Today's second beer-free post. Since HM is drinking flat whites and otherwise enjoying the 70° weather in New Zealand, and I spent a goodly portion of the day shoveling snow, I treated myself to a ribeye tonight. I seared the steak in a cast-iron pan and finished it in the oven to a nice medium-rare. While the steak was in the oven, I added some butter, shallots, tarragon and red wine to the pan juices, and reduced them until the sauce coated the back of a spoon. (One of my favorite Mark Bittman recipes.)
For the sauce, I used a 2006 Domaine Taluau St. Nicholas de Bourgueil "Cuvée l'Expression" Cabernet Franc, procured from Moore Brothers, my favorite wine merchant. From the shop's description: This is real wine: all black fruit, bell peppers, violets, and minerals, with a long, moderately tannic finish and plenty of fresh acidity. In the glass the wine was a fine accompaniment to the steak, along with sides of crispy potatoes and green beans with basil and shallots. I know, that plate is a mess. Gotta work on the whole "presentation" thing.
4 comments:
Well, at least you had something comforting in your stomach?!
I'd send a flat white home to you if I could, Sweetheart.
We had amazing split-pea soup and apple crumble for dinner - YUM. Sorry, the steak just doesn't do it for me, but I'm impressed you could make it that way.
Miss you...
An exceptional description of what looks like a fabulous steak paired with a great wine. Your literate pen gives me the opportunity to taste both without, unfortunately, the real thing
That's a fine looking steak! Thanks for sharing wine notes too. That sauce looks tasty.
ooh fancy! im super impressed. i have yet to get good at cooking meat.
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