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 Steaks, 1 inch thick (about 8 ounces)
  • 1-1/4 cup cooked penne pasta
  • 2 tablespoons grated Romano cheese
Sauce:
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 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 leaves
  • 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 beef Tenderloin Steaks in skillet; cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, if desired.
  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 (Filet Mignon) 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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