Related recipes: Beef, Cheese, High Fiber, Italian, Main Dishes, National Cattleman’s Beef Association, Onions, Pasta, Rib-Eye Steak, Tenderloin Steak
Preparation facts
Yield: 2 servings
Ingredients
2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8 ounces)
3/4 cup uncooked penne pasta, cooked
2 Tbs grated Romano cheese
Sauce:
1 Tbs olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 lb fresh plum tomatoes, seeded, chopped
1/4 tsp sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1 Tbs chopped fresh basil
1 Tbs grated Romano cheese
Directions
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.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
