How do great recipes get their titles? Eggs Benedict is claimed by various New York establishments. Sole Meunière (meaning "in the manner of the miller's wife") is claimed by a few. Don't get me going on the origins of the Beef Wellington. It seems that
Steak night is a great concept. Particularly if one can get one’s hands on top quality meat. We are lucky in that respect. But, steak night would be no fun if we just cooked and ate a steak. We needed a bit of experimentation as we did with part 1. For part 2, we decided to check out the merits of Feather Blade steak both flash fried and sous vide.
This is one for the men only. Ladies, while I like having you here and enjoy your company, this is an all male zone today. Now, before you start chaining yourselves to the oven door, this is for your benefit. I’m giving the lads a bit of advice about how to redeem themselves after they forget to do something important. So, girls, be off with you. Lads, read on…..
We decided to have a themed dinner during the week. Hence, Steak Night was invented. However, there is no point in just cooking some steak. I needed to do something a little different. I got to wondering what I could do to add an additional belt of flavour to some already tasty dry aged rib eye steaks. The first thing to do is to make a tasty sauce using five ingredients – Wine (of course), concentrated beef stock, shallots, salt and pepper. So what, I hear you say, you’ve made that sauce before. And your’e right. But, what about adding some bone marrow to the mix? Will that give things the hit I think they need?
