Ingredients

1 tablespoon red wine vinegar
1 garlic clove, minced
2 (8 ounce) beef tenderloin steaks (1 inch thick)
salt
pepper
1 tablespoon butter
1 tablespoon olive oil
1/2 cup red wine
1 1/2 teaspoons tomato paste
2 tablespoons butter, cut into pieces, room temperature
2 slices prosciutto, chopped
2 tablespoons parsley

Directions

1. In a small bowl combine vinegar and garlic. Let stand 10 minutes.Pat steaks dry and then sprinkle with salt and pepper on both sides.

2. Rub vinegar mixture into steaks. Let stand at room temperature for 10 minutes (or cover with plastic wrap and refrigerate for up to one hour).

3. In a skillet over medium heat melt butter with oil.Add steaks and cook to desired doneness (5-10 minutes per side). Transfer steaks to plates and cover with foil to keep warm.

4. Pour off fat from skillet.Put skillet on high heat and stir in wine, scraping up browned bits. Boil for 3 minutes or unti it is syrupy.

5. Whisk in tomato paste. Remove from heat.Whisk in remaining 2 tablespoons butter (1 piece at a time), incorporating in sauce.

6. Stir in prosciutto and parsley.Spoon sauce over steaks.