Sunday, 12 June 2016

The Broadsheet Melbourne Cookbook

The recipes in this book are sourced from the city's best restaurants, cafes and bars. The restaurant Franc - Soir has been around for many years and is legendary for the 'entrecôte' and 'frites' or steak and chips. Pages 207 - 209 detailed the restaurant's technique for cooking the perfect steak. The were guidelines for choosing your steak, instructions for preparing and then steps for cooking. 

I opted for eye fillet steak and mushrooms. Luckily, all the diners favoured rare or medium rare steak so  there was no need to cook the steaks in batches. 

The steps were followed, the steak seared for a minute on each side, rested for thirty minutes and then charred again for another minute on each side. The finished steaks were tender, juicy and flavoursome. This is a technique that I will be using again.

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