Steak with semi dried tomato and caper butter
This recipe features pan-seared beef fillets topped with a rich semi-dried tomato and caper butter, combining savory and tangy flavors for an elegant dish. Perfectly cooked steak is complemented by a vibrant, herby butter that enhances every bite.
Cook time 6 min
Prep time 60 min
Ingredients:
1/3 cup sun-dried tomatoes1 tbsp capers
2 tbsp fresh parsley
1 tsp tomato puree
4 beef fillets beef fillet
salt & pepper to taste
Cooking a perfect steak is an art, and pairing it with a delicious semi-dried tomato and caper butter can elevate it to a gourmet experience. This recipe blends the savory flavors of beef fillets with the tangy taste of sun-dried tomatoes and capers, creating a dish that's both elegant and incredibly flavorful.
Instructions:
- In a small food processor or a bowl, combine the sun-dried tomatoes, capers, parsley, and tomato puree. Blend or mix until it forms a rough paste. Set aside.
- Season the beef fillets generously with salt and pepper on both sides.
- Heat a large skillet or frying pan over high heat. Once the pan is hot, add a small amount of oil.
- Add the beef fillets and cook for about 3-4 minutes on each side for medium-rare, 4-5 minutes for medium, or 5-6 minutes for well-done. Cooking times may vary depending on the thickness of your fillets.
- Once cooked to your desired doneness, remove the fillets from the pan and let them rest on a plate for about 5 minutes. This ensures the juices redistribute throughout the meat.
- Place the rested steaks on serving plates and top each fillet with a generous dollop of the tomato and caper butter.
- Garnish with additional chopped fresh parsley if desired.
- Serve immediately with your choice of sides such as roasted vegetables, a fresh garden salad, or creamy mashed potatoes.
This Steak with Semi-Dried Tomato and Caper Butter is a delightful dish that combines juicy, tender beef with a flavorful and tangy butter. By following these tips and using quality ingredients, you can create a meal that is sure to impress. Enjoy your gourmet steak experience!
Steak with semi dried tomato and caper butter FAQ:
For medium-rare beef fillets, cook for about 3-4 minutes on each side. For medium, aim for 4-5 minutes per side, and for well-done, cook for 5-6 minutes. Cooking times may vary based on the thickness of the fillets.
To check for doneness, you can use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well-done. Alternatively, you can use the touch test method.
You can substitute sun-dried tomatoes with roasted red peppers for a different flavor, though it will change the taste profile. If capers are unavailable, consider using green olives as an alternative.
Store leftover steak in an airtight container in the refrigerator for up to 3 days. The tomato and caper butter can also be stored separately in the fridge for about a week or frozen for longer storage.
A large skillet or frying pan is ideal for cooking the steaks, allowing enough space for even cooking. A cast-iron skillet works particularly well for achieving a good sear.
Cooking Tips:
- Choose high-quality beef fillets for the best flavor and tenderness.
- Make sure to pat the steaks dry before seasoning to ensure a good sear.
- Allow the steaks to come to room temperature before cooking for more even cooking.
- Use a meat thermometer to help achieve your desired doneness.
- Rest the steaks for a few minutes after cooking to let the juices redistribute.
Nutrition Facts
4 ServingsCalories 350kcal
Protein 50g
Carbohydrates 7g
Fiber 1.75g
Sugar 4.75g
Fat 14g
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