Ree Drummond’s Lemon Pepper Tenderloin Pasta | The Pioneer Woman | Food Network

The Pioneer Woman tops beef tenderloin with her own fresh lemon-pepper blend for this bright and buttery pasta dish!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/38JEbC2
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Lemon Pepper Tenderloin Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr (includes drying time)
Active: 20 min
Yield: 4 servings

Ingredients

Lemon Pepper Seasoning:

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

Pasta:

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

Directions

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.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#ReeDrummond #ThePioneerWoman #FoodNetwork #LemonPepperTenderloinPasta

Ree Drummond’s Lemon Pepper Tenderloin Pasta | The Pioneer Woman | Food Network

Read More