Saturday, October 9, 2010
Saturday lunch before work.
Bunch asparagus (currently in season and great deals around, I got 3 bunches for $10)
Angus beef scotch fillet (grass fed, so delicious - look at that fat marbling)
Sea salt and pepper
Ok so this is how I like to cook, 3-4 simple ingredients, let the food speak for itself.
Take fry pan and put in a tablespoon clarified butter.
Saute mushrooms for 3 minutes
Add scotch fillet 2 minutes each side (should be blood)
Pour in 3-4 tablespoons Worcestershire sauce and some cream
Season with salt and pepper
Blanch asparagus 30 seconds.
Serve on a white plate, make it look beautiful.
Who would believe I was a vegetarian for ten years! this is what happens when you have butchers in your family, you go back to your roots.
Please use only excellent quality meat, make friends with your local butcher, try unusual cuts. Don't buy your meat from Woolworths or Coles, buy it fresh if preferable just killed and carved.
Check out Grassroots Butcher if your on the Eastside of Sydney (Vaucluse)