Buca Di Beppo Filet Cacciatore Recipe

ingredients

12 ounces beef tenderloin or sirloin tip
salt and freshly ground pepper, to taste
1/4 cup olive oil
1 large red onion, chopped
1/2 pound white mushrooms, sliced
2 cloves garlic, minced
1 tablespoon capers
1 teaspoon oregano
1/3 cup sherry

Marinara Sauce
1 can (15 ounce size) tomato sauce
2 tablespoons tomato paste
1/4 cup olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1 dash salt and pepper
1/3 cup beef broth

directions

Cut meat into serving pieces. Season pieces with salt and pepper.

In a large saute pan, heat olive oil on medium-high until it shimmers. Add meat; brown about 3 minutes on both sides and remove from the pan.

Lower heat to medium, add onions and mushrooms and cook slowly for about 4 minutes, or until the onions are translucent. Add garlic, capers and oregano and cook 1 minute more.

Raise heat to medium-high and pour the sherry into the pan to loosen juices that stick to the pan during cooking.

Bring sherry to a boil, add marinara sauce to the pan and simmer uncovered for about 5 minutes, or until sauce is thickened. Return beef to the pan and heat thoroughly.

For the Marinara Sauce: Combine ingredients in small saucepan. Bring to a boil, then lower heat and simmer gently, uncovered, 10 minutes.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.