Tonight I roast a pretty decent piece of sirloin on the bone in stainless steel.
The red cabbage was inspired by a dish we had in Switzerland a few years ago.
We seared it in a pan and then steamed it until tender.
After cooking the steak, I made a pan sauce with some shallot, garlic, brown stock, herbs from the garden and Madeira, brandy and some cheap wine.
We also made some nice mashed potato that we left in a bowl on the side.
Pretty happy with this. Smoked the house out, but that’s the fun of making steak, and the result was worth it.
by agmanning
4 Comments
Looks delicious. Tell us about the wine.
Are we not going to talk about the cabbage?
It should be five prices of steak, and another element or the cabbage cut into two to make three main elements
I wish I could still drink the wine!