Today I washed up several sets of dishes and got them boxed for the auction. Then decided I needed a real treat.
Heated up a cast iron skillet and made steak au poivre from a filet of ribeye. Cracked the peppercorns and let the filet out of the frig for 30 minutes or so. Coated it with the peppercorns and a light drizzle of olive oil and popped it into the fairly hot skillet with Kosher salt on the bottom. About 4 minutes or so on each side then wrapped in some foil to rest. Deglazed the skillet with some brandy and flambed it. When the flame was out added some cream and let it reduce. Plated the steak with a drizzle of the sauce, small salad with bleu cheese dressing and toasted ciabata rolls. Must not forget the glass of Primus. A wonderful red wine from Chili. It is a blend of Carmenere, Cabernet Sauvignon and Merlot. Oh, yes, I feel treated tonight.
Mmmm. You write about food so well, I see you doing doing restaurant reviews and food magazine articles. Mostly, I just want a bite and a sip!
Come on by! and thanks for stopping in Susan.
We are in the midst of a heat wave and I will not be upstairs
much at all today on the computer as there is no AC up here. I did not put the window unit in since now I can sleep downstairs, which has central air. I will try to check your painting video today but will not be up here long so good luck with it.