Where's the Beef?

I am an unabashed carnivore. I love all things red meat. In my family, steak has always been reserved for special occassion meals--birthdays and christmas. Since it's so rare, anytime mom made steak, I would cut mine into tiny bite-size bits in order to savor them longer. My parents like to tease that I'm eating minced meat instead of a big hunk of steak. My husband has a completely different experience. His mom made steak on a weekly basis. Another difference: I like my red meat on the rare, bloody side, while my husband likes his tough and well-done (yuck!).

Well, imagine my utter joy when it's steak night at cooking class. Enjoy the photos.



Lamb



Raw steak



Veal



Since we don't eat till 9-10, my classmates cooked up some "appetizers." It's filet mignon bits. Soooooo delicious.



Tri-tip



Filet mignon cooking up



Filet mignon cut up for easy distribution. It is tender and soft like butter.



Sliced tri-tip



Plated tri-tip



Wiener Schnitzel



I know all about the risks. I don't care; I like my pork chops on the pink side.



spaetzle



Lamb chops with spinach, eggplant, and tomatoes. I think I needed to cook it a bit longer.



I've never had steak Diane before. It's delicious.



You bet I went for seconds =)

~Ray