What a marvelous thing a young man is, and so much the more marvelous if he’s your son. Not that a daughter isn’t a marvelous creature, too; only that when all you have is a son, he is indeed extraordinary.
Shortly after I hit the “send” button throwing open the gate to my escape from the Great Desert University, M’hijito happened to call on the phone. It was 7:30 or 8:00 p.m. I was just sitting here in front of the computer, stunned and unable to move. To my great delight, he asked if I would like to come down to his place for dinner!
Hallelujah.
When I got to his place, the air was fragrant with the scent of frying onions. The lights were on, the heat was running, the house was warm, wonderful music was playing, wine was poured.
My god, can that kid cook!
Not only that, but he can repair plumbing. In the course of his culinary exertions, the garbage disposal blocked and both sinks backed up. In moments he had the trap under the sink apart, drained, fixed, and back together. Voilà! Problem solved.
Back to the stove: He made this incredible mirepoix, in which (once it was cooked down) he broiled pieces of steak and lamb. The result was a deep brown sauce, so flavorful: sweet from the onions, rich with carrot, celery, mushroom, wine…unbelievable. As if this were not enough, he braised some brussels sprouts he had bought fresh, then blanched and frozen. And he served up a magnificent salad. And lots of good red wine.
Defies belief.
M’hijito’s Steak Mirepoix
You need:
• a good, heavy, oven-proof frying pan
• olive oil
• wine
• one onion
• a carrot
• a stick of celery
• a half-dozen cremini (or other) mushrooms
• about 1/2 glass wine
• salt & pepper
• a couple of pieces of beef filet, or a couple of lamb chops, or both
Coarsely chop the onion, carrot, and celery. Slice the ‘shrooms. Skim the bottom of he pan with olive oil. Place the onions, carrots, and celery in this and cook over moderately fast heat until the onions are well softened. Regulate the heat and stir frequently, so that the vegetables don’t scorch. As the onions are getting pretty well softened, add the sliced mushrooms. Stir, continue to cook until the veggies are golden and well cooked. In this last stage, add a little wine, stirring well to combine. Season to taste with salt and pepper.
Fire up the broiler. Preheat it well. Season the meat with salt and pepper.
Place the steak or lamb in the pan amid the cooked veggies. Run it under the broiler. When the top side is seared, flip the meat over and sear the other side. Cook to taste, preferably rare.
Serve the meat with the cooked-down mirepois spread over it as sauce.
Ambrosia!