(no subject)
I didn't do a guess my because the meals I had planned were pretty straight forward.....oh, what's that a steak? Oh, I see you have bread and sandwich meat...hmmm...what could it be? So instead I'll just show pictures.
Open face rueben. I had a hankering for a rueben one day so I had to get the ingredients. Nothing fancy here...I just had corn beef and beef pastrami. The bastards at wegmans didn't put my russian dressing in the bag so I just made it with chipotle mayo and dijon instead. Very good. I'm a fan....I do wish I had my russian dressing though
oh man oh man....so good. Bacon Chard cooked in bacon grease and chicken stock with red peppers and garlic. Corn is just corn. Fresh. Nice and juicy. The steak.....oooh the steak. Black Angus Filet Mignon. I slightly over cooked the steak. I like them between medium and medium well....This was more like medium well. Still very tender. Now the sauce....Backstory.
The best steaks I've ever had was in Argentina. Some place that charged me like 12 dollars for the steak. I've spent anywhere from 70 dollars to 10 dollars for a steak. The ones in Argentina hands down were the best. The steaks themselves were great but the sauces set them over the top. So I've been trying to recreate them. Or something in the same ballpark.
This was definately in the same ballpark.
I used the juices from the steak and dumped 2 tbs of butter. Then goes garlic and shallots. When those got soft I put a little bit of red wine and let that almost completely reduce. Added half a spoon of demi glace and blended that all together. Added a little bit of tomato paste and dijon mustard. Dumped in three types of mushrooms along with heavy cream. Heated it all through and viola.
Sooo good. All steaks henceforth may be topped with this.
I need a new camera.
Open face rueben. I had a hankering for a rueben one day so I had to get the ingredients. Nothing fancy here...I just had corn beef and beef pastrami. The bastards at wegmans didn't put my russian dressing in the bag so I just made it with chipotle mayo and dijon instead. Very good. I'm a fan....I do wish I had my russian dressing though
oh man oh man....so good. Bacon Chard cooked in bacon grease and chicken stock with red peppers and garlic. Corn is just corn. Fresh. Nice and juicy. The steak.....oooh the steak. Black Angus Filet Mignon. I slightly over cooked the steak. I like them between medium and medium well....This was more like medium well. Still very tender. Now the sauce....Backstory.
The best steaks I've ever had was in Argentina. Some place that charged me like 12 dollars for the steak. I've spent anywhere from 70 dollars to 10 dollars for a steak. The ones in Argentina hands down were the best. The steaks themselves were great but the sauces set them over the top. So I've been trying to recreate them. Or something in the same ballpark.
This was definately in the same ballpark.
I used the juices from the steak and dumped 2 tbs of butter. Then goes garlic and shallots. When those got soft I put a little bit of red wine and let that almost completely reduce. Added half a spoon of demi glace and blended that all together. Added a little bit of tomato paste and dijon mustard. Dumped in three types of mushrooms along with heavy cream. Heated it all through and viola.
Sooo good. All steaks henceforth may be topped with this.
I need a new camera.