Fresh-Pressed Olive Oil Club
Explore Recipes Page 91

Filet Mignon Alla Modena

Posted on by The Olive Oil Hunter

This recipe is inspired by the beef dish served at Ristorante Cavallino in Modena, Italy.

Ingredients

  • 3 tablespoons all-purpose or white whole-wheat flour
  • 1/2 teaspoon each fine sea salt and freshly ground black pepper
  • 4 6-ounce filet mignon steaks, about 1-1/2 inches thick 
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar, such as 15 Barili or Barili Exclusivi Condimento
  • 1/2 cup beef stock 

Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a cast-iron skillet or other heavy pan large enough to hold the steaks, and then add the olive oil. Once the oil shimmers, dredge both sides of each steak in the flour mixture, shake off any excess, and add to the pan. Sauté for about 4 minutes, and then flip to cook the other side, about 4 minutes more for rare.

Step 2

When the steaks are done to your liking, transfer them to four dinner plates. Deglaze the pan with the balsamic, and then add the stock. Reduce the liquid to a thick sauce.

Step 3

Spoon equal amounts over each steak and serve.

Yields 4 servings.

Olive Oil Scrambled Eggs with Peppers and Feta

Posted on by The Olive Oil Hunter

My wife, Meghan, and I love to make breakfast when we’re not traveling on behalf of the Fresh-Pressed Olive Oil Club. Eggs scrambled with peppers is one of our favorite meals, and we’ll have it for brunch or even supper if the day has gotten away from us. Peppers and feta are delicious additions—experiment with various cheeses and veggies to make this dish your own.

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 green bell pepper (or hot pepper if you’re adventurous), stemmed, seeded, and diced 
  • 4 large eggs, beaten
  • Coarse kosher or sea salt
  • 2 ounces crumbled feta cheese
  • Freshly ground black pepper, for serving 

Directions

Step 1

Heat a nonstick skillet over medium heat and add 2 tablespoons of olive oil. Add the peppers to the pan and sauté until tender, 4 to 5 minutes. Reduce the heat to medium-low.

Step 2

Add a pinch of salt to the eggs, then pour into the skillet. Use a rubber spatula to move the eggs around, cooking them slowly until curds form. (Do not let the eggs brown.) Transfer the eggs to two plates. Top with the feta and drizzle with additional olive oil. 

Yields 2 servings.

Shrub

Posted on by The Olive Oil Hunter

Shrub is an old-fashioned sugar and vinegar syrup that’s having a renaissance. Enjoy it as a fabulous twist for Bellinis and mimosas. For a nonalcoholic alternative to lemonade and other coolers, pour two tablespoons over crushed ice in a tall glass and fill with seltzer. Add a jigger of gin to turn it into a variation of the classic Tom Collins.

Ingredients

For the shrub:

  • 8 ounces fresh fruit, such as blackberries or peach chunks
  • 1 cup sugar
  • 3/4 cup Gölles Apple Balsamic Vinegar

For each aperitif:

  • 4–5 ounces sparkling wine, such as prosecco or champagne 
  • Berries or lime slice for garnish

Directions

Step 1

To make the shrub, mash the fruit into the sugar in a glass measuring cup or bowl, cover, and put in the fridge overnight. The next day, mix in the vinegar and chill again for a few hours. Strain the mixture into a clean jar or small pitcher, pressing on the fruit to extract as much juice as possible. Taste and add more vinegar for tartness or more sugar for sweetness. Because the vinegar acts as a preservative, the shrub should last for weeks in the fridge.

Step 2

To make each aperitif, pour two tablespoons of the shrub into a champagne glass and top it off with sparkling wine. Garnish with berries or a lime slice. 

Yields enough shrub for 4 to 6 drinks depending on the fruit.

Pork Chops with Tomatoes and Capers

Posted on by The Olive Oil Hunter

This Mediterranean-style dish is cooked on the stovetop in a single pan and creates a rich, tomato sauce. 

Ingredients

  • 1/4 cup white whole-wheat or all-purpose flour
  • 1 teaspoon each coarse sea salt and freshly ground black pepper
  • 6 pork chops, each about 1/2-inch thick
  • 4 tablespoons extra virgin olive oil
  • 4 garlic cloves, minced
  • 1/3 cup balsamic vinegar
  • 1/3 cup chicken stock, homemade or low-sodium store-bought
  • 1 28-ounce can diced tomatoes with its juice
  • 4 tablespoons capers

Directions

Step 1

Combine the flour, salt, and pepper in a pie plate. Heat a frying pan large enough to hold the chops (if necessary, you can cook the chops in batches). Once the pan is hot, add the olive oil and quickly coat both sides of each chop in the flour mixture, shake off any excess, and add to the pan. Sauté 5 minutes on each side or until browned. 

Step 2

Transfer the chops to a dish. Add the garlic to the pan and sauté slightly, then deglaze the pan with the vinegar. Add the tomatoes along with their juice, the broth, and the capers, and briefly bring to a boil.

Step 3

Add back the chops, reduce the heat to a simmer, and cook until the chops are cooked through and register 145°F on an instant-read thermometer, about 10 minutes more. 

Yields 6 servings.