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      RECIPE TITLE "Grilled Porterhouse Steaks with Tomato Charlotte Recipe"
    Source: Beef for All Seasons,
    Courtesy of:

    yields Serves 4time--- difficultyeasy

    This simple dish is sure to delight any steak lover and is not for the faint of heart! Tomatoes form a natural partnership with beef. If you use vine-ripened, good-quality tomatoes for this recipe, you will be rewarded with a very intense and flavorful side dish, a savory variation on the classic "charlotte" dessert. In addition, the basil really brings out the full flavor of the tomatoes.


    For Butter:
    2 tablespoons butter, at room temperature
    1/4 teaspoon finely minced garlic
    1/2 teaspoon freshly squeezed lemon juice
    1/2 tablespoon minced basil

    For Tomato Charlotte:
    2 pounds tomatoes, blanched, peeled, and diced
    2 teaspoons superfine sugar
    2 tablespoons chopped basil
    2 cups coarse fresh bread crumbs
    2 tablespoons chilled butter, thinly sliced

    For Steaks:
    4 porterhouse steaks, prime or choice grade
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    4 sprigs Italian flat-leaf parsley or basil, for garnish

    Beef for All Seasons
    Beef for All Seasons Beef for All Seasons, provides a wide range of seasonal recipes using many different cuts of beef, among them beef tenderloin, tournedos, ground beef, short ribs, brisket, carpacio, and pot roast. The incredibly taste-tempting dishes here include Beef Picadillo Tacos de Oaxaca with Rice and Beans, Skewered Beef Satay with Peanut Sauce, James Beard's Roquefort Broiled Steak with Baked Potatoes, and Beef and Guinness Pie with Mushrooms and Chestnuts.


    GENERAL PREPARATION: Preheat the oven to 350 degrees F. If using charcoal, preheat the grill 30 minutes before cooking the steaks; otherwise, preheat a gas grill shortly before using.

    TO PREPARE BUTTER: Thoroughly mix together the butter, garlic, lemon juice, and basil in a small bowl. Season with salt and pepper. Place in a small ramekin or tub and form into a smooth butter pat. Chill in the refrigerator. Just before serving, cut into 4 pieces.

    TO PREPARE CHARLOTTE: Butter an 8 by 6 inch baking dish and place 2 layers of the tomatoes in the bottom. Sprinkle with 1 teaspoon of the sugar and half of the basil. Season with salt and pepper and cover with half of the bread crumbs. Dot with half of the sliced butter. Repeat with the remaining tomatoes, sugar, and basil, and season with salt and pepper. Top with the remaining bread crumbs and butter. Bake in the oven for 30 minutes, or until the bread crumb topping is golden and crisp.

    TO PREPARE STEAKS: Season the steaks with salt and pepper, and grill for 3 minutes per side for medium-rare, 4 minutes for medium, or to desired doneness. Transfer to warm serving plates and immediately place about 1/2 teaspoon of the butter on each steak.

    TO SERVE: Serve with the charlotte and garnish with parsley.

    WINE RECOMMENDATION: A big steak deserves a big wine, such as a Cabernet Sauvignon from California, a red Bordeaux from France, or one of the great Italian reds from Tuscany.

    HELPFUL TIPS: You can add the charlotte to angel-hair pasta lightly dressed with pesto sauce for a wonderful, summery lunch dish.

    Recipe reprinted by permission of Harper Collins. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 554 Fat: 24g Carbohydrates: 52g
    Cholesterol: 100mg Sodium: 699mg Protein: 32g
    Fiber: 4g % Cal. from Fat: 39% % Cal. from Carbs: 38%

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