Steak Au Poivre And Broiled Stuffed Tomatoes

Recipe Ingredients

4		Vine ripe tomatoes, red or yellow - tops trimmed,
		And seeded
		Extra-virgin olive oil - for drizzling, plus
1 tablespoon	15ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Bread crumbs
		= (or 1 slice 1/2"-thk stale crusty
		Bread, torn)
1/2 cup	99g / 3.5oz	Grated Parmigiano-Reggiano
1/2 teaspoon	2.5ml	Crushed red pepper flakes
1		Garlic clove - chopped
2 cups	80g / 2.8oz	Arugula leaves - the tops of 1 bunch
4		New York Strip steaks, 1" thick
3 tablespoons	45ml	Coarsely-ground black pepper
		Olive oil or cooking spray - to coat skillet
1/4 cup	59ml	Good brandy
2 tablespoons	30ml	Butter

Recipe Instructions

Preheat the oven to 400 degrees, and heavy-bottomed skillet over medium-high to high heat.

Arrange tomatoes on a broiler pan. Drizzle tomatoes with oil and season with salt and pepper. Combine bread crumbs, cheese, red pepper flakes, garlic, arugula and 1 tablespoon oil in food processor and pulse grind to form stuffing. Stuff tomatoes to the rims with arugula mixture and place in the center of the oven. Bake 10 to 12 minutes. Let tomatoes stand 5 minutes before serving.

Let steaks sit 10 minutes once removed from the refrigerator. Coat steaks liberally on both sides with coarse black pepper. To a very hot pan, drizzle oil to thinly coat the cooking surface. It will smoke. Add steaks immediately. Sear and seal the steaks, cooking them 4 minutes on each side for medium-rare doneness. Reduce heat a bit and cook 5 minutes longer for medium to medium-well doneness. Remove steaks and let stand 5 minutes.

Add brandy to the skillet and warm, then ignite. Add butter to the skillet, then spoon pan juices over steaks. Serve stuffed tomatoes along side steaks.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C25) - from the TV FOOD NETWORK

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