It’s Sunday Supper time, and I am chowing down on petite filet with baked figs. This is a simple recipe, the petite filet is seasoned and then grilled and then topped with baked figs and accompanied sauce. This is so tasty, the robust flavors of the meat and the lip smacking sweet and savory fig sauce is a winner, share this one with those who you love, and they’ll love you right back.
Steak and eggs, a self-indulgent brunch, which in my view should be preceded or followed by a brisk run, but a great meal nonetheless. I have only been eating steak and eggs for the past say, 5 years. Its not a meal that was offered that much in London. The English are more drawn to the regular bacon and eggs, but with baked beans. Yes, baked beans! Yum. I used to add butter to my baked beans and some slivers of yellow onion, but I digress. I promise to feature a typically British “brekkie” some time soon.
As I mentioned, steak and eggs isn’t a meal I was brought up on, but I do enjoy it once in a while, when its made well – a choice cut of steak being primary. For my recipe today I used antibiotic free local harvest Angus sirloin steak – a fabulous piece of meat, tender and juicy. There are many that would go for a piece of skirt steak when making steak and eggs, but I really feel sirloin melds way better with eggs than skirt. Its a slightly denser cut of meat but still has the ability to melt in your mouth, so long as you buy a decent cut of meat. I must have ketchup with my steak and eggs, but is never enough for me just on its own I have to have my chimichurri sauce made with fresh parsley and garlic. I slice a piece of meat, dip it in the chimichurri sauce, then dip it in the ketchup then load up the fork with eggs – ayyyy!
You may be wondering what the chips piled on top of my steak and eggs are. They’re taro chips very thinly sliced using a mandolin and fried in a deep fryer for only a minute. Taro is known for its health benefits such as lowering blood sugar and blood pressure, improving digestion and circulation, protecting the skin and boosting vision health and, is purported to combat certain cancers and can even be used to draw out carcinogenic toxins when made into a plaster. A pretty impressive root vegetable – right? I grew up on Taro, or as my mother would call it, dasheen. My mother used to boil it and then mash it up with some milk and a little butter and give it to me when I was a baby #myfirstmeal! I don’t have any recipes featuring taro right now, but I promise to rectify that. Taros deserve a recipe.
So back to my steak and eggs. Give it a try. Make it as a celebratory brunch, a date brunch with a worthy fellow or gal, or just because, you’ll love it.
I like to make a splash for the Oscars and often host a fun filled viewing party. Unfortunately, this year crept up on me so it’s just a low-key party for two. Check out my Oscar-worthy ribeye shots, with truffle scented mash and a touch of chimichurri sauce. If you would like them to star at your next event, know that they are utterly delightful and easy to eat while mingling with friends.
So while my friend and I relax at home watching Oscar winning classic movies, awaiting the red carpet review and then finally the Oscars ceremony itself, we will make our way through these captivating ribeye shots and smile and applaud at their performance on our tongues!