Friday was filled with optimistic signs: The sun was shining, birds were chirping, the buses ran on time.Oh, and we cooked red meat at culinary school. Specifically, filet mignon and grilled skirt steak.
Accompanying them were a wide range of side dishes, from the very daunting -- blue cheese soufflé-- to the routine -- sautéd green beans with julienned carrots. All went well.
The filet mignon was cooked to Chef's desired doneness, medium rare. The mushroom and Madeira wine sauce I made for the filet was the proper consistency, that is napér or thick enough to coat a spoon, and was seasoned right. The soufflé came out of the oven golden brown and the right height. Chef dinged me a bit for the green beans as a bit overcooked, and that's because I left them in the sauté just a bit too long.
The skirt steak had marinated overnight in olive oil, garlic, tarragon and thyme. After patting it dry, it went on the grill. Its thinness made it a challenge to keep at Chef's order of medium rare. Yet, I delivered it that way, sliced cross-grain on the bias and lined up neatl down the middle of the plate. It was accompanied by potato croquettes laced with prosciutto and parmesan cheese and a warm salad of artichoke hearts with red bell peppers and parsley and sherry/mustard vinaigrette. I lost only a half-point on the plate, for underseasoning my steak. I had neglected to salt it before going to the grill, and Chef noticed right away.
Not quite mistake free, but certainly mis-steak free, ending the week on a high note.
