Preheat oven to 400°. Wash steaks, pat dry. Rub with PEPPER and salt,
set aside while starting the coals and sauce. Mince fresh Garlic cloves,
lightly brown in 2 TB. butter in a small saucepan over medium heat. Add
BLACK PEPPER, THYME, GINGER and CAYENNE, stir to combine. After a minute,
pour in 1/2 bottle red wine; simmer rapidly to reduce by half (about
20-30 minutes). Any leftover red wine is fine. Italian table wine works
great, but if you're using a drier wine you might want to add 1 TB. sugar
or 2 TB. of port. Once the sauce has reduced, set the heat on low, stir in
the remaining 2 TB. butter, keep warm until serving time.
Put a large pot of water on and bring to a boil for cooking the pasta.
Start the water at the same time the sauce is started. While the sauce is
simmering cook the steaks. Use a grill with hot coals or a grill-top set
on high heat to sear the steaks. Once they are browned and have nice hatch
marks (about 10 minutes), place in the 400° oven, immediately turn
the oven temperature down to 325° and cook until desired degree of
doneness is reached. We pulled our 3" thick filet out of the oven when a
meat thermometer read 125° (rare), after about 10-15 minutes. Using
a meat thermometer is really the best and easiest way to make sure your
meat is cooked exactly as you like it. Let the steak rest for at least
5 minutes before serving.
While the steaks are cooking, prepare the pasta according to package
directions, so it can be drained and put on the plates around the time
the steaks are done. Drain water, and return pasta to pot, add BASIL,
GARLIC and olive oil, toss gently to combine. Wait a minute before
adding balsamic vinegar (if it is added right away the Garlic won't
reach its full flavor), toss again just before serving. It is fine for
the steaks to rest longer if the pasta needs to catch up. After placing
pasta on plates, pour a tablespoon of sauce over each serving, and
3-4 TB. on the plate to set the steak on top of. Serve with a simple
vegetable such as snap peas or green beans, and French bread to get
every last bit of the delicious sauce.
Prep. time: 5 minutes
Cooking time: 20-25 minutes