Ingredients

4 servings

　　

Omit

Zucchini

　　Lemon zest and juice

　　

Swap

2 medium to large yellow onions, chopped, for the sliced small onion

　　8 1-inch-thick beef tenderloin steaks for the lamb chops

　　

Add

1/4 cup white vermouth or 1/2 cup dry white wine

　　2 rounded tablespoons anchovy paste from a tube (sold near the tomato paste in most markets)

　　2 beefsteak tomatoes, sliced and seasoned with salt

　　

Step 1

Follow the master recipe, #207, just as before but sautéing the onions and garlic until caramelized, 15 minutes or so, stirring occasionally. Deglaze with the vermouth or wine.

　　

Step 2

Combine the soft butter with the tapenade and anchovy paste and refrigerate.

　　

Step 3

Arrange the steaks on the broiler pan and cook for the same time and in the same manner as the chops. Top with the butter and let it melt while the steaks rest.

　　

Step 4

Combine the orzo with the onions, parsley, and grated cheese. Adjust the salt and pepper, then serve along-side the steaks with sliced tomatoes on the side.

　　Rachael Ray 365: No Repeats