Hi guys, welcome back. You’ll be happy to know that I asked the cooking college that I want to go to what I needed to go and when you can go to see the school, so that’s nice! Today I made steak, with a sauce duxelles and chopped creamed sprouts.
I started by blanching some brussels for five minutes, then I drained them, heated up some butter and added them to it. Then, I added some cream and simmered for 10 minutes. Then I fried a steak, 2 minutes 30 on one side and 2 on the other, in a lot of butter and oil. Then I removed the steaks, added some mushrooms, sautéed for a while, added some vermouth, reduced and then added some ‘bound stock ‘, reduced a bit more, and added some enrichment butter. This was really good. The steak was perfectly cooked, and the key to a good steak it the seasoning. You can’t just grind some salt and pepper on top once it’s cooked, you need to season it first and really rub it in on both sides with a bit of oil. Try it, you’ll see. The sauce was good, if a little thick, butter alone would do the trick, no need for cornflour.
So that was nice, I only got 2 recipes done, which ain’t great, but it ain’t half bad. I hope I get into this cooking college, then after a few years I’ll get a diploma! Stickyfoot! (do you have that ? in our household it’s kind of slang for certificate) Anyway, I gotta go now. See you!