Monday, December 15, 2008
Mediterranean Angus Beef Steak
Angus Beef has certainly been popular in steak houses around town. Accordingly, it is more tender than other breeds of cattle because of the marbling on its meat. Actually, nowadays, Kobe beef is slowly getting popular as well, but that's another story. Angus beef steak is quite pricey in restaurants. Unless you are well-heeled, you cannot really afford Angus beef steak, except of course, when you want to splurge on special occasions. :)
I was very happy to have stumbled upon angus beef tenderloin at a popular membership shopping store. It is, of course more expensive than other kinds of meat but when I roughly computed how much it would cost per serving, it sounded more attractive. It would cost me around only 25 percent of how much it would cost me if I order this dish in a restaurant!!!
Because we rarely eat steak, I want to make this extra special. I chose to add olives and olive oil.
Olives are little fruits popularly grown in the Mediterranean region. We do not grow olives here in the tropics. The Greeks once considered this fruit sacred, a symbol of goodness and nobility. I think even today, the branches of the olive tree are symbols of peace. We all know that this fruit is loaded with monosaturates which is good for our health. Olives also contain substances that are believed to help us ward off cancer.
Someone has told me that the fresh olive fruit is not palatable. I cannot really confirm this because what I have tasted are those that are bottled or in cans. :)
Olive oil is a delicious source of antioxidants. Because of its high level of monosaturated fats, it can help lower our bad cholesterol and is good for our overall heart health. This is the oil I love. Not just because of its healthy benefits, but I also love the scent. I always choose the extra-virgin dark colored ones. More pricey than regular oils, but I guess, it is worth to splurge on something healthy.
2 pcs angus beef tenderloin steak
salt and pepper
dash of olive oil
Season the steaks with salt and pepper. Add some olive oil to coat. Grill on high heat until desired doneness. Arrange on individual serving plates.
5 T minced garlic
1 onion, chopped
5 T capers, cut in half
10 pitted olives (in can), sliced
salt and pepper
1. Heat up a little olive oil. Add in the onions and garlic. Saute a little bit until fragrant but not burnt. Add in the capers and olives. Turn off the heat. Season with salt and pepper according to taste.
2. Add this mixture on top of the steak. Splash in some fresh olive oil on top.
Hubby loved this special treat, of course! :)
Sharing this olive-laden treat to the holiday edition of Weekend Herb Blogging, headed and specially hosted this time by Haalo of Cook (Almost) Anything At Least Once. To see last week's delicious dishes, please check out the round-up done by Chriesi of Almond Corner.