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Preheat your oven to 400 degrees F. Salt and season both sides of the steak, about a teaspoon of Fustini's Tuscan blend on each side. If I just took it out of the fridge I like to let it rest with the salt for about 20 minutes. Start caramelizing your sliced onion and mushrooms. Add 1 tablespoon Fustini's butter olive oil, and onions to pan on low/medium heat. Add more oil if needed.
Wrap your steak with bacon. First, cut the steak in half to make two smaller, circular pieces. Wrap the bacon around each cut, making sure to place two toothpicks to hold the bacon in place. It's best if you put the toothpick through the meatiest part of the bacon. Heat up a cast-iron skillet to a medium-high heat. Add Fustini's Sage and Wild mushroom to pan and let heat. Turn your water to a medium heat. Sear your steak for about 3-4 minutes. Turn over and sear the second side. Put the steak and the asparagus in the oven for 3-4 minutes. After you take the steak out, let it set. Let the asparagus cook about 5 minutes more.
In the meantime, prep the asparagus by cutting off at least 2 inches from the bottom, or to desired length. Drizzle Fustini's Rosemary olive oil over asparagus and salt and pepper to taste, and put in a pan to roast in. Set aside. Get your double boiler ready by having a pot with about an inch of water, and a mixing bowl that will sit on top comfortable. Don't start the water quite yet. To prep for the Hollandaise, take 2 egg yolks and set in a mixing bowl. Add 1 teaspoon lemon juice. Set aside. Once your water is starting to steam, place your mixing bowl with the egg yolks onto the pot and begin whisking. Whisk in about 1/2 tablespoon of the butter oil into the mixture. Keep whisking until the egg starts to get creamy and thick. Immediately take off the heat and add a 1/2 teaspoon of water, 1/2 tablespoon Fustini's butter olive oil, and a pinch of salt, stir. Don't stir too much.
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