Restaurant Style Beef Tenderloin & Fresh Pasta
 
Prep time
Cook time
Total time
 
Quick, simple and decadent. Learn how to cook the perfect steak and impress your dates!
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 2 cuts of beef tenderloin
  • Salt and pepper
  • Olive oil
  • 3 Tbsp butter
  • .
  • 1 lb fresh linguini or fettuccine (I used a spinach/plain duo here, hence the green noodles)
  • 1 punnet grape tomatoes, halved
  • 3 cloves garlic, minced
  • 3 Tbs olive oil
  • Salt and pepper
  • ½ small bunch fresh basil, cut into ribbons
  • 2 Tbs balsamic reduction
  • Fresh parmesan, grated (garnish)
Instructions
  1. Take your beef tenderloin out of the fridge and bring it to room temperature- about 20 minutes ahead of cooking it. A cold steak will cook more unevenly. Season both sides of each steak with a healthy sprinkle of salt and pepper- don't be shy with the seasoning, we're not adding much else to this so this seasoning will help the meat really sing on it's own. Drizzle with a small glug of olive oil.
  2. Heat 3 tablespoons of olive oil in a small pan and add the minced garlic. Cook on medium high heat for 1-2 minutes until fragrant but not browned. Remove from heat and let cool.
  3. In a small bowl, gently mix together the grape tomatoes, basil and balsamic reduction. Using a spatula, pour in the garlic and olive oil from the small pan, mix, and season with salt and pepper.
  4. Bring a large pot of well-salted water to a boil.
  5. Bring a medium-large pan to heat on High. Once hot (you can test this by flicking a bit of water on to the pan with your fingertips- if it sizzles and evaporates, it's hot), carefully drop each of your tenderloin steaks on to the pan. Do not move the steaks at all for the next few minutes.
  6. Once the steaks have cooked for 3 minutes*, use tongs to flip them both over. Cook for an additional 3 minutes.
  7. In the final minute of cooking, add butter to the pan. It will melt and brown quickly. Tip the pan slightly so that the melted butter gathers to one side and baste both steaks liberally with the melted butter. Remove the steaks from the heat and set them aside to rest.
  8. Add your fresh pasta to the boiling water while the steaks are resting- fresh pasta should take no more than 2-4 minutes to cook, depending on the width of the noodles.
  9. Drain the pasta, toss with the tomato mixture.
  10. Serve steak and pasta together immediately and enjoy! Pairs spectacularly with a glass of good red wine.
Notes
* 3 minutes is based on a 1.5 inch thick steak cooked medium-rare. Adjust as needed if you prefer your meat more well done.
Recipe by Port and Fin at https://portandfin.com/restaurant-style-beef-tenderloin-fresh-pasta/