The Meat: Part 1
A double cut rib steak (bone-in with the bone frenched) 2-2.5 lbs. I think WSH went a little larger, what do you think? You season it with salt and pepper the day before you plan to cook it, keeping it refrigerated until at least an hour prior to cooking to allow it to come to room temperature before searing then roasting.
The Bordelaise sauce:
Strain through a fine mesh strainer and set aside in a small sauce pan.
Ingredients: (cue the laugh track please) Yukon Golds, clarified butter, minced shallots, grey salt, chicken stock and... prunes. Yes, you heard me. PRUNES. I could rename them dried plums, but I happen to like prunes. Molly Wizenberg Orangette says that they are the only food that comes with a built in laugh track. I find them to be very complex and sophisticated, sort of sweet sort of wine-ish. Anyway, I struggled with this seemingly odd couple. Potatoes and Prunes!! Prunes and Potatoes?? But that's what this blog adventure is all about. Broadening horizons and trying new things. SO off we go!
Simmer the prunes in chicken stock until they are soft and plump, then chop them up and add grey salt and minced shallots to taste. Would you like some glare with that prune pot? Final product looks yummy,eh?
Peel and slice the Yukon golds to 1/16th of an inch and place them in water to remove the starch. Once ready, put some clarified butter in a nonstick ovenproof pan and dry your potatoes...or at least get some of the moisture out. Here's is pic of our potatoes drying.
Though not part of TFL I love this salad. Made up of Baby Spinach, toasted almonds, pear pieces... (if I was motivated I would have made pear pearls with a #12 melon baller), gorgonzola crumbles and a dressing comprised of Olive Oil, Balsamic (plus I add a little white wine vinegar) Maple Syrup and salt and pepper, its so easy and so good. Originally shared with me as 1 T of each of the liquids, play around with it and see what you like. Try not to burn your almonds while you are taking pictures for your blog.
I wish I knew how a food stylist does what they do. Obviously, I do not. Nor do I know much about photography. But it's all an experiment and a learning experience.
Meat Part 2
Pat the meat dry before searing and then sear for about 5 minutes each side. When that's done put it in the oven with a meat thermamator. My desired doneness is medium, Jim's is medium rare/rare. We took it out at 120 degrees knowing there would be a slice for everyone. Let it rest at least 10 minutes before cutting.
I sauteed the piss-free Oyster mushrooms until tinged with brown around the edges, we cut the beef and plated with the bordelaise and mushrooms. Damn I wish I could take better pictures. This looks like something from Golden Corral but was actually much prettier and more appetizing.
The final single plating looked like this:
The beef and mushrooms were great! We always like the salad so that doesn't count. The Pommes Anna just weren't for us. The prunes lost their unique complexity in the cooking. I am sure this is a classic french dish so I will not question it and the most likely thing is that I screwed up the execution. Still, I'd say either a straight up scalloped potatoes or a layered dish with maybe a cranberry chutney to bring some sweet-tartness might be better.
Whew! I'm tired.
See you soon!