2 1/2 pounds plum tomatoes
1 medium-size onion
4 beef tenderloin steaks (filet mignon), each 1 1/2 inches thick (about 1 1/4 pounds)
1 teaspoon coarsely ground black pepper
1 tablespoon salad oil
1/2 teaspoon sugar
1/2 teaspoon dried basil leaves
basil sprig for garnish
How to prepare
1. Preheat broiler if manufacturer directs. Cut each tomato lengthwise in half. Coarsely chop onion. Place tomatoes, cut-side up, and onion in broiling pan. With oven rack at closest position to source of heat, broil tomatoes and onion 15 to 20 minutes or until lightly charred. Remove pan from oven; set aside. When tomatoes are cool enough to handle, discard tomato skins; coarsely chop tomatoes.
2. Sprinkle tenderloin steaks with pepper and 1 teaspoon salt. In 12-inch skillet over medium-high heat, in hot salad oil, cook steaks until underside of meat is browned, 5 minutes; turn meat and cook about 5 minutes longer for rare or until of desired doneness. Remove meat to warm plate; keep warm.
3. To drippings in skillet, add tomatoes, onion, sugar, dried basil, and 1/2 teaspoon salt; over high heat, heat to boiling, stirring to break up tomatoes. Spoon sauce onto warm platter; arrange steaks in sauce. Garnish with basil sprig.