I thought emulsified sauce day was heavy on the heart. But add a slab of compound butter to a New York strip steak, throw in a mound of shoestring fries, and you've got a dish that would have any cardiologist tsk-tsking.
That was the pre-lunch dish.
After lunch—which I skipped so my heart would continue to lub-dub—we made a filet with Bordelaise sauce (which comprises red wine, demi-glace, shallots and bone marrow). On the side
were pommes frites. I was tempted to eat steak No. 2 but instead decided to wrap it up for my hardworking husband. He and my heart will thank me.Tonight, I will be an herbivore—save for a small bite of the beef medallion that will be on Ryan's plate. Just call me Iron (Wo)man.
Chef taught us some basic beef butchering, which I found to be pretty interesting. It was especially entertaining when he called on a volunteer to stand next to him so he could point out a cow's various cuts of meat.
Glad it wasn't me. I'm feeling a little beefy.
A cholesterol level check will soon be needed! lol -
ReplyDeleteIt made me a touch uncomfortable when chef pointed out my "flanks". Moo! Btw...I ate both steaks. Where do you get the self control?
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