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Ingredients

PESTO

1. 1 packed cup basil leaves
2. 1/2 cup extra-virgin olive oil
3. 1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
4. 1/4 cup pine nuts
5. 1 garlic clove, coarsely chopped
6. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
7. 2 tablespoons freshly grated pecorino cheese
8. Salt and freshly ground pepper

ANCHOVY BUTTER SAUCE

1. 2 tablespoons unsalted butter, softened
2. 1 tablespoon anchovy paste
3. 1 cup veal demiglace
4. 2 teaspoons herbes de Provence
5. 1 tablespoon red wine vinegar
6. Salt and freshly ground pepper

ESCOLAR, BEEF AND SEA BEANS

1. Vegetable oil
2. Four 3-ounce escolar (sometimes called white tuna) steaks, each about 1 inch thick
3. Salt and freshly ground pepper
4. Four 2-ounce pieces of Kobe or wagyu beef tenderloin, about 1 inch thick
5. 1 teaspoon herbes de Provence
6. 1/4 pound sea beans (see Note)
7. 2 teaspoons extra-virgin olive oil
8. 1 teaspoon fresh lemon juice
9. Rounds of fried Asian eggplant, for serving

Description

Food & Wine