| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Italian | Meats | 4 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
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