BLT's Italian Style, a Revelation! and Some Overcooked Steak

Tomatoes with Bacon Au Gratin, a Silver Spoon revelation, this recipe is one of my favorites so far! Wednesday, I had the day off from work due to a snow storm that never arrived.  I decided to try one of the more time consuming recipes for dinner that day.  To start Tomatoes with Bacon Au Gratin, I scooped out several tomatoes so that they were hollow shells, salted them and turned them upside down.  The tomatoes are supposed to drain for an hour so I left them draining and took off to the grocery store.

When I got back it was just about time to flip them over.  I added bacon, mushrooms and onions to a pan and sauteed them for a few minutes. I then added thyme and parsley and cooked for a few minutes more.  I then removed the pan from the stove and stirred in a beaten egg.  I greased a small oven safe pan and filled each tomato with the bacon mixture and sprinkled with a scant amount of bread crumbs.  I popped them in the oven at 350 degrees for 45 minutes and turned my attention to making Salted T-Bone Steak in Sauce.

Silver Spoon instructed me to generously butter a 5 pound T bone steak.  Of course I complied.   Then I  fried the steak for two minutes on each side and put the steak in the oven at 400 degrees.  While the steak was cooking I made the sauce.  I added six shallots  and butter to a pan and cooked it down and then added some wine.  Once it evaporated I removed the pan from heat and added two egg yolks, parsley and white wine vinegar.  This is where I should have had sauce, but instead I just had sticky shallots.  This concoction is best described as a steak topping.  

After 15 minutes, I took the steak out of the oven and added my steak topping.  The steak was well done, we are more medium rare people. Next time I will cook the steak for 8 or so minutes.  Thankfully, I served the steak with the tomatoes and nobody really complained.  The tomatoes tasted just like a tender BLT with the lettuce upgraded to mushroom.  I really suggest this recipe to anyone who likes the classic combo of tomatoes and bacon.  

Ah, I am finally caught up.  I have been so busy cooking that I haven't had time to do the writing part of this project.