Bouef Parissienne
Beef Parissienne:
Thick chunks of red Filet Mingon, seared breiflly to leave alone the rich red interior flesh.
Pan deglazed. Wine, beef stock, thick sweet cream. Then the mushrooms, lending earthy ambiance to the liason.
Then the beef yields up its juices, carried to the mushrooms below.
Beef that melts in your mouth, washed back by a rush of sweet meaty cream.
Feed a woman italian and you show you can be depended on.
Feed her an artisan tomato, a fine arugula, drenched in olive oil, and she will see that you are a kind and rational man.
Feed a woman French, and you unlock her inner whore.
Thick chunks of red Filet Mingon, seared breiflly to leave alone the rich red interior flesh.
Pan deglazed. Wine, beef stock, thick sweet cream. Then the mushrooms, lending earthy ambiance to the liason.
Then the beef yields up its juices, carried to the mushrooms below.
Beef that melts in your mouth, washed back by a rush of sweet meaty cream.
Feed a woman italian and you show you can be depended on.
Feed her an artisan tomato, a fine arugula, drenched in olive oil, and she will see that you are a kind and rational man.
Feed a woman French, and you unlock her inner whore.