Stuffed Tournedos Of Beef
|Beef tenderloin steaks||36 Ounce, trimmed|
|Beef broth||2 Cup (32 tbs)|
|Olive oil||6 Tablespoon|
|Onion||1 Tablespoon, minced|
|Garlic||1 Clove (5 gm), minced|
|Capers||1 Tablespoon, drained|
|Black olives||6 , pitted and chopped|
|Ground pepper||To Taste|
|Tomatoes||1 Cup (16 tbs), chopped|
|Dry red wine||3⁄4 Cup (12 tbs)|
In a heavy, medium saucepan, simmer the broth over medium-low heat until reduced to 1 cup.
In a large saute pan or skillet over medium heat, heat 3 tablespoons of the oil and saute the onion until tender but not browned.
Add the garlic, capers, olives, and anchovies.
Season with salt and pepper.
Refrigerate for at least 1 hour, or until chilled.
Using the tip of a paring or boning knife, cut a small opening in each of the steaks.
Without enlarging the opening, wiggle the knife tip to create a pocket.
Fill the pockets in the steak with the stuffing.
Season the steaks with salt and pepper to taste.
In a large saute pan or skillet, heat the remaining 3 tablespoons oil and saute the steaks on one side for 3 minutes, or until lightly browned.
Turn and cook on the second side for 2 minutes for medium rare.
Pour off the fat in the pan.
Add the reduced broth and tomatoes.
Increase heat and bring to a boil and add the parsley.
Add the wine and cook over medium heat, stirring to scrape up the browned bits from the bottom of the pan.
Taste and adjust the seasonings.
Serve on heated plates, with the sauce spooned over.