Recipe for Creamed Butcher Twine --
1 T EVOO
2 T Dijon mustard
1 pinch kosher salt [important to use kosher]
1 pinch coarse ground pepper
1/2 tsp red pepper flakes
1 C Chabernet-Sauvignon
Completely soak 36" of twine in the marinade.
If possible, Sous vide, and marinade in the fridge for 16 - 24 hours.
Sweat some finely chopped onion, 1 clove garlic and 8 oz porcini mushrooms. Be sure to salt lightly.
Cut the marinated twine into 2" - 3" lengths, and drop into the onion-mushroom sweat. After five minutes, add 1 C heavy creme and 1 T non-salt butter. Bring to light boil until thickened "just right"
Pour your creamed-twine over your meat slices, and serve.
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