Makes 5 Appetizer Servings

3 tablespoons unsalted butter or margarine, in all
1 cup beef tenderloin strips
3 tablespoons finely chopped green onions
2 and 1/2 teaspoons Chef Paul Prudhomme's Meat Magic
1/2 teaspoon chopped fresh garlic
2 cups fresh tomatoes, peeled and chopped
1 cup chicken stock
1/2 pound uncooked pasta

Cook pasta according to package directions.

In a heavy skillet over high heat, melt 2 tablespoons of the butter or margarine. Add beef, green onions and Meat Magic and saute until beef is browned and a crust begins to form on pan bottom. Stir and scrape pan bottom well. Add garlic and tomatoes and continue cooking, stirring occasionally, until tomatoes are cooked. Add stock and bring to a boil. Whisk in remaining 1 tablespoon butter or margarine and continue cooking just until sauce becomes creamy and is slightly thickened. Add cooked pasta to skillet and stir to coat well. Cook just until pasta is heated through. Remove from heat and serve immediately.

Copyright by Chef Paul Prudhomme