The March issue of Gourmet had a little recipe for steak béarnaise, with fried matchstick potatoes. It was kinda tucked in the middle, among all the other interesting French rustic meals hither and yon. How classic can you get? Meat and béarnaise, with fried potatoes. Steak frites with a twist.
Since March, I’ve probably made this recipe four times. I’ve made it more than any other idea from that magazine since I got my subscription this year.
Of course, I’ve personalized it a bit.
Mmmmm steak
It’s been warm lately. Unseasonably so. From Christmas Eve to now, it’s been pretty much low-80s in the day (mid-to-high 20s C). That’ll end tonight when it’ll dip near freezing, and tomorrow night when there’s a hard freeze warning for Central Florida. Since we’re right next to the ocean, I doubt we’ll see freezing, probably a couple degrees above (a couple degrees above in C).
But, for now, it’s warm, and yesterday evening was pretty balmy. So, for New Years Eve dinner, I cooked Christey and myself some NY strip steaks on the grill.
New York strip steak over mustard cream sauce, garnished with feta and caramelized shallot, with a sauteed mushroom side.
Pictures and Recipe Here
