Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

Name: Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters coarsely chopped arugula; 237 milliliters basil leaves, about 20, torn or shredded; 4 servings Freshly ground black pepper; 1 handful A flat-leaf parsley; 8 fresh sage leaves; 8 cloves garlic, cracked but left in skins, plus 1 clove peeled and halved; 237 milliliters Gorgonzola crumbles; 2 pints grape tomatoes; 3 Tbsps extra-virgin olive oil plus some, for drizzling; 237 milliliters grated Parmigianino-Reggiano, 3 generous handfuls; 454 grams penne rigate; 4 servings Salt; 2 scallions, whites and greens; 4 tenderloin steaks about 1 1/4-inch thick

You can never have too many main course recipes, so give Tenderloin Steaks with Gorgonzolan and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugulan a try. This recipe covers 52% of your daily requirements of vitamins and minerals. One serving contains 1104 calories, 83g of protein, and 41g of fat. This recipe serves 4. From preparation to the plate, this recipe takes about 58 minutes. It can be enjoyed any time, but it is especially good for valentin day. A mixture of gorgonzola crumbles, parmigianino-reggiano, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 450 degrees F.

Equipment you will use

Oven

Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. 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. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.

Ingredients you will need

Pasta

Sauce

Water

Salt

Equipment you will use

Ladle

Stove

Pot

Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Grape Tomato

Tomato

Garlic

Equipment you will use

Baking Sheet

Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Garlic

Steak

Clove

Dry Seasoning Rub

Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley.

Ingredients you will need

Green Onions

Parsley

Greens

Sage

Combine the scallions and herbs with the Gorgonzola crumbles.

Ingredients you will need

Gorgonzola

Green Onions

Herbs

When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat.

Ingredients you will need

Tomato

Equipment you will use

Frying Pan

Oven

Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.

Ingredients you will need

Steak

Meat

Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven.

Ingredients you will need

Gorgonzola

Tomato

Garlic

Meat

Equipment you will use

Frying Pan

Oven

Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.

Ingredients you will need

Gorgonzola

Steak

Meat

Equipment you will use

Oven

Remove the roasted garlic from the skins and mash into a paste with the side of your knife.

Ingredients you will need

Roasted Garlic

Equipment you will use

Knife

Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups.

Ingredients you will need

Garlic Paste

Garlic

Pasta

Water

Equipment you will use

Ladle

Bowl

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.

Ingredients you will need

Tomato

Garlic

Potato

Broth

Sauce

Equipment you will use

Potato Masher

Bowl

Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.

Ingredients you will need

Arugula

Cheese

Basil

Pasta

Penne

Serve meat with pasta alongside.

Ingredients you will need

Pasta

Meat

Equipment

Ingredients

Servings:

473milliliters

coarsely chopped arugula 237milliliters

basil leaves, about 20, torn or shredded 4servings

Freshly ground black pepper 1handful

A flat-leaf parsley 8

fresh sage leaves 8cloves

garlic, cracked but left in skins, plus 1 clove peeled and halved 237milliliters

Gorgonzola crumbles 2pints

grape tomatoes 3Tbsps

extra-virgin olive oil plus some, for drizzling 237milliliters

grated Parmigianino-Reggiano, 3 generous handfuls 454grams

penne rigate 4servings

Salt 2

scallions, whites and greens 4

tenderloin steaks about 1 1/4-inch thick

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.