3d pan white

Main Course Beef filet & beef shortribs


Pan-roasted filet of beef and a timbale pulled beef short rib, leeks and foie gras. The meat is accompanied with a celery root-potato puree and a melange of Brussels sprout leaves, haricots vert, carrots, and sauced with a red wine beef reduction.


Notes: I had ordered the filet medium-rare with an added note to err on the rare side. Err they did - on the well-done side. Although the middle was pink, it was far from rare. The most awful part of this filet was the top 1/6 inch which had gone completely chewy-well-done after being charred to a crisp - just short of burning. (You can see the crisp crust in the picture).


The shortribs looked and sounded very promising... but sadly had problems. First, the shortrib meat was terribly dry and therefore stringy, not a succulent as they should be. The bits of leek ended up tasting like bits of fat - I think they would have complimented the meat had the meat been more moist. The foie gras materialized in the form of little dices - which somehow dried out and ended up taking on an almost-rubbery state - kind of like boiled egg whites. I was especially sad because the flavor was there - but the preparation, consistency and textural combinations were off.


The "incidentals" ended up being the stars on this plate. A bright and lovely mix of haricots vert and baby carrots on a bed of very-celery-rooty puree (that had a tinge of potato, cream and butter added).


The red wine reduction was also very nice... it helped moisten the dry meat.


The $46 dollar plate I would easily have traded for a very good meal elsewhere...

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Taken on April 28, 2006