I usually use fine chocolate and heavy cream for my ganache, but I saved a little cash by using chocolate chips and half-and-half. It was silken and spectacular, and I didn’t miss the extra fat because, after all, it was on top of ice cream.
It’s the perfect dessert to serve by spoonfuls to your loved one. It is so much more satisfying to do that at home than in a fancy restaurant.
The whole meal — steak, potatoes, the oil to fry the potatoes, the ice cream and all — cost less than 20 bucks. And I didn’t have to tip an overworked server.
STEAK WITH BLUE CHEESE-PARSLEY COMPOUND BUTTER
Yield: 2 servings
1 tablespoon butter, softened
1/2 tablespoon blue cheese crumbles
Generous 1/2 teaspoon chopped fresh parsley
12 to 16 ounces of sirloin steak