karohemd: (Chef)

I had picked up a nicely aged fillet steak from the Art of Meat but didn't fancy doing a lot of fancy cooking on the side so I just pan-fried it to medium, took it out, added about two tbsp of bruised green peppercorns, a small cup of double cream, a good pinch of salt (didn't salt the steak, only seasoned with white pepper) and let it reduce a bit. Served with steamed new potatoes and a mixed leaf salad with basil and a few cherry tomatoes (all of the latter from my box) with a simple dressing of EVOO, fresh lemon juice, salt and pepper.
The wine is a nice 2002 St. Emilion.
As I don't have the space for an elaborate place setting, here's just the plate:

April 2016

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