Greek Steak & Pasta

Submitted by:
from Amy Hild

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


• ¼ cup (½ stick) butter (not margarine)
• ¼ cup light olive oil
• 2 chicken bouillon cubes crushed
• ¼ heaping teaspoon garlic powder
• 1 teaspoon Greek seasoning (Cavender’s)
• 2, (2-inch thick) beef tenderloin steaks
• 8 ounces of spaghetti, (cooked & drained)
• Freshly grated parmesan cheese


1. Heat the butter, olive oil, bouillon cubes, garlic powder and seasoning in a sauce pan until the butter is melted, stirring frequently.
2. Pour over steaks in a small baking pan. Turn the steaks to coat.
3. Bake at 350° for 10-15 minutes, then turn the steaks.
4. Bake for 10-15 minutes longer or to desired doneness.
5. Remove the steaks to serving plate.
6. Combine the hot pasta and pan juices in a bowl and toss to coat.
7. Top generously with cheese and serve with steaks.

NOTE: This recipe makes steaks that taste very close to those at Northwestern Steakhouse, but I think their secret is the oven they cook it in – or at least that’s what the waitresses tell me.


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