Edit ModuleShow Tags

A Stay-at-Home Date Night Dinner

Pan-roasted beef tenderloin with cabernet sauce + blue cheese pasta



Tieghan Gerard

When in need of a fast and fancy meal, I continually turn to this recipe. It’s simple, quick, and so delectable! It is classy enough to double as a special Valentine’s Day meal for two or just a fancy Saturday night dinner at home.

It all starts with a good cut of beef tenderloin, simply seasoned with a little garlic, thyme, rosemary, salt, and pepper. Then just sear the beef in a skillet full of butter (yum!) and drizzle with a sweet and savory cabernet sauce. Delicious, right?

I like to serve this beef with a quick blue cheese pasta. The combination of blue cheese and steak are definitely my go-to. The buttery meat when paired with blue cheese and pasta… I mean, does it really get any better than this?

Yeah, it’s fancy—but simple, too! I love how the flavor of the beef tenderloin really shines through and isn’t over-powered by a lot of different ingredients. The beef and pasta together is a simple and classic combo that is always well received. Trust me; this meal does not disappoint!

PAN-ROASTED BEEF TENDERLOIN WITH CABERNET SAUCE + BLUE CHEESE PASTA

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 2, with extra pasta

Cabernet Sauce:

  • ½ cup cabernet
  • ½ cup beef broth
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 1 tablespoon butter
  • 2 sprigs fresh thyme

Beef Tenderloin:

  • 2 (6-8 ounce) beef tenderloin filets
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • salt + pepper, to taste
  • 3 tablespoons unsalted butter

Blue Cheese Pasta:

  • 1 pound long cut pasta
  • 6 tablespoons butter
  • 1 tablespoon fresh sage
  • ½ cup reserved pasta cooking water
  • 6 ounces blue cheese, crumbled
  • 1/3 cup toasted walnuts, chopped

To make the cabernet sauce, combine the cabernet, beef broth, balsamic vinegar, bay leaves, butter, and thyme sprigs in a medium saucepan. Bring to a boil and simmer 15 minutes or until the sauce is reduced by half.

Meanwhile, prepare the steak. In a small bowl, combine the garlic, thyme, rosemary and a good pinch of salt and pepper. Rub the spice mixture all over the beef tenderloin filets.

Heat a large cast iron skillet over medium-high heat. Add the butter and once melted, add the steaks. Cook for 8-10 minutes per side or until the steaks are cooked to your liking. Allow the steak to rest 10 minutes before serving.

To make the pasta, bring a large pot of salted water to a boil. Cook pasta until al dente. Just before draining, scoop out 1 cup of the pasta cooking water. Drain the pasta and add it back to the hot pot. Toss the pasta with the butter, ½ cup of the reserved pasta cooking, the sage, and blue cheese. Toss until a creamy sauce forms and then stir in the walnuts.

To serve, divide the pasta among plates. Add the steak and drizzle the steaks with the cabernet sauce. Enjoy!

MORE from Tieghan Gerard of Half Baked Harvest:

A Day in the Life of Tieghan Gerard [Video]
A Girl, A Blog, A Barn
12 Recipes to Get You in the Mood for Fall
Baked Buttermilk Pumpkin Doughnuts With Hot Cocoa Glaze
Baking Doughnuts With Tieghan Gerard [Video]
A Whimsical and Warm Holiday Recipe Duo
 
Behind the Scenes with Tieghan Gerard

Get more content like this: Subscribe to the magazine | Sign up for our Free e-newsletter

Edit ModuleShow Tags

Archive »You Might Also Enjoy

3 Farmhouse-Style Homes We Absolutely Love

These breezy Colorado farmhouses epitomize the style, with touches of contemporary, modern and coastal flair.

After a Flood, This Kitchen Got a Dramatic Makeover

They say that beautiful things are born of hardship. This remodel was a true labor of love.

The Food-and-Booze Soulmate Finder

Bar Helix pairs killer seasonal cocktails with experiential sweet and savory bites.
Edit ModuleShow Tags
Edit ModuleShow Tags