Sunday, August 5, 2012

a couple of ways with beef

When in the mood for Meat

Only Meat will do

So, a slab of sirloin, deep, dense, ruby red and well aged, and just a little bit too much to cook off as a steak alone did indeed lend itself to a couple of courses last night, and a generous trimming resulting in thin shavings of the meat was the way to get things started. There's something utterly luxurious about raw food - oysters, sushi and caviar being exemplary versions, and a carpaccio of sorts with terrific quality beef falls easily into this category.

Carpaccio in the traditional manner is a fine thing, although more often than not the true flavour of the meat lost a little in sauces that seem to have gone too far down the mayonnaise route. Much more preferable for me is very very good quality salt, pepper and olive oil - nothing more needed to pronounce the true taste of the beef. Adding a fist of rocket leaves, thinly sliced radishes, some raw asparagus and some Parmesan shavings and true completion has been achieved, but as ever there are no fixed set rules here.

Steak in particular is the one and only food item I think about when I'm in need for a proper treat. The first meal I'd go for if I hadn't really eaten for a few days. It needs precious little more than salt and pepper, particularly in this instance - natural in every sense. This little nugget might cause a bit of debate, but honestly a great steak doesn't always need a starch sitting along side, in fact I'd go so far as to say it pretty much doesn't deserve the unnecessary distraction.

If you can fill your house with the luxurious smell of beef charring on a hot grill then going out for an expensive steak dinner very quickly loses its' charm. One joint, two courses, thank you very much.