Watch and listen to this recipe from Rachael Ray.
View the full recipe here.

1. Prepare Tomatoes
Trim off a sliver of the bottom of each tomato. Remove tops and use a spoon to scoop out the inside to make room for stuffing. Arrange tomatoes on a broiler pan. Drizzle with oil and season with salt and pepper.

2. Make Stuffing
Combine bread crumbs, cheese, red pepper flakes, garlic, arugula, and oil in food processor. Pulse to form stuffing.

3. Stuff Tomatoes
Fill tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes.

4. Season Steaks
Let steaks sit 10 minutes once removed from the refrigerator, then coat them liberally on one side with coarse black pepper.

5. Cook Steaks
Thinly coat the cooking surface of a very hot pan with oil. Once it starts smoking, add the steaks. Sear and seal the steaks, cooking them 4 minutes on each side for medium rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium well doneness. Remove steaks and let stand 5 minutes.

6. Prepare Sauce
Hold the pan a couple of feet from the burner. Add brandy to the skillet and then place back on the burner so it ignites.

7. Serve
Add butter to brandy sauce. Then, spoon pan juices over steaks. Serve stuffed tomatoes alongside steaks.

Bon appetit!