Directions

• Slice tenderloin ½ inch thick and generously season each side with Sal & Judy’s Creole Seasoning
• Heat olive oil in a large pot on medium-high heat.
• Coat tenderloin slices in flour then drop into the pot of oil
• Cook meat 1-1 ½ minutes on each side then remove from pot and set aside.
• Reduce heat to medium.
• Add sliced carrots to the pot and stir frequently to keep from burning
• Add red wine & bay leaves to carrots – increase heat to medium-high & cook for 2 minutes.
• Prepare pasta according to package directions.
• Add water and Sal’s Red Gravy to carrot & wine mixture. Stir to combine.
• Add thyme & reintroduce tenderloin.
• Cover and simmer for 35 minutes, stirring occasionally. Serve over pasta & enjoy!