Tenderloin puttanesca

Yield: 4 Servings

Measure Ingredient
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
¼ teaspoon Pepper
Vegetable cooking spray
4 Ripe olives
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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