Southern Italian Beef Steak & Pasta For Two

A homemade tomato sauce comes together easily while juicy Tenderloin Steaks are perfectly cooked. Serve the sauce over your favorite pasta and you've got a tasty Italian steak dinner.

  • 40
  • 2
  • 340
  • 29 g


  • 2 beef Tenderloin Steaks, 1 inch thick (about 8 ounces)
  • 1-1/4 cup cooked penne pasta
  • 2 tablespoons grated Romano cheese
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 teaspoon minced garlic
  • 3/4 pound fresh plum tomatoes, seeded, chopped
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon grated Romano cheese


  1. 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.

  2. Heat large nonstick skillet over medium heat until hot. Place beef Tenderloin Steaks in skillet; cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, if desired.

  3. Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.


0 % *


0 % DV

4.3 mg IRON

0 % DV

5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 341 Calories; 153 Calories from fat; 17g Total Fat ) 75 mg Cholesterol; 285 mg Sodium; 18 g Total Carbohydrate; 29 g Protein; 4.3 mg Iron; 5 mg NE Niacin; 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 5 mg Zinc.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, and Zinc.

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