NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Beef sirloin tips

1 oz Dry pappardelle pasta

0.5 tsp Extra virgin olive oil

0.5 cup Cremini mushrooms

2 cloves Garlic

0.25 cup Low-sodium beef broth

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente.

• 2

  While pasta cooks, pat the beef tips dry with a paper towel and season them evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the beef tips in a single layer.

• 4

  Sear the beef for 2-3 minutes per side until a golden-brown crust forms, then remove the beef from the pan and set aside.

• 5

  In the same skillet, add the sliced mushrooms and sauté for 4 minutes until they release their moisture and begin to brown.

• 6

  Stir in the minced garlic, rosemary, and thyme, cooking for 1 minute until the aromatics are fragrant.

• 7

  Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.

• 8

  Return the beef tips to the skillet and add the cooked pappardelle, tossing everything together for 1 minute to coat the pasta in the herb sauce.

• 9

  Garnish with fresh parsley before serving.