billyburg Posted February 22, 2006 Posted February 22, 2006 Dry aged Ribeye-salt crusted. Seared MR. Yukon Gold Frites, Haricot Verts w/ a wild mushroom natural reduction. Afterwards a Sazerac Rye with a cabinet BBF.
Loki Posted February 22, 2006 Author Posted February 22, 2006 » Dry aged Ribeye-salt crusted. Seared MR. Yukon Gold Frites, Haricot Verts » w/ a wild mushroom natural reduction. » » Afterwards a Sazerac Rye with a cabinet BBF. Sounds great. Now would you be preparing this yourself?
Thurm15 Posted February 22, 2006 Posted February 22, 2006 Filet Mignon with a Baked Potato. Aftwards, a Cuba Libre (or 2) to go with a Bolivar Royal Corona.
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