Tenderloin Puttanesca
| Yield: | 4 Servings |
| Categories: | Meats |
| 2 | tb | Sun-dried tomato tidbits |
| 1/2 | c | Boiling water |
| 1 3/4 | c | Chopped unpeeled tomato |
| 1/3 | c | Burgundy or other dry red wine |
| 1/4 | c | Chopped fresh basil |
| 1/4 | c | Chopped ripe olives |
| 1 | Clove garlic, crushed | |
| 4 | Beef tenderloin steaks, (4-ounce) | |
| 1 | tb | Worcestershire sauce |
| 1/4 | ts | Hickory-smoked salt |
| 1/4 | ts | Pepper |
| Vegetable cooking spray | ||
| 4 | Ripe olives | |
| Fresh basil sprigs, (optional) |
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