| Level: | Easy |
| Total: | 1 hr |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1466 |
| Total Fat | 87 g |
| Saturated Fat | 41 g |
| Carbohydrates | 88 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 80 g |
| Cholesterol | 292 mg |
| Sodium | 1071 mg |
Reviews
Fantastic…loads of flavor made enough for 2 ate it all myself! Thank you Ree!
Made this with steak, chicken AND shrimp! The family LOVED IT!!
Made this for some guests that were staying overnight, everyone loved it. They went back for seconds! Will definitely make this again. Thank you Ree!
Made this for the hubs tonite. He gave it a 4.5. I did add a shake of red pepper flakes to the final sauce.
So good! She never fails me ever!
I made this dish but didn’t do lemon pepper seasoning (my preference). I heavily seasoned with montreal steak seasoning & a little salt on the steaks. I added the seasoning mix to the pasta before adding the cheese, excluding lemon zest & the mustard & seasoned to taste. I’m not a big cooker & I found this fairly quick & easy to make. Definitely have the cheese grated & ready. I went wrong in not having it ready so I didn’t get the creaminess from it, however it wasn’t at all dry because of the olive oil and butter. I’d definitely make again and perfect it
It’s a no! Very little flavor. Waste of money on the steak. Will not make again.
Way too much butter! Next time I’d grill my steak with the seasoning on it before slicing it. And I’d cut the butter by at least half.
OMG! So I am not a huge beef person and it must be because I haven’t been eating tenderloin!! There are only two of us so I halved the recipe and it made enough for dinner tonight and lunch tomorrow!! It was so quick and easy and turned it AMAZING!
This is incredible, we cooked the steak on the grill in an iron skillet. And used angle hair pasts instead of a thicker pasta. AMAZING!