To a lovely filet and some yummy pasta. Blake and I did this past weekend to celebrate his new job and it was divine.
Start by taking your filet out of the fridge and letting it come to room temperature. This takes about a half an hour. Season each side with salt and pepper. Heat olive oil over high heat until it ripples and place your steak. Sear on each side three minutes. Place into a pre-heated (375) oven and let finish for about 10 minutes for medium rare-medium steak. After you pull your steak from the oven place on a plate and let rest for 10 minutes so that the juices can re-distribute throughout the meat. Place on your plate with a tab of some black truffle butter on top and you're golden. You could also do some crumbled gorgonzola, or a horseradish cream sauce and it would be great too.
For the pasta puree three roasted red peppers, two cloves of garlic and salt and pepper in your food processor. Add to a small saute pan and bring to a simmer. Add two table spoons of capers a half a cup of cream and some lemon zest. After your pasta has cooked to al dente (I used angel hair) toss the pasta and some fresh basil with the sauce. Plate and top with fresh grated parmesan cheese.
This meal is easy and comes together quickly. The pasta takes longer to come to a boil and cook than anything else! Let me know what you think!
Xo-Wife of Wright