The Recipes

Beef Tenderloin with Rustic Tomato Sauce

I actually cooked this for a few friends, so I had a larger tenderloin.  But, you can still go the oneifbyfood way and cook a smaller piece of tenderloin, or any other steak you'd like.  We had this with a side of braised escarole and cannelini beans.  The only thing better than the meal was the company.

Beef Tenderloin with Rustic Tomato Sauce


- 1 beef tenderloin (approximately 1/2 pound per person)
- 6 roma tomatoes
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- handful of basil, chopped
- handful of fresh oregano, chopped
- handful of flat-leaf parsley, chopped
- a healthy pinch of crushed red pepper
- salt
- pepper
- olive oil
- 1 c.dry red wine

Make two slits in the bottom of the tomatoes to form an x.  Bring a pot of water to a boil and add in the tomatoes.  Boil for 2 minutes, or until the skins start to peel off.  Transfer the tomatoes to a bowl of ice water to stop the cooking process.  Remove the skins, and roughly chop the tomatoes.

In a large pot, heat a few turns of the pan of olive oil.  Add the onion, salt, and let them sweat for 7-8 minutes.  Add in the garlic and red pepper and cook for another minute.  Add the wine, and let it reduce by half.  Add in the tomatoes and herbs and season again with salt and pepper.  Let the sauce simmer for at least an hour.

Preheat the oven to 350 degrees.

Bring the meat to room temperature.  Heat a light layer of olive oil in a large skillet.  Liberally season the tenderloin with salt and pepper.  Add it to the skillet, searing each side until a brown crust has formed; about 3 minutes per side.  Transfer the pan to the oven and cook for 40 minutes.  A meat thermometer should read 125 degrees for medium rare.  Cook longer if you like your steak well done.

Let the meat rest for 10 minutes, then thinly slice and top with some of the tomato sauce.  I highly recommend drinking the rest of that dry red wine with friends;)  Pardon the photo quality, as I forgot my camera and had a few glasses of said wine by the time we ate.