Turn your regular steak dinner into a gourmet dish just by using these ingredients, and following these steps. Steak with béarnaise sauce and a roasted fennel salad. Brought to you by Capatriti Olive Oil. RECIPE BELOW
Capriati Extra Virgin Olive Oil
1 Strip loin steak
Salt and pepper
1 Chopped head of fennel
1 cup of julienned sugar snap peas
¼ cup of toasted pumpkin seeds
¼ cup of salted butter (melted)
2 egg yolks
1 teaspoon of vinegar
2 tablespoons of finely chopped tarragon
1 teaspoon of onion powder
Slice the fennel into strips and put it on a baking sheet. Cover in Capatriti Olive Oil, salt, pepper and the juice of a half a lemon. Mix together with your hands. Roast in a 400 degree oven for 20 minutes.
Heat a frying pan on high. In the meantime, pat the steak dry with a paper towel. Cover each side with Capatriti olive oil and season with salt and pepper.
Sear one side of the steak for about 5 minutes. Flip and sear the other side for 3 minutes. When each side is crusted, put it in the oven for about 3 minutes. Take it out and let it rest.
Heat a small pot with an inch of water. Whisk the egg yolk in a metal bowl. Add the butter and whisk until the egg and butter combine. Whisk the vinegar, tarragon salt, pepper, and onion powder. Add it to the butter and eggs. Put it over the heated water and continue to whisk until you reach a thick consistency.
Take the fennel out of the oven. Add it to a bowl with the sugar peas and pumpkin seeds and mix.
Slice the steak against the grain. Add it to a plate with the side of salad. Cover the steak with the sauce.
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