This dish combines juicy and tender filet mignons with creamy and flavorful pasta that will leave you wanting more. The filets are seasoned with just the right amount of salt and pepper, then grilled to perfection for a delicious and crispy crust. Whether you're looking for a special dinner to impress or simply satisfy your craving for steak and pasta, this recipe is the answer. Try it today and indulge in the ultimate taste experience!
Ingredients:
4 Braveheart center-cut tenderloin filet steaks
Salt and pepper to taste
2 tablespoons of olive oil
2 tablespoons of unsalted butter
8 oz of sliced mushrooms
2 cloves of garlic, minced
1/2 teaspoon of dried thyme
8 oz of pasta
2 tablespoons of browned butter
2 tablespoons of freshly grated Parmesan cheese
Fresh parsley, chopped (optional)
Instructions:
Season the filets with salt and pepper and let stand for 30 minutes.
In a large pan, heat the olive oil over medium-high heat.
Add the filets and cook until browned on both sides, about 4-5 minutes per side. Remove from pan and set aside.
In the same pan, add the mushrooms and cook until browned, about 4-5 minutes. Add the garlic and thyme and cook for 1 more minute.
Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water.
In a small saucepan, melt the butter over medium heat until it begins to turn brown, about 2-3 minutes.
Drain the pasta and add it to the pan with the mushrooms. Toss to combine.
Stir in the browned butter and grated Parmesan cheese. If the pasta is too dry, add some of the reserved pasta water.
Serve the filets with the mushroom and browned butter pasta on the side. Sprinkle with chopped parsley, if desired. Enjoy!
Looking for more delicious recipes? Try Braveheart Beef Ragout Pasta
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