce pan is very hot, add diced beef and brown the meat (smaller cuts are better for this).
Once the beef is browned, add the sliced jalapeños, garlic, and tomatoes (If the jalapeños are too hot, remove the seeds first). Salt and pepper to taste. Stew this like a ragout. Add the strained pasta and finish with cilantro.
About this recipe
- Chef Tip: Taste the jalapeños before adding them to the beef tips. The goal is a noticeable but subtle heat.
