SAMPLE RECIPES

Southern Italian Steaks 'N Pasta For Two
Time: Preperation time: 20 minutes Cooking time: 18 to 20 minutes
Ingredients: 2 beef tenderloin or eye round steaks, cut 1 inch thick (approx. 4 ounces each) 1 tablespoon olive oil ¼ cup chopped onion 1 clove garlic, crushed 12 ounces plum tomatoes, seeded and chopped ¼ teaspoon sugar 1/8 teaspoon each salt, ground nutmeg and freshly ground black pepper 1 tablespoon chopped fresh basil leaves 3 tablespoons grated Romano cheese, divided Salt and pepper, if desired 1½ cups hot cooked penne or mostacciolini
Procedure: Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir until crisp-tender, stirring occasionally. Add tomatoes, sugar, salt, nutmeg and pepper; cook over medium heat 5 minutes, stirring frequently. Stir in basil and 1 tablespoon Romano cheese. Cover; remove from heat. Heat heavy nonstick skillet over medium heat 5 minutes. Brush skillet lightly with additional oil, if desired. Panbroil steaks 8 to 10 minutes for rare to medium or to desire doneness, turning once. Divide pasta between 2 plates. Spoon tomato sauce over pasta; sprinkle with remaining 2 tablespoons cheese. Trim excess fat from steaks; carve steaks into ¼-inch thick slices. Season with salt and pepper, if desired. Serve steaks with pasta. 2 servings.
Nutrient Data: Nutrient data per serving: 474 calories; 18 g fat; 5.6 mg iron (31% U.S. RDA); 568 mg sodium; 79 mg cholesterol.

Back To Main Page