beef steak

Curried Beef & Pasta

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Sunday  lunch is supposed to be the highlight of the week, when traditionally the whole family gathers around the dining table for the culinary highlight of the week. So sad to see traditions like that slowly but surely disappear 😦
However, Bella and I keep the tradition alive as best as we can, gathering on my chaise-lounge and enjoying a great lunch while watching a good movie (the movie substituting the lively conversation which is supposed to take place among the family during Sundays lunch).
We do converse though – she begs, upon which I sternly say “don’t beg, which she follows with a moan or bark, followed by me giving her a morsel. Then I have a few bites until she begs again, which is usually as soon as she swallows her bit. And so on, until the meal is finished 🙂
So, here we go, without further ado – today’s lunch :
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Curried Beef & Pasta

Curried Beef & Pasta

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Curried Beef & Pasta

Curried Beef & Pasta

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Curried Beef & Pasta

Curried Beef & Pasta

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Click here for  Garam Masala  Instructions
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Sauted Shirloin Steak, Guacamole, Scotch Bonnet & Garlic Compound Butter

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A good bread to soak up the juices from a nice cut of meat.
Sadly, an old practice which seemingly got lost some time ago, maybe even never experienced by folk’s who don’t deem it to be fancy enough for their (sophisticated ?) eating habits 😦
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Guacamole Recipe : CLICK HERE

Scotch Bonnet & Garlic Compound Butter Recipe :  CLICK HERE

Marinade  steaks overnight in  soy sauce, garlic powder, dijon mustard and cayenne pepper . Next day, wipe off excess marinade, season with kosher salt and saute in peanut oil to your preferred temperature. While steaks are cooking, spread butter and roasted garlic puree onto sourdough bread and toast until golden brown. To serve, top bread with steak and Scotch Bonnet & Garlic Compound Butter.
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Bon Appetit !   Live is Good !
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