Grilled beef fillet with béarnaise sauce and bridge-cut potatoes

Filet de boeuf grillé, sauce béarnaise, pommes pont-neuf

The potato “fries” were delicious and the béarnaise sauce was the best I ever made. The steaks, however, were not.

One was supposed to be rare, and the one medium, but mine over-cooked so fast that both of these tenderloin cuts are beyond well-done. Ah well. Believe it or not, they still tasted alright.

November 29th, 2016

Steak, herb-stuffed tomatoes and rustic potato hashbrowns

This dish comes with a side of fresh green peppercorn sauce.

Entrecôte au poivre, pommes Darphin et tomates farcies Provençales

In my humble opinion, a spoon-smear of peppercorn sauce on the plate would have really put it together, but c’est la vie.

Steak with rustic potatoes and herb-stuffed tomatoes

Yes, I accidentally removed the fat cap. For this type of plating, that wasn’t smart.

November 24th, 2016