We love to cook together on Saturday nights and have a few drinks and relax. This Saturday, we made a recipe from Bon Appetite, Steaks with Merlot and Boursin 
Sauce.http://www.epicurious.com/recipes/food/views/241087 We used dry-aged angus ribeyes from Whole Foods and cooked them in a cast-iron skillet. We used no oil as the steak was so nicely marblized. Next we tented the steaks with the cheese on top while we prepared the refined merlot sauce in the cast iron skillet. We then drizzled the sauce over the cheese and the steak and it was truly amazing.
Sauce.http://www.epicurious.com/recipes/food/views/241087 We used dry-aged angus ribeyes from Whole Foods and cooked them in a cast-iron skillet. We used no oil as the steak was so nicely marblized. Next we tented the steaks with the cheese on top while we prepared the refined merlot sauce in the cast iron skillet. We then drizzled the sauce over the cheese and the steak and it was truly amazing.
No comments:
Post a Comment