Hellloooooooo! May I give you the run down on this gorgeous dinner you should totally make tonight? K, great, here we go:
- I’m steak-crazed, and this nothing short of amazing
- This totally rad mustard cream sauce is everything
- You’ll get your yearly quota of chlorophyll, and will love every bite
- Did I mention the sauce?
- oh, and STEAK.
Whew! Glad that’s off my chest.
But this sauceeee… can we just dish about it for a hot minute? It’s pretty much humiliating how much I love sauces, and cream sauces top my list [yes, my long, expansive list]. So the sous chef is over here complaining about how all of the sauces I make have cream [exhibit A, exhibit B, exhibit C. Need I say more?], and I’m like, “then don’t drown your steak in sauce like I do, and eat it in moderation like most normal human beings.” And then he drowns his steak in it, and is like “OMGthisissogood.” *Finished his steak and half of mine* Do you see me rolling my eyes? Good. Just needed to be sure.
To be clear, I’ll continue to eat my weight in cream sauces [this is what I like to call incredibly smart life decisions. Can you say #chasingmydreams #onecreamsauceatatime]. What whattttttt.
So real quick, a word on these rib-eye steaks, while I’ve got you here: I happen to love rib-eyes, because they’re buttery, juicy, and so so flavorful – all thanks to the ribbons of marbeling throughout. If you happen to like a leaner steak, you could always opt for a New York strip, or filet. All delicious, and I get it – different strokes for different folks!
And these vegetables. Eating all of these beauteous veggies will basically counteract all the wine you
should will pair with it. Not to mention, the curls you do with your wine glass [you know, table-to-mouth curls] will obviously offset the calories from the cream sauce – and for the record, I tell myself there are none. *lives in blissful ignorance* So eat up, drink up, and enjoy [trust me, you won’t have a choice!].