But the thing which impressed scarlatti the most was the beef. She said something like "Yikes, I've never seen a piece of meat that big". It was just a little over three pounds in weight, I think. So with my instructional head on my shoulders and her excellent knife in my hand, I demonstrated to her just how to trim out the fat and leave us with a great slab of fat-free meat, just lightly marbled. I told her about throwing what I'd trimmed into the pan tomorrow while I'm braising the root vegetables, and I described to her the rules about the correct positioning of raw meat in the fridge.
And then I cut two wonderful steaks each from the end of this magnificent piece of beef. These were fried in a little olive oil and a little butter, with the mushrooms. The jacket potato in the microwave was served with low fat cream cheese and chives. And once again, I basked in her admiration, accompanied by my protestations that I'd not done anything at all complicated.
Oh, and she has her steak well-done. Hers went into the pan before the mushrooms went in. Mine went into the pan after everything else was already on the table. When I cut into my steak, she looked across and told me that it looked like a raspberry Newton.