Tuesday, November 20, 2007

Dinner tonight...

2 10oz cuts of organic grassfed beef tenderloin that have spent a day soaking in redwine vinegar and black peppercorns...
a sauce of equal parts beef broth, chicken broth and california old vine zinfandel, reduced with a smattering of diced shallots, and obliterated walnuts, a touch of sugar (the wine is dry... a pinot noir might have been a better choice), more peppercorns, a bay leaf (i'm getting into the habit of using these), and some whole coriander seed. reduce dramatically - then strain...

35 minutes in the oven at 350... then circle-wrapped with bacon

Side #1 will be homestyle cut baby red potatoes - sauteed in unsalted butter, peanut oil, and a dash of white truffle oil
Side #2 is sauteed mushrooms - using the red sauce leavings and more unsalted butter.

Dessert is a home-made cheesecake, heavy on the sourcream - with a honey drizzle and sprinkled walnuts.

the question is...
should i skip the bacon?

3 comments:

Simon said...

one should never skip bacon

fearlessvk said...

holy shit.

you're making me seriously question my decision to stop eating beef.

GreatGoblin said...

battle report: i checked the beef at 30 minutes and it was a bit past medium... which, honestly, was fine but i would have preferred it a bit lighter. everything else came off perfectly. One of the better meals i've managed i think...