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.
PrintFilet 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.
Angelina says
This recipe is so simple and yet so elegant and delicious. The extra pasta water is magical in making that sauce just right. Perfect for a dinner in or a nice dinner party. Love this!
Hi Angelina! Yes, pasta water is a game-changer for so many recipes – I always scoop some out whenever I am making pasta, just in case! :)
John says
My wife was like, OMG you cut the filet into smaller pieces, what a waste… When I was done, she was like OMG this is incredible. The only change I made to it was adding two tbl spoons of garlic. Great idea and wonderful dish – Thank you!
John, you made my day – nothing like converting someone into a filet mignon pasta believer! And of course your garlic addition is wonderful. :)
Susan P says
The simplicity of this delicious main course is appreciated! I absolutely soon will make this again. It is a perfect foundation recipe to build upon. Thank you!
Susan! I’m so glad you liked it – it’s a family fave around here. Hope you are staying safe and healthy! :)
Barbara says
I would definitely make again…I would be a little more generous with the butter and sage and add salt and pepper and maybe some garlic, but still very tasty and so simple to make.
Hi Barbara! I’m so glad this worked out well for you, and your are so right that everything is better with garlic and extra butter! :) Happy New Year!
Anthony Leal says
Such an easy and tasty pasta dish to make, and you can use sirloin cuts as well as filet. Don’t go cheap on butter, it will make a difference.
Totally agree, Anthony! We like KerryGold butter in our house. :)
Kathy @ Beyond the Chicken Coop says
This is a perfectly elegant recipe to serve without breaking the bank! Bite sized pieces go a long way. Love your tree!
Thanks Kathy! If only I could get that character lounging next to the tree to help me decorate it, I’d be all set. :)
Jess @ What Jessica Baked Next says
This pasta looks delicious! Love fillet mignon – so I definitely need to give this pasta recipe a try! :)
It’s one of our faves – hope you love it and Happy New Year!
Karen @ The Food Charlatan says
I love everything about this!! Because let me tell you how much I suck at grilling steak. I never buy expensive cuts because I’m too nervous I will ruin it, haha. This is the perfect solution!! Also I love the tree in that spot :)
I am the same way about steak – I almost had a nervous breakdown on Christmas day making the roast. But this one is a snap – phew!
Gayle @ Pumpkin 'N Spice says
Oh, you had me at filet mingon pasta, Kate! This sounds incredible! And I know my husband would love this, too. Pinned!
Thanks Gayle – hope you both love it!!
CakeSpy says
OMG! If it ever cools down (it’s 70 here!) I must make this cozy dish!! :-) Looks so good!
We just got our first snow of the season here in NJ – I’ll send you some! :) Happy New Year!!
Cheyanne @ No Spoon Necessary says
Wow, Kate, this pasta looks beyond delicious! I am a big fan of filet nuggets lovingly drenched in butter! ;) But those nuggets tucked in some Campanelle? YESSSS Please!! Love how easy, yet elegant this dish is! I could literally eat this daily and be one very happy camper! Pinned! Cheers, my friend, to a fabulous New Year! I will be toasting you when the ball drops! xoxo
Yay, a fellow campagnelle lover! This is going to be my last super indulgent dish before I go on my annual need-to-fit-into-my-jeans-again January eating plan. Happy New Year to you too, my friend – cheers!!!
grace says
fancy shmancy! i like the short ingredient list, especially since it includes sage–what a nice surprise!
I’m all about the short and easy recipes after the holiday extravaganza! Thanks, Grace! :)
Mir says
Campanelle is the best. You’re right. All those nooks and crannies! And nope, the holiday eating is not over yet, Kate!
I’d like to give this one a shot. I mean, filet mignon. How can you go wrong?
You definitely can’t! And you definitely deserve filet, Mir! :)
Melanie @ Melanie Cooks says
I love filet mignon and I love pasta! Such a combo is divine, and grated Parmesan cheese makes it irresistible!
Thanks Melanie! It’s one of our (super easy) faves!
Mindy says
Well that sounds good enough to eat.
Ha! My thoughts exactly. :)