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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s