I’ve never been a fan of spicy food, on the contrary, I’d always avoid them and the hot sauces because I was never willing to having my mouth on fire.
To me, the spiciness would steal the show and often take over on all the flavours a dish has to offer. But things change and although I’m still very intolerant to overly spicy dishes, I definitely learnt to appreciate what a little bit of hot pepper can offer to a dish. Always with moderation of course.
Also known as Carbonnade Flamande one of Belgium’s classics doesn’t really require any further presentation. It is extensively served in the restaurants across the country, and for the ones who are not so familiar with this hearty Flemish stew I should only say that it is made with dark Belgian trapist beer and served with crispy fries. I felt personally challenged to make this recipe again after trying it in a popular local restaurant and being absolutely let down! This dish is very simple to make and definitely a big winner for these cold winter days!
I’m a big fan of Filet Mignon also known as Filet Pur here in Belgium. Might be my favourite meat cut because I like the mild taste, the fact it’s a lean meat and the ease to cook. So for this Sunday lunch I was looking for a sauce to go with my Mignon Steaks , then decided to give the Bacon Sauce a shot, and let me tell you: This is exactly what I was looking for on this cloudy, lazy day. Some tasty, filling comfort food. So this is what you’ll need to cook this for your next meal.