Sometimes, at the end of a long weekend in the restaurant, the last thing you want to do is cook at home. I remember Anthony Bourdain once writing that at times all he has energy for when he gets home from service is wolfing down a couple of Krispy Kreme doughnuts.
So when Chefette got home from Mother’s Day lunch service yesterday (after serving 46 covers for Saturday dinner and finishing at 1am), needless to say there wasn’t a whole lot of zip left in the tank.
Thankfully, there were steaks in the house. Organic Herefordshire beef rump steaks. Mmmm. I served them with sautéed chestnut mushrooms, and some bubble & squeak made with leftover potatoes and Savoy cabbage. Total preparation time, under 20 minutes.
Anyway, they looked so lovely sizzling away on the ridged griddle plate I had to take a picture.