Sunny days... and dinner.

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For dinner: Steak. Problem: Ran out of gas upon ignition. No propane? No problem! Girl got stove. And a fancy-ass ribeye steak.

Seasoned with Montreal Steak Spice... if you're American, tough fuckin' luck. Yer missing out. Get thee some Montreal Steak Spice, and get it now. Anyhow. Seasoned with MSS after coating with a little olive oil, let sit for an hour, then seared it 2 minutes on high heat each side, and finished 4 minutes in a 400 oven. Remove, set the steak on a plate, cover, let rest for 5 or 10.

Take the pan, put on med-high heat, deglaze with about 1/4 cup or more of red wine. Allow to reduce for about 1-2 minutes. Throw 1 tsp basil-dijon mustard (or any herb-dijon mix, or grainy or plain dijon) into the pan, whisk in. Add any accumulated juices from the steak plate. Continue reducing another minute. Turn to med-low and let simmer till your steak is rested. Remove from heat and whisk in 1 teaspoon butter, and pour over your rested ribeye.

I took some fingerling potatoes and tossed em in sea salt and olive oil and roasted 'em whole, with skins, in a 450 oven for about 45 minutes or until crispy outside and fluffy inside. Man, the potatoes really soak up the sauce, too. It's nice 'cos it's not a creamy sauce. If, however, you have some whipping or coffee cream kicking 'round, substitute the wine with brandy and add about 2 tbsp cream instead of the butter. If you're all gluttonous, go ahead and add the butter but I think it's unnecessary. The dijon brandy-cream sauce is pretty standard in the good chef's repetoire. Great, great stuff. Must buy me some brandy. :)

PS: Montreal steak spice. Wow. The ingredients make it less tasty sounding, but believe me, if you're going to be eating anything chemical-ish in the next while, make it THIS!

PPS: Americans might be in luck after all! Thank fucking god for Free Trade, eh?! Here.