Herb-Crusted Steak au Poivre with Compound Butter
A Herb-Crusted Steak au Poivre, the kind of plate you make on a quiet evening, and served with Compound Butter.
A Char-Grilled Rack of Lamb, the kind of plate you make on a quiet evening, and served and Crispy Onions.
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A Herb-Crusted Steak au Poivre, the kind of plate you make on a quiet evening, and served with Compound Butter.
A Butter-Basted Meatloaf, kissed with char and smoke, and served with Peppercorn Sauce.
Bone-In Filet Mignon over Mashed Potatoes -- layered with warm, patient spice.
A Char-Grilled Beef Tenderloin, rich without ever feeling heavy, and served over Mashed Potatoes.