mm84321: amazing looking dinner as always.
Franci: do you eat that baby prawns raw???
dcarch: love your plating as always :)
Cookalong: hey, your dinner looks like mine! Steak, asparagus, and sauce bearnaise! This was dinner. I did a steak tasting menu:
Steak tasting menu (L-R): Hopkins River Black Angus ribeye, cryovac 5 weeks; Wagyu Heifer Robbins Island, dry aged 5 weeks; Came Grim Black Angus, dry aged 120 days.
Steak tasting menu (L-R): Wagyu, 120 day dry aged Cape Grim Black Angus x2, Hopkins River cryovac. All cooked the same way - sous-vide at 57C for 1 hour, followed by 1 hour oven dry, followed by high temperature sear over charcoal. The charcoal sear was done in two stages so as not to heat up the meat too much - 2 minute sear on each side, then rested 10 minutes, then 2 minute sear again. This was what it looked like after the first sear.
Steak tasting menu (L-R): Wagyu, 120 day dry aged, Cryovac. Served with Bearnaise sauce, Chanterey carrots, Asparagus, and Brussel Sprouts. Consensus was: Wagyu was the best. I thought the 120 day dry aged ribeye was noticably better than the Cryovac, but some disagreed!
By the way, the brussel sprouts were incredible. My grocer said that they are very soft and subtle tasting. He didn't have a name for them. Indeed, these things tasted like lettuce - sweet and with a hint of bitterness. Nothing like brussel sprouts. I cooked them in the microwave.
Edited by Keith_W, 11 May 2013 - 06:35 AM.