"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!

Wednesday, December 3, 2014

Tartine de Viande des Grisons #French Fridays with Dorie

Yum


Every once in a while I am reminded that I know nothing about beef. I am a child of sausage manufacturers. I never ate hamburgers; growing up we had sausage patties. The only other meat we ate was chicken. 

Then I became a vegetarian and now at the age of 50 I am starting to learn a little about beef, though it really doesn't interest me or my daughter much... too chewy, too hard to digest.


tartine de Viande des Grisons- simplelivingeating.com

Before I went to the grocery store to buy the meat for this recipe I read the ingredients list and it said if I couldn't find viande des grisons or bresaola I could use some other air dried beef. None of these meats I ever heard of... I vaguely knew something about South Americans air drying beef. 

I took my non-existent knowledge of air dried beef to the butcher counter at Whole Foods. I told the butcher that I was making a French sandwich and did he have any of the meats that I had written down. He said no, but he had air dried beef and he could slice it thin for me.

When I got home I read the recipe more completely and it said that I could have substituted prosciutto which I know... because it's pork!


tartine de Viande des Grisons- simplelivingeating.com

I opened up my package of meat and thought... there was nothing in the recipe about cooking the meat. What I have is too thick and not dried enough to eat raw, especially if you are not a fan of steak tartare.  

So I worked with what I had... seared the dry aged bone-in rib steak (I got this information from the sticker on the meat package.). Smeared butter on the bread, sprinkled good extra-virgin olive oil on the steak and sprinkled walnuts on it.


tartine de Viande des Grisons- simplelivingeating.com

My whole family including my daughter and I loved the thin steak. We all thought that putting butter and olive oil is too much. It should be one or the other, and the walnuts didn't add anything to the sandwich.

I actually removed my nuts and broke out some blue cheese... My daughter and I found that it went exceptionally well with the steak, with a side of salad it was a easy tasty meal that makes a nice simple supper or special lunch. 





Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

21 comments:

  1. I am from Iowa where it's mostly about Moo!Moo! and Oink!Oink! but I knew nothing about the beef product needed in this recipe. I also took myself to Whole Foods where I got the "brush off" from the butchers in the meat department (more about that in my blog). Finally, I met success and will make the recipe today. I think you and Julia enjoyed a one-bread-only steak sandwich with wonderfully fresh, toasted bread. And, yes, blue cheese is the perfect "garnish".

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    1. At least my butcher was kind even though he really didn't know what I wanted, but I didn't either. Glad you got the right beef.

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  2. I ended up using coppa (capicola/capicollo) for mine. It's the pork equivalent of bresaola and the only thing that seemed similar enough to the air dried beef in the tartine recipe. An extremely easy dinner with soup and a salad!

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    1. Yours looked so delicious. I haven't had coppa in years. I may have to buy it for my next antipasti.

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  3. Oh, yum! Adding blue cheese sounds SO good!

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  4. This was definitely a tale of working with what you got! Sounds lovely and that blue cheese made that dish for you, I'm sure!

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    1. It is so funny how many different kinds of meats people used. I guess it's a versatile recipe.

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  5. I'm lucky to have an Italian deli just a few blocks away, so this was an easy one for me. At least your butcher cut you a nice piece of steak! Blue cheese is a much better choice for steak than the deli meat appropriate toppings for this week's tartine.

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    1. There is an Italian deli 30 minutes from my house but butter and walnuts just didn't have me thinking Italian when I went shopping. Next time.

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  6. Diane, we are just lucky to have easy access to some of the products that are definitely harder to find in the US - but I really like the sound and the look of your beef tartine and blue cheese as a topping is quite wonderful with some lovely beef! Well done!
    Have a nice weekend,
    Andrea

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    1. Thanks Andrea,
      Living out in sticks sometimes just makes it hard to drive the distance to find things.

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  7. Your combination sounds delicious, makes me think Blue cheese hamburger which I love, with mushrooms.

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    1. My favorite burger too. I get that at Bareburger. Do you have that chain?

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  8. I like what you did with this! Seared thin steak with blue cheese sounds delicious. I recognize that bottle of olive oil (unless you've been back to that store since summer).

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    1. Good eye Betsy. I am still using it sparingly.

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  9. I should have made this with prosciutto. I read the title and thought I don't have time to look for this. I need to read more thoroughly. But I am having fun making other recipes that have already been done. Have a great week.

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  10. Blue cheese was a nice complement to this.
    Growing up in cow country (and living in a house surrounded on three sides by cow pastures), beef was a way of life (but we certainly never had air dried beef like this).

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  11. This does look delicious, Diane. I'm intrigued by the nuts but I agree, I'd prefer to skip them in a sandwich :-) Thank you for sharing your experience with making Tartine de Viande des Grisons with us at the Hearth and Soul hop.

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  12. Thank you for posting to Motivation Monday!

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  13. It sure looks good and something we would enjoy Diane. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

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  14. This looks so good! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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