Tournedo Burgers with Pizzaiola Butter
Makes: 4 servings
- 4 beef tournedo filets (6 to 8 oz each, about 1 inch thick), at room temperature
- Coarse salt and pepper
- EVOO or vegetable oil, for drizzling
- 6 tablespoons butter, softened
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh parsley
- 2 teaspoons worcestershire sauce
- 1/2teaspoon dried oregano
- 4 slices fresh mozzarella
- 4 brioche buns, lightly toasted
- A splash of vermouth, white wine or sherry
- Preheat a large, heavy skillet, preferably cast-iron, over medium-high heat. Season the meat with salt and pepper. Drizzle a little oil into the hot pan. Add the beef and cook, turning once, until nicely browned, about 6 minutes.
- Meanwhile, in a small bowl, using a fork, mash the butter, shallot, garlic, tomato paste, parsley, worcestershire and oregano.
- Top the beef with the cheese, cover the pan and cook over medium heat until the cheese is melted, about 3 minutes. Invert the beef, cheese side down, onto the bun bottoms. Reserve the skillet.
- Stir the vermouth into the reserved skillet over medium-high heat and scrape up any browned bits. Spoon the pan sauce onto the beef and top each piece with one-quarter of the butter-tomato mixture so it melts down over the meat and is soaked into the bun bottoms. Cover with the bun tops.