Steak, Arugula & Penne with Shallot Vinaigrette

pasta salad in black and white bowl

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This salad is wonderful served warm or at room temperature making it the perfect dish for a picnic!


  • 34 small filets
  • 23 tablespoons salted butter at room temperature
  • 1 pound penne pasta
  • 2 tablespoons Dijon mustard
  • 1 1/2 tablespoons balsamic glaze
  • 1/23/4 cup olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • a handful of fresh basil and parsley washed, dried, chopped
  • 23 cups arugula, washed dried and chopped
  • reserved pasta water
  • salt and pepper to taste
  • Parmesan for serving


  1. Prepare the steak by drying the filet on paper towels and then spreading a thick layer of butter on one side and sprinkle with salt.
  2. Use a skillet that can go from stove top to oven. Place the dry skillet on the stove for about 3 minutes and make sure it’s very hot. Place the filets butter side down and cook for 2 minutes. Turn over and cook for 2 more minutes. Place pan in a 425˚oven on the top rack and cook until done.  It depends on thickness and how you like your meat cooked. Once meat is done, remove from oven and cover with loosely with aluminum foil. Let rest for about 5 minutes before slicing the filet thin.
  3. Meanwhile cook pasta according to package directions.  Make sure not to overcook and reserve 1/2 cup pasta water when draining.
  4. Prepare the vinaigrette by whisking together the dijon, balsamic and olive oil. Add the minced garlic, shallots and herbs.
  5. Once the pasta is drained, mix 1/2 of the vinaigrette and a little of the reserved pasta water and toss together.
  6. Add the arugula and the filet to the pasta and toss with more vinaigrette and a little more reserved pasta water if it seems dry.


This salad is delicious when served right away or at room temperature. Add a little shaved parmesan and serve with crusty french bread and butter.