3 Tablespoons Oilerie Truffle evoo
1 1/2 cup bread crumbs
2 cloves garlic, finely chopped
1 teaspoon dried oregano
1 (26-ounce) jar Newman's Own pasta sauce, any variety
1/4 cup freshly grated pecorino Romano cheese
6 anchovy fillets, finely chopped
8 (4-6 ounce) beef tenderloin steaks
Curt's Table Spice (available at Oilerie.com)

In large skillet, heat 1 Tablespoon truffle olive oil; add crumbs, garlic and oregano. Over medium-high heat, cook and stir until crumbs are golden. In medium bowl, combine crumb mixture, 1 1/4 cups pasta sauce, Romano cheese and anchovies; mix well. Season steaks with Curt's Table Spice. In same skillet, heat remaining truffle olive oil. Over medium-high heat, brown steaks on both sides; reduce heat. add remaining pasta sauce to skillet with steaks. Top each steak with equal portion of crumb mixture. Cook, covered, until heated through and steaks have reached desired doneness, about 5 minutes.

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