Friday, April 20, 2007
Simple but Oh So Good Steak Sandwich
Last night neither one of us were terribly hungry, so we ended up defrosting a couple of Costco beef tenderloin steaks and a Wal-Mart (Yes, this is the very best there is!) French baguette. I like to get the steaks out well before cooking so they're at room temperature and also I like to season them well ahead also. Kosher salt and black pepper on each side. Half an hour is okay, but an hour is even better. A filming of olive oil in a nonstick pan, heated over medium high heat, and in they go. About 4 minutes each side. I test using the push-on-the-meat-with-tongs method. Medium rare is good for us. Then a nice rest of at least 10 minutes. While they're resting, the defrosted baguette goes into the oven to heat up and crisp up the crust a bit. Split it lenthwise, a bit of softened butter, a bit of freshly ground pepper, the thinly sliced steak. Heaven! For myself, I added a slathering of herbed fig & honey tapenade/spread, made by La Terra Fina, purchased at Costco. It's so tasty with the meat. On the label it suggests using it with: sandwiches, fine cheeses, toast, grilled meats, grilled fish, salads, chips and crackers, flat breads and pita. I hope they still carry it when this jar is empty. If not it might be fun to try a batch on my own. The ingredients are: balck mission figs, figs, onions, honey, roasted red peppers, rice wine vinegar, herbs de Provence, cornstarch, chives, sea salt. Nothing too hard to find.