Salt and Pepper

1 lb pasta, cooked and drained with 1 1/2 C. of the cooking water reserved

2 pints grape tomatoes

6 garlic cloves, cracked but left in skins and 1 garlic clove peeled and halved

3-4 T. EVOO

2 lbs beef tenderloin steaks, 1 ½” thick

2 scallions, chopped

8-10 sage leaves, thinly sliced

Parsley, finely chopped

1 C. crumbled Gorgonzola cheese

1 C. Parmesan cheese

1 C. basil, torn

2 C. arugula, coarsely chopped

 

 Preheat the oven to 450*F. Place the grape tomatoes on a baking sheet with the cracked garlic and coat with EVOO. Season with salt and pepper. Roast in oven for 20 minutes. Season steaks with salt and pepper and rub both side with the halved clove of garlic. Drizzle steaks lightly on both sides with EVOO. Combine the scallions, sage, and parsley with the Gorgonzola crumbles. When the tomatoes are just about done, heat a skillet over high heat. Add the steaks and sear 90 seconds on both sides. Leave in the skillet. Take the tomatoes out of the oven and turn the oven off. Top the meat with the Gorgonzola mixture and transfer the skillet with the steaks to the oven. Let the meat sit in the oven for 4-5 minutes. Slip the garlic cloves from the skins and mash into a paste. Scrape into pasta bowl. Mix the garlic into the pasta cooking water. Add the tomatoes and mash them until a sauce forms. Add the pasta, grated Parmesan, basil, and arugula and toss for a minute or two.