Ingredients
The following ingredients have 4 Servings
- Two 4-6 ounce filet mignon steaks, cut into bite-sized pieces
- 4 tablespoons butter
- 2 tablespoons chopped fresh sage
- 1/2 cup grated parmesan cheese, plus extra for garnish
- 12 ounces short pasta (campanelle, penne, farfalle, etc)
Instruction
- Cook pasta according to package directions in salted water. Reserve a cup of pasta water before draining.
- While the pasta is cooking, melt the butter in a large deep skillet over medium high heat. Add the meat and the sage and cook just until the meat is browned, about 2-3 minutes. Remove from heat.
- Add drained pasta to the skillet and toss. Add the parmesan and toss again. Drizzle in just enough reserved pasta water to make a light sauce.
- Divide among warmed plates, garnish with a little more grated parmesan and some fresh ground pepper and serve.
