Quote:
Originally Posted by Damian in NJ
Pull it out at 125,
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Fixed that for you.
I suggest two "sauces."
One, top it with a nice French rocquefort cheese, maybe "Pappillion." Or, a nice salty blue...
Or, finish it "Oscar style" which means that it is topped with asparagus, crab meat and a béarnaise sauce. Done right, it's to die for...
Make sure you include some properly cooked (twice) frites...
Have fun,
JR