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# With sauce bernaise?
(Mrs Trellis GIN, Tue 18 Sep 2007, 15:03, archived)
# and.... I'm hungry again
altough I'm against buttery sauces
(I helped save b3ta! Your watch is BACK, Tue 18 Sep 2007, 15:04, archived)
# on what grounds?
(I helped save b3ta! Prof UnderCover evitable, Tue 18 Sep 2007, 15:06, archived)
# ground is immaterial ;)
I just find that they rarely add to the taste of the meat. Same thing for fish. I like them with very little condiments.
(I helped save b3ta! Your watch is BACK, Tue 18 Sep 2007, 15:09, archived)
# Oooh, I don't know.
I'd go with Dijon & Creme Fraiche reduced in the same pan the steak was cooked in.

Tastes fab.
(I helped save b3ta! J Peasemould Gruntfuttock Alpha Mike Foxtrot, Tue 18 Sep 2007, 15:05, archived)
# or with mushroom and cream
with a bit of marsala wine
(I helped save b3ta! Your watch is BACK, Tue 18 Sep 2007, 15:06, archived)
# That's a good one too.
(I helped save b3ta! J Peasemould Gruntfuttock Alpha Mike Foxtrot, Tue 18 Sep 2007, 15:07, archived)
# Dijonaise sauce is bloody gorgeous
(But I was going for a Blackadder thing. Seems it was just me)
(Mrs Trellis GIN, Tue 18 Sep 2007, 15:07, archived)
# Oooops - sorry didn't spot that.
:(
(I helped save b3ta! J Peasemould Gruntfuttock Alpha Mike Foxtrot, Tue 18 Sep 2007, 15:08, archived)
# It's not one of the more obvious ones I'll admit
(Mrs Trellis GIN, Tue 18 Sep 2007, 15:09, archived)
# hunger got the best of me
(I helped save b3ta! Your watch is BACK, Tue 18 Sep 2007, 15:11, archived)
# don't joke don't joke
with a hungry man!
(I helped save b3ta! Prof UnderCover evitable, Tue 18 Sep 2007, 15:15, archived)