Olive and Anchovy-Slathered Beef Tenderloin Steaks with Caramelized Onion Orzo and Sliced Tomatoes
Recipe information
Yield
4 servings
Ingredients
Omit
Zucchini
Lemon zest and juice
Swap
2 medium to large yellow onions, chopped, for the sliced small onion
8 1-inch-thick beef tenderloin steaks for the lamb chops
Add
1/4 cup white vermouth or 1/2 cup dry white wine
2 rounded tablespoons anchovy paste from a tube (sold near the tomato paste in most markets)
2 beefsteak tomatoes, sliced and seasoned with salt
Preparation
Step 1
Follow the master recipe, #207, just as before but sautéing the onions and garlic until caramelized, 15 minutes or so, stirring occasionally. Deglaze with the vermouth or wine.
Step 2
Combine the soft butter with the tapenade and anchovy paste and refrigerate.
Step 3
Arrange the steaks on the broiler pan and cook for the same time and in the same manner as the chops. Top with the butter and let it melt while the steaks rest.
Step 4
Combine the orzo with the onions, parsley, and grated cheese. Adjust the salt and pepper, then serve along-side the steaks with sliced tomatoes on the side.
