Dry Aged and well Hung:

Dry Aged and well Hung:
Are you a steak fetishist?
The sight of that ageing flesh and the whiff of fat edging close to rancid perfection
Hues who says of the prospect of a 400- day ageing :
You,ll get a taste of blue cheese and truffle
Is that what you want?

Bearnaise Sauce

Classic sauce to go with Steak
2 shallots,peeled and finely chopped
3 tbsp fresh tarragon, chopped
3 tbsp white wine vinegar
1 tsp peppercorns crushed
4 egg yolks
200 g unsalted butter
Juice of half a lemon
Method
Put the shallots in a pan with tarragon,vinegar,peppercorns and 1 tbsp water.
Boil to reduce by half.
Cool,then add egg yolks and whisk in a bain-marie until light and creamy
Take off the heat and slowly whisk in butter.
Season with lemon juice. Serve.

Things to note: Can easily go wrong in the process of cooking and curdling when whisking in the butter!
#Steak #Bearnaise

Yep about right.

Yep about right.
#Steak

Global food:Aberdeen Angus Fillet Steak Delphi

Pan Fried Aberdeen Angus Fillet Steak Delphi

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Plain boiled Maris Piper potatoes

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Fried Parsnips

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Steamed Spring Greens

Delphic spice a mix of Allspice, chili pepper, cloves, cinnamon, onion, nutmeg, thyme, garlic black pepper and salt.         

Spice mix rubbed into steak. Pan-fried nice and rare for me Remove steak keep warm and rest

Delphi sauce made from chopped onion browned with a sprinkle more of spices splash of white wine or beer.Table spoon of brown sauce and tomato ketchup.Reduce, season to taste and serve.

+Hernâni Magalhães Thank you for recommending

 My suggestion would be a elegant red wine, a little spicy and fruity on the aroma, maybe a Real Fado (from the Lisboa wine region), made with native Portuguese grape varieties.

Or, if you want to be more high-spirited, try a rose, like Summer Lovers Rosé, made from Syrah and Aragonez, it's a little "petillant", full of aroma of red berries, acidity balanced by the roundness and elegant mouth feel. 

I'm hungry for some food, now!!!

Delphi  oracle

Notes    

 Brown sauce:A flavor/sauce introduced to uk

by the Romans

 "Is a traditional condiment served with food in the United Kingdom and Ireland, normally brown or dark orange in colour, and made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce in the United States, which historically derives from it, barbecue sauce in Australia, and tonkatsu sauce in Japan."   From Wikipedia

Ketchup

"In the 1690s the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin guī zhī) meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by British explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup".

Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types." From Wikipedia

Original Delphic music by Galina          

By Jon Chef