Every chef has their favorite thing. This magazine is mine. I have more flour, oil, and vinegar stained magazine pages then any other cookbook in my house. They have taught me the thrill of creating my own pasta. It is a work of art and culinary delight. This filling, and quick recipe combines low-fat beef, and Italian cuisine, two of our favorite things. Enjoy.

Caprese Beef Tenderloin

Because this dish cooks so quickly, have all of your ingredients prepared before you begin cooking.

Makes: 2 servings

Total time: 25 minutes
2 beef tenderloin steaks (4–5 oz. each, 1-inch thick)
Salt and black pepper
2 slices baguette (1-inch thick)
Olive oil
2 Tbsp. olive oil, divided
1 tsp. minced garlic
1 cup seeded, diced Roma tomatoes
1 Tbsp. red wine vinegar
2 Tbsp. each diced fresh mozzarella and minced fresh basil

Nutrition Information
Per serving: 467 cal; 22g total fat (5g sat); 72mg chol; 456mg sodium; 36g total carbs; 3g fiber; 33g protein

Season steaks with salt and pepper; brush bread with oil.

Heat 1 Tbsp. oil in a nonstick skillet over medium-high until shimmering. Add steaks and bread; cook 3 minutes. Turn steaks and bread. Cook steaks 2 minutes more and bread until toasted on both sides. Transfer bread to 2 serving plates; place steaks on top of bread and allow steaks to rest, 5 minutes.

Add remaining 1 Tbsp. oil to skillet and heat over medium-high. Stir in garlic and cook 30 seconds. Stir in tomatoes; cook until softened, 2–3 minutes. Stir in vinegar and cook, 1 minute more.

Serve steaks and bread with tomato sauce, and top each steak with 1 Tbsp. mozzarella and 1 Tbsp. basil.
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Steps to Success

1. Cook steaks and bread together in the same skillet. Keep an eye on the bread as it may cook quicker.

2. Add vinegar to tomatoes. The zing of the vinegar will complement the richness of the steak and cheese.

Tags: fast italian meals, fast italian recipes, great food receips, low fat italian food, steak recipe, steak recips