Oh, and my birthday, too. We made the traditional (for us) steak au poivre in a cognac (in this case, armagnac) cream sauce with frites (French fries). The beef was rumsteak (sirloin in American English) from a local butcher. This piece weighs in at 410 grams (just over 14 ounces). Here it is "marinating" in crushed black pepper prior to cooking.
Once the beef is seared, it's removed from the pan to rest. Whatever's left in the pan forms the base of the sauce. Ken added a little fond de veau (veal reduction) for flavor and consistency along with cream and a good helping of armagnac. In between the main course and the dessert, we enjoyed a salad of frisée (curly endive) in vinaigrette. Wine was a sparkling Vouvray as an aperitif then a red Seguret (Côtes du Rhône Villages) with the main course.
The sauce is served over the beef (cooked rare for our taste) with fries along side. Yum! Tomorrow, I'll show you the dessert.
That is one beautiful birthday solstice dinner!
ReplyDeletemiam, miam!
ReplyDeleteHappy Winter Solstice, young man!
ReplyDeleteWhen I turned 65 in June, I told my sisters that I was now a golden-ager, which was met with much laughter... none of us had thought of that term in decades. But, in Massachusetts, that was the term for the social group of senior citizens that my grandparents were in... I wonder if it was a New England thing? Did you ever hear it back then?
Yes, I have heard it ... who knows when it stopped? Perhaps when the majority of the population joined the club (ha-ha!). Great tradition for your birthday menu, Walt! Hope it was a delicious as it looks from here.
ReplyDeletemitch, and it was tasty, too!
ReplyDeleteevelyn, :)
judy, thanks! I don't remember that term, but I wonder if it's where "The Golden Girls" got their name?
mary, it was especially tasty this year. I don't know why. Maybe I say that every year... ;)