Southern Italian Beef Steak & Pasta For Two

A homemade tomato sauce comes together easily while juicy Tenderloin Steaks are perfectly cooked. Serve the sauce over your favorite pasta and you've got a tasty Italian steak dinner.

  • 40
    min
  • 2
    SERVINGS
  • 341
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Tenderloin or Eye of Round Steaks, cut 1 inch thick (about 8 ounces)
  • 3/4 cup uncooked penne pasta, cooked
  • 2 tablespoons grated Romano cheese
Sauce:
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 3/4 pound fresh plum tomatoes, seeded, chopped
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon grated Romano cheese

Cooking:

  1. Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.

  2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 11 to 13 minutes), turning occasionally. Season with salt and pepper.

  3. Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.

Nutrition Information

Butcher Counter

Southern Italian Beef Steak & Pasta For TwoTenderloin Steak Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

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