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On 23 Aug 2005, at 16:21, Nigel Rantor wrote: > > Okay, okay, I generally agree, but I also don't want to ruin > something that is nice...maybe I'll wait and see what the meat in- > store looks like...hmmm, getting hungry now.... > Sainsburys (Sydenham) actually do ok fillet steaks which are nice and thick at about 4~5 quid a pop (which seems a lot until you think what you'd pay in a restaurant for it). The one tip I haven't seen given so far is that, assuming you want it blue/rare, after sealing it on top and bottom you might like to take a pair of tongs and quickly set it on its various sides to seal them - in order to better keep in the tasty red sauce ;-) I've been having steaks recently with a penne, pesto and cherry tomato salad on the side and sparkling red wines - very nice. If you want an alternative mustard sauce that would be good with steak (make sure to really sear the top and bottom if you do this), Leon's mustard sauce is pretty good. 1 tbsp of water, bring to just before boil, throw in two slices of butter, stir quickly, throw in some good mustard (maybe a mixture of wholegrain and dijon) about 2 or 3 teaspoons, stir some more, take it off the heat before it separates and pour on. (quantities may not be exact - i tend to just judge these things). also don't forget that steak is still a great treat for people, its ingrained in our consciousness somehow that steak is special. so once you've done it well, invite friends, neighbours, family around - they'll love you for it. - a very tired G.There's stuff above here
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