Caprese Beef Tenderloin

By nurseliz

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

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.

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