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Post by minesamojito on Nov 26, 2012 21:50:58 GMT
If like me you have been enjoying Hugh Fearnley-Whittingstalls “3 Good Things” then you are probably feeling rightly inspired, 3 things together do often make a perfect triumvirate, but sometimes they just need 1 more thing…. One of my favourite flavour combinations is Port….Stilton….and Walnuts, they embody the rich tastes of this pre-festive season. I will quite happily devour these 3 together, but I really felt a need to let them live happily with a juicy flat iron steak. The flat iron steak is a deeeply flavoured steak, though with little fat, it needs to be cooked quickly on a high heat and not past medium rare otherwise it toughens up. I cooked mine for a couple of minutes each side in a dry hot pan, with a little smoked sea salt and a grind of black pepper. Leaving the steakto rest on a warm plate, deglaze the pan with a glug of tawny port, a slice of stilton crumbled in along with a good tablespoon of double cream, stir gently until combined. Spoon onto the rested steak, and serve with a green salad topped with walnuts and a drizzle of the stilton and port sauce. A glass of port matches this perfectly. Cheers Marcus
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Post by h12rpo on Nov 26, 2012 22:01:02 GMT
Food porn ! Another winner Marcus :-)
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Post by minesamojito on Nov 27, 2012 6:17:18 GMT
Thanks mate appreciate the compliment, love a bit of down dirty fod porn Cheers Marcus
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Post by faz on Dec 2, 2012 22:34:32 GMT
Boinnnngggggg! PS that means "lurvely"
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Post by minesamojito on Dec 3, 2012 18:29:47 GMT
Thank you, glad you like! Cheers Marcus
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Post by minesamojito on Dec 3, 2012 19:17:12 GMT
Thank you, glad you like! Cheers Marcus
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Post by minesamojito on Dec 3, 2012 21:30:44 GMT
Thank you, glad you like! Cheers Marcus
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Post by turkey on Dec 10, 2012 9:49:38 GMT
I must say one that looks lovely but also touches on a point I know I know little about and that is good steak cuts. There is so much more than Rump, Serlion and Ribeye but I really am clueless.
Dont suppose you have done a post on such things or know a decent place to read up?
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Post by minesamojito on Dec 11, 2012 7:33:17 GMT
No worries, it's important to understand your cut of meat in order to get the best out of it. If I was to recommend anything it would be 3 books, River Cottage Meat, Hawksmoor at Home and The Ginger Pig Meat book. But great idea for a post too Cheers Marcus
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