What a busy busy day. Woke up a little early (for a saturday) for a change. Putzed around the house then got all my crap together for the day of quick errands and a long training ride.

The weather decided to cooperate, I headed to Vienna after my errands and geared up me and the bike and had a very pleasant ride out to Hamilton and back, 52 miles (84 Kilometers). Felt like chump change.

Came home, washed up and prepared a very elaborate dinner: New York Strip Steak in a Port Wine Horseradish & Mushroom Cream Sauce, Garlic Butter Asparagus and French Onion Soup. It was a feast of sorts. Granted, I had some of my homemade French Onion Soup from a few weeks ago frozen - was easy to thaw and reconstitute with Bruschetta and Mozzerella cheese. As far as asparagus goes, steam it and then just spray garlic margarine and put on cracked pepper. But here's the real treat:

New York Strip Steak in a Port Wine Horseradish & Mushroom Cream Sauce

photo by d. scott gregory

3 medium New York Strip steaks
2 tsp Olive oil
1.5 tsp butter or margarine
4 cloves of garlic, minced
4 large shallots, minced
5 large mushrooms, sliced
1/2 cup freshly grated horseradish
handfull cilantro, minced
1 tbsp dijon mustard
1 tsp mustard seeds, crushed
1/2 tsp white pepper
1 cup dry Port wine
1 cup chicken or beef broth
1 cup fat free Half & Half cream
kosher salt to taste
crumbled blue cheese to garnish/coat

Place steaks in platter and gently salt and pepper both sides, set aside.

In large skillet with a drizzle of olive oil over high heat, lightly brown steaks turning quickly for a few minutes. Remove steaks and place into a covered warming dish, reserved for later, keeping skillet on high heat - add garlic, shallots. Saute for a minute or so until tender then add mushrooms, port wine to help dissolve steak remains, then add cilantro, mustard seeds, broth - reduce to a comfortable boil, add butter/margarine, horseradish, salt & pepper simmer for 3 minutes. Add Half & Half and stir frequently for 2 minutes, reduce heat to low. Reintroduce steaks into cream sauce, cover. Cooks for another 5 minutes.

to serve
Tong steak(s) out onto plate, spoon sauce over top, then garnish with large chunks of blue cheese.

Finished up dinner, and had the pleasant chore of cleaning and lubing my entire bike - and to change the tires (these had over 4,000 miles on them). Took me almost 3 hours - completely dissasembled the bike head to toe, cleaned, greased/lubed and reassembled with 2 new tires. Damn tubes kept malfunctioning, took me three times to finish before I put back on. But what a purdy bike she is. I'd ride her everyday..oh wait..I already do. Heh.

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