One day we decided to look for some steak to grill on the great patio fireplace grill. Filet steak (of the Mignon variety) sounded good so we went to a big grocery story on the way home from somewhere and looked for the meat. WOW! Really pricey. I spotted some rib eyes, bought them, marinated with tasty balsamic vinegar, salt and pepper. Wonderful.
Next time we got an urge for steak we wanted to repeat the rib eye experience, or maybe a sirloin, but what to call them. Turns out rib eyes are called “Faux Filet” (false filet mignon) and sirloin is “Entrecote”. Off to the store. The entrecote looked fatty so I got the butchers attention and asked for faux filet, en français. Very brave. He got out a whole boneless rib eye and gestured with his knife “where to cut”. I kept moving the knife as he began to look surprised. Ended up with a 3 kilo piece, a little over 6 pounds. Brought it home, cut it into seven beautiful steaks, marinated as above, grilled (I think a little too close to medium, but nobody complained) and feasted on Faux Filet. Some good red wine, a salad, potatoes and a veg of some kind and we were all content. Naturally we ended the evening with a bottle of Hypocras. Very, very medieval.
(Interestingly, Wikipedia identifies “faux filet” as sirloin. Not in the part of France we were in. Also interestingly, Google Translator translates “rib eye steak” as "bifteck de faux-filet" )
Image: www. http://fr.123rf.com/photo_3909490_un-boeuf-faux-filet-steak-isol-sur-blanc.html
Next time we got an urge for steak we wanted to repeat the rib eye experience, or maybe a sirloin, but what to call them. Turns out rib eyes are called “Faux Filet” (false filet mignon) and sirloin is “Entrecote”. Off to the store. The entrecote looked fatty so I got the butchers attention and asked for faux filet, en français. Very brave. He got out a whole boneless rib eye and gestured with his knife “where to cut”. I kept moving the knife as he began to look surprised. Ended up with a 3 kilo piece, a little over 6 pounds. Brought it home, cut it into seven beautiful steaks, marinated as above, grilled (I think a little too close to medium, but nobody complained) and feasted on Faux Filet. Some good red wine, a salad, potatoes and a veg of some kind and we were all content. Naturally we ended the evening with a bottle of Hypocras. Very, very medieval.
(Interestingly, Wikipedia identifies “faux filet” as sirloin. Not in the part of France we were in. Also interestingly, Google Translator translates “rib eye steak” as "bifteck de faux-filet" )
Image: www. http://fr.123rf.com/photo_3909490_un-boeuf-faux-filet-steak-isol-sur-blanc.html
Posts
No comments:
Post a Comment