Southern Italian Steak 'N Pasta
A delicious Italian dinner for two in very little time. Pan-grilled beef tenderloin steaks served with a quick southern Italian-style tomato sauce and pasta. Need more servings? Increase the amounts as needed.
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
2 beef tenderloin or eye round steaks, cut 1-inch thick (about 8-ounces)
3/4 cup uncooked penne or mastacciolini pasta, cooked
2 tablespoons freshly grated Romano cheese
- 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.
- 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.
- Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
Makes 2 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.