Beef "Rags" With Basil and Garlic

A Top 10 recipe of the year from the AJC. A 5:30 Challenge --- a weekly feature in which a main-dish recipe that requires no more than five ingredients (not counting salt and pepper) and can be prepared in 30 minutes or less. The technique is intriguing: Slices of beef filet don't really fry or even saute, but release their juices slowly to mingle with the separate flavors infused in the oil, all reabsorbed by the meat, pasta and accompanying bread. Boil pasta according to package directions. Meanwhile, slice beef filet into 1/2-inch-thick pieces. Rinse basil leaves and set on paper towels to dry. Peel garlic and cut each clove into thirds. When pasta is almost done, warm olive oil in a large skillet over medium-low heat. Add basil, garlic and freshly ground black pepper. When oil is very warm but not hot, place beef slices on top of basil and sprinkle with salt to taste. Sprinkle 2 tablespoons water over the meat and let "cook" about 1 1/2 to 2 minutes. Turn and cook 1 1/2 to 3 minutes more, depending on doneness desired. Drain pasta, and divide among plates. Top each with some of the beef slices and pour pan juices on top. Serve immediately. Whole-grain bread is an excellent accompaniment. Serves 4. --- Adapted from "Italy Anywhere" by Lori De Mori, Jean-Louis De Mori and Antonio Tommasi (Viking, $29.95) Per serving: 479 calories (percent of calories from fat, 36), 32 grams protein, 43 grams carbohydrates, 1 gram fiber, 19 grams fat, 67 milligrams cholesterol, 59 milligrams sodium