Today's excerpt from Diary of a Tuscan Chef is the recipe for Manzo Cotto al Vapore di Pomodoro, which is a Filet Mignon baked over tomatoes. This truly Tuscan dish is a hearty meal that is sure to bring the flavors of Italy to your cucina!
Manzo Cotto al Vapore di Pomodoro
Filet Mignon Baked Over Tomatoes
(SERVES 4)
4 medium, ripe tomatoes
2 teaspoons kosher salt
4 pinches of sweet paprika
4 pinches of hot paprika
2 shallots, chopped fine
8 cremini mushrooms, cleaned and sliced thin
¾ cup loosely packed fresh basil
Salt and fresh ground black pepper, to taste
4 (6-ounce) filet mignons strip steaks
4 tablespoons Arometo sauce
Extra-virgin olive oil (optional)
Preheat the oven to 475 degrees. Slice the tomatoes in half and place them, cut side up, in a deep, ovenproof skillet. Sprinkle them with the salt, paprikas, chopped shallots, and the mushrooms. Top with the basil (reserve a few leaves for the top of the steaks).
Salt and pepper the steaks and rub one side with the Arometo sauce. Place the steaks, sauced side down, on top of the tomatoes and garnish them with the reserved basil leaves. Seal the skillet with aluminum foil and bake for 35 to 40 minutes. If you want, it makes a nice presentation to open the foil at the table.
Transfer the steaks and tomatoes to a plate and spoon the juices from the skillet over them. If you want, drizzle a touch of olive oil on top and serve. You can make a bed of tomatoes and cook a larger steak on top, too.
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