Tenderloin Streak, Portuguese Style

• 2 tenderloin steaks (8 oz size)
• 1 tbsp. red wine vinegar
• 1 clove garlic, minced
• 1 tsp. salt
• 1 tsp. pepper
• 3 tbsp. butter
• 1 tbsp. olive oil
• 1/2 cup Burgundy wine
• 1½ tsp. tomato paste
• 1/2 pkg (2½ oz size) smoked ham, chopped
• 2 tbsp. minced parsley

Select steaks that are at least one inch thick. Combine vinegar and garlic; let stand 10 minutes. Sprinkle steaks with salt and pepper; rub vinegar mixture into steaks. Let stand 10 minutes. In a large skillet, melt 1 tablespoon of the butter with the oil. Fry steaks to desired doneness; place on platter and cover to keep warm. Drain fat from skillet. Pour wine into skillet; cook on high heat for about 3 minutes, scraping lightly to loosen bits of meat. Stir in tomato paste. Turn heat off and add remaining 2 tablespoons butter, stirring until butter is melted. Stir in ham and parsley. Pour over steaks. Makes 2 servings.