Southern Italian Beef Steak & Pasta for Two
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 2 servings
Ingredients
2 beef tenderloin or eye round steaks, cut 1 inch thick (about 8
ounces)
3/4 cup uncooked penne pasta, cooked
2 Tbs grated Romano cheese
Sauce:
1 Tbs olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 lb fresh plum tomatoes, seeded, chopped
1/4 tsp sugar
1/8 tsp salt
1/8 tsp ground nutmeg
1/8 tsp freshly ground black pepper
1 Tbs chopped fresh basil
1 Tbs grated Romano cheese
Directions
Heat oil in medium saucepan over medium heat until hot. Add onion and
garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and
stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.
Heat large nonstick skillet over medium heat until hot. Place steaks in
skillet; cook tenderloin steaks 10 to 13 minutes (eye round steaks about 8 to 10 minutes),
turning occasionally. Season with salt and pepper.
Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese.
Serve with steaks.
Nutrition facts
Serving Size 1 serving
Calories 660
Calories from Fat 352 (53%)
% Daily Value*
59%Total Fat 38g
75%Saturated
Fat 15g
Polyunsaturated Fat 2.1g
Monounsaturated Fat 17.6g
34%Cholesterol 103mg
19%Sodium 467mg
26%Potassium 912mg
14%Total
Carbohydrate 43g
18%Dietary
Fiber 4.5g
Sugars 7g
Sugar Alcohols 0g
69%Protein 34g