Time: 58 min.
Complexity: easily
Servings: 4

"I made this garlic-infused dish for my in-laws, who don't usually like the taste of garlic, but they ate every last bite! My husband was so happy to see his parents FINALLY embrace garlic, as garlic is his #1 love (I'm #3, after Scotch). He almost cried with joy," shares Rachel Ray.

Ingredients:

• 450 g penne rigate pasta
• 4 cups grape tomatoes
• 8-10 cloves garlic, crushed but not peeled + 1 clove, peeled and halved
• 3-4 tbsp olive oil + extra for drizzling
• 4 beef tenderloin steaks (filet mignon), about 3 cm thick.
• 2 green onions
• 8-10 fresh sage leaves
• 1 cup crumbled gorgonzola
• 1 cup grated Parmesan, a few generous handfuls
• 1 cup basil leaves, about 20, torn or chopped
• 2 cups coarsely chopped arugula

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

penne pasta, grape tomatoes, garlic, beef, green onions, sage, Gorgonzola cheese, Parmesan cheese, basil, arugula

We recommend

Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Place a pot of water on the stove and bring to a boil. Salt the water, add the pasta, and cook until al dente. The pasta should be slightly firm because it will continue to cook in the sauce. You'll need 2 ladles of starchy water for the pasta, about 1.5 cups.
Step 3
• Place the grape tomatoes on a baking sheet along with the garlic. Brush the tomatoes and crushed garlic with 3-4 tablespoons of extra-virgin olive oil, season with salt and pepper. Bake for 20 minutes.
Step 4
• Season the steaks with salt and pepper. Rub with a clove of chopped garlic. Lightly brush the steaks with olive oil.
Step 5
• Finely chop the green onions. Thinly slice the sage and finely chop the parsley. Combine the green onions and herbs with the Gorgonzola crumbs.
Step 6
• A few minutes before the tomatoes are done, heat the pan over high heat. Add the steaks and sear them on both sides, about 1.5 minutes per side.
Step 7
• Remove the tomatoes and garlic from the oven. Turn off the oven. Sprinkle the meat with gorgonzola and place the pan in the oven. Let the meat rest in the hot oven for 4-5 minutes. The gorgonzola will melt into the meat, and the steaks will become tender and pale pink inside.
Step 8
• Peel the roasted garlic and mash it into a paste with the tip of a knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, combine the garlic with 2 ladles of the pasta water, about 1.5 cups. Add the tomatoes to the bowl and mash them with a potato masher until they form a sauce. Add the penne, grated cheese, arugula, and basil and toss for 1-2 minutes to coat the pasta with the sauce.
Step 9
• Serve the meat with pasta.

Votes: 1