Tournedos Pizzaiola on Charred Ciabatta
- 4 tablespoons olive oil, divided
- 2 large shallots, chopped
- 4 gloves garlic, 3 chopped or thinly sliced and 1 halved
- 1 small red chile, seeded and finely chopped or 1 scant teaspoon crushed red pepper
- 1 tablespoon fresh oregano, chopped or 1 scant teaspoon dried oregano
- 1/2 cup dry red whine
- 2 pints cherry tomatoes, halved
- Salt and pepper
- A handful flat-leaf parsley, finely chopped
- 4 4-inch square ciabatta rolls, split
- Olive oil, for drizzling
- Sea salt
- 4 beef tenderloins steaks (tournedos), each about 1-inch thick
- 2 tablespoons butter
- 8 thin slices fresh mozzarella
- 4 handfuls baby arugula
Preheat the broiler.
In a large skillet, heat about 3 tablespoons olive oil, 3 turns of the pan, over medium-high. When the oil ripples, add the shallots, chopped garlic, chile and oregano. Stir until the shallots soften, about 2 minutes. Add the wine; bring to a simmer. Add the tomatoes, season with salt and pepper. Cook the sauce until the tomatoes are soft and have released their juices, 15-20 minutes. Add the parsley and remove from the heat.
Season the steaks. When the tomatoes have been cooking about 15 minutes, heat about 1 tablespoon olive oil, one turn of the pan, in a cast-iron or other heavy skillet over medium-high. When the oil ripples, add the butter. When the butter foams, add the steaks. Cook until browned and caramelized, about 3 minutes per side. Transfer steaks immediately to the roll bottoms and top each steak with 2 slices mozzarella. Broil until cheese is melted and the edges are browned, 2-3 minutes.
Top the sandwiches with some tomato sauce, a mound of arugula and set the roll tops in place.