Simple but effective :)
Red wine and shallots sauce based on beef fond I portioned last week.
I鈥檓 trying to go for a more western arc in my cooking adventures.
Mouth-watering. Looks delicious.
Looks good! What cut of meat is that? Tri tip? :o
That was 芦聽onglet聽禄 in French. Hanger steak in English cut?
Anyway it was not saturated in fat but a rather lean piece of meat which needed some sauce on the side. The texture was incredible though.
Hanger can be tender but there are a couple of tricks to it. The first is to marinade; butchers cuts like hanger, skirt and flank all marinade very well. I鈥檇 suggest a simple mix of red wine, olive oil, salt and pepper, crushed garlic, and whatever herbs you feel would compliment the rest of the dish. Let that sit for 8-24 hours before cooking.
The second trick is how you cut. Looking at the photos I think what you did (best guess, I could be wrong) is cook the steak then slice it into medallions, cutting across the width rather like you would with a whole tenderloin. The trick with hanger is that you have to cut across the grain, which runs along the short direction. The best way to do this is cook the whole piece, break into manageable sections (instead of getting to cut across the whole length) and then slice those into medallions cutting across the grain.
BTW your sear and cook on that piece is fucking beautiful. I would marry that crust.
Why would you want broccoli that鈥檚 almost all stem?
These are young brocolis you steam and quickly saut茅 with butter. They are quite delicious.
In addition even for more traditional looking broccolis you can cook the stem. Just detail it and cook it with the rest. Don鈥檛 waste them :)
Broccolini is a hybrid with gai lan so has sweeter more tender stems.
In the other direction, rapini is cultivated for tasty crunchy bitter stems.
Eat all the brassica!
Speaking as someone who hates the broccoli florets:
It鈥檚 because the stems are so much better.
But I may be biased.