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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