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Steak Persillade?

ricardoz | Nov 8, 200910:41 AM

A few weeks ago I saw J.Pepin add this garlic and parsley mix to the top of a steak on an old episode of Julia and Jacques. I understand that this combination is traditional and the preparation looks relatively subjective and intuitive. But I was wondering if anybody has any ideas for doing this the first time. Should the mix be raw or sauteed in olive oil? A tasty ratio of garlic to parsley for steak? Most of what came up on a web search focused on Persillade for chicken, lamb, and potatoes. Any ideas or suggestions?

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