Greek Steak & Pasta
Ingredients
Ingredients:
- ¼ cup (½ stick) butter (not margarine)
- ¼ cup light olive oil
- 2 chicken bouillon cubes crushed
- ¼ heaping teaspoon garlic powder
- 1 teaspoon Greek seasoning (Cavender’s)
- 2, (2-inch thick) beef tenderloin steaks
- 8 ounces of spaghetti, (cooked & drained)
- Freshly grated parmesan cheese
Instructions
Directions:
- Heat the butter, olive oil, bouillon cubes, garlic powder and seasoning in a sauce pan until the butter is melted, stirring frequently.
- Pour over steaks in a small baking pan. Turn the steaks to coat.
- Bake at 350° for 10-15 minutes, then turn the steaks.
- Bake for 10-15 minutes longer or to desired doneness.
- Remove the steaks to serving plate.
- Combine the hot pasta and pan juices in a bowl and toss to coat.
- Top generously with cheese and serve with steaks.
NOTE: This recipe makes steaks that taste very close to those at Northwestern Steakhouse, but I think their secret is the oven they cook it in – or at least that's what the waitresses tell me. ;)