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
Scale
- 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
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- 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.
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- 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.
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- 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.
Find it online: https://www.framedcooks.com/filet-mignon-pasta/