.
I believe I was rhapsodizing to the Ombudsman about my unabashed crush on my butcher.He is so smart! And his prices are the best! And did I tell you he knows everything about meat? Like, everything?
Swoon.
So what if he is in his mid 70's and has grandchildren! I still lurve him.
As this was going on, the Ombudsman was just looking at me. Quizzically.
I could read it on his face, he officially thinks I may have lost what was left of my fabubbloicity.
The man obviously cannot wrap his mind around that which is the brilliance of a true, old school butcher.
It's a joyful thing.
Noting the look on his face, I paused. I decided to start again.
"So, how do you want your steak?"
Plain. With mushrooms.
Good to go.
Simple steak, simply fantastic.
Try it my peaches, and taste the joy.
2 6 oz. filets of beef, room temperature
2 tablespoons high quality butter
salt and pepper
1 cup mushrooms, sliced thick
1 teaspoon minced fresh savory
Season the meat on both sides with salt and pepper.
Heat a large, cast iron skillet over a medium flame. When it is good and hot add half the butter. When melted, add the mushrooms in a nice single layer. Then just leave them alone. Don't push them around, don't flip, just let them cook for three minutes. You can peek under one if you must, but really, trust me, just let them cook. Then flip. When they are golden on both sides, toss in the savory (or any fresh herb you are partial to.) stir a moment and remove all to a warm plate. Add the rest of the butter and then the steak. Again, don't touch it, just let it cook. Don't shake the pan, don't press down on it, just let it be. When golden, flip and repeat. When almost done (how long is that? However long it takes my peaches. I suspect you can tell) add back the mushrooms, taste and add salt and pepper as needed. Remove from the pan, let rest at least 6 minutes then serve. Voila, perfect steak.
© 2008 Fresh Approach Cooking
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© 2008 Rachael at "Fresh Approach Cooking" www.freshcatering.blogspot.com This RSS Feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, or at the aforementioned url, the site you are looking at is guilty of copyright infringement.
Last year 24,000 cookbooks were published in the U.S.
Wanna read the sweetest thing? That Hazel, what a peach!
Americans consume about 26 pounds of pasta per capita each year. Italians, it almost goes without saying, are the world champions, averaging 60 pounds of pasta a year for every man, woman and child in the country. - WSJ
Wright’s Hickory Seasoning is made by collecting the smoke from burning hickory wood in a condenser and cooling it until it forms water. The droplets are captured and filtered twice, before being bottled without any additional ingredients. - Chow.com
