Recipe

Beef Tenderloin With Pizzaiola Sauce Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 6 months, 2 weeks ago this recipe is easy to make and looks impressive on your plate... the recipe and photo.... This recipe is among the 200 that can be found in Cooking at Home with The Culinary Institute of America....they offer the suggestion of seving this with an as... More Prep:20m Cook:30m Servings:4	Peetabear
	beef tenderloin with tomato mushroom topping easy italian

Does this look good? Yeah! / Nope

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Ingredients

one cup dry white wine

four teaspoons fresh flat-leaf parsley, minced

two teaspoons fresh basil, chopped

two teaspoons fresh oregano, chopped

one bay leaf

one pepperoncini pepper, chopped

two tablespoons olive oil or vegetable oil

one yellow onion, diced

two garlic cloves, minced

one and one-half cups canned crushed tomatoes

four lean beef tenderloin steaks (5 - 6 ounces each)

salt and freshly ground pepper

two tablespoons olive oil or vegetable oil, plus more as needed

one and one-half cups white, oyster and/or porcino mushrooms, sliced

Directions

Pizzaiola Sauce

For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.

Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.

Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.

Beef Tenderloin

Blot the beef dry and season with salt and pepper.

Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.

Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.

Taste and season with salt and pepper. Serve the steaks at once with the sauce.

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Comments

momo_55grandma 6 months, 2 weeks ago said:
Wow this is a beauty and sounds so delicous thanks high5 and above post. love it,

leebear 6 months, 2 weeks ago said:
I AM A BIG STEAK LOVER-BUT OF COURSE TENDERLOIN RULES!!!THANKS FOR SHARING THIS GREAT RECIPE!!!
I'LL TAKE MINE MEDIUM RARE!!!
HAVE A WONDERFUL HOLIDAY WEEKEND!!!
CAROL LEE

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