Saturday, November 24, 2007

Pan Fried Steak with Brown Butter and Pine nut Romanesco

We simply pan fried the steak in a bit of olive oil and butter, after marinating it in steak seasoning and worcestershire sauce for about a half hour. The recipe for the romanesco is below.

Brown Butter and Pine nut Romanesco
-2 heads romanesco
-1/4 cup pine nuts
-2 tb butter
-salt and pepper to taste

Break the romanesco into flowerettes and season with salt and pepper. Place in a glass pan, cover with foil and roast on 375 for about 30 minutes, until tender. In a small pan, melt the butter over low and add the pine nuts. Cook until both butter and pine nuts are a golden brown. When romanesco is done roasting, toss in the brown butter and pine nuts.

And, embarrassingly, we topped off this mean with some (delicious) Kraft Mac 'n Cheese.

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