Among other wonderful ingredients, we used Limousin beef. This is an animal native to France from around the Limoges region. The breed is 20,000 years old and is portrayed in a number of prehistoric cave paintings. We have eaten it in Paris at Le Severo, the place for steak frites. We pan seared filets at our cooking class. The flavor was amazing because the filet was marbled with some fat, unlike the normally tender but blah tasting filets we get here. Look at the marbling on one of pieces before we put it on heat. Beautiful to behold!
We washed it down with some wonderful local red wine. Domaine Richeaume is a red produced just outside Aix, a very tasty blend of Cabaret Sauvigon and Syrah – rich, intense and deeply fun. The beef and wine you can find the United States if you put in an enormous effort. It is easier to go to Aix. Please enjoy.
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