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For Zaar World Tour II - Italy/Portugual. Recipe source: Bon Appetit (May 1984)
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red wine vinegar
beef tenderloin steaks
(1 inch thick)
, cut into pieces, room temperature
In a small bowl combine vinegar and garlic. Let stand 10 minutes.
Pat steaks dry and then sprinkle with salt and pepper on both sides.
Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).
In a skillet over medium heat melt butter with oil.
Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.
Pour off fat from skillet.
Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.
Whisk in tomato paste. Remove from heat.
Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.
Stir in prosciutto and parsley.
Spoon sauce over steaks.
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