Well, really it’s compound butter. I’m just so damn angry that I hadn’t thought of this recipe on my own. And I’m sure you will be, too (though since I’m sharing, you’re probably so happy that we’re friends. You’re welcome). It’s honey-curry compound butter, for crying out loud!
Since I didn’t create it, I’m just gonna go ahead and provide a link to the recipe, saving myself minutes upon minutes of typing. Wow, look at all this time I now have…
If you read yesterday’s post, you’re aware that I have some serious leftovers in the fridge. It’s time to turn them into a brunch that’s fit for any restaurant menu.
Sweat chopped onions in oil over medium heat. Add minced garlic during the last minute of cooking. Meanwhile, dice leftover steak and potatoes into bite-size pieces, and then add them to the pan, cooking just long enough to warm through and give the potatoes a bit of color. Stir in leftover compound butter and chopped fresh parsley, and then create little holes (nests, if you will) in the hash.
Crack eggs into the nests, taking care not to break the yolks. Transfer the pan to a 350-degree Fahrenheit oven and bake until the whites of the eggs are set and the yolks remain runny. Garnish with more chopped parsley and serve.
This is a perfect brunch for those days that you plan on lounging around in your pajamas all day.
It is not often that I
have my S.S. splurge on groceries. Usually we rush through the grocery store, my list guiding the way, picking up inexpensive ingredients that are later transformed into something special.
This meal, instead, was centered around a nice big piece of meat. A little pricey, but simple enough that it can be easily executed in your underwear.
The steak gets the star treatment, but that doesn’t mean it needs a lot to make it taste good. A generous helping of S & P, a sear on both sides over high heat, and then 8 minutes in a 400-degree Fahrenheit oven made a perfectly medium-rare steak.
The special touch was the compound butter that slowly melted on top. In a bowl, combine softened butter, minced shallots, minced garlic, chopped fresh parsley, chopped fresh tarragon, lemon zest and S & P. Shape it into a log, pop it in the fridge and slice before serving (this is what we do at the FCI), or simply scoop it on top of the steak right when it comes out of the oven.
The steak needs little more than a simple salad (fennel and orange did just nicely) and a side of roasted potatoes to round out the meal.
And just wait till tomorrow’s post to see what I did with the leftovers.