Stratford steaks with salsa

This article has not been rated yet.

PREP TIME

20 min

Makes

4 servings

* PLUS Cooking time: 5 minutes

Ingredients

  • 1/3 cup finely chopped sour cornichons or dill pickles
  • 1/3 cup pitted green olives
  • 1/4 cup finely chopped fresh parsley
  • 1 green onion , thinly sliced
  • 1 tbsp capers , optional
  • 1 tbsp olive oil
  • 1 tbsp sherry or red-wine vinegar
  • 1 garlic clove , minced
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp olive oil
  • 4 eye-of-the-round, filet mignon , or sirloin-tipped steaks, each about 125 g
  • 1/2 cup dry white wine

Instructions

  • Combine cornichons, olives, parsley, green onion, capers, 1 tablespoon olive oil, sherry, garlic and black pepper. Leave at room temperature while continuing with recipe. Or cover and refrigerate, up to 1 day.
  • For steaks, heat 1 tablespoon oil in a large frying pan set over medium-high heat. When very hot, add steaks. Sauté just until juices begin to rise from centre of steaks, about 2 minutes. Turn and cook until juices rise again, about 2 minutes. Remove steaks to heated plates.
  • Pour wine into frying pan, swirling to get up browned bits. Boil until wine just coats pan bottom, about 1 minute. Then stir in all of salsa at once and immediately remove from heat. Spoon over steaks and serve.

Nutrition (per serving)

  • Calories
  • 259,
  • Protein
  • 25.8 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 14 g,
  • Fibre
  • 0.9 g,
  • Sodium
  • 468 mg.

Stratford Chefs School’s glittering gala that took place at Centro Grill and Wine Bar in Toronto served these sophisticated pan-fried steaks created by chef Neil Baxter.