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

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Everything turned out super! We love garlic at home but hate to bite into one. the paste was a great idea and the pasta had so much flavor without being dry. The steaks were excellent with the gorganzola cheese. My boys usually need A1 for thier steaks ALL the time and didnt even need it this time. GREAT job Rachael! This was a big hit and I def make this for another dinner night.

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Saw this recipe on 30 minute meals and had to DVR it! We have never cooked steaks it the oven (we are usually grill people but decided to go ahead and try it Rachel's way. They were great, who'd of thought. Followed directions exactly with the exception of the tomatoes and garlic. We just chopped them up rather than mashing into a paste and it gives the pasta a little more pop! Overall, great turn out and now that we had our fist go at it and it turned out so good, we won't hesitate to make it fro friend's and family.

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So I read a lot of reviews for this recipe before attempting it and I was quite afraid of how it might turn out. However, I followed the instructions exactly with these exceptions: I traded out gorgonzola for mozzarella because we don't do bleu cheese, added some extra spices to the tomatoes (like basalmic vinegar and instead of rubbing the steaks with garlic, I just chopped garlic and added it to the topping. Many reviews complained of burnt garlic and smoke pouring out of ovens. I did not experience this at all. The garlic and tomatoes were in the oven together for the whole 20 minutes with no problems and they came out perfectly roasted. Watch out when you smash the tomatoes- they will squirt you if you're not careful! The steaks were perfectly cooked using this method- just around medium- a nice pink color. The pasta was fantastic and the sauce thickened up perfectly with the almost al dente noodles. We are using this recipe for guests this weekend so we decided to give it a once-through beforehand to ensure it was good enough. We think it certainly is. And the recipe couldn't be much easier. Just make sure you chop all your herbs before you start if you're not as quick with the knife as rachael is. I had plenty of free time to do dishes between steps. Great recipe and great flavors! Thanks, Rach!

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This was pretty darn good! I made a few alterations. My family is not a fan of Arugula so I substituted Spinach, and the pasta was awesome. I took another reviewers suggestion and after making the garlic into a paste, I added the garlic, pasta water, and tomatoes into a food processor and blended it all together. It was a perfectly creamy sauce, especially when the cheese was added. I topped the steak with a tomato basil feta instead of the gorgonzola. the only problem I had with this recipe and maybe it was because my steaks were thicker than called for, but I had to cook my steaks forever in the oven!! Overall awesome steak and pasta!! Oh and don't add too much salt to the steaks. Mine were a tad salty because the cheese has a salty flavor to it as well!!!!

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This is awesome, so delicious! Skip the sage and scallion and settle for a slice of Maytag blue cheese instead. Also try adding some chopped capers and lots of red pepper flakes to the pasta to enhance the flavor a bit. When I roasted my tomatoes I added balsamic vinegar, oregano and a little sugar and they were so flavorful. This is my second time making this and the first time the pasta was a little bland, but after adding my before mentioned flavors it really made a difference! Try it!!!!

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I love this recipe; we make the pasta part only - a lot. The tenderloins are good in this recipe but quite honestly, I feel beef tenderloin's are too 'nice' to smother with stuff, so we prefer them plain. But the pasta dish on it's own is awesome. I add a bit of heavy cream at the end as well to 'smooth' it out. It's great!

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I make the roasted tomato and garlic pasta as a stand alone dish. It is so easy that I can make it on nights when I work late. The flavors are so intense. The only thing I do that Rachel didn't do is I take the skin off the tomatoes after they roast.

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My husband and I loved this meal! I did make a couple substitutions... I'm not a fan of Gorgonzola cheese so I used fresh mozzarella, and I'm also not crazy about arugula so I used baby spinach... they both worked like a charm! Also, if you don't have any fresh garlic on hand, you can use the liquid in the refrigerated garlic and brush it on top of the steaks... Perfection!!! I have to hand it to Rachel... I don't think I would have ever thought this one up on my own! Kudos :

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The steak with the herb cheese was fantastic. My husband is extremely picky and he couldnt say enough about it. The mild flavors in the pasta were a great complement to the strong flavors from the steak. Great combination.

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I tried this recipe and have to say that I wasn't impressed with the pasta. I found it to be a little bland, but WOW!!!.......the steaks were phenomenal!! I recommend making the steaks with maybe a different side dish.