Beef: It’s What’s for Christmas (LOL)
Since Liana’s been gone, I loaded up the fridge with a ton of beef to prepare. Tenderloin for quesadillas, hamburgers, all-beef franks and of course my favorite… RIBEYE. I’m all beef’d out! Oh man, I could only top it with a cheesy beef from Portillos. And their crinkle-cut fries. OH MAN AND A CAKE SHAKE. You Chicagoans don’t even know how good you have it!
Oh so anyway, I steamed some broccoli and gave it a quick ice bath so they could keep their beautiful deep green color. While the florets were cooking, I sauteed some cremini mushrooms with a lil’ butter and gently mixed it in with a Borderlaise sauce (yea homeslice, with shallots and homemade demi-glace – sans the Espagnole) and poured it all over my broiled slab o’ meat. Slab o’ meat doesn’t really scream fine dining does it.
There’s a steak under there, I swear!
YAY MEAT! 
~Spec
