Half a Kilo of Australian Angus Grain Fed Ribeye. They didn't have American Angus, and the American Prime grassfed cost the same, so I opted for the Angus.
Two lovely steaks.
Since BFF is not a big fan of alcohol, I decided to try a different variation of my
mushroom sauce. Same 4 mushrooms used, except instead of red wine, I opted for cream, cheese and butter to make a 'alfredoey' sauce.
Made the mistake (yes, I make mistakes) of using a knife to test the doneness of the steak (I usually prefer rare, which is easier to judge, but I felt medium would be better for BFF), and quite a bit of the juices spilled out to glaze the pan. The mistake did take a turn for the better, as the gravy turned out to be delicious.
BFF's dish. That's a baguette slathered and toasted with cream cheese, then finished with chopped spring onions (BFF had mentioned she tried this bread in Vietnam and loved it, so I attempted to recreate it for her). The blackened piece in the middle of the plate is a dry-baked Portobello mushroom, finished with the 'Cream of Mushroom' sauce.
I hate cheese, so my baguette was toasted simply with butter. You can't see the Portobello on my plate as it's covered with the mushroom sauce.
Half a Kilo of Australian Angus Grain Fed Ribeye. They didn't have American Angus, and the American Prime grassfed cost the same, so I opted for the Angus.
Two lovely steaks.
Since BFF is not a big fan of alcohol, I decided to try a different variation of my mushroom sauce. Same 4 mushrooms used, except instead of red wine, I opted for cream, cheese and butter to make a 'alfredoey' sauce.
Made the mistake (yes, I make mistakes) of using a knife to test the doneness of the steak (I usually prefer rare, which is easier to judge, but I felt medium would be better for BFF), and quite a bit of the juices spilled out to glaze the pan. The mistake did take a turn for the better, as the gravy turned out to be delicious.
BFF's dish. That's a baguette slathered and toasted with cream cheese, then finished with chopped spring onions (BFF had mentioned she tried this bread in Vietnam and loved it, so I attempted to recreate it for her). The blackened piece in the middle of the plate is a dry-baked Portobello mushroom, finished with the 'Cream of Mushroom' sauce.
I hate cheese, so my baguette was toasted simply with butter. You can't see the Portobello on my plate as it's covered with the mushroom sauce.
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