Bifteck Saute Au Beurre

(Pan-Broiled Steak)
&
Gratin Dauphinois
(Scalloped Potatoes With Milk, Cheese, & a Pinch of Garlic)


Josh's Review: "It's Good."

* Every night, I ask Josh, "How is everything?" and his standard answer is, "Good." Good, is not what I like to hear, which is why I have noticed that this is typically all he says about the food! So I have decided in each post I will have a section called "Josh's Review" and I will state what Josh had to say about the meal. I haven't told him about this, because I know if I do, he will start to exaggerate his responses.


Last night's dinner ~ Beef & Potatoes! Yummy - very simple and super flavorful.

"Pan-broiled steak is very French... None of the juice essences are lost, and it is easy to tell when the steak is done."

For the steak, I dried the meat completely with paper towels: "It will not brown if it is moist." I was surprised that in the instructions, the steak is not seasoned with salt and pepper until after it is taken off the heat. The steak browned beautifully, but I think I will definitely season the meat before cooking next time.

"Trim off excess fat. Cut small incisions around the circumference of the steak wherever there is a layer of gristle, usually between the fat and the meat. This will prevent the steak from curling as it cooks."

"The steak is done to a medium rare the moment you observe a little pearling of red juice beginning to ooze at the surface of the streak"

For the sauce, I made a red wine reduction. I boiled down the wine and added butter off the heat.

Bifteck Saute Au Beurre (Pan-Broiled Steak)

I've made scalloped potatoes before, and I am a huge fan! The preparation was a little different, but nothing difficult. I rubbed half a garlic clove on the bottom of my baking dish, followed by butter. I then stacked half of the potato slices, then s&p, cheese and butter. Added the other half of the potatoes, s&p, cheese and butter and topped it off with boiling milk. It cooked in a 425 degree oven for about 25 minutes.

* A peak at the potatoes cooking in the oven *

Gratin Dauphinois

(Scalloped Potatoes With Milk, Cheese, & a Pinch of Garlic)

We both wanted more potatoes! This is the master recipe. The cookbook includes other scalloped potatoes that I will most definitely try!

* The Complete Meal *