Week Five - Beef

Reflection

What went right:

Chateau potatoes weren’t a complete disaster. The Beef Tartare was cut properly.

Tenderloin appetizer was good. Bearnaise was better day 2, herbs were bright green as I added them later in the process.

What went wrong:

Beef Tartare could have used more chilling time to hold its shaper better. Day 1, The herbs in the Bearnaise had browned as it cooked/held.

The Chateaubriand hadn’t rested enough. Juices were all over the cutting board. The oven wasn’t hot enough for roasting vegetables.

Areas for improvement:

Hotter oven for roasting veg. In a time crunch for the brioche toast rounds. Don’t forget to heat the asparagus before plating.

Rest the meat. Please, for the love of beef, rest the meat!