Recipe of the Day: French Tacos

Serves 3
No. I do not mean a French woman's nether-region.

This dish started out as a nice steak with a white wine reduced Dijon mustard sauce. However, there were leftovers in the fridge and I didn't want to waste them. When the cooking was finished I questioned what I had made. It was an abomination of French cuisine in a Mexican shell. Brave Jon took the first bite and declared the dish was safe to eat and quite delicious.

He was right. I was quite delicious.

Ingredients - Sauce

• 2 cups of chicken stock
• 1 cup of white wine
• 1 cup of mushrooms
• 1/2 cup of onions
• 2 tbsp of Dijon mustard
• 1tbsp of butter
• 2 cloves of garlic

Ingredients - Stuff inside the taco

• 2 pieces of steak (rib eye, flank, whatever you want)
• Some olive oil
• 2 carrots
• 2 cups of spinach
• Dried Basil
• Salt and pepper
• Some soft taco shells

1. Cut up all your vegetables in any shape you like
2. Take the steak and tenderize it, smack it hard
3. Season the steak with some salt and pepper and basil
4. Rub some oil on your hands and rub the seasoning in to the steak
5. Heat up two pans, both on medium heat, add olive oil
6. In pan A saute the garlic, onions and mushrooms, in pan B place the steak
7. When pan A is aromatic add in the chicken stock and white wine, cover and bring to a boil
8. Make sure you are flipping the steak in pan B so both sides are getting even cooking time
9. When liquid in pan A has been reduced to 1/2, remove from heat
10. Use a strainer to separate sauce from veggies
11. Fold in mustard and butter in to sauce
12. When steak is cooked remove from pan B and let it rest
13. Throw in veggies from sauce, carrots and spinach in to pan B, saute for 5 min
14. Slice the steak into strips
15. Serve in soft taco shells (warmed) with meat, veggies and sauce

However, once again Carlos didn't come home for dinner to eat this. Le sigh.