Le Cordon Bleu Intermediate: Pavé de Boeuf Poêlé, Flan de Céleri, Sauce Madère aux truffes et Pommes à la Graisse D’oie/Pan-fried steak, celery flan, Madeira sauce with diced truffles and potatoes in goose fat

This dish was ok, nothing too spectacular.  The potatoes were very well done (although the turning, of course, could have been better), but the sauce was a bit too sweet for the chef’s taste (too much Madeira), and the steak wasn’t evenly cooked.  I was going for “saignant” (which is either rare or medium-rare, not sure), but I didn’t spend an equal amount of time cooking both sides.  Since the steak was a very thick piece of meat, it was more cooked on one side than the other.

Plating wasn’t very special either, although the flan was nice.

Pavé de Boeuf Poêlé, Flan de Céleri, Sauce Madère aux dés de truffes et Pommes à la Graisse D’oie

Pavé de Boeuf Poêlé, Flan de Céleri, Sauce Madère aux dés de truffes et Pommes à la Graisse D’oie

 

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