Saturday, June 18, 2011

What's for Dinner? Pan-Fried New York Striploin, Spicy Potatoes & Roasted Tomatoes & Asparagus


Long-time blog readers will know that I'm not a big fan of expensive cuts of meat. Besides the odd splurge on a leg of lamb or a prime-rib roast, I find that with a little extra cooking time, tougher (and cheaper!) cuts of meat can taste just as good, if not better. With this meal however, I went for it! 2 beautiful, marbled new your strips from Charles' meats at the Kitchener market and a variety of seasonal vegetables. The vine-tomatoes were as sweet as candy after 2 hours of roasting at a low temperature. As well, I served the meat with an herbed compound butter packed with fresh herbs from the farm. YUM!

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