Steak Portafino
Updated: January 7, 2009
Steak Portafino
4 2oz. Beef tenderloin medallions
2 Cups tomato concasse or diced tomatoes in juice
6 Anchovy fillets coarsely chopped
2 Tsp. Fresh minced garlic
1/2 Cup fine diced yellow onion
1/2 Cup White wine
2 Tbsp. Capers
1 Tbsp Chopped fresh parsley
2 oz. Olive oil
Salt and pepper to taste
Sauté medallions in olive oil to desired degree of doneness. Remove tenderloin from pan, add diced onions, garlic and anchovy`s and cook until onion is transparent. Add concasse and capers, deglaze pan with wine and reduce. Add salt and pepper, and garnish with chopped parsley.
