Monday, March 3, 2014

March 2, 2014 Grilled Rib Eye steak, Steamed Asparagus and Roasted Potatoes tossed with mint

March 2, 2014  Grilled Rib Eye steak, Steamed Asparagus and Roasted Potatoes tossed with mint

Tonight we had a very good meal.  We started by peeling and cutting potatoes into wedges.  We then roasted potatoes and about ten cloves of garlic dusted with salt and tossed with olive oil for 30 minutes covered with aluminum foil and uncovered for 15 minutes at 400˚ and then tossed with 1/3 cup of fresh mint leaves.

I went to the basement and picked two bottles for Suzette to choose one from; a Pio Casere Italian and a 2007 Londer Anderson Valley Pinot Noir.   She chose the Londer, so I opened it to let it open up a bit.
I sliced three shitake mushrooms and four white mushrooms and one shallot and sautéed the shallot with about two Tbsps. of butter and two Tbsps. of olive oil, first, for about two minutes and then added the mushrooms and sautéed them four or five minutes in the skillet.  I plucked five or six sprigs of fresh oregano from the pot in the dining room and stripped the leaves off them and added them to the skillet.   After ten minutes the steak was still not ready so I reduced the heat and added another two Tbsps. of sherry and a splash of cognac.
    
I de-stemmed about 16 asparagus stalks and then Suzette grilled one of the new rib eyes (Albertson’s $8.99/lb.) and steamed them for about 8 minutes.

When the steak was grilled to medium rare (about fifteen minutes), we sliced it and were ready to eat.
We each ladled a spoonful of roasted potatoes and Suzette served us asparagus and I served us strips of steak and we each ladled the sautéed mushrooms and and some sauce over the steak and I poured glasses of wine.  I cannot tell you how delicious this meal was.  The wine was elegant, yet did not clash with the steak and potatoes.



Bon Appétit     

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