Cook the Book Fridays – Steak with Mustard Butter and French Fries

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Is anyone else excited to check out Michael Pollan’s new Netflix series, Cooked? I’m looking forward to it.

I think a lot of us follow Pollan’s advice, “Eat food, not too much, mostly plants.” Certainly, in our home that’s true. Even when I indulge in my love for things like steak, I try to limit the portion – the truth is, humans don’t need that much protein in a single meal. Mostly, I don’t regret that. Tonight was one of those occasions when I absolutely did.

I used a very small steak for my meal tonight, reasoning that it was more than enough. Really, though, I should have been following someone else’s advice. “Everything in moderation, including moderation,” said Oscar Wilde, and right now, I’m inclined to agree.

This week’s recipe from My Paris Kitchen had us slather a chipotle and smoked salt rub on our steaks, prepare compound butter pats with two forms of mustard, and oven bake hand-cut French fries tossed with olive oil and herbs. What was I thinking trying to practice moderation with that on the menu?

It may have been small, but the steak was perfectly medium rare. I savoured it as slowly as I could and made sure I swept up all the juices and mustard butter with the French fries. Next time, I won’t be skimping on portions.

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You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David LebovitzMy Paris Kitchen.

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