Southern Italian Beef Steak & Pasta

Southern Italian Beef Steak & Pasta Recipe

2 beef tenderloin or eye round steaks, cut 1-inch thick, about 8 ounces
3/4 cup uncooked penne pasta, cooked
2 tablespoons freshly grated Romano cheese
Sauce:
1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
3/4 pound fresh plum tomatoes, seeded, and chopped
1/4 teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon freshly grated Romano cheese
1. Heat oil in medium saucepan over medium heat until hot. Add
onion and garlic; cook and stir 4 minutes. Stir in tomatoes,
sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in
basil and 1 tablespoon cheese. Cover; remove from heat.
2. Heat large nonstick skillet over medium heat until hot. Place
steaks in skillet; cook tenderloin steaks 10 to 13 minutes (eye
round steaks about 8 to 10 minutes), turning occasionally.
Season with salt and pepper.
3. Spoon tomato sauce over pasta; sprinkle with 2 tablespoons
cheese. Serve with steaks.
Makes 2 servings.