Tyler wanted to have steak, which we know his dad loves, so I did a French bistro-inspired menu:
- Celeri Remoulade with homemade Lemon Aioli *
- Steak Frites (roasted fingerling and sweet potatoes instead of frites though) with Red Wine Mushroom Sauce
- Profiteroles from Epicurious, but with Brown Sugar Balsamic Swirl Ice Cream ** instead
Lemon Aioli: Combine 1/3 cup olive oil and 2/3 cup canola oil in a measuring cup. Whisk 2 egg yolks, 2 tsp Dijon mustard, 2 tbsp lemon juice, zest of one lemon, and 1/2 a finely grated garlic clove in a bowl. While whisking continuously, pour in oil, drop by drop for 1st 1/4 cup or so, until you have a thick mayonnaise. Season with salt and white pepper and more lemon juice if needed.
Steak: I pan fried the steaks using my fabulous new All Clad French Skillet and a second cast iron skillet. Season steaks with lots of salt and pepper (beef will stand up to a lot of seasoning), heat your pan on med-high or high if you're brave, add some butter and canola oil to the pan, fry steaks for a few minutes on each side until crusty and brown and cooked as you like (medium rare for me please). Rest steaks on a cutting board while you have your salad (or for 10 minutes), covering with foil to keep warm.
Red Wine Mushroom Sauce: Using same pan steaks were cooked in without washing, place over medium heat. Add baby mushrooms or sliced mushrooms, cook until browned. Add some red wine, cook at a low boil (you know, somewhere between simmering an boiling) until reduced by half. Season with ground black pepper and pour over steaks on plate.
Roasted Potatoes: Cut fingerling potatoes in half and sweet potatoes into wedges. Toss with a good drizzle of olive oil, salt, pepper. Cover a baking sheet with foil and spray with cooking spray. Spread vegetables in a single layer and roast at 425 degrees F for about 30 minutes (until nicely browned), flipping them halfway through.
* I posted an aioli back in November, but this one is easier. The November recipe does have the benefit of cooking the eggs, however, in case you're worried about eating raw eggs.
** This is the best ice cream I have ever made. I made this and Egg Nog ice cream for dessert at Christmas, but we didn't end up eating dessert at all! I know it's winter and maybe you don't want ice cream, but I think this is a winter ice cream because the brown sugar flavor is comforting.