Once again I have reached back to one of my earliest recipes that coincided with my inaugural forays into kitchen life, from back in 2001. This recipe brings together a lot of great flavors and is not that difficult to put together. What you end up with, though, is every bit as good as what you might order at some highly regarded restaurant in the big city.
I served up the last of the Delmonico potatoes from Saturday night, but I also made a batch of Yukon gold mashed potatoes. Baby Brussels sprouts were just right for completing this meal.
"Steak au Poivre," by Dawn Yanagihara. In Cook's Illustrated, September & October 2001, p. 8-9.
No comments:
Post a Comment