What I cooked Last Night:

Start:  amuse bouche of four little handmade gnocchi in a lemon cream reduction

First:  Seared scallop on a nest of poached parsley sauce with garnish of garlicky crouton

Main:  Filet mignon w/ wild mushroom saute, oven roasted cherry tomatoes, sauted baby spinach and potato gratin

Salad:  Wild herbs and greens with dijon vinaigrette

Cheese:  St. Agur, Langres, Le Chevrot

Dessert:  Peach Tart w/ garnish of cream and rhubarb compote

What I learned:  Use the searing pan to make the sauce for filet ahead of time.  Otherwise the reduction stock, shallot, wine, thyme, takes too long, even after searing the meat ahead of time.  It takes 14 minutes for medium rare on a 2 1/2 inch piece of meat that weighs 6 ounces, basting constantly w/ butter from the pan.  Don’t ever do this menu for 10 by yourself.  I don’t know when I am ever going to learn this.

Leave a Reply