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Saturday cooking

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Yesterday my wife and I felt a sudden urge to cook a good meal - simple but good and what is better than a wagyu steak. The meat is extremely tender and it has an incredible fat structure - do not over cook it - give it at most 1 minute on each side.
For such a steak you need sauce. For that we use 2 kilos of bones for a meat stock.
First the bones at rubbed with tomato pure and baked it for 30 min at 230 celcius.
Put it in a pot with carrots, onion, a bouquet garni, cover it with water
and boil it for 4 hours. Take away the bone and the veggies and filter the stock. Then boil it down with port wine until you have 1-3 dl left depending on how much sauce you want.
As a garniture we made a nice little walnut cream. First you peel of the dark skin of the walnut (very time demanding) then boil them in sparkeling water and cream until they are tender and blend them.
The wine we had with it was a Margaux from 1997 that matched the food perfect (I unfurtunately forgot the chateau since I through out the bottle)

Of course we needed a starter. For that we took out the meat of some snow crabs and made a small salat with lemon, mayonaise and parsley and put it on toasted bread.



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Jon Angelo Gjetting said…
Looks very tasty. Knowing you i expect i was too.
August 31, 2009 at 12:59 AM
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