Oh yes.

D asked what I wanted for dinner, and having taken possession of 91
lbs of grass-fed beef yesterday I said... you got it! Beef. So she
got a T-bone out of the deep freeze this afternoon.

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Sides were turnip greens with caramelized onions and tasso, and an
acorn squash casserole with chipotles and yogurt.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article ,
"modom (palindrome guy)" moc.etoyok@modom wrote:

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Did you get your inspiration from Steak Diane? It sounds delicious.

leo

--
http://web0.greatbasin.net/~leo/

modom (palindrome guy) wrote:

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Sides were turnip greens with caramelized onions and tasso, and an
acorn squash casserole with chipotles and yogurt.



Yum, what a feast!

gloria p

In article ,
Puester wrote:

modom (palindrome guy) wrote:

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Sides were turnip greens with caramelized onions and tasso, and an
acorn squash casserole with chipotles and yogurt.



Yum, what a feast!

gloria p

It does indeed sound wonderful... :-)

Modom, where are the jpegs???
You used to post pics!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 13 Nov 2006 11:27:37 -0600, Omelet
wrote:

In article ,
Puester wrote:

Yum, what a feast!

gloria p

It does indeed sound wonderful... :-)

Modom, where are the jpegs???
You used to post pics!

I lent my camera to a student for the semester.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

On Sun, 12 Nov 2006 22:46:46 -0800, Leonard Blaisdell
wrote:

Did you get your inspiration from Steak Diane? It sounds delicious.

leo

Yeah, sorta. But I used no brandy in the sauce.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article ,
"modom (palindrome guy)" moc.etoyok@modom wrote:

Modom, where are the jpegs???
You used to post pics!

I lent my camera to a student for the semester.
--
modom

Hope you get it back alive. :-)

In the meantime, you could get a cheapy backup?

My A-340 is not an expensive camera, but it's adequate to the task.

I'll get a more complex one some day when I work up the nerve!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 13 Nov 2006 21:25:37 -0600, Omelet
wrote:

In article ,
"modom (palindrome guy)" moc.etoyok@modom wrote:

Modom, where are the jpegs???
You used to post pics!

I lent my camera to a student for the semester.

Hope you get it back alive. :-)

I'm certain I will. The student in question is aces in my book.

In the meantime, you could get a cheapy backup?

No thanks. It's not necessary.

--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

In article ,
"modom (palindrome guy)" moc.etoyok@modom wrote:

Oh yes.

D asked what I wanted for dinner, and having taken possession of 91
lbs of grass-fed beef yesterday I said... you got it! Beef. So she
got a T-bone out of the deep freeze this afternoon.

This is what I did: I liberally peppered the steak, salted it, too.
Then I seared it in an oiled pan and set it aside to rest. I added
about 2 tblspoons of diced onion to the pan and sauteed it till it got
some color, then I added some sliced mushrooms and got them mostly
cooked. Next I added a glass of red wine (a California cab) and
brought that to a boil. To that I added some homemade demiglace and
some thyme and salt and pepper. I finished it with a teaspoon of
Dijon mustard. As that reduced, I carved the very rare meat into
strips which I tossed into the sauce to complete the cooking.

Sides were turnip greens with caramelized onions and tasso, and an
acorn squash casserole with chipotles and yogurt.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

Tell D to take a hike, Michael; I'm movin' in!
--
-Barb, Mother Superior, HOSSSPoJ
"Maligning an individual says more about you than the one you malign."
http://web.mac.com/barbschaller; blahblahblog Barcelona on Foot
http://jamlady.eboard.com