James Beard’s London Broil…and the Best Gravy Ever!

Our friend Walter had us over last week for dinner in his beautiful screenhouse. The main course was a recipe he has been making for decades: James Beard’s London Broil Oriental. We have had many memorable and excellent meals at his house, but this stood out as the best. Marinated for two days, this produced a rich gravy (that you almost want to drink) of soy sauce, garlic, ginger, and dry vermouth. It was served with garlic mashed potatoes and carrots sautéed in lime butter. Walter also made a Caprese salad. We brought along my garlic butter (no vampires on this evening) and Justin’s homemade rolls and brioche bread pudding with brandy cream sauce. A luxurious night made even better by the setting (see below). Oh, and there was plenty of wine!

Sauvignon Blanc and Pinot Grigio accompanied this red meat dish remarkably well.

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