Steak ala Swanson
Another spectacular entry in the My Movember Menu series.
"After I've had too much whisky I cook myself a large flank steak, pan fried in salted butter. I eat that. Put on a pair of wet socks and go to sleep" - Ron Swanson, 2009
A man of good moustache and excellent taste in cookery, Ron Swanson really is a man after my own heart. And so, in his honour, with my most itchy of facial accoutrements it seemed only fair to cook steak. So off I packed to the butchers for a nice filet mignon steak, and then Tescos (read as "supermarket" if you're not from the UK) for some sides and more importantly, whisky.
The whisky I chose was selected for two reasons; one, price, and two, taste. I do like Nick Offerman's favourite that is Lagavulin, it has a wonderful peaty, smokey taste that so perfectly complements a nicely done steak. But my budget as a student meant that I couldn't afford a even the smaller bottle on the shelf. But the Glenmorangie big bottle was on offer and is very nice. Slightly sweeter on the palate than Lagavulin, it makes for a nice accompanying drink or just a solid solo drink. So a bottle of Glenmorangie it was.
Whisky out of the way, time to pick some sides. Ron Swanson is quite a traditional chef, so some seasonal veg was on the cards; potatoes, carrots, parsnips, and some slightly out of season green beans. Simple, seasonal and nutritious. Now to cook it all.
So there you have it, a simple and wholesome steak dinner. If you aren't a whisky fan, a good wine for this dish is a malbec or sorts, or even a cabernet sauvignon. Beer wise? A blonde pilsner is a good choice, something along the lines of a Leffe Blonde. Not a drinker? Pomegranate or cranberry juice are good choices. They contain tannins, also found in red wine. It is these tannins that cut through the flavour of the meat and work as a nice palate cleanser. Too tart? Dilute with club soda or sparkling water.
Well, I'm back home from university for the holidays, so there'll be no more cookery shows coming out, but I do still have a project in the edit, so brace yourselves for that, sometime in the weeks to come. And hopefully there'll be some columns and "look what I'm eating" posts too.
And if you want to know why I'm doing something called My Movember Menu then click here.