Teriyaki Ribeye With White Asparagus Mornay:

during the last minute of cooking, brush the steak on both sides and cook for a few seconds more, turning the steak a few times to avoid burning of the sugar in the sauce ; plate the steak, top with the asparagus, then nappé with Mornay

Advertisements

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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