|2 tablespoons||Sun-dried tomato tidbits|
|½ cup||Boiling water|
|1¾ cup||Chopped unpeeled tomato|
|⅓ cup||Burgundy or other dry red wine|
|¼ cup||Chopped fresh basil|
|¼ cup||Chopped ripe olives|
|1||Clove garlic, crushed|
|4||Beef tenderloin steaks, (4-ounce)|
|1 tablespoon||Worcestershire sauce|
|¼ teaspoon||Hickory-smoked salt|
|Vegetable cooking spray|
|Fresh basil sprigs, (optional)|
Combine sun-dried tomato and boiling water; let stand 10 minutes. Drain well.
Combine sun-dried tomato, tomato, and next 4 ingredients in a bowl; stir well, and set aside.
Trim fat from steaks.
Brush Worcestershire sauce over steaks, and sprinkle with smoked salt and pepper.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add steaks, and cook 1 minute on each side or until browned. Reduce heat to medium-low, and cook an additional 4 minutes on each side or until desired degree of doneness.
Place steaks on a serving platter; set aside, and keep warm.
Add tomato mixture to skillet, and cook over medium-high heat 3 minutes or until thoroughly heated, stirring occasionally. Yield: 4 servings (serving size: 3 ounces steak and about ⅓ cup tomato mixture).
Per serving: 686 Calories; 53g Fat (72% calories from fat); 41g Protein; 6g Carbohydrate; 159mg Cholesterol; 410mg Sodium NOTES : From Helen Peach. According to Italian folklore, Puttanesca sauce was created by "women of the evening." The sauce usually consisted of tomatoes, olives, and garlic and had a heavenly aroma that would entice clients to their doors. To serve, spoon tomato mixture over the steaks, and garnish with olives and basil sprigs, if desired.
Recipe by: Cooking Light, Sept 1993, page 83 Posted to MC-Recipe Digest V1 #394 by igor@... on Jan 28, 1997.
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