Tenderloin Steaks With Gorgonzola And Herbs And Roasted Garlic And Grape Tomato Pasta With Basil And Arugula
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
41
Spice
72
Sweetness
33
Sourness
39
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
1
Salt450 g
Penne Rigate10 cloves
Garlic (cracked but left in skins)2 cups
Arugula (coarsely chopped)Directions:
1
Preheat oven to 450 degrees F
2
Place a pot of water on the stove and bring to a boil for the pasta
3
Salt water, add pasta and cook to just-shy of al dente
4
It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook
5
Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups
6
Place the grape tomatoes on a cookie sheet with the garlic
7
Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper
8
Roast 20 minutes
9
Season the steaks with salt and pepper
10
Rub with a clove of cut garlic
11
Coat the steaks lightly in extra-virgin olive oil
12
Chop the scallions, whites and greens
13
Thinly slice the sage and finely chop the parsley
14
Combine the scallions and herbs with the Gorgonzola crumbles
15
When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat
16
Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it
17
Take the tomatoes and garlic out of the oven
18
Turn the oven off
19
Top the meat with the gorgonzola and transfer the skillet to the oven
20
Let the meat sit in the hot oven 4 to 5 minutes
21
The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside
22
Remove the roasted garlic from the skins and mash into a paste with the side of your knife
23
Transfer the garlic paste to the bottom of a pasta bowl
24
Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups
25
Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth
26
Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors
27
Serve meat with pasta alongside