4 oz. thin spaghetti or your favorite shape of pasta
1 tsp. SWEET BASIL
1/8 tsp. GRANULATED GARLIC
2 tsp. olive oil
1 tsp. balsamic vinegar
Instructions
Preheat oven to 400°. Wash steaks, pat dry. Rub with PEPPER and salt, set aside while starting the coals and sauce. Mince fresh Garlic cloves, lightly brown in 2 TB. butter in a small saucepan over medium heat. Add BLACK PEPPER, THYME, GINGER and CAYENNE, stir to combine. After a minute, pour in 1/2 bottle red wine; simmer rapidly to reduce by half (about 20-30 minutes). Any leftover red wine is fine. Italian table wine works great, but if you're using a drier wine you might want to add 1 TB. sugar or 2 TB. of port. Once the sauce has reduced, set the heat on low, stir in the remaining 2 TB. butter, keep warm until serving time.
Put a large pot of water on and bring to a boil for cooking the pasta. Start the water at the same time the sauce is started. While the sauce is simmering cook the steaks. Use a grill with hot coals or a grill-top set on high heat to sear the steaks. Once they are browned and have nice hatch marks (about 10 minutes), place in the 400 F. oven, immediately turn the oven temperature down to 325 F. and cook until desired degree of doneness is reached. We pulled our 3 - inch thick filet out of the oven when a meat thermometer read 125° (rare), after about 10-15 minutes. Using a meat thermometer is really the best and easiest way to make sure your meat is cooked exactly as you like it. Let the steak rest for at least 5 minutes before serving.
While the steaks are cooking, prepare the pasta according to package directions, so it can be drained and put on the plates around the time the steaks are done. Drain water, and return pasta to pot, add BASIL, GARLIC and olive oil, toss gently to combine. Wait a minute before adding balsamic vinegar (if it is added right away the Garlic won't reach its full flavor), toss again just before serving. It is fine for the steaks to rest longer if the pasta needs to catch up. After placing pasta on plates, pour a tablespoon of sauce over each serving, and 3-4 TB. on the plate to set the steak on top of. Serve with a simple vegetable such as snap peas or green beans, and French bread to get every last bit of the delicious sauce.
Originally Submitted
1/15/2011
0 Out of 5 from
0 reviews
You can add this Filet Mignon recipe to your own private DesktopCookbook.
