Ingredients
- 1 pound (1-inch thick) beef tenderloin steaks *see Cook's Note
- Kosher salt and freshly ground black pepper
- 2 teaspoons Herbes de Provence
- Extra-virgin olive oil for drizzling, plus 1/4 cup
- 1 pound spaghetti pasta
- 1 (15-ounce) can diced tomatoes
- 2 packed cups fresh basil leaves
- 1 clove garlic, chopped
- 2 teaspoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 cup freshly grated Parmesan
- 1/4 cup chopped fresh basil leaves
Directions
Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450 degrees F.
Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steaks and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.
Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4-inch thick slices and serve alongside the pasta.
*Cook's Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes each side.
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By lindsayevz
San Diego, CA
on July 30, 2012
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I followed the spaghetti recipe to a T, which I don't normally do, but did pan fried breaded chicken cutlets rather than the beef tenderloin. I tossed the spaghetti w the parm before adding the sauce, as Giada often does. Adding the reserved pasta liquid is a must if you don't want to add all that evoo. I did both. I was afraid the smoked almonds would be too much because they have such a strong flavor, but it really worked. The lemon zest and juice is a must, as my fiancé was able to specifically pick it out and say he liked it --this is coming from a man who, before me / Giada, was perfectly content eating subway sandwiches and microwave dinners. I cant say I would change anything. Didn't even add any salt or pepper.
By mgottsch
on October 06, 2011
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Fantastic.
By Genkat
on August 22, 2011
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I should have realized that with the olive oil and nuts, this is like a pesto. It was too rich for me.
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