1/4 cup olive oil
1 lb Broccolini, trimmed
1/3 cup water
1/4 teaspoon salt
3 tablespoons all-purpose flour
1/4 cup finely grated Parmigiano-Reggiano
1/4 teaspoon black pepper
1 large egg
1 tablespoon water
2 tablespoons unsalted butter
1 to 1 1/2 tablespoons fresh lemon juice
1 tablespoon bottled capers in brine, rinsed and drained
Accompaniment: lemon wedges
Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, stir together flour, cheese, and pepper in a wide shallow bowl, then lightly beat egg with water in another wide shallow bowl. Dredge 1 calamari steak in flour mixture, shaking off excess, then dip in egg mixture, letting excess drip off, and transfer to a plate. Dredge another steak in flour and dip in egg in same manner, then sauté coated steaks over moderately high heat, turning over once, until golden, about 1 1/2 minutes total. Transfer to platter with Broccolini and keep warm, loosely covered. Dredge, dip, and sauté remaining 2 steaks in same manner, transferring to platter.
Pour off fat from skillet, then add butter, lemon juice (to taste), and capers to skillet and cook over moderate heat just until butter melts, about 45 seconds. Pour lemon caper sauce over calamari steaks and serve immediately.
(Recipe shared by epicurious.com)
It's an odd-sounding idea: a steak stuffed with oysters, served with a sauce of beef essence and more oysters. But the flavors of the two ingredients are most agreeably complimentary. The hard part of making this dish is making demi-glace, the ultimate reduction of an intense stock from roasted veal bones. If you don't want to go to the trouble, beg a restaurant at which you're a regular customer to sell or give you some. (You can also find demi-glace in some gourmet grocery stores now.) For four servings of this dish, you need only about a half cup of the stuff.
4 filet mignons, cut from the big end of the tenderloin, 8-10 oz. each
20 medium-large fresh oysters
1 cup Pinot Noir or other dry red wine
1/2 cup demi-glace
1 stick unsalted butter
Salt and pepper to taste
1 Tbs. clarified butter
1. Salt and pepper the steaks. With a sharp paring knife, cut a slit about an inch and a half wide and most of the way through the steak.
2. Place the remaining oysters into a stainless-steel or enamel saucepan or skillet. Pour in the wine, and bring the wine to a boil. Cook until the oysters begin to curl. Remove the oysters and continue to simmer the wine until it's reduced to about three fluid ounces.
3. Stuff one of the oysters into each of the steaks.
4. Lower the heat. Stir in the demi-glace and return to a simmer. Whisk in the butter, one pat at a time. Add salt and pepper. Keep warm.
5. Cook the steaks in a hot skillet with a little clarified butter, adding more as necessary to sear the outside of the steaks. Cook to the desired degree of doneness. Place on a serving plate. Surround the steak with four oysters. Nap the sauce over the steak and the oysters. Serve hot.
Serves four. (Recipe by nomenu.com)
So now you all know what we are having for my hubby's birthday dinner tonight, some delicious calamari steaks with a choc mousse cake for dessert. Now this is the way to celebrate a birthday!
♡Happy birthday, my love, I love you deeply always and forever
Your wife, Shants xxxxx ♡