I've been trying to cook things from JC's French cookbook with my own WSM twist for awhile. This one was a simple grill untill I started making the sauce. I wasn't about to spend 40 bucks an ounce for truffles, so I made a basic madeira sauce with shrooms then added some black truffle oil and some mushroom & truffle preparation. That part went way too fast... It didn't allow me time to take pics of Julia's Child's sauce untill it was on the steak. She suggested a French Bifteck so I went with Angus porterhouse. Not bragging, but this cook was not cheap by a longshot. Delicious as you might imagine, and I managed to get them a little under medium rare without burning the crap out of them. I made a side of grilled eggplant with pimientos and garlic. The Madeira sauce went on top of the steak. I'm thinking 40-50 bucks in a restaurant all day long.
from the meat case:
All cooked up using the WSM as a grill:
Plated up with the eggplant side & gravy:
Thanks for looking!
from the meat case:
All cooked up using the WSM as a grill:
Plated up with the eggplant side & gravy:
Thanks for looking!
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