Filet tips are cut from the ends of the tenderloin, so they offer all the tenderness and flavor of filet mignon but without the hefty price tag. This is a simple and quick preparation that will please both meat lovers and pasta afficionados. If you’ve got a supply of basil in your garden, make your own pesto, but if not, prepared pesto from the grocery store is a fine alternative.
- 1 pound grass-fed filet tips, cut into 3/4 -inch pieces
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 pound short pasta, like rotini or farfalle
- ½ cup pesto
- 2 ounces grated Parmesan
Pat the filet dry with a paper towel. Sprinkle all over with salt and pepper. Heat the oil to shimmering in a large skillet over medium-high heat. Add the meat in batches and stir to brown on all sides. The meat should be just browned, but still rare inside. Remove each batch to a plate.
Cook the pasta according to package instructions. While the pasta is cooking, remove any excess oil from the skillet and return the meat. Add the pesto, and over low heat, stir just until the meat is coated. Drain the pasta, reserving the cooking water, and add to the skillet. Stir until everything is coated in pesto. Add a little of the pasta water, if needed, to thin the sauce slightly.
Remove to a serving dish and sprinkle the grated cheese over all. Serve immediately.