Yield 24 Dinner Servings
24 - 8 oz BEEF TENDERLOINS (Lightly salted and peppered, brush with extra virgin olive oil)
1 LB BELL PEPPER (Sliced into strips 1/4 inch thick)
1 LB RED ONION RINGS (Sliced into rings 1/8 inch thick)
1/4 CUP EXTRA VIRGIN OLIVE OIL
1/2 GALLON WHOLE TOMATO FILLETS
1 CUP BEEF AU JUS (OR 1 TBSP Beef Base)
1 TBSP BROWN SUGAR
4 SPRIGS FRESH SPANISH TARRAGON
1 TSP WHOLE THYME LEAVES
1 TBSP CAPERS
1/2 CUP BLACK OLIVES (Chopped)
1 CAN ANCHOVY FILLETS
LOT WHOLE PITTED BLACK OLIVES
LOT FRILLED TOOTHPICKS
Mark beef by grilling in a cross pattern, cook beef to a medium rare doneness. Hold in a warm place on side.
Saute bell peppers and onions in olive oil until onions clear (about 5-7 minutes, Do Not overcook peppers), add remaining sauce ingredients and simmer until the sauce thickens. ( about 5-7 minutes)
Skewer olive first, fold anchovy then skewer and present on top of tenderloin. Pour sauce into 2" hotel pan, arrange beef for presentation.
This is an easy dish to prepare for a party. Cook the sauce and skewer the olives and anchovies in advance, then refrigerate. Remove the beef from refrigeration about an hour before service. (This will allow the meat to come to room temperature before cooking.) When ready to serve, warm the sauce and pour into the hotel pan. Grill the steaks, arrange in pan, add garnish and serve. Great!!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright © 1995 -2016 [Aurora Catering, Inc]. All rights reserved.
Revised: May 06, 2018
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