Le Cordon Bleu Basic: Tournedos Grillés Sauce Béarnaise, Pommes Pont-Neuf/Grilled Tenderloin with Bearnaise sauce, potatoes “pont-neuf”

This was a goodie because I really like red meats (I think I’ve been eating too much of it lately).  We had Chef Vaca again, and he’s awesome – super efficient, super clean, and his food is amazing.

But this class also happened to take place at 8:30AM today (the first out of 4 classes).  And I also happened to wake up late for class for the first time since I’ve been attending LCB, so I went into class all flustered.  No matter though.

Everything turned out pretty well.  The fries were soggy, which wasn’t my fault because the potatoes had a really high sugar content (that’s what the chef said!), but the sauce was good in terms of taste and texture, the artichoke was decently turned and well cooked, the plate was hot, and the meat was between rare and medium rare (saignant, or bloody).  Even so, I personally felt I could have done better with my sauce on the emulsion because it didn’t have enough volume, and the reduction was a bit sweet for some reason.

Tournedos Grillés, Sauce Béarnaise, et Pommes Pont-Neuf

Tournedos Grillés, Sauce Béarnaise, et Pommes Pont-Neuf

 

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