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<\/a>I seasoned the meat with salt and plenty of freshly ground black pepper and in a hot cast iron pan, seared it in a mixture of butter (for flavor) and oil (so the butter wouldn\u2019t burn), flipped it once, and let it rest while I made the gravy.<\/p>\nIn the same pan, I saut\u00e9ed onions, added sliced cremini mushrooms, garlic, S&P, removed them from the pan, made a roux in it (nothing unique \u2013 standard rouxles apply), and used a very rich beef broth I had in the freezer plus Worcestershire sauce, Dijon mustard, and dill. When the gravy had thickened, I would have customarily added sour cream at that point, but there was Mexican crema in the fridge and I swear it was even better than sour cream in this application and may become a new component of my \u201crecipe\u201d (such as it is).<\/p>\n
I don\u2019t care what they say \u2013 I think this is a dish fit for a czar!<\/p>\n Upscale? Really? Read on…. Continue reading <\/a>
\nAfter the meat had had a chance to rest, I sliced it thinly (prudent if it\u2019s a tough cut)…<\/p>\n<\/a>
\n…folded it into the gravy along with the vegetables and ladled it over boiled, drained noodles.<\/p>\n<\/a>
\nA side of roasted Brussels sprouts rounded out the meal.<\/p>\n
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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