Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
@Raamo Interesting. I put Béarnaise sauce on cheap sirloin and I liked it, but even then, it was a bit much. Actually, I posted it to eGullet a few years back. I'll try to find it later (I'm at work). I used much less Béarnaise than you did.
And I agree, American Wagyu isn't cheap! I've only had it at restaurants.
@Raamo Interesting. I put Béarnaise sauce on cheap sirloin and I liked it, but even then, it was a bit much. Actually, I posted it to eGullet a few years back. I'll try to find it later. I used much less Béarnaise than you did.
And I agree, American Wagyu isn't cheap! I've only had it at restaurants.
@Raamo Interesting. I put Béarnaise sauce on cheap sirloin and I liked it, but even then, it was a bit much.
And I agree, American Wagyu isn't cheap! I've only had it at restaurants.
