(This post is part of a series that begins here.)
Our fourth course was Steak au Poive (steak with pepper). Beef tenderloin, cooked to medium, was plated atop a mound of rainbow wild rice “succotash.”
As you can imagine, it was good.
-Combine your beef trimmings with salt, pepper, thyme, onion, garlic, celery, and water and simmer for 3 days to create a flavorful beef broth.
-Build flavor every chance you get. Cook rice in broth with aromatics, cook vegetables in bacon fat,experiment with adding liqueurs, and heavily salt and pepper your meat.
-Let classics inspire you and then reinvent them, as in the succotash.
-Fresh, local produce doesn’t need a lot of fuss to be good.