Prime Strips with Bearnaise

[j biesinger]

We were asked to cook a meal for our friend's parent's 50th wedding anniversary. Here's a bunch of pics from the prep and meal.

pork rillettes made from local heritage pork belly and shoulder

Lardons for the salad from homemade berkshire bacon

Prime strip steaks

Charcuterie and cheese board (homemade duck prosciutto, Iberico lomo, salami from a local chef)

escargots

steaks pre cooked to 127*

frisee aux lardons with soft poached egg

searing

fat cap flare up

steak frites with bearnaise

notes:

the bearnaise was made with farm eggs (from the same gentleman that raised the heritage pig that went into the rillettes) and as a result, ended up an incredible shade of yellow. I made the sauce a few hours ahead of time and held it in a preheated thermos (as per K Kruger's instructions) and it remained warm and pourable at service.

note shown was onion soup made from stock that included pork trotters. This was the second time I threw trotters in a stock and they lend an amazing element to a stock unlike anything else.

 

[pj lietz]

Very nice looking meal!

 

[Michael C.]

Great lookin steaks there!!!!!!!!

 

[Tony R]

High quality pictures!!!
High quality meal looks very upscale restaurant style. Nice job!!

 

[Barry LaZar]

We were asked to cook a meal for our friend's parent's 50th wedding anniversary. Here's a bunch of pics from the prep and meal.

pork rillettes made from local heritage pork belly and shoulder

Lardons for the salad from homemade berkshire bacon

Prime strip steaks

Charcuterie and cheese board (homemade duck prosciutto, Iberico lomo, salami from a local chef)

escargots

steaks pre cooked to 127*

frisee aux lardons with soft poached egg

searing

fat cap flare up

steak frites with bearnaise

notes:

the bearnaise was made with farm eggs (from the same gentleman that raised the heritage pig that went into the rillettes) and as a result, ended up an incredible shade of yellow. I made the sauce a few hours ahead of time and held it in a preheated thermos (as per K Kruger's instructions) and it remained warm and pourable at service.

note shown was onion soup made from stock that included pork trotters. This was the second time I threw trotters in a stock and they lend an amazing element to a stock unlike anything else.

Oh, does that look good. However, it exceeds my backyard/redneck cooking that I can pull off.

 

[LarryR]

In the words of Joe Dirt, "dang!"

 

[John Solak]

Very nice looking meal!!

 

[Dave O (Alaska)]

Now thats some high end grilling!

 

[Mike Coffman]

Fantastic cook and photos Jeff!

 

[Mike Cosgrove]

That would have kept you in the running on Gordon Ramseys show.

 

[Ray Crick]

What a fabulous meal you prepared!

 

[Jim S]

Beautifull looking meal. 75 bucks all day long!

 

[Tim McCann]

Nice documentation!

 

[Mildo]

Great cooking lesson and an even greater lesson of shooting food.
Wonderful, Jeff!!! So here we all got a decent slap.
CAUTION! Views this post should be mandatory for all of us who are posting to the photo gallery section!!!
Thank you for sharing.

(Tell us right Jeff, for which food style magazine you work?)

 

[Steve Cleveland]

awesome looking meal, how did you precook the steaks? in the oven?

 

[Chad M.]

Wow. Fantastic looking meal and photos. Looks like they should be in a cookbook! Great job.

 

[Paul Kastner]

Well that sure puts it into perspective of where I am in my cooking vs where you are.

 

[Wolgast]

Stunning Jeff! Absolute Perfection! I bow to you sir

 

[Bob Mann]

Wow, that is a great looking cook and pics!

 

[Geir Widar]

As usual, you are almost untouchable, sir!

Sauce Bernaise, that reminds me that my wife has a new contact that sells "imperfect eggs" from her production. They are too large to be sold in shops, and they all have two yolks. I might have to give them a try in the near future.