What to do with that leftover steak
Make a French dip sandwich, baby!
The crucial element is the au jus, part rich veal stock, part red wine, and just enough garlic to give a hint of sass. Simmer the meat in this luxurious condiment until just warmed through. Place promptly on a split roll that was toasted open-faced in the oven, gruyere now perfectly melted.
Before taking that first bite, dip into the au jus with child-like glee.
What a great lunch! Thanks, Kalyn!
tagged with: Pete Wells Loves Cheese Sandwiches
The crucial element is the au jus, part rich veal stock, part red wine, and just enough garlic to give a hint of sass. Simmer the meat in this luxurious condiment until just warmed through. Place promptly on a split roll that was toasted open-faced in the oven, gruyere now perfectly melted.
Before taking that first bite, dip into the au jus with child-like glee.
What a great lunch! Thanks, Kalyn!
tagged with: Pete Wells Loves Cheese Sandwiches
posted by s'kat at 2/23/2006 10:08:00 AM
6 Comments:
Mmmmmm that looks really good, especially the gruyere.
au jus.
au yummy!
looks great.
Wow! Do you make your own veal stock? I saw it in the grocery the other day for about a zillion dollars.
And I heard a rumor today that we're getting a TJ's in NY!!!!
sara and mona, it wasn't just good, it was GRRRRRRRRRRRRRRRRRRRrrREAT!!!!
Mebeth, you're funny! Make my own stock, are you kidding me? I had dreams of doing that, but never got 'round to it.
Then, my cheese guy introduced me to the More Than Gourmet brand. I was extremely skeptical, but he's never led me wrong before.
The stuff is simply amazing. Soups and stews have a new depth of flavour, and I thought they tasted pretty good before. Can't recommend it enough.
Oh!
Do you realise this is the first meat meal that has made me really salivate all week? ACK! :)
Nice!
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