By AMealIAteToday

Steak, Radish Salad

Sous vide ribeye with herb compound butter, and salad of radish greens and steamed radishes. Wine: Chateau Moya Castillon Côtes de Bordeaux 2012.

The steak is fantastic—with sous vide, you can get ribeye very tender at medium rare; it takes hours, but given time, the connective tissue will break down at a lower temperature. This salad is a favorite of ours when fresh radishes with nice greens are around—it is quite possibly my favorite dish of my own creation. The wine is a very good value Bordeaux (the Castillon sub-region probably has the best value wines in Bordeaux—our favorite Bordeaux wines are from Pomerol and St Émilion, but our budget doesn’t permit us to have these all the time).

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