Tenderloin Steaks With Roasted Tomato Steak Sauce And Sage Brown Butter Balsamic Ravioli

1 fave
More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 pint grape tomatoes

2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling

Salt and freshly ground black pepper

4 beef tenderloin steaks (each about 1 1/2 inch thick)

5 tablespoons butter, divided

2 shallots, finely chopped

3 cloves garlic, finely chopped or grated

2 tablespoons flour

1 tablespoon Worcestershire sauce

1 cup beef stock

1 package (about 24-30 small ravioli) fresh wild mushroom ravioli

2 tablespoons fresh sage, sliced

2 tablespoons aged balsamic vinegar

1/4 cup (about a palmful) chopped parsley

A dash freshly grated nutmeg

Grated Parmiggiano-Reggiano or Romano cheese

You might also like

Broiled Tenderloin Steaks With Ginger-Hoisin Glaze
Cooking Light
Filet Mignon In Red Wine Balsamic Reduction
Food for my Family
Beef Stir-Fry With Sugar Snap Peas
Framed Cooks
Sichuan Peppercorn Tenderloin Steak
Closet Cooking
Tenderloin Steaks With Gorgonzola Butter
Steak Tenderloin In A Mushroom And Blue Cheese...
Closet Cooking
Herbed Tenderloin Steaks With Goat Cheese Topping
Beef Board Recipes
Steak Tenderloin In A Mushroom And Blue Cheese...
Closet Cooking
Argentinian Grilled Beef Tenderloin
Food & Wine
Summer Steak Tartare
Framed Cooks