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Southern Italian Beef Steak & Pasta For Two

2 beef tenderloin or eye round steaks, cut 1-inch thick (about 8-ounces)
3/4 cup uncooked penne pasta, cooked
2 tablespoons freshly 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 granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon freshly grated Romano cheese

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 8 to 10 minutes), turning occasionally. Season with salt and pepper.
3. Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.

Makes 2 servings.

Nutrition information per serving: 341 calories; 29 g protein; 18 g carbohydrate; 17 g fat; 285 mg sodium; 75 mg cholesterol; 5.0 mg niacin; 0.6 mg vitamin B6; 2.2 mcg vitamin B12; 4.3 mg iron; 5.0 mg zinc.

Recipe and photograph provided courtesy of the Beef Industry Council.