Le Cordon Bleu Intermediate: Filet de Veau cuit Rosé, un Risotto crémeux et duxelles de champignons, sauce asperges

This is an exam dish!  It was surprisingly easy  – I finished in 2 hours (could have been even faster) – although I did make a couple of mistakes.  My asparagus coulis wasn’t blended smoothly enough, so it was very hard to plate (I actually messed up the plating… pretty evidently).  The doneness of the meat was perfectly rosé, which I think was the most important part.  The risotto was slightly undercooked, although the flavors were rich.  Apparently, before serving, you need to mix it in with a little bit of stock to make it creamier.  Oh, I also turned a mushroom for fun – I cooked it with water, butter, sugar, and salt, and it tasted incredible, actually.

Filet de Veau cuit Rosé, un Risotto crémeux et duxelles de champignons, sauce asperges

Filet de Veau cuit Rosé, un Risotto crémeux et duxelles de champignons, sauce asperges

Gross plating – check out my asparagus guacamole!!! :/  Also, I peeled a bit too much so the coulis wasn’t as green as I’d have liked.

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