Recipe - Tenderloin Puttanesca

2 tablespoon Sundried tomato tidbits
One half cup Boiling water
1 Three fourths cup Chopped unpeeled tomato
1/3 cup Burgundy or other dry red
wine
One fourth cup Chopped fresh basil
One fourth cup Chopped ripe olives
1 Clove garlic, crushed
4 Beef tenderloin steaks,
(4ounce)
1 tablespoon Worcestershire sauce
One fourth teaspoon Hickorysmoked salt
One fourth teaspoon Pepper
Vegetable cooking spray
4 Ripe olives
Fresh basil sprigs,
(optional)

Combine sundried tomato and boiling water; let stand 10 minutes. Drain
well.

Combine sundried 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 mediumhigh
heat until hot. Add steaks, and cook 1 minute on each side or until
browned. Reduce heat to mediumlow, 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 mediumhigh 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 MCRecipe Digest V1 #394 by igor@digex.net on Jan 28, 1997.