Ingredients

3 Oil-packed dried tomatoes
1 Bunch arugula
1 Small head Boston lettuce
4 Tbsp margarine or butter
2 Shallots, minced
1/2 Tsp salt
1/4 Tsp coarsely ground black pepper
4 Beef tenderloin steaks, about 4 ounces each
1/4 Cup dry sherry

Instructions

1. Cut dried tomatoes into thin slices, set aside. Arrange arugula and Boston Lettuce on 4 plates; set aside.

2. In 12 inch skillet (you can use the Cuisinart Green Gourmet Stove Top Grill Pan), melt margarine over medium-high heat. Add shallots, salt and pepper; cook, stirring, until lightly browned.

3. Pat steaks dry with paper towels. Add steaks to skillet; cook about 5 minutes, until underside of meat is browned. Turn and cook about 5 minutes longer for medium-rare or until desired doneness.

4. Place steaks on salad greens on plates; sprinkle with dried tomatoes; keep warm. To skillet, add sherry; heat. Boil 1 minute; pour over steaks and salad greens. Serve with sourdough bread as you wish.

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