Side Pannel
Tenderloin Puttanesca
Ingredients List
- 2 tb Sun-dried tomato tidbits
- 1/2 c Boiling water
- 1 3/4 c Chopped unpeeled tomato
- 1/3 c Burgundy or other dry red
- -wine
- 1/4 c Chopped fresh basil
- 1/4 c Chopped ripe olives
- 1 Clove garlic, crushed
- 4 Beef tenderloin steaks,
- -(4-ounce)
- 1 tb Worcestershire sauce
- 1/4 ts Hickory-smoked salt
- 1/4 ts Pepper
- Vegetable cooking spray
- 4 Ripe olives
- Fresh basil sprigs,
- -(optional)
Directions
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 1/3 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.
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 1/3 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.
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