It was Saturday. That means Belmont Butchery on Belmont in Richmond is open! Time for some good, quality meat.

Oven roasted asparagus with garlic was one item up for the plate; another was some butter-basted garlic potatoes. More attention was devoted to the mushroom sauce.

• crimini mushrooms
• butter
• salt, pepper
• 1/4 sweet onion
• garlic
• dried thyme
• 1 strip bacon
• red wine (in this case, Shiraz)
• honey mustard

Start cooking the bacon, cut into smaller pieces. Next, you brown the mushrooms, after already wilting the onion in the pan with the bacon. Add the garlic. Add some wine; reduce; add the herb and mustard, and keep warm while you cook the steaks.

I used prime filet; it was heavily dowsed in salt and pepper, and cooked with a crusty finish in a lightly oiled sauté pan. I added the mushrooms on top of one, and a seriously thick slice of Maytag blue cheese plus mushrooms on another. It warmed in the oven for 5 minutes while I plated the garlicky vegetables. A little truffle oil might have found its way on the plate, too.

If you’re a Richmonder, please try Belmont Butchery. They sell some good stuff.

This entry was posted on Monday, July 21st, 2008 at 9:35 pm and is filed under In the Kitchen, Meat and Steaks. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.