Giuliano Hazan

Beef Tenderloin with Tomato, Pancetta, and Thyme

Filetto di Bue al Pomodoro e Pancetta

Preparation info
  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
How to Cook Italian
How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 beef tenderloin steaks, about 6 ounces

Method

  1. Put 1 tablespoon of the olive oil in a skillet large enough to accommodate the steaks comfortably and place over medium-high heat. When the oil is hot, put the steaks in and cook, without moving them for 4 minutes. Turn them over and cook another 3 to 4 minutes for medium-rar