Photo Credit: Copyright (c) 2010 William Reynolds.

Bill a photographer friend in NYC likes to cook and eat well. His dinner last Friday night sounded and looked so good I asked if I could share his photo and recipe.

This is one I’m going to have to try!

NYC: Home / Dinner
Goat cheese on arugula / three sheep cheeses / garlic-herb flatbread / date shochu (72°)

Grilled Angus beef ribeye slices with shitake mushrooms and walnuts / bed of arugula / poppyseed dressing / Oatmeal stout beer

Nikon D700 | Nikon AF-S 60 | ƒ8 | 1/13s | ISO2500 | Handheld

1) Wash / drain arugula and spread generously on plate
2) Wash / drain / towel dry mushrooms
3) Heat mushrooms in dry pan to burn off moisture
4) Add (truffled) olive oil and sauté mushrooms lightly

5) Place small portion of arugula on a second plate
6) Cut small portion of goat cheese (herbed) and place on arugula
7) Slice small amounts of three (sheep) cheeses
8) Add (garlic-herb) flatbread
9) Pour shochu (wine / sake / etc)
10) Nibble…drink

11) Slice Angus beef ribeye into thick strips
12) Preheat skillet
13) Transfer meat in its original shape to pan and cook
14) Hold meat in shape and turn over to cook further
15) Separate slices while still rare and cook as desired (or remove)

16) Place mushrooms in center of arugula bed
17) Top with walnuts
18) Place grilled steak around mushrooms on arugula bed
19) Drizzle poppyseed (or other) dressing lightly over dish
20) Pour beer
21) Eat, drink, etc.