Ingredients: |
Ingredients: 2 lb Tenderloin Filet (I use the end tips)
1 tsp Herbs De Provence
8 garlic cloves finely chopped
3/4 c extra-virgin olive oil, plus 3 tbsp
1 lb penne pasta
1/4 c balsamic vinegar
3 tbsp Dijon mustard
1/2 tsp salt, plus more for steak and pasta water
1/2 tsp freshly ground black pepper, plus more for steak or to taste
1/4 c chopped fresh basil leaves
1/4 c chopped fresh Italian parsley leaves
4 cups of arugula
Shaved Parmesan Reggiano to taste
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Directions: |
Directions:Season the steak with salt and freshly ground black pepper, Herbs De Provence, and chopped garlic. In a skillet, heat 3 tbsp olive oil over medium heat. Cook steak about 7 minutes per side, to taste. I like my steak medium rare so just "eyeball" it. Remove the meat from the pan and let it rest for 5 minutes or so. Thinly slice the steak and set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta, reserving 1/4 cup of pasta water.
In a small Bowl, whisk together the balsamic vinegar, mustard, 1/2 tsp salt, 1/2 tsp pepper, fresh herbs, and 3/4 c olive oil. In a large pasta bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the steak and more dressing, and season with salt and freshly ground black pepper. Place arugula on the bottom of a bowl, then place the pasta steak mixture on top of it. Then shave some fresh Parmesan reggiano on top of pasta steak mixture. |
This recipe for Penne with Tenderloin Beef and Arugula, by 