Still eating like gods
The day before yesterday I saw a piece of veal tenderloin in the butcher's for the first time ever (pink veal, not pen-raised white). There was only one bit left but it was the large end, the filet mignon if it were beef. I grabbed it.
Made some steamed green asparagus with olive oil for a starter. Then I grabbed a 250ml jar of homemade chicken stock, made a light roux, added the stock and let it simmer and reduce by about 3/4, seasoned just with a sprig of fresh thyme. Meanwhile I pan seared the veal on both sides, deglazed the stainless steel pan with some white wine, simmered the veal in the wine and then added the wine to the reduced sauce while the veal rested. Plated the veal and put the sauce over the top. It was of exactly the right consistency, thick and creamy but not claggy at all. The veal was quite rare in the very center and well caramelized on the outside. And of course as tender as could be hoped for. Possibly the most perfect complex French-style meal I have ever made.
Yesterday I made a much simpler beef and broccoli in black bean sauce, the latter of which we got at the Vietnamese wholesale market last week. As I said, much simpler but just as good. Well, there was some more green asparagus in with the broccoli and all and I timed the adding of various ingredients perfectly, so the veg are all tender but still dark green and sufficiently crisp. Leftovers to be eaten tomorrow.
Flagship: HMS Glorious
Made some steamed green asparagus with olive oil for a starter. Then I grabbed a 250ml jar of homemade chicken stock, made a light roux, added the stock and let it simmer and reduce by about 3/4, seasoned just with a sprig of fresh thyme. Meanwhile I pan seared the veal on both sides, deglazed the stainless steel pan with some white wine, simmered the veal in the wine and then added the wine to the reduced sauce while the veal rested. Plated the veal and put the sauce over the top. It was of exactly the right consistency, thick and creamy but not claggy at all. The veal was quite rare in the very center and well caramelized on the outside. And of course as tender as could be hoped for. Possibly the most perfect complex French-style meal I have ever made.
Yesterday I made a much simpler beef and broccoli in black bean sauce, the latter of which we got at the Vietnamese wholesale market last week. As I said, much simpler but just as good. Well, there was some more green asparagus in with the broccoli and all and I timed the adding of various ingredients perfectly, so the veg are all tender but still dark green and sufficiently crisp. Leftovers to be eaten tomorrow.
Flagship: HMS Glorious