Friday, February 5, 2010

Bifteck Saute Bercy... amongst other things

Ok, so basketball and all the politics this season suck. Board meeting Monday, but enough of that.
Tonight I cooked:
Bifteck Saute Bercy
Pommes De Terre Sautees
Bruschetta tomato garlic basil

Bruschetta is pretty easy. If you don't make your own bread you can go to Albertsons and use that bread or.. make your own french bread.  Cut up 4 roman tomatoes into small cubes. break up 5 leaves of fresh basil. 3 TB balsamic vinegar, 2 cloves garlic crushed. 1 TB olive oil,  1 tsp sald. Mix all together and cool in fridge for a minimum of an hour. once cooled Heat 2 TB olive oil and 2 TB butter on high.Slice bread. Fry each side of bread in it quickly so it is crispy. Top with tomato mix and serve.

Get a good steak. use 4 TB clarified butter (high heat take off the top of the butter that is foamy when it is near boiling). add 1 TB olive oil, to keep butter from burning. . High heat. Fry steak on each side until you it is to your liking. Hubby likes rare. I like medium. Rare is like 2 minutes each side. Medium, 4 minutes each side.

salt each steak, put in oven to keep warm. drain all the beef juices to a fry pan. add 4 TB  butter and 1/4 cup wine to get up juices. Pour over steak.

Potatoes were so good. Peeled some golds. rounded them. 4TB Clarified (again) butter. add 1 TB oil to prevent butter from burning. Brown potatoes. 4 minutes each side. Reduce heat and cover and cook for 15 min.

Here are the pics. Enjoy...

This is browning the bread for the bruschetta

Browning the potatoes in the butter and oil

This is what they look like when they are done.

Tenderized steak

Here is the finished meal. Sorry blog is short tonight. I am cooking all day tomorrow.

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