Tonight Suzette wanted grilled steak and we needed to use
some slightly up old portabella mushrooms and asparagus stalks. So I went to the garden and picked a couple
of sprigs of parsley, thyme and tarragon and sliced up about a pound of
mushrooms and minced the herbs. Then we
stemmed the asparagus stalks and Suzette brushed the boneless rib eye steak and
asparagus with olive oil and dusted the steak with salt and pepper put the
asparagus and steak on the grill while I sautéed the mushroom and herbs in
butter and olive oil. After a few
minutes I added about 1 ½ Tbsp of Amontillado sherry to the mushrooms and let
them cook for a few more minutes.
When the steak and asparagus were cooked, I sliced up the steak
and we dished up and drank PPI Round Pond Cabernet Sauvignon and had a lively
conversation with Willy.
The asparagus were particularly lovely with a combination of
olive oil and cooking juices sloshing around them.
Bon Appètit
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