- About 4 tbsp. olive oil
- 2 large shallots, chopped
- 4 cloves garlic--3 chopped or thinly sliced and 1 halved
- 1 small red chile, such as finger or Fresno chile, seeded and finely chopped, or scant 1 tsp. crushed red pepper
- 1 tablespoon fresh oregano, chopped, or 1 scant tsp. dried
- 1/2 cup dry red wine
- 2 pints cherry tomatoes, halved
- Salt and pepper
- A fat handful flat-leaf parsley, finely chopped
- 4 four-inch square ciabatta rolls, split
- EVOO, for drizzling
- Sea salt
- 4 one-inch-thick beef tenderloin steaks (tournedos)
- 2 tablespoons butter
- 8 thin slices fresh mozzarella
- 4 handfuls baby arugula
Preheat the broiler.
In a large skillet, heat about 3 tbsp. olive oil, three 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 to 20 minutes. Add the parsley; remove from the heat.
On a baking sheet, arrange the rolls, cut sides up. Broil until golden brown, about 2 minutes. Keep the broiler on. Rub the cut sides of the rolls with the halved garlic, drizzle with EVOO and season with sea salt. Remove the roll tops from the baking sheet.
Season the steaks. When the tomatoes have been cooking about 15 minutes, heat about 1 tbsp. 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 immediately to the roll bottoms. Top each steak with 2 slices mozzarella. Broil until melted and the edges of the cheese are browned, 2 to 3 minutes.
Top the sandwiches with a mound of the tomato sauce, the arugula and the roll tops.