When I lived in Northern Virginia, one of my favorite places to eat was Sweetwater Tavern. I loved just about everything I ever ordered there and have missed it dearly over the years.
This dish (or something very similar) was only available on their lunch menu, and I’d find any excuse to have it!
It’s a beautiful blend of rich, savory steak, tangy lime and tequila, and the fresh crunch of vegetables. While all of Sweetwater’s recipes are tightly guarded secrets, I’ve worked to create my own version of this flavorful dish. I hope you enjoy!
Ingredients
- 2 whole, 1½ - 2" thick beef filets bring to room temperature (30 mins on counter)
- salt and pepper to taste
- 1 whole red, yellow, or orange pepper, sliced into strips
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 1 lb. penne pasta I prefer Barilla brand
Tequila Lime Sauce
- ½ C white tequila
- 3 T fresh lime juice about 1-2 limes
- 1 C heavy cream, divided
- 1 T cornstarch can substitute with flour
- ¼ C parmesan cheese, freshly grated
- 1 tsp kosher salt
- ⅛ black pepper
- 4 T butter, room temperature
Instructions
Prepare the Filets:
- Preheat the Skillet: Heat your deep skillet or cast-iron pan over high heat. You'll know it's ready when it just begins to smoke. This high temperature helps create a beautiful crust on the outside of the steaks.Gently place the filets in the pan, leaving enough space between them so they sear evenly. Avoid moving or pressing down on the steaks as they cook; let them develop a golden-brown crust. Sear each side for about 2 minutes.Once seared, remove the filets from the pan and set them aside to rest at least 10 minutes. Reduce the heat to medium-high.
- Cut the rested steaks into bite-sized pieces and add to the pasta just before serving.
Cook the Pasta
- While the steaks are resting, bring a pot of water to a boil. Once boiling, add a healthy pinch of salt and then the dried pasta. Cook according to package instructions until al dente. You want the pasta to have a slight bite when chewed. Drain.
- In the same pan used for the steaks, add the onions and peppers. If you're using a well-seasoned cast iron skillet, you won’t need any additional oil or butter. Sauté the vegetables until they begin to char around the edges and soften slightly but still hold their shape, about 5-7 minutes. Add in the garlic and cook for another minute, until fragrant. Remove the vegetables from the pan and set aside.
Prepare the Sauce
- Carefully pour the tequila into the hot pan, and deglaze the pan - scraping up any browned bits from the steaks and vegetables on the bottom. These bits add depth of flavor to the sauce.Stir in the lime juice and bring the mixture to a boil. Reduce the heat and let it simmer for about 2 minutes.Add ¾ cup of the heavy cream to the pan, stirring gently. In a separate bowl, whisk together the remaining ¼ cup of cream with the cornstarch until smooth. Gradually add this mixture to the tequila sauce, stirring constantly to ensure a smooth texture. Continue stirring until the sauce reaches your desired consistency.Adjust the Sauce: If the sauce is too thick, add a bit more cream. If it’s too thin, add a bit of reserved pasta water to thicken. Stir in the cheese, salt, and pepper until the cheese melts and is fully incorporated into the sauce.Remove the pan from heat and whisk in the butter for a rich, velvety finish.
To Assemble
- If your pan is large enough, add the cooked pasta directly into the sauce and gently toss in the peppers, onions, and sliced filets. Alternatively, transfer the drained pasta to a large serving bowl, pour the sauce over the top, and fold in the vegetables and steak carefully.Finish by garnishing with grated cheese and cilantro, if desired.
