Cheesy Filet Tip Pasta
A savory and simple dish with hearty pasta, melted cheese, creamy sauce, and fork-tender, juicy filet mignon tips.
Servings: 4 servings
Ingredients
- 1 1 lb. package Omaha Steaks Triple-Trimmed® Filet Mignon Tips
- 1 lb. broccoli florets, quartered (blanched for 1 minute in salted boiling water, and chilled)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
- 2 cups heavy cream
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 4 tablespoons grapeseed oil
- 8 oz. cooked egg noodles or linguine, cooked al dente, then shocked with cold water
- 2 tablespoons Italian parsley, chopped
Instructions
- Thaw filet mignon tips overnight in refrigerator. Remove from refrigerator and pat dry on all sides with paper towels. Season with all dry seasonings and toss until thoroughly coated. Allow to come to room temperature on counter for 20 to 25 minutes.
- In a large saucepan, add vegetable oil and sear steak tips on all sides until nice and browned – about 2 to 3 minutes each side. Remove steak tips from pan.
- Reduce to medium heat, add butter and garlic to pan, and sauté until fragrant and tender – about 30 seconds.
- Add heavy cream to pan and bring to a boil. Add the cooked pasta, steak tips, and broccoli back in and toss with tongs until well-coated. Add the cheeses and chopped parsley and toss until melted and coated. Season to taste with salt and pepper if needed.