Pan-fried halibut steak and Anna potatoes with Choron sauce

Choron sauce is a fancy way of staying butter sauce (hollandaise) with tarragon (béarnaise) and tomato concassé (Choron).

Pavé de flétan rôti, pommes de terre Anna et sauce choron
Pan-fried halibut steak with Anna potatoes and Choron sauce

May 27th, 2017


Herb-crusted salmon steak, stuffed artichokes, and Génevoise sauce

Pavé de saumon en croûte d’herbes, choux farci et jus au Génevoise
Herb-crusted salmon steak with stuffed artichokes and Génevoise sauce

April 19th, 2017

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