Pan-fried venison medallions

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Médallions de chevreuil, haricots coco aux chantrelles et cépes, sauce poivrade
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Pan-fried deer meat medallions (venison tenderloin fillets) with white bean truffle puree, confit glazed onions and potato spiral towers
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The potato spirals stuffed with white kidney bean puree is easily the most tasty part of the plate.

May 27th, 2017

Grilled beef fillet with béarnaise sauce and bridge-cut potatoes

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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