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Pull steaks from refrigeration 30 minutes prior to cooking. Preheat the oven to 325 degrees. Drizzle the steaks with Fustini's Single Varietal olive oil and season liberally with salt and pepper. Place a skillet over high heat and when hot, sear the steaks in batches if necessary in the dry skillet until golden brown. Remove from the skillet and place on a sheet pan in the oven to bake until desired temperature is achieved.
Let steaks rest out of the oven 5 minutes before slicing and serving with Sauce Béarnaise and a Panko Fried Onion Ring as garnish.
Place Fustini's Herbs de Provence olive oil in a small saucepan over moderate heat. Add shallot, stir and cook, stirring often until soft - 3 minutes. Add tarragon, Fustini's Moscatel vinegar and white wine and cook until all liquid is gone - 5 to 8 minutes. Set aside and let cool to room temperature.
Melt butter in a small saucepan. Place egg yolk, Fustini's Sicilian Lemon balsamic and Cayenne olive oil in a small bowl and set over simmering water, whisking constantly. Cook until the bottom of the bowl is too hot to place your hand on it then remove from heat and whisk in cold butter and cream. Then slowly whisk the melted butter into the egg mixture drop by drop until all is incorporated. Season with salt and pepper and then whisk in the cooled shallot and tarragon mixture and use immediately.
Place onion rings in buttermilk and let sit overnight.
Heat a deep fryer to 350 degrees. Drain onions from buttermilk. Place flour in a large shallow bowl. Whisk together eggs and Fustini's Michigan Apple balsamic in another large shallow bowl. Place the Panko in a third bowl. Bread the onion rings by dusting in flour, dipping in eggs, and breeding in Panko. Repeat the process until all onion rings are breaded. Fry rings in batches if necessary until golden brown and fully cooked. Drain briefly on paper towels before seasoning with more salt and pepper and serving.
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