The Flavors of Bon Appétit 2001

by the editors of Bon Appétit magazine

Published by Condé Nast Books/Clarkson Potter Publishers

224 pages, 2001


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Pan-seared Steaks with Goat Cheese, Caper and Tomato Butter

from The Flavors of Bon Appétit 2001

 

2 ounces soft fresh goat cheese (such as Montrachet), room temperature

2 tablespoons butter, room temperature

2 tablespoons minced drained oil-packed sun-dried tomatoes

1 tablespoon drained capers

2 boneless rib-eye steaks (each about 12 ounces and 1 1/4 inches thick)

 

Using electric mixer, beat cheese and butter in medium bowl until fluffy. Stir in tomatoes and capers. Season with salt and pepper. Spoon butter onto sheet of plastic wrap, forming 3-inch-long log. Wrap and refrigerate until firm. (Can be made 2 days ahead. Keep refrigerated.)

Pat steaks dry. Heat large nonstick skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook 5 minutes per side for medium-rare. Transfer to cutting board. Tent with foil, let stand 5 minutes.

Cut steaks across grain into 1/2-inch-thick slices. Sprinkle with salt and pepper. Divide slices among plates. Using hot sharp knife, cut butter log into 4 rounds. Place 1 butter round atop each serving.

4 servings