Sirloin. Dauphinoise. Bistro Salad. Dijon Dressing.

After work one night I was feeling like eating something really classic and French.

This is all so easy and quick, just slice up your potato and onions for the dauphinoise and cover them in a cream that has nutmeg, thyme and garlic in.

I gratinate them later with parmesan too, which is not classic but is tasty.

Steak pan fried on a medium heat with a salted butter baste from halfway through cooking and a classic dressing that’s one part dijon, 3 parts olive oil plus a splash of white wine vinegar and slat and pepper served over bistro leaves.

The kind of thing it’d be great if Cafe Rouge actually did well.

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