RECIPES
|
Beef Tenderloin Make any occasion special with The Culinary Institute of America's juicy Beef Tenderloin with Pizzaiola Sauce. From the succulent meat to the intensely flavored sauce, your efforts will create a memorable impact. Round out this Italian-inspired meal with an assortment of antipasti, a fresh green salad and a side of pasta. Directions Pizzaiola 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 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. Nutrition Analysis per 5.5-ounce serving: This recipe is among the 200 that can be found in Cooking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide. |
Ingredients Pizzaiola Sauce Beef Tenderloin |
