T Bones With Sun Dried Tomato Butter Recipes

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T-BONES WITH SUN-DRIED TOMATO BUTTER



T-Bones with Sun-Dried Tomato Butter image

I like to take T-bone steaks to a new level by topping individual servings with a dollop of savory butter seasoned with sun-dried tomato pesto.-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/3 cup butter, softened
1/4 cup grated Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
5 tablespoons sun-dried tomato pesto, divided
1/2 teaspoon pepper
1/4 teaspoon garlic salt
4 beef T-bone steaks (1 inch thick and 16 ounces each)

Steps:

  • In a small bowl, combine the butter, cheese, basil, 2 tablespoons pesto, pepper and garlic salt. Shape into a 4-in. disk; wrap and refrigerate until serving., Rub remaining pesto over both sides of steaks. Grill, covered, over medium heat or broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap tomato butter; cut into 4 wedges. Place one wedge on each steak.

Nutrition Facts : Calories 638 calories, Fat 39g fat (18g saturated fat), Cholesterol 176mg cholesterol, Sodium 665mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 65g protein.

SUN-DRIED TOMATO BUTTER SAUCE



Sun-Dried Tomato Butter Sauce image

This sauce is so versatile. It is great over any white fish from halibut, to cod, tilapia, flounder, or snapper. Shrimp and scallops and chicken, pork or steak. Now my favorites happen to be cod (tilapia will work), chicken, or skirt steak. The fish and chicken are coated in garlickly Italian bread crumbs and pan sauteed and the steak simply grilled. Both topped with this simple sauce.

Provided by SarasotaCook

Categories     Low Protein

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

1 cup white wine
1/4 cup sun-dried tomato packed in oil, and sliced
1/2 cup cold butter
2 tablespoons capers
2 tablespoons lemon juice
1/2 cup fresh parsley

Steps:

  • Sauce -- In a small saute pan on medium heat, add the wine and cook for about 3-4 minutes until it reduces by half.
  • Add in the capers, lemon and butter (make sure the butter is cold), a little at a time and whisk to combine all the butter. Cook another minute or two.
  • Remove from the heat and add in the parsley and sundried tomatoes.
  • Serve over your favorites.

Nutrition Facts : Calories 272.5, Fat 24.1, SaturatedFat 14.7, Cholesterol 61, Sodium 316.4, Carbohydrate 4.5, Fiber 0.8, Sugar 0.8, Protein 1

GOURMET BURGERS WITH SUN-DRIED TOMATO



Gourmet Burgers with Sun-Dried Tomato image

This recipe brings together many of the flavors my family enjoys, complete with a surprise in the center of each burger. You can use almost any cheese-Gorgonzola, feta, smoked Gouda, blue or another family favorite. -Aaron Shields, Hamburg, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings.

Number Of Ingredients 13

1 jar (7 ounces) oil-packed sun-dried tomatoes
3 medium onions, halved and thinly sliced
3 tablespoons balsamic vinegar
1/2 cup finely chopped red onion
2 tablespoons dried basil
2 teaspoons ground cumin
2 teaspoons ground chipotle pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds lean ground beef (90% lean)
1 cup crumbled goat cheese
8 hamburger buns, split
Mixed salad greens, optional

Steps:

  • Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, saute sliced onions in 3 Tbsp. reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes., Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining 7 tsp. of the reserved oil. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 thin patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal., Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side., Place buns, cut side down, on grill until toasted, 1-2 minutes. Serve burgers on buns with onions and, if desired, mixed greens.

Nutrition Facts : Calories 596 calories, Fat 32g fat (10g saturated fat), Cholesterol 123mg cholesterol, Sodium 588mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 5g fiber), Protein 42g protein.

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