Valentine’s Day calls for a fancy, romantic dinner for two. The problem is that most of us don’t have a lot of time to make gourmet food. While the following Elegant Italian Steak is as fancy as it gets, is delicious (actually my favorite way to eat beef tenderloin), and it can be made in less than 30 minutes. Sure, it’s expensive, but it’s worth it, especially on a special holiday.

There are dozens of side dishes that go well with this beef: wild rice pilaf, fried potato balls, fruited rice pilaf, twice baked potatoes, vegetable medley – the possibilities are endless. This recipe makes enough for 4, but it’s so good you’ll want to feast on the leftovers the next day. The sauce is so flavorful and amazing, I always double the amount so there’s plenty to soak up crusty garlic bread.

4 Servings

4 4-ounce tenderloin or fillet steaks, about 3/4" thick
1/4 cup olive oil
Salt and freshly ground pepper, to taste
1/2 cup dry marsala wine
1/2 cup dry red wine
1 teaspoon beef bouillon granules or paste
1 1/2 teaspoons finely chopped garlic
1 teaspoon fennel seeds
1 tablespoon tomato paste, diluted with 1 tablespoon water
6 Dried Szechuan chili peppers, cut in half

1. Heat the olive oil in a skillet large enough to hold all the steaks in a single layer.
2. When the oil is very hot, add the steaks and quickly brown on each side.
3. Remove from the pan to a plate and sprinkle with salt and pepper.
4. Pour off all but 1 tablespoon fat and add the wines and beef bouillon to the skillet.
5. Turn the heat to high and bring to a boil, scraping the bottom to release any bits on the bottom of the pan.
6. Add the garlic and the fennel seeds.
7. Stir in the tomato paste mixture and the chili peppers.
8. Turn the heat to medium and boil the sauce, stirring occasionally, until it is thick and syrupy.
9. Return the steaks to the pan and coat with the sauce; cook for a minute or two until the steaks are heated through.
10. Serve immediately with the sauce.

Amount Per Serving
Calories 324 Calories from Fat 217
Percent Total Calories From: Fat 67% Protein 30% Carb. 3%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 5 g
Cholesterol 72 mg
Sodium 58 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 24 g

Vitamin A 2% Vitamin C 4% Calcium 0% Iron 19%