Charolais Steak and Salad

Whenever I have a Charolais steak I always prepare it as simply as possible; salt, pepper, maybe with onions and or mushrooms. Good beef doesn’t need much. Today for lunch I quickly seared this rather thin steak in butter and added a salad for propriety’s sake. The Tavel Rose was a perfect accompaniment for this simple plate. Also summer time is Rose season in France :)