You'll have to forgive me for not having many pictures for you today - Christina sprained her ankle fairly horrifically on the day, so I had to fly solo while she went into shock on the couch. Throw in my broken finger and things were fairly hectic.
Gordon calls this his Roast Sirloin of Beef. As you can see from the picture, we're going to call it Roast Steaks of Sirloin. Apparently getting a whole sirloin was a bridge too far for our supplier. But sirloin is sirloin, so we (I) soldiered on!
While the beef was in the oven - prepped with a drizzle of olive oil and a healthy salt and peppering, nothing too crazy - I got to work making the gravy. Shallots found themselves frying away with some flour thrown in to give them some body. That done, in went the red wine!
And yes, that was boxed wine. Don't judge me. It's pretty good wine - and better for the environment! And my wallet. Moving on! The wine was joined by the balsamic and the herbs, and then we got our reducing on. NB: I'm terrible at reductions. This plate was shot at a very flattering angle - much wetter than it appears.
The nice thing about this dish - other than it being super delicious - is that it was super easy, and gave me time to make some veggies on the side. There's no plate that isn't improved by a generous helping of duck-fat mashed potatoes.
Next time, we indulge our sweet tooth with some chocolate mousse!
Gordon calls this his Roast Sirloin of Beef. As you can see from the picture, we're going to call it Roast Steaks of Sirloin. Apparently getting a whole sirloin was a bridge too far for our supplier. But sirloin is sirloin, so we (I) soldiered on!
While the beef was in the oven - prepped with a drizzle of olive oil and a healthy salt and peppering, nothing too crazy - I got to work making the gravy. Shallots found themselves frying away with some flour thrown in to give them some body. That done, in went the red wine!
And yes, that was boxed wine. Don't judge me. It's pretty good wine - and better for the environment! And my wallet. Moving on! The wine was joined by the balsamic and the herbs, and then we got our reducing on. NB: I'm terrible at reductions. This plate was shot at a very flattering angle - much wetter than it appears.
The nice thing about this dish - other than it being super delicious - is that it was super easy, and gave me time to make some veggies on the side. There's no plate that isn't improved by a generous helping of duck-fat mashed potatoes.
Next time, we indulge our sweet tooth with some chocolate mousse!
Fine soldiering!
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