Herbed Filet Mignon With Pappardelle - cooking recipe

Ingredients

3 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh oregano
2 tbsp dry breadcrumbs
2 tsp minced fresh ginger
3 tbsp butter, softened
2 None beef tenderloin steaks (filet mignon)
1 tbsp olive oil
4 oz pappardelle pasta
1 tbsp sugar
2-3 None shallots, sliced
10 None cherry tomatoes, halved
3/4 cup reduced-sodium chicken or vegetable broth
1 tsp cornstarch

Preparation

Preheat the oven to 425\u00b0F. Mix together the parsley, oregano, breadcrumbs, ginger and 2 tbsp butter. Season the steaks with salt and pepper to taste. Heat the oil in a large, heavy ovenproof skillet over medium-high heat. Add the steaks and sear for 1 min per side, turning once. Spread the herb butter over one side of each steak. Transfer the skillet to the oven and roast for 6-8 mins until cooked to your liking.
Meanwhile, cook the pasta according to the package directions.
Melt the remaining 1 tbsp butter in a medium saucepan over medium heat. Stir in the sugar and allow to caramelize for 1-2 mins. Add the shallots and tomatoes and cook for 3-4 mins. Add the broth and bring to a boil. Stir in the cornstarch and cook, stirring constantly, for 1-2 mins until the sauce is slightly thickened. Remove from the heat. Drain the pasta, add to the sauce and mix well. Divide the pasta mixture between two plates, add the steaks and serve.