Ingredients
-
1 tablespoon red wine vinegar
-
2 (8 ounce) beef tenderloin steaks (1 inch thick)
-
salt
-
pepper
-
1 tablespoon butter
-
1 tablespoon olive oil
-
1/2 cup red wine
-
1 1/2 teaspoons tomato paste
-
2 tablespoons butter, cut into pieces, room temperature
-
2 slices prosciutto, chopped
-
2 tablespoons parsley
-
1 garlic clove, minced
Instructions
- 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.