Free Recipe Tenderloin Puttanesca
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Tenderloin Puttanesca Recipe
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)
Tenderloin Puttanesca Preparation
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. Recipe by: Cooking Light, Sept 1993, page 83 Posted to MC-Recipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 4
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