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

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I made this dish last night for my sister and mother in law we loved it and I would make it again and again, and not even the meat I am a pasta lover and that pasta was GREAT and easy.

Thanks RR

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This recipe is really good. Made the tenderloin steaks like was called for and everyone liked the flavor (hubby and son are not the gorgonzola fans so will try mozarella next time mixed with the herbs and a little chopped garlic. I roasted the garlic in its own piece of foil to avoid some of the smoke issue that I had read about in other reviews. The tomatoes roasted so nicely. I used my mini-chopper to blend the tomatoes and the roasted garlic with about 1/2 cup of the pasta water to make the sauce. It came to a wonderful consistency with amazing flavor. The one ingredient that I did not use (forgot to buy it, but didn't miss it was the arugula. Added a few more basil leaves to replace the arugula. I think I would like to try the pasta part of the recipe next time with some shrimp or chicken. Will definitely keep this recipe for use.

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The steak recipe is fine...but this pasta is amazing! This can be a perfect side dish as written, or a main dish...just add some grilled chicken or shrimp and it is a meal in itself. My kids had never eaten arugula in a dish...now they ask for that pasta with the salad stuff! This pasta is so flavorful, and easy to make, I would keep it as a base for so many dishes. We have a larger family, so I alwasy double the recipe and it is great. Of all my RR recipes's ..this pasta dish is in the top 5 cause you can take this as a start and do almost anytihng....it's great cold tool

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My boyfriend and I made this last night for our Valentine's dinner! I will say that it was quite delicious and we both absolutely loved it!!! It does take quite a while to make as there are lots of preparations! Our biggest problem was roasting the tomatoes and garlic, wow, what a smokey disaster!!! I will definitely take the advice of others and not use as much olive oil next time. But overall, once the smoke was cleared out, the fire alarm stopped going off, and all the ingredients came together, the meal was absolutely incredible!!!

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I've never made the steaks but the pasta is our go-to. To help with burning, I put the garlic & tomatoes in a bowl & drizzle the olive oil over them and then stir together. It usually takes 15-20 min to roast in the oven. I wish the sauce had a thicker texture to it. I also add red pepper flakes for spice & extra cheese.

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Was easy and tasty! Wouldn't say the pasta was my favorite - might try blending the tomatoes and garlic next time and adding a bit of cream. the steaks were cooked perfectly when I cooked it as directed.

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This was an easy to follow recipe and very flavorable. My hubby loved this dish. Must try dish

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Everything came together great, just remember its a good idea to prepare everything first. My wife and I thought the pasta had the perfect amount of flavor and the steak could not taste better. For those who are worried about the Gorgonzola, we used the amount called for and then some.

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I usually hate Rachael Ray's stupid little sayings but she knows her stuff! I made a few alterations - some on purpose, some not. So started off by reading all of the comments. I decided to roast the tomatoes using a method from Ina Garten with balsamic vinegar, olive oil, sugar, minced garlic, and salt and pepper. Tossed in the tomatoes. I horizontally cut a head of garlic in half, drizzled it with some olive oil, and wrapped it loosely with foil and threw everything into the oven at 400 degrees (my oven smokes really easily at high temperatures. I chopped my basil and substituted spinach for arugula. I dropped the bowl on the floor and lost all of my work. I had more spinach but no basil so I ended up going on without it (I didn't have any sage at all. I used parmesan cheese for the pasta and regular blue cheese for the steak. My market didn't have beef tenderloin so I got something else (I can't remember what. When I put together the pasta, I smushed the whole head of roasted garlic (sans skin of course and put it in the blender with the garlic-infused oil from the foil, the oil mixture from the tomato pan, and cooking water and pulsed it so it was combined but still chunky. In all, I cut my finger, burned my hand, and wasted a bowl of herbs and spinach. Soooooooooo good (even with all of my substitutions and mishaps!!!!!!

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THIS IS VERY GOOD...MY KIDS AND HUSBAND ENJOY THE FRESH TASTE AND I DID CUT BACK A BIT ON THE AMOUNT OF ARUGULA...A GREAT RECIPE!