| 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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