I do not think that I am alone when I say this but, I have always enjoyed the camaraderie of being with my best friends. As an only child, my best friends were my brothers. My teammates were my brothers. The older I get, life gets busier, kids are not in the picture, work is stressful…there are a million reasons why people begin to drift apart.
I refuse to let this happen. A few weeks ago 3 of my best friends got together to make a dinner while all the wives and kids were away on a WEEKNIGHT, which anyone who knows me, knows this highly out of character. It was a great night. Hanging out drinking bourbon and smoking cigars, doing the kind of stuff you do when you don’t have kids or responsibility. Shoutout to our wives for being cool with it.
Moral of the story….do not get too busy to hang out with your boys (or girls)! We NEED that interaction, we need that DGAF night!
Anywho….we Sous Vide a boss ass ribeye we got from Chris’ Specialty Meats. Sat it in the water at 135 degrees for a few hours, then grilled to a perfect medium rare, served it up with a horseradish mashed potato (stay tuned) and some grilled asparagus. Chef Nic threw down a professional scratch made Bearnaise sauce (recipe below).
2 sticks + 2 Tablespoon Softened Butter
2 Large Egg Yolks
3 Tablespoons Diced Shallot
1 Tablespoon Lemon Juice
2 Tablespoon Champagne Vinegar
1 Tablespoon Chopped Tarragon
Salt and Pepper to taste
Saute Shallots in 2 Tablespoons butter, coat with a pinch of salt and pepper. Stir in vinegar then reduce until all liquid is gone. Transfer shallots to a bowl to cool.
Using a double boiler, whip egg yolks vigorously until airy and bright yellow. Slowly add butter, small bits at a time all the while whisking, to evenly incorporate.
Once a marvelous consistency is achieved, add salt, pepper, lemon juice and tarragon.