Pasta:16 ounces of penne pasta (dried wheat), 4 quarts of boiling water, 1 tsp salt, 2 Tbsp olive oil
Prep: Bring water to a boil, add pasta, salt and oil to water. Cook about 9-11 minutes (stir occasionally) until pasta is al dente. Once cooked, drain pasta (don't rinse) and set aside.
Sauce: 3 Tbsp butter, 1/4 c of white onion (thinly diced), 3-4 cloves of garlic (thinly sliced), 3/4 cups artichoke hearts (thinly sliced), 12 green olives (thinly sliced), 12 baby Heirloom tomatoes (thinly sliced), 1/2 tsp Herbs de provence, 1/4 tsp salt, 1/4 tsp pepper, 1/4 c olive oil, 2 Tbsp white wine
Prep: Sauté butter, onion and garlic in sauté pan about 3-4 min (until tender). Add in artichokes, olives, tomatoes, herbs, salt & pepper, wine and olive oil and sauté on med-low 8-10 min (stirring every 2-3 min).
Fillet Mignon: 1/2 pound of fillet mignon, 1/4 tsp salt, 1/4 tsp pepper, 1 Tbsp butter
Prep: Salt and pepper each side of the fillet. Add butter to a sauté pan and let it melt on med-high heat for 1-2 minutes. Add the fillet to sauté pan and cover with lid. Let cook 3-4 min on each side. Remove from pan and let it rest about 5 minutes (to keep juices in). Slice fillet and set aside.
Overall prep: Pour sauce over pasta and mix together. Place on serving platter. Evenly spread 1/2 c feta cheese over pasta. Place fillet mignon in middle of pasta. Place additional whole baby heirloom tomatoes on top for garnish if desired. Also, place parsley around edge of platter too if desired.
Great with a good cabernet sauvignon!
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