Ready to be cut.
Cut two nice steaks from the middle.
For potatoes I made Gratin Dauphinois. Ready to add the cream.
Got this lovely cheese which begs to be grated on top of the gratin.
Another nice side dish is Tomate Provencale. Fresh basil, salt and pepper on tomatoes.
Then added a mix of breadcrumbs, parmigiano reggiano, garlic, parsley and melted butter for the crust.
Potatoes are ready! Smells lovely!
Then we need a sauce. Decided to go with Sauce Bordelaise, a red wine sauce. Sauteed the shallots. Add and reduce red wine and demi-glace. Finish with a nob of butter.
Time to ignite the charcoal. Gotta obey the house rules - a beer!
Sear all sides of the steaks.
Move to indirect heat under the lid. Looks ready.
Put it all together. Bon Appétit!
That was incredible! Had to lick the plate! Might have to do some more French cooking soon!
Cheers,
Sterno
