19 March 2008

Two Degrees of Beef

One of the best dishes over at River Oaks is their 3° of Kobe Beef: braised short ribs, roasted tenderloin, and smoked flank steak, along with some really incredible side dishes for each. If you decide to go there for dinner, I'd strongly recommend this along with skipping lunch in preparation.

When The Girlfriend requested an iron-rich meal, I initially considered a variation on the three degrees, something involving good steak, brisket, and oxtails. While I may try this in the future, I quickly realized that it would be a lot of cow for two people. I scaled it down a bit and while perusing the meat aisle found a small London Broil and two 6 oz. tenderloin steaks. Perfect.

I braised the London Broil in a savory broth for four hours at 200°, and the tenderloin was seared in a cast iron skillet and then finished in the oven. While that was going on, I made a reduction sauce with a bit of the juices from the London Broil and three blood oranges; this went on top of the tenderloin. I steamed white asparagus until tender and wrapped the stalks with prosciutto. Not pictured: steamed artichokes consumed scale-by-scale with homemade mayo. Gratuitously pictured: new elongated white rectangular plates.

This meal begged for a Claret and the 2004 Moon Mountain didn't disappoint. From Sonoma County, this wine is comprised of 77% Cabernet Sauvignon, 17% Merlot, 3% Cabernet Franc, and 3% Petite Verdot. A steal at $17. It's got rich herbal and spice aromas, and those continue on the palate along with a bright cherry note that lasts for a while. Exceptionally well balanced and an ideal match for a good beef-based dinner.

3 comments:

Jake said...

You have a way of making everything sound so delicious, no wonder that specific dish begged for a glass of claret.

J. Song said...

My brother is of the opinion that wine ruins the taste of a meal. I am of the opinion that a meal ruins the taste of wine!

Regardless, your post gets me craving both wine and victuals--the pairing sounds superb. Great blog!

Joon S.
http://vinicultured.com

mjhughes76 said...

Wine does not ruin a meal unless it is the wrong wine with the wrong dish & food does not ruin wine unless vice versa. Wine is food. A good wine blossoms with right dish.