Beefsteak alla Pizzaiola
Courtesy of Iara <IL918@aol.com>
Serves 4
Preparation time: 20 minutes

2 tablespoons Olive Oil
1 pound beef
Salt and pepper to taste
1/2 cup burgundy wine (optional)
1 can (28 ounces) Italian Classics Garlic Kitchen Cut Tomatoes
1/2 cup  Grated Parmesan Cheese

Season steak with salt and pepper; heat oil in large, non-stick skillet on medium high. Add steaks to hot oil and sear 3 minutes; turn and sear an additional 3 minutes. Reduce heat to medium-low; add wine (if desired) and tomatoes; simmer 12 minutes. Place steaks on a cutting board. Slice across the grain in 1/2-inch wide pieces. Place on a large plate or serving platter; cover with tomato sauce and sprinkle with cheese.

Tip: Extra sauce can be served over a side dish of your favorite  pasta.

 
Fillet of Beef Wellington
(Fillet Mignon enrolado em Massa Folhada)
Courtesy of Iara <IL918@aol.com>

3 pounds fillet mignon
1 tablespoon thyme
12 oz puff pastry
2  oz liver pate
1 egg yolk, to glaze
2  tablespoons olive oil
1/2  cup oil
Salt and freshly ground pepper -- to taste
1/4  pound mushrooms, sliced and cooked in butter -- optional

Trim meat and season with the thyme, pepper and olive oil. Let stand at least 3 hours or overnight. Heat oil or butter in a skillet and brown the meat very quickly on all sides. Let cool. Chill at least 1 hour. Roll out dough to 1/4 " thickness. Place beef on rolled out dough and then spread the pate and the mushrooms. Wrap pastry around beef. Make a litltle chimney on top for steam to escape. Decorate with puff pastry trimmings. Glaze with the egg yolk. Bake in a preheated 425 F oven for 35 minutes for medium done. Let cool at least 10 minutes before slicing. To make slicing easier wet the knife.