Filet Mignon with Creamy Garlic Sauce over Spaghetti

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Filet Mignon with creamy garlic sauce over spaghetti is a luxurious dish that elevates any dinner occasion. This recipe combines the tenderness of filet mignon with a rich, velvety garlic sauce, all served atop perfectly cooked pasta. It’s an indulgent meal that’s surprisingly simple to prepare, making it perfect for a special date night or celebration at home.

Why You’ll Love This Recipe

This dish is a delightful blend of flavors and textures that will impress your guests while being easy to prepare. The creamy garlic sauce complements the filet mignon beautifully, and the spaghetti adds a comforting touch.

• Elegant presentation for special occasions.
• Rich and creamy sauce that enhances the beef.
• Quick prep and cooking time for a gourmet experience at home.
• Perfectly cooked filet for a tender bite.

Ingredients

• 2 filet mignon steaks (6-8 ounces each)
• 8 ounces spaghetti
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 teaspoon fresh chives, chopped
• Salt and pepper, to taste
• Olive oil, for cooking
• Parmesan cheese, for serving (optional)

How to Make Filet Mignon with Creamy Sauce over Pasta

1. Start by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, season the filet mignon steaks generously with salt and pepper.
3. In a large skillet, heat a splash of olive oil over medium-high heat. Add the filet mignon steaks and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the skillet and let them rest on a cutting board.
4. In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for about 1 minute until fragrant.
5. Slowly pour in the heavy cream, stirring constantly. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes until it slightly thickens. Season with salt and pepper to taste.
6. Slice the rested filet mignon into medallions and return it to the skillet with the creamy sauce. Add the cooked spaghetti to the skillet and toss gently to coat the pasta and meat with the sauce.
7. Plate the spaghetti and filet mignon, drizzling any remaining sauce over the top. Garnish with chopped chives and serve with freshly grated Parmesan cheese, if desired.

Tips for the Best Results

• Let the filet mignon rest before slicing to retain its juices.
• Use a meat thermometer to ensure your steak reaches the desired doneness (130°F for medium-rare).
• Make sure to cook the pasta just until al dente, as it will continue to cook slightly when mixed with the sauce.

Easy Variations

• Swap filet mignon for ribeye or sirloin if you prefer a different cut of beef.
• Add sautéed mushrooms or spinach to the creamy sauce for extra flavor and nutrition.
• For a lighter version, use half-and-half instead of heavy cream.

What to Serve With It

• A crisp green salad with a light vinaigrette.
• Garlic bread for a delicious side that complements the meal.
• Roasted vegetables, such as asparagus or Brussels sprouts, for a colorful addition.

Storage and Reheating

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Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta and sauce in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.

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