Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula (Rachael Ray) Recipe

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Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula (Rachael Ray)
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Ingredients
14
Count
Nutrition
1023
Calories
Total time
58
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 450 degrees F.
  2. Place a pot of water on the stove and bring to a boil for the pasta. Salt water, add pasta and cook to just-shy of al dente. It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook. Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
  3. Place the grape tomatoes on a cookie sheet with the garlic. Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper. Roast 20 minutes.
  4. Season the steaks with salt and pepper. Rub with a clove of cut garlic. Coat the steaks lightly in extra-virgin olive oil.
  5. Chop the scallions, whites and greens. Thinly slice the sage and finely chop the parsley. Combine the scallions and herbs with the Gorgonzola crumbles.
  6. When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat. Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
  7. Take the tomatoes and garlic out of the oven. Turn the oven off. Top the meat with the gorgonzola and transfer the skillet to the oven. Let the meat sit in the hot oven 4 to 5 minutes. The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
  8. Remove the roasted garlic from the skins and mash into a paste with the side of your knife. Transfer the garlic paste to the bottom of a pasta bowl. Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups. Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth. Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
  9. Serve meat with pasta alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1022.87 Kcal (4283 kJ)
Calories from fat 435.98 Kcal
% Daily Value*
Total Fat 48.44g 75%
Cholesterol 157.76mg 53%
Sodium 901.29mg 38%
Potassium 680.31mg 14%
Total Carbs 85.95g 29%
Sugars 13.88g 56%
Dietary Fiber 8.63g 35%
Protein 60.12g 120%
Vitamin C 6.3mg 11%
Vitamin A 0.6mg 20%
Iron 6.4mg 36%
Calcium 395.4mg 40%
Amount Per 100 g
Calories 176.08 Kcal (737 kJ)
Calories from fat 75.05 Kcal
% Daily Value*
Total Fat 8.34g 75%
Cholesterol 27.16mg 53%
Sodium 155.15mg 38%
Potassium 117.11mg 14%
Total Carbs 14.8g 29%
Sugars 2.39g 56%
Dietary Fiber 1.49g 35%
Protein 10.35g 120%
Vitamin C 1.1mg 11%
Vitamin A 0.1mg 20%
Iron 1.1mg 36%
Calcium 68.1mg 40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.7
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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