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 steak pasta supper. Because you ARE worth it!
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Why we love this recipe
This recipe for filet mignon pasta is about to be your new best friend, because guess what?
This elegant steak pasta features just five ingredients, and two of them are, yep, filet mignon steak (ooooh) and tender pasta (aaaaah!).
It takes about a half hour from walking into the kitchen to sitting down to a five star restaurant quality dinner.
And while this elegant, decadent filet mignon pasta recipe is one of my all time favorite go-to meals for dinner parties, it is simple enough to make on a regular weeknight.
And some of those nights you just NEED some steak pasta.
Ingredients you need
Ingredient notes and substitutions
- Steak: Our first choice for this recipe is forever and always filet mignon (also known as beef tenderloin). Yes, it’s pricey, but you only need one filet for every two people, and it is just so dang tender.
- Pasta: You can use any short pasta you like – we love campanelle for this one, but ziti, penne and bow-tie pasta all work just fine.
- Sage: You can usually find fresh sage year round in the produce section of your supermarket, often in little packages that contain the perfect amount.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Melt the butter in a large deep skillet over high heat. Add the steaks and some chopped sage and cook until the meat is done the way you like it, about 2-3 minutes per side for medium rare. Remove from heat.
(You can also cut up the steak before you cook it if you prefer – I’ve done it both ways and both work fine!)
STEP 2: Cook pasta according to package directions in salted water. Reserve a cup of pasta water before draining.
While the pasta is cooking, cut the steak up into bite sized pieces if you didn’t cook it that way already.
STEP 3: 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, then stir in the steak.
Divide among warmed plates, garnish with a little more grated parmesan and some fresh ground pepper and serve.
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!
Recipe FAQs
When pasta cooks, it releases starch into the water (that is what makes it a little cloudy. And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical.
If you can’t get filet mignon, either strip steak or sirloin steak are good alternatives. Cook them to medium rare for maximum tenderness.
I wish I could say yes, but nope! This is one that needs to be done right before serving to be at its very best. Happily it takes less than a half hour from start to finish!
Pop your question (or comment, or suggestion) in the Comments section below and I will answer pronto!
Want to round out your meal?
We love a classic wedge salad on the side of our steak pasta, or if you are looking for something a little lighter, this cherry tomato and green bean salad is a fave.
And since we are going all fancy for dinner, let’s have chocolate mousse for dessert!
Other pasta recipes we love
Looking for more pasta inspiration? Here is our complete collection of pasta recipes!
Could you leave us some stars?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Filet Mignon Pasta
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- Two 4–6 ounce filet mignon steaks
- 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)
Instructions
- Melt the butter in a large deep skillet over high heat. Add the meat and the sage and cook until the meat is done the way like it, about 2-3 minutes per side for medium rare. Remove from heat. (You can also cut up the steak before you cook it if you prefer – I’ve done it both ways and both work fine!)
- Cook pasta according to package directions in salted water. Reserve a cup of pasta water before draining.
- While the pasta is cooking, cut the steak up into bite sized pieces if you didn’t cut it up before cooking.
- 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, then stir in the steak.
- Divide among warmed plates, garnish with a little more grated parmesan and some fresh ground pepper and serve.
Notes
-
- Steak: Our first choice for this recipe is forever and always filet mignon (also known as beef tenderloin). Yes, it’s pricey, but you only need one filet for every two people, and it is just so dang tender.
-
- Pasta: You can use any short pasta you like – we love campanelle for this one, but ziti, penne and bow-tie pasta all work just fine.
-
- Sage: You can usually find fresh sage year round in the produce section of your supermarket, often in little packages that contain the perfect amount.
Annie says
Do you think this would be good with egg noodles instead of the pasta?
Hi Annie and yes! Egg noodles (or really any kind of short pasta) will work just fine.🥰
K says
Can I sub dry sage in place of fresh, and how much please?
Hi there and yes you can! The general rule of thumb is one teaspoon dried for one tablespoon fresh. Since sage is such a strong flavor, I would start with one teaspoon, give it a taste, and then add the second if you think it needs more. Hope this helps! :)