Cheesy Filet Tip Pasta Recipe
- by Chef David Rose
- Last updated Mar 28, 2023
If you’re looking for a simple and delicious way to blend your love of fork-tender and oh-so-juicy filet mignon with the undeniable craving for savory pasta and sweet and nutritious broccoli, look right here because our cheesy filet tip pasta recipe has it all. And with a combined prep and cook time of under 25 minutes, this dish is proof that dinner doesn’t have to take hours of work to be delicious!
Why We Love This Filet Mignon Recipe
What’s not to love! Savory and hearty egg noodles? Check. Ooey, gooey, melted cheese and creamy sauce? Check. Crisp, vibrant, wonderfully textured broccoli? Check. And last – but never least – mouthwateringly juicy and buttery-tender filet mignon tenderloin pieces? Check and check! This quick and easy meal checks all the boxes for an unforgettable meal any day of the week.
Tools You’ll Need Before You Start
- 1 Medium Bowl
- 1 Large Saucepan
- 1 Medium Pot
- 1 Meat Thermometer
- 1 Colander
How to Cook Cheesy Filet Tip Pasta
The secret ingredient needed to make this dish worthy of a spot on your menu comes from one of the worst-kept (and most delicious) secrets in the world: our fork-tender Butcher’s Cut Filet Mignon. Our master butchers use the trimmings of this world-famous gourmet fave to craft the Omaha Steaks Triple-Trimmed® Tenderloin Tips used in this recipe. Aged at least 30 days, triple-trimmed, and packed with mild and exquisite flavor, these tips deliver the same legendary experience as our filet mignon without the extra work of crafting perfectly sized steak chunks at home! Now strap on your apron, ‘cause it’s time to get cheesy.
1. Get Your Tenderloins in Tip Top Shape
Before your Omaha Steaks Triple-Trimmed® Tenderloin Tips are pan-ready, we need to prep them properly to ensure next-level flavor and tenderness. Start by thawing them overnight in the refrigerator, then remove and pat them dry on all sides with a paper towel. This will make it easier for your seasoning to stick. Next, season with your pure and clean-tasting kosher salt, woody black pepper, and sharp, yet sweet, onion powder and toss until all your tips are thoroughly coated. Then allow your seasoned tips to come to room temperature over 20 to 25 minutes.
2. Cook Up Some Seariously Good Steaks Tips
Once your tips have come to room temperature, add them to a large saucepan with vegetable oil and sear them on all sides until they’re nice and browned. This should take about two to three minutes on each side, depending on your desired doneness. Not sure how to gauge how done you want them? Whip out your trusty meat thermometer and consider the Omaha Steaks doneness guide your new sous chef!
3. Sauté Filet… Tips
Once you’ve achieved your desired doneness, remove your filet tips and reduce the heat to medium. Then add your creamy butter and vibrant and sharp minced garlic to the pan. Sauté until the garlic is fragrant and tender – but keep a close eye on it as it should only take about 30 seconds!
4. Bring the Whole Gang Together
This is the part where you transform separate ingredients into one unbelievable meal! Add your rich and fatty heavy cream to the pan and bring it all to a boil. Next, add your previously prepared and cooled pasta, seared filet tips, and previously blanched broccoli florets and toss everything with tongs until well-coated. Then add your tangy and nutty Parmesan, milky and gooey mozzarella, and peppery chopped parsley and toss until the cheese has melted and everything is mouthwateringly coated. Season with salt and pepper to taste and say “cheese!” to this picture-perfect entrée!
Cheesy Filet Tip Pasta
- 1 1 lb. package Omaha Steaks Triple-Trimmed® Tenderloin Tips
- 1 lb. broccoli florets, quartered (blanched for 1 minute in salted boiling water, and chilled)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1/2 cup Parmesan cheese
- 1/2 cup mozzarella cheese
- 2 cups heavy cream
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- 4 tablespoons grapeseed oil
- 8 oz. cooked egg noodles or linguine, cooked al dente, then shocked with cold water
- 2 tablespoons Italian parsley, chopped
- Thaw tenderloin tips overnight in refrigerator. Remove from refrigerator and pat dry on all sides with paper towels. Season with all dry seasonings and toss until thoroughly coated. Allow to come to room temperature on counter for 20 to 25 minutes.
- In a large saucepan, add vegetable oil and sear steak tips on all sides until nice and browned – about 2 to 3 minutes each side. Remove steak tips from pan.
- Reduce to medium heat, add butter and garlic to pan, and sauté until fragrant and tender – about 30 seconds.
- Add heavy cream to pan and bring to a boil. Add the cooked pasta, steak tips, and broccoli back in and toss with tongs until well-coated. Add the cheeses and chopped parsley and toss until melted and coated. Season to taste with salt and pepper if needed.
More Filet Mignon Recipes and Tips
- Filet Mignon with Spicy Shrimp Broth Recipe
- How to Sear-Roast Filet Mignon
- Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes
- The Butcher’s Guide: What is a Filet Mignon?
- Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes Recipe
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