Pepper and Garlic Crusted Beef
2 tsp McCormick Coarse black pepper
1/2 tsp kosher salt
3 ea garlic cloves, minced
4 ea 4 oz choice beef, tenderloin or sirloin medallions
1 Tblspn extra virgin olive oil
1/4 cup port wine
1/4 cup beef broth
1 Tblspn McCormick thyme
Place coarse black pepper, kosher salt and garlic in a bowl, combine and rub evenly over steaks.
Heat a large sautÃ© pan over medium-high heat. Coat pan with extra virgin olive oil. Add steaks to pan. Reduce heat; cook 4 minutes on each side or until desired degree of doneness. Remove steaks or medallions from pan. Cover and keep warm.
Add port and broth to pan, stirring to loosen browned bits. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon sauce. Sprinkle each serving with 3/4 teaspoon thyme.
Spinach and Sundried Tomato Pasta
8 oz Barilla multi grain penne pasta, cooked, rinsed and drained
2 C fresh baby spinach
½ C sundried tomatoes, cut into strips
¼ C extra virgin olive oil
1 Tbslpn garlic, minced
½ C chicken broth
2 tsp McCormick basil
1 C asiago cheese
In a sautÃ© pan over medium heat, warm the extra virgin olive oil, add garlic and let cook for 1 minute until fragrant, add broth and let simmer 4 minutes.
Add pasta and spinach and toss frequently letting cook for 2 minutes. Stir in sundried tomatoes and heat through. Season with kosher salt, remove from heat and with two spoons stir in half the freshly grated asiago cheese. Mix until cheese begins to melt. Stir in basil, top with remaining cheese and coarse black pepper.