Categories: dinner, not tried

Ingredients

• 1 lb beef tenderloin steaks
• 2 tsp herbes de Provence
• 1/4 cup olive oil, plus additional for drizzling
• 1 lb spaghetti
• 1 15oz can diced tomatoes
• 2 cups packed fresh basil leaves, plus 1/4 cup chopped
• 1 garlic glove, chopped
• 1 tsp grated lemon zest
• 2 tsp fresh lemon juice
• 3/4 cup chopped smoked almonds
• 1/2 cup grated Parmesan cheese
• salt and pepper

Directions

1. Preheat oven to 450 degrees

2. Place steaks on a rimmed baking sheet and season with salt and pepper. Sprinkle herbs de Provence on both sides, and drizzle with olive oil. Roast for 10 to 12 minutes. Let the steaks rest for 10 minutes on a cutting board.

3. Meanwhile, bring a large pot of salted water to boil. Add the pasta, and cook until tender but still firm to the bite, 8 to 10 minutes. In a food processor (or blender), combine the tomatoes and their juice with 2 cups basil and the garlic, lemon zest, lemon juice, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.

4. Drain pasta, reserving 1 cup of water. Transfer cooked pasta to a bowl. Add tomato mixture and almonds and toss. If needed, thin with a little of the reserved water, and season with salt and pepper. Garnish with Parmesan cheese and chopped basil.

5. Slice steaks 1/4 inch thick, and serve with pasta.

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