- 1 pound (1-inch thick) beef tenderloin steaks
- 2 teaspoon herbes de provence
- 1 pound spaghetti pasta
- 1 pound (15 ounces) can diced tomatoes
- 2 pound packed cups fresh basil leaves
- 1 clove garlic, chopped
- 2 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 3/4 cup chopped smoked almonds
- 1/2 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil leaves
Place an oven rack in the upper 1/3 of the oven.
Preheat the oven to 450 degrees F.
Place the steaks on a baking sheet and season with salt and pepper.
Sprinkle the herbes de Provence on both sides of the steaks and drizzle with olive oil.
Roast for 10 to 12 minutes for medium-well.
Let the steaks rest for 10 minutes.
Bring a large pot of salted water to a boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain and reserve about 1 cup of the pasta water.
In a food processor, combine the tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil.
Process until the mixture is coarsely chopped.
Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl.
Toss well and thin out the sauce with a little pasta water, if needed.
Season with salt and pepper, to taste.
Garnish with Parmesan cheese and chopped basil.
Slice the steaks into 1/4-inch-thick slices and serve alongside the pasta.
*Cook's Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes each side.