Steak Au Poivre and Broiled Stuffed Tomatoes
- 4 vine ripe tomatoes, red or yellow, tops trimmed and seeded
- Extra-virgin olive oil, for drizzling, plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup bread crumbs or 1 slice, 1/2-inch thick, stale crusty bread, torn
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, chopped
- 2 cups arugula leaves, the tops of 1 bunch
- 4 New York Strip steaks, 1-inch thick
- 3 tablespoons coarse ground black pepper
- Olive oil or cooking spray, to coat skillet
- 1/4 cup good brandy
- 2 tablespoons butter
Preheat the oven to 400 degrees F.
Heavy bottomed skillet over medium high to high heat.
Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.
Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. 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. Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks.
Recipe courtesy of Rachael Ray