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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 61-70 of 102

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  • on February 28, 2008

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    Tried only the pasta portion of this meal. Having read other reviewers comments before I tried it, I roasted the garlic separately from the tomatoes (at a lower temp and for longer to avoid burning. I used a tad more tomatoes than the recipe called for as I had them on hand and they needed to be used. All four diners thought this was really tasty. That said, with so many recipes to try and enjoy, this one didn't make my "keeper" file but it was still lovely to try and we're glad we did.

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  • on February 18, 2008

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    After reading the other reviews, the only change I made was to roast the garlic as a full head in the oven wrapped in foil as I would usually do instead of roasting it with the tomatoes. This dish was just OK. I thought that the pasta sauce was really thin and I seriously don't like nasty tomato skins in the sauce. I think it needed more basil, tomatoes and garlic and less arugula- it was not very flavorful. We really liked the steaks and sauce but I didn't get how they went together with the pasta- they seemed disjointed. Usually I really enjoy Rachael's recipes but this one was weak. Sorry Rach!

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  • on February 18, 2008

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    This was incredible. The combination of flavors was delicious!!!! I made it for our Valentine's day dinner and my husband loved it too. Very easy and quick to prepare.

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  • on February 15, 2008

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    I just made the pasta dish from this recipe, and I loved the results. I used a little more basil than called for, and I still thought it could have used a little more. But the flavor of the roasted tomatoes and garlic was outstanding, and I found the dish filling but not too heavy. I'm normally not a Rachel Ray fan, but she's created an easy, simple, fast, and delicious dish!

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  • on February 14, 2008

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    This was excellamt and we enjoyed it very much. We did switch the Gorgonzola to a Feta w/Tomatoe/Basil, as we are not fond of Blue Cheese. Also, the roasted garlic burned, so we ended up using minced garlic.

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  • on February 14, 2008

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    very nice

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  • on February 13, 2008

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    Steak and pasta are both excellent. I cooked the steak in the skillet for quite a bit longer than the recipe...8 total minutes for rare and about 15 for closer to well done. Then placed in the oven with the cheese. I followed the pasta recipe and would not make any changes (except only baked the garlic for about 10 minutes - kept the tomatoes in for 20 minutes. This recipe has alot going on at once, so be organized and chop everything in advance. I will be making both of these recipes again.

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  • on February 13, 2008

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    Great recipe. Tasted great. My garlic burnt to a crisp, so I had to redo it. I would suggest taking the time to roast a whole head of garlic because it would come out better.

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  • on February 09, 2008

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    I thought this was very ordinary and not worth the effort. Definetly not "delish" (a term she ought to consider dropping from her silly patter. It was fairly tasteless, despite using the best of ingredients. The steak dish was fatty overkill so I didn't bother. Not at all creative. I give it all a star minus

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  • on February 08, 2008

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    Never thought of the Gorgonzola steak connection. Absolutely delicious. The pasta was really good too. The pasta will take a little longer to prepare than advertised, but overall, a fun and healthy dish

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