In a fit of inspiration, perhaps recalling late nights in college when a platter of steak and eggs seemed the only thing to do at 3 o'clock in the morning after a kegger, Baby and I recently made a classic Steak Diane preparation with a more assured sense of maturity--it was at least for lunch, but it was our own invention when we threw a fried egg on top of both steaks. Divine! But do clear your schedule: although this was so delicious, it was heavy and afterwards we slept for the entire day having hungrily consumed both of the steaks! In all fairness to us, we had both experienced a very busy, tiring week.
We sauteed the mushrooms in butter and bas Armagnac and then set it afire! Fantastic. The fairly simple recipe is found here. The Armagnac we used subbed for the suggested brandy, a package of chopped mushrooms resulted in easy work and of course, a few filet mignon steaks are essential. Make this anytime as the spirits move you and do enjoy!
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox