Hmmm maybe I'll do it three-ways. Carpaccio over spinach with balsamic, some olive oil and some cheese.
then I'll do it as suggested
"cognac/ cream/ green-peppercorn pan-reduction"
then maybe a surf and turf (although with shrimp due to availability)
any further ideas for sides, etc?
also, board, I am not sure I asked about a cognac reduction can you give me some tips?
it's a HUGE steak, like 18oz. and that's way too much for even my girlfriend and I (today, after a big brunch!)
keep in mind I haven't been cooking long (you can check out my blog for my "skills") but I'm willing to take on anything, but I guess I can't eff up carpaccio. I've never made before, but I'd figure I'd cut a nice little peice, pound it, freeze it for 2 hours or so, then slice it really thin against the grain? should I marinade it? season it before freezing? after?