Maureen Fraîche

Mixing Business and Pleasure in the Kitchen

Archive for the tag “top sirloin”

Pepper-Crusted Top Sirloin with Pinot Noir and Dried Cherries

Pepper-Crusted Top Sirloin with Pinot Noir and Dried Cherries

Valentine’s Day is just around the corner, so I thought it might be fun to post something to impress your sweet darling…or roommate.  Whatever.

Pan sauces are such an easy way to make any ole’ dinner special.  And, though it may seem like a little extra work, that deglazing will actually save you time come clean-up when you don’t have a crusty pan to hack away at.

I served this up to my man and the pack of monkeys just a few nights ago (I skipped the pepper crust for the kiddos’ meat) along with some star pasta (again, because I loves the kiddos) and steamed veggies.  Not a bite was left for breakfast, so I’d consider that a win!

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