Filet boeuf and garlic velouté soup

This dish is from Aquitaine: Bordeaux.

It’s a traditional garlic velouté soup that the French tend to enjoy after a night of drinking, similar to French onion soup.

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Tourin blanchit à l’ail

I also cooked this beef filet with red wine sauce, sautéed mushrooms and potatoes.

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Filet boeuf avec maître de chai, champignons à la bordelaise et pommes de terre noisette (Parisienne)

Here’s another angle for texture and height perspective:

 

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Beef fillet with red wine sauce, garlic-and-parsley mushrooms (persillade) and potato rounds

These are the first dishes I’ve cooked all semester that I truly enjoyed and felt proud of cooking!

January 27th, 2017