this months recipes

Porterhouse Steaks with Tapenade and Balsamic Vinegar
16 November 2007

Given to us by The Garlic Box, Ontario, Canada
Ingredients:

3/4 cup Olive Tapenade with Garlic
4 tsp. chopped fresh rosemary (optional)
2x2 thick porterhouse steaks (about 2lbs.)
4 tsp. Roasted Garlic Oil with Scapes
4 tbsp. Garlic Balsamic Vinegar

Method:
1. Preheat oven to 400F. Mix Olive Tapenade with Garlic and
rosemary in small bowl to blend.
2. Sprinkle steaks with salt and generously withcracked black pepper.
3. Divide oil between 2 heavy medium ovenproof frying pan set
over high heat.
4. Add 1 steak to each frying pan and cook until both are
browned, about 3min. per side.
5. Spread half of Olive Tapenade with Garlic mixture atop
each steak. Transfer frying pan with steaks to oven.
Cook both steaks until 125F. (for medium-rare, about 20min.)
6. Transfer both steaks to platter. Pour 2 tbsp. Balsamic Vinegar
with Garlic into each frying pan and cook over medium heat until
liquid is slightly reduced, scraping up brown bits, about 1 min.
7. Drizzle hot frying pan juices over each steak and serve.

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