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Here’s the deal:

I picked up an aged steak, a ribeye, and got some nice marks on it using a grill pan. I also reduced an entire bottle of cabernet, and at the end, mounted a bit of butter into it. Then, I sautéed some chantarelles with garlic.

What else was there? Oh yeah, fresh crumbles of aged parmesan cheese. This was a real winner. Seared ribeye, cut thin, with cabernet reduction drizzle with parmesan and chantarelles.

This entry was posted on Thursday, October 30th, 2008 at 4:04 pm and is filed under In the Kitchen. 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.