As I stated before, I’m really making it a priority to try at least two new recipes a week. That way, I can try out some new ideas and start getting a good collection of favorites for Kevin and me. So far, it’s gone great! I like having that as a goal so I can remind myself of it when I’m feeling lazy. Yesterday, I made Caprese Tenderloins, which was another awesome recipe courtesy of “Reservation for Two.” If you are someone who is cooking for only two people, I hugely recommend the site! This recipe, in particular, was different enough and helped mix together my love of caprese salads and Kevin’s need for a bit more protein! Even though I’m not a huge steak fan, I really enjoyed the flavors and freshness of this recipe. Here it is:
Caprese Tenderloin Bruschetta (Courtesy of “Reservation for Two”)
Total Time: about 20 minutes
Cook: 10 minutes
What you’ll need
2 beef tenderloin steaks (4-5 ounces each, 1-inch thick)
6 small french baguette slices (1-inch thick)
2 roma tomatoes, seeded and diced
2 cloves garlic, pressed with a garlic press or 1/2 tablespoon minced garlic to save on time (what I used)
1 tablespoon red wine vinegar
5-6 small slices of diced fresh mozzarella (the fresh kind is key)
2 tablespoons fresh basil
2 tablespoons olive oil, divided
salt and pepper
1. Season tenderloins with garlic powder and salt/pepper.
2. Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add steaks to skillet. Cook for 5 minutes.
3. Turn steaks and bread; cook steaks for an additional 2 minutes or until cooked to your liking.
6. Add tomatoes to the skillet; cook until softened, around 2 minutes. Stir in red wine vinegar and cook for an additional minute. I added some garlic powder and a bit of salt as well.
8. Then topped each steak with tomatoes, a few slices of the diced mozzarella and 1 tablespoon fresh basil.