For a special occasion, I went to Alexander’s, my favorite butcher, because they have beef from Harris Ranch. I actually tried to buy some filet mignon from Pavilions, figuring if anybody, they would have some decent meat, but no way. Even at around $15/lb. I didn’t want to deal with that stuff. At Alexander’s, they were about $26/lb., and each steak was about half a pound. Yeah $13 a steak from the butcher – but it was worth it. The meat’s quality is obvious just by looking at it.
![1](https://i0.wp.com/blog.bensonhsu.com/wp-content/uploads/2011/09/1.jpg?resize=300%2C224)
6 pieces from the butcher. Look at all the marbling from the fatty goodness. That is $90 worth of meat right there!
![2](https://i0.wp.com/blog.bensonhsu.com/wp-content/uploads/2011/09/2.jpg?resize=300%2C224)
All tied up so that they would cook evenly. Well, and it makes them look nice.
![3](https://i0.wp.com/blog.bensonhsu.com/wp-content/uploads/2011/09/3.jpg?resize=300%2C224)
On the plate with some green beans and roasted potatoes. The steak was topped with a red wine sauce and caramelized onions.
![4](https://i0.wp.com/blog.bensonhsu.com/wp-content/uploads/2011/09/4.jpg?resize=300%2C224)
I cooked it past medium rare just in case people got squeamish, but in hindsight, maybe I should have cooked it to a perfect medium-rare and let them deal with it.
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