Tuesday, April 25, 2006

Here's The Beef

Kobe Beef Steak Sandwich with Truffle Oil Marinade



I figure this sandwich cost me altogether about $35 worth of ingredients. Not quite the monstrosity here, but pocket-lightening nonetheless.

Okay, so the truffle oil idea wasn't in my original plans. But as I was getting geared up to make this thing, it occurred to me that a tango for one is not a dance. The Kobe royalty needed at least a Marquise for a match, or the sandwich wouldn't work. And tasty or not, aged Gouda just wasn't up to doing it alone.

So I hustled off to the the place where truffle oil comes from and plunked down an astounding $42 for a small bottle.



Not that I have a clue what truffle oil is.

But when I got home I warmed the leftover Kobe steak very gently in aluminum foil in the toaster oven — I did by no means want it to get any more done — and then sliced it thinly and tossed it in a tablespoon of truffle oil.

Then I assembled the sandwich. My great regret here is the bread. I do not understand why Montreal is so bereft of good bread. This sandwich cried out for a sourdough roll or seeded baguette but they are in very short supply here. I had to make do with a Première Moisson submarine loaf — quite a despicable thing when you actually get a good look at it. Definitely not a good tango partner, unless you panhandle for a living.

But the redeeming ingredients were perfectly ripe little cherry tomatoes, the choicest chunks of a fresh Boston lettuce tossed in balsamic vinaigrette and an amazing shallot-garlic-Italian parsley butter.



With sweet gherkins, Japanese mayonnaise and Polish mustard rounding everything off, all in all, the end result was a triumph, despite the bread. How many steak sandwiches have you had to chew your way through, pulling out whole slices of steak en route?

There was no hard chewing here. The steak might as well have been foie gras.



Well, don't believe me, just believe your eyes. And imagine. I did all this so you don't have to.

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