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Try This Lemon Pepper Tenderloin Bucatini for an Easy Weeknight Meal

a bowl of spaghetti with chunks of beef
Prep Time
20 min
Cook Time
40 min
Yields
4 servings

Making a tasty weeknight pasta can be a breeze: Take this lemon pepper tenderloin bucatini from The Pioneer Woman, as an example. Using some good ingredients such as beef tenderloin, bucatini (the thicker cousin of spaghetti) and some fresh herbs, this dish comes together in about 40 minutes and with relatively few ingredients, it’s pretty much fuss-free.

Related: Ree Drummond’s 30-Minute Vegetarian Pasta Makes Peppers the Star

Watch The Pioneer Woman Saturdays at 12PM PT/ET. Watch and stream your favourite Food Network Canada shows anytime, live or on demand on STACKTV and the Global TV App. Visit the Where to Watch page for more information.

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ingredients

Lemon pepper seasoning

1 ½
tsp grated lemon zest, left at room temperature for 30 minutes to dry
1 ½
tsp freshly cracked black pepper
1
tsp kosher salt
¼
tsp garlic powder
¼
tsp mustard powder
¼
tsp onion powder

Pasta

Kosher salt
1
lb bucatini
2
Tbsp olive oil
8
Tbsp salted butter
2
lbs beef tenderloin, cubed into bite-size pieces
1 ½
cups grated Parmesan or pecorino, plus more for serving
Minced fresh parsley, for serving
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directions

Step 1

For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.

Step 2

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.

 

Step 3

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.

 

Step 4

Add 1 ½ 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.

 

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