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Ingredients
- 1 pound (1 inch thick) beef tenderloin steaks* see Cooks Note
- Kosher salt and freshly ground black pepper
- 2 tsp. Herbs de Provence
- Extra Virgin olive oil for drizzling, plus 1/4 cup
- 1 pound spaghetti
- 1 (15 ounce) can diced tomatoes
- 2 packed cups fresh basil
- 1 clove garlic, chopped
- 2 tsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 freshly grated Parmesan
- 1/4 cup chopped fresh basil leaves.
Details
Servings 4
Preparation time 10mins
Cooking time 32mins
Adapted from foodnetwook.com
Preparation
Step 1
Place on oven rack in the upper 1/3 of the oven. Preheat oven to 450 degrees
Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium well. Let steaks rest for 10 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a food processor, combine the tomatoes, basil,garlic, lemon juice, lemon zest and 1/4 cup olive oil. Process until the mixture is coarsely chopped.
Place the cooked pasta, tomato mixture and smoked almonds in a large bowl. Toss well and thin out the sauce a little of the pasta water, if needed. Season with salt and pepper, to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4 inch thick slices and serve alongside the pasta./
*Cooks Note...The steaks can also be grilled over medium high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes each side.
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