Tarragon Steak Jeannot

This is a family classic from our late beloved Uncle Jeannot (French for Johnny). He would make the best of a medium cut of steak, grilling to perfection and seasoning with tarragon and garlic. Drippings from the steak combined with aromatics and melted butter are a harmony made in heaven, where Jeannot hangs out these days, I am sure.

1-1/2 lb London Broil steak (this is what he taught me), or other favorite steak

4 Tbsp butter, cut into thin slices

1 Tbsp dried tarragon - or better, 2 tsp fresh tarragon, finely minced

1 tsp garlic powder

Season steak on both sides generously with salt and pepper. Samin Nosrat would say do this the night before and wrap the steak and let sit in the refrigerator until the next day - great idea if you can plan ahead like that.

When you are ready to eat, return the steak to room temperature. Heat grill to high.

Scatter butter on a serving platter and sprinkle with tarragon and garlic powder.

Grill steak until medium rare, or to taste.

Transfer steak from hot grill to the serving platter and allow heat from steak to melt the butter. Flip steak after about a minute or two. Allow steak to rest on platter for about 5 minutes, covered with aluminum foil.

Remove steak to cutting board, allowing drippings to drip back onto serving platter.

Slice steak thinly on the bias at a steep angle. Carefully layer slices back onto the melted butter in the serving platter.

Serves 4.

Cook’s note: My current favorite way to serve this memory-filled dish is on a nicely dressed fresh green salad.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog