2 beef Tenderloin Steaks, 1 inch thick (about 8 ounces)
1-1/4 cup cooked penne pasta
2 tablespoons grated Romano cheese
1 tablespoon olive oil
1/4 cup chopped onion
1 teaspoon minced garlic
3/4 pound fresh plum tomatoes, seeded, chopped
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1 tablespoon chopped fresh basil leaves
1 tablespoon grated Romano cheese
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir 4 minutes. Stir in tomatoes, sugar, salt, nutmeg and pepper; cook and stir 5 minutes. Stir in basil and 1 tablespoon cheese. Cover; remove from heat.
Heat large nonstick skillet over medium heat until hot. Place beef Tenderloin Steaks in skillet; cook steaks 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, if desired.
Spoon tomato sauce over pasta; sprinkle with 2 tablespoons cheese. Serve with steaks.
Nutrition information per serving: 341 Calories; 153 kcal Calories from fat; 17 g Total Fat; 75 mg Cholesterol; 285 mg Sodium; 18 g Total Carbohydrate; 29 g Protein; 4.3 mg Iron; 5 mg Niacin; 0.6 mg Vitamin B6; 2.2 mcg Vitamin B12; 5 mg Zinc;