Tenderloin and Tortellini Skillet
Save the high price of frozen vegetables by using 1 pound (about 2 cups) fresh, in-season chopped vegetables in this Tenderloin and Tortellini Skillet recipe instead. Try broccoli, zucchini, yellow squash, asparagus or even fresh spinach.
2 Tbsp olive oil
12 oz beef tenderloin, thinly sliced
1/2 tsp garlic powder
1 (14 1/2-ounce) can Italian seasoned diced tomatoes
1 (8-ounce) can tomato sauce
1/2 cup beef broth
1 (16-ounce) package frozen stir-fry vegetables
1 (9-ounce) package refrigerated cheese tortellini
2 Tbsp Parmesan cheese
Heat olive oil in a large skillet over medium-high heat until hot. Add beef. Cover and cook, stirring, until beef is browned.
Remove skillet from heat and add garlic powder, tomatoes, tomato sauce, broth, vegetables and tortellini.
Return skillet to heat. Bring to a boil. Reduce heat and simmer until some liquid evaporates, about 10 minutes.
Sprinkle Parmesan over top. Serve hot or at room temperature.
Tenderloin and Tortellini Skillet tip: Eliminate the time it takes to slice the beef by using ground beef.