Last week, Robin said she wanted to got to the Outback Steak House for a steak and some fresh root vegetables. Normally, that would be a real treat. But it has been a while since I have done a steak dinner. So, not to be out
done by our friends to the west, I went to our local butcher and had him cut me two nice, fresh Filet Mignon steaks, about 1″ thick. Nice! Then I found some pretty good fresh vegetables – summer squash, Chinese peas, broccoli, carrots and onion. Just a simple matter of cutting the veggies into pieces and steaming them over a bath of Herbs de Provence (our own blend) and salt and pepper until tender. The beef was bacon wrapped and grilled over low heat on the stove. A simple salad of shredded lettuce and applesauce. It has been rainy and somewhat cool here in Boise today – a little gloomy. So this dinner seemed to be a “comfort” meal that drove the blahs away. If nothing else, the plate tends to have some nice color in it that aids in the presentation. We eat with our eyes first. It was fun to make. Cheers!