Beef tenderloin with broiled-tomato sauce - gh_9405

4 servings

Ingredients

Quantity Ingredient
2½ Plum tomatoes
1 medium Onion
4 eaches Beef tenderloin steaks (filet mignon), each 1 1/2\" thick (about 1 1/4 lbs)
1 teaspoon Coarsely ground black pepper
Salt
1 tablespoon Salad oil
½ teaspoon Sugar
½ teaspoon Dried basil leaves
Basil sprig for garnish

Directions

Preheat broiler if manfacturer directs.

Cut each tomato lengthwise in half. Coarsely chop onion. Place tomatoes, cutside up, and onion in broiling pan. With oven rack, at closest position to source of heat, broil tomatoes and onion 15 to 20 minutes or until lightly charred. Remove pan from oven; set aside.

When tomatoes are cool enough to handle, discard tomato skins; coarsely chop tomatoes.

Sprinkle tenderloin steaks with pepper and 1 t salt. In 12-inch skillet over medium-high heat, in hot salad oil, cook steaks until underside of meat is browned, 5 minutes; turn meat and cook about 5 minutes longer for rare or until of desired doneness. Remove meat to warm plate; keep warm.

To drippings in skillet, add tomatoes, onion, sugar, dried basil, and ½ teaspoon salt; over high heat, heat to boiling, stirring to break up tomatoes. Spoon sauce onto warm platter; arrange steaks in sauce.

Garnish with basil sprig.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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