21 Feb

Make steak special with olive tapenade

By Carol Mighton Haddix,

Looking for a quick, romantic recipe for two? You can always count on steak.

Pick up two quick-cooking rib-eye or strip steaks, then make them special with a topping of tapenade, a Provencal olive mixture.

This dish uses the topping from “The Best 30-Minute Recipes” by the editors of Cook’s Illustrated magazine.

Serve with cherry tomato and arugula salad, herb-butter toasts and poached pears with caramel.

Poach the pears in wine and sugar and chill them overnight. The next day, top the pears with warm caramel sauce and whipped cream.

The tapenade can be made ahead and stored in the freezer. It also can be used as a spread.

A simple Rhone red goes well with the olives and beef; for a splurge, try a Chateauneuf du Pape.

[Source] Click here

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