Cooking Beef Tenderloin with Pizzaiola Sauce
Beef Tenderloin with Pizzaiola Sauce
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.
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.
Makes 4 servings
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