LCBO Food & Drink Autumn 2017

3 Cut tenderloin into ¼-inch-thick (5‑mm) slic- es. Cut each slice into 1 x 1½-inch (2.5 x 4-cm) pieces. Season with salt and pepper. 4 Bring a large pot of water to a boil and sea- son well with salt. Cook pasta according to package directions. Reserve 1 cup (250 mL) pasta cooking water. 5 Heat 1 tbsp (15 mL) olive oil in a large frying pan over medium-high. Add tenderloin to pan, cooking until browned on both sides, but still rare, up to 1 minute per side. Remove to a plate and reserve. 6 Heat remaining 1 tbsp (15 mL) olive oil in the same pan. Add the mushrooms and toss with the oil. Add shallots, garlic and rosemary and cook till tender, about 2 to 3 minutes. Add oven-dried tomatoes, tenderloin and any juices, pasta and ½ cup (125 mL) pasta cook- ing water. Toss together until hot then remove from heat and stir in arugula, ¼ cup (60 mL) grated Pecorino and additional pasta water if needed. Garnish with remaining Pecorino. Serves 4

1 tbsp (15 mL) extra virgin olive oil Salt and pepper

BEEF TENDERLOIN 1 lb (500 g) beef tenderloin 12 oz (375 g) spaghettini 2 tbsp (30 mL) extra virgin olive oil, divided 1 lb (500 g) mixed mushrooms (shiitake, oyster, cremini), torn into bite-sized pieces, about 8 cups (2 L) ⅓ cup (80 mL) finely chopped shallots, about 2 1 tbsp (15 mL) chopped garlic 1 tbsp (15 mL) chopped fresh rosemary 2 cups (500 mL) packed arugula or spinach ½ cup (125 mL) grated Pecorino Romano 1 Preheat oven to 275°F (140°C). 2 Place tomatoes and rosemary on a parch- ment-lined baking sheet. Toss with 1 tbsp (15 mL) olive oil and season with salt and pep- per. Dry tomatoes in oven until wrinkled and very soft, about 2 to 2½ hours.

BEEF TENDERLOIN & ROSEMARY OVEN-DRIED- TOMATO SPAGHETTINI Like the other dishes served at Noble, fresh, seasonal ingredients serve as the inspira- tion behind Adam Rapsey’s luxurious pasta recipe. Other pastas such as spaghetti work well in this dish. The oven-dried tomatoes are so good, make extra to have around for snacking.

OVEN-DRIED TOMATOES 4 cups (1 L) grape tomatoes 2 tbsp (30 mL) fresh rosemary leaves

STRETCH YOUR BOUNDARIES JUST EAST OF TORONTO

Ranney Gorge Suspension Bridge

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