So, it isn't just the nice round sirloin, braised in a blend of spices I grew, and the awesome A1 sauce I used because I didn't have time to make some from scratch, but it's the veg. Not just the white asparagus (not technically a vegetable, though) that I happen to encounter on sale whenever I feel like asparagus, but the sauce that goes on it. Woweee. I didn't want to make a Hollandaise again, so I whipped up something experimental. Turns out, the sauce was ten times better on the steak. I used sour cream, pureed Vidalia onions, a little milk for controlling thickness, fresh garlic, vegetable oil, sea salt, black pepper, parsley for color, and sugar. It's the bee's knees, baby.
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