Aired November 26, 2007
- 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
Preheat oven to 400F.
Arrange the tomatoes on a baking sheet and toss them with a little bit of EVOO, salt and freshly ground black pepper. Transfer to the oven and roast 20 minutes, until blistered and caramelized slightly.
While the tomatoes are roasting, place a large skillet over medium-high heat and place a large pot with water over high heat to boil.
Season the steaks with salt and freshly ground black pepper and drizzle them with a little bit of EVOO. Once the large skillet is searing hot, place the steaks in the pan and cook until well-caramelized, about 3 minutes per side, turning them only once. Once the steaks are seared on both sides, transfer them to a baking sheet and place them into the oven to finish cooking, about 5 minutes for a medium steak.
While the steaks are searing, place a medium-size skillet over medium heat and melt 2 tablespoons of the butter along with 2 tablespoons EVOO, about two turns of the pan. Add the shallots and garlic to the pan, and cook 5-6 minutes, until softened. Sprinkle the flour over the softened veggies and cook about 1 minute. Whisk in the Worcestershire sauce and stock, and bring up to a bubble to thicken. Add the roasted tomatoes to the gravy and mash them up a little with the back of a spoon or a potato masher. Season with salt and pepper, and reserve.
Once the water comes up to a boil, add some salt and drop in the ravioli. Cook according to package directions.
While the ravioli are boiling, melt the remaining 3 tablespoons of butter in a small skillet over medium-high heat. Add the sage and cook until browned but not burnt. Drain the ravioli and toss them in the browned butter along with the balsamic vinegar, parsley and nutmeg. Season with salt and freshly ground black pepper, and sprinkle with cheese.
Serve up the steaks with the roasted tomato gravy and the ravioli alongside.