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Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula Recipe

Tenderloin Steaks with Gorgonzola and Herbs and Roasted Garlic and Grape Tomato Pasta with Basil and Arugula

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (102)

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Average Rating:

Total Reviews: 102

Showing 11-20 of 102

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  • on September 21, 2010

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    I got rid of excess leftovers in my refrig....changed to spinach, had tenderloin steaks made already...easy and great

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  • on June 20, 2010

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    I substituted spinach for the arugula and used cherry tomatoes. This is the second time I have made this recipe. This time I served it with grilled chicken breasts instead of the tenderloins. Cut the chicken into strips and toss with the pasta and spinach. The garlic tomato sauce complements the chicken beautifully. I will serve it this way from now on.

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  • on May 13, 2010

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    has anyone tried this with cherry tomatoes or thinks cherry would be a good substitute for grape? i dont really like grape

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  • on April 27, 2010

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    Tried the roasted garlic and tomato pasta after watching the show .. the first time I ever tried something from a cooking show. I didn't look up the recipe ... was just winging it based on what I remembered. Now I see I didn't get it exactly right but it was still close enough! What a great recipe if you can do that

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  • on April 26, 2010

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    This dish was very easy to make and enjoyable, but it turned out way too salty! I don't cook with much salt at all (it's been over 3 years and I still have the same box, so I was quite surprised at how salty the dish was.

    Loved the pasta! I actually added baby bella mushrooms and topped with feta cheese. It's now my new favorite pasta!

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  • on April 20, 2010

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    Delicious! Our family loved this, especially the pasta! Yum-o! to quote RR! I needed more hands than RR has (on the TV version but my 13-yr old daughter came to my rescue and it turned out great. I made the mistake of getting a cut of meat that was too thin ( not 1 1/2 in, so it wasn't as juicy as it could have been. Next time I will try the right cut of meat. I look forward to trying it again...and again...!

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  • on April 12, 2010

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    The pasta dish is delicious.

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  • on April 08, 2010

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    I absolutely LOVE this dish!! Both the tenderloin and pasta dishes are very tasty. It's a heavy meal, but looks beautiful paired together and is great way to impress guests. I usually cook the steaks in the oven for much longer than Rachael advises, and I leave the oven on at about 400 after taking out the tomatoes. If not, they are totally still too rare for me. The cheese melts so beautifully on the meat. Thanks Rachael!! This is such a great meal!

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  • on April 07, 2010

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    This is a quick and delicious pasta dish. I didn't have arugula so I substituted parsley and it was fantastic! Try it with whole wheat pasta, it lends an earthy flavor to the dish!

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  • on April 07, 2010

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    I just made this wonderful pasta sauce. However, I used a blender. I added the roasted tomatoes and garlic but only 1 cup of the pasta water, plus 1 cup (heated Fat Free half and half and a pinch of red pepper flakes. After a few quick pulses the sauce was done. I also left out the arugula. Along with the cheese and fresh chopped basil, this was a great pasta dish. Thanks Rachael, it was a delicious change!

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