This recipe for filet mignon pasta is easy, elegant and a fraction of the cost of a regular filet mignon dinner! Welcome to your new dinner party favorite…or even just a “and you’re worth it” easy weeknight supper. Because you ARE worth it!
This recipe for filet mignon pasta is about to be your new best friend, because guess what? Even though we have just finished making glorious elegant holiday dinners for all of our nearest and dearest, we still have New Year’s Eve coming up! And New Year’s Day! And even though we have just finished feeding them peppermint cake and brown butter mashed potatoes and every fancy appetizer we can think of in addition to the main course, THEY ARE GOING TO BE HUNGRY AGAIN. But that’s okay, because I have your next elegant dinner covered in a way that is neither going to tire you or your wallet out. Let’s make filet mignon pasta!
Because let’s face it. We had a merry, merry time, but we are so tuckered out that just the sight of our Christmas tree makes us need to lie down.
And that is where this elegant, decadent filet mignon pasta recipe comes in. It uses just one filet mignon per two people, which you cut up into little bite-sized filet mignon nuggets and saute in butter until they are just cooked – you want them a little rare on the inside so they are as tender as possible.
This recipe for filet mignon pasta is easy, elegant and a fraction of the cost of a regular filet mignon dinner! Welcome to your new dinner party favorite.You are also going to throw a handful of chopped sage into the pan while you are sauteeing the filet – this will give everything a gorgeously aromatic extra flavor. In the meantime, cook up a potful of your favorite pasta – as always, I am a big fan of campanelle pasta because it looks so pretty and has lots of nooks and crannies to hold the sauce. But really any short pasta will do. Save a little pasta water before you drain it.
Once the pasta is done, toss it into the skillet with the filet and some grated parmesan cheese and give everything a nice toss, drizzling in a little pasta water to make a light sauce. And…you are done.
Here’s a super quick video to show you the easy deliciousness…
Ladle your buttery, scrumptious filet mignon pasta onto warmed plates, scatter a little more parmesan cheese on top, give it a good grinding of pepper and serve it up with your favorite red wine. Or champagne. Whatever your beverage is, clink glasses to easy, delicious, special occasion suppers with friends and family – cheers!Print
This recipe for filet mignon pasta is easy, elegant and a fraction of the cost of a regular filet mignon dinner! Welcome to your new dinner party favorite.
- Two 4–6 ounce filet mignon steaks, cut into bite-sized pieces
- 4 tablespoons butter
- 2 tablespoons chopped fresh sage
- 1/2 cup grated parmesan cheese, plus extra for garnish
- 12 ounces short pasta (campanelle, penne, farfalle, etc)
- Cook pasta according to package directions in salted water. Reserve a cup of pasta water before draining.
- While the pasta is cooking, melt the butter in a large deep skillet over medium high heat. Add the meat and the sage and cook just until the meat is browned, about 2-3 minutes. Remove from heat.
- Add drained pasta to the skillet and toss. Add the parmesan and toss again. Drizzle in just enough reserved pasta water to make a light sauce.
- Divide among warmed plates, garnish with a little more grated parmesan and some fresh ground pepper and serve.