仙台市一番町でオシャレな女子会。フレンチビストロ。
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Located in Ura Ichibancho, along Gobashi Street.
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
This time, I would like to introduce you to the cooking methods of French cuisine, particularly how to cook (heat) meat dishes, divided into heat sources and heating equipment.
[Q&A on cooking meat]
There are endless questions when it comes to cooking meat.
Here, we will briefly explain the features of heating appliances and answer some of the questions that may arise during your daily cooking.
◎How to cook meat with a lot of fat without making it too heavy
Part 2
[Cutting beef sirloin]
①. Use sirloin from A4 grade Japanese Black cattle ("Kumano Beef" from Wakayama Prefecture).
The meat has fine marbling and is soft and finely textured. A5 rank Wagyu beef is too fatty for French cuisine sauces, so the marbling is kept to a minimum.
②. Cut into pieces about 2.5 cm thick, remove the fat around the edges, and cut in half.
This time, we will cook it for about 10 minutes for medium doneness, so we will not bring it to room temperature, but if you are cooking it rare, the cooking time will be shorter and you will need to bring it to room temperature.
[Fry in a frying pan]
③. In order to cook the inside of the beef sirloin, we will grill it in a chunk of about 200g. Sprinkle salt and pepper all over and place it on a heated frying pan. Since the meat itself has fat, we will heat it without adding any oil or fat.
④. Cook the sides and then the cut surface over high heat. Fat will gradually seep out from the surface of the meat and lightly cover the surface of the frying pan. Cook the meat in this fat. Once the meat is browned, turn it over (about 15 seconds on each side).
⑤. Cook thoroughly over high heat to remove fat and give the meat a deep brown color and a crispy, fragrant flavor and texture. Heat in the frying pan for a total of about 1 minute, and cook until the meat is about 30-40% done.
[Bake in the oven]
⑥. Place in a 230℃ oven for about 3 minutes and heat the whole thing.
By cooking on a tray with a wire rack, you can drain off the fat that comes out of the meat as it cooks. At this point, the meat is about 50-60% cooked.
[Baked with Salamander]
⑦. Heat the whole pan in a salamander over high heat, and when the oil seeps out onto the surface of the meat, turn it over and heat the other side in the same way. After a total of 1-2 minutes, the meat will be about 70% cooked. If it is not cooked enough, place it back in the oven.
[Let them rest]
8. If you put it in the oven, cook it for just 1 minute, then let it rest in the tray in a warm place next to the range or plaque for 3-4 minutes until it is about 80% cooked.
The residual heat will cook the steak through, causing fat to ooze out onto the surface of the sirloin.
[Grilled over charcoal]
9. After the charcoal (binchotan) is well heated, it is placed in the charcoal grill and the grill is set on top. The meat is then grilled on top of the grill, the fat from the meat is removed again, and when the fat touches the meat, the meat is covered in smoke, giving it a fragrant finish.
10. Grill the meat on a grill heated over charcoal.
When the fat on the surface of the meat starts to bubble, turn it over and then turn it several more times.
The heating time should only be enough to brown the surface, and should be around 1 minute.
［Finished product］
(11) The fat has been removed to a moderate extent, and the surface has a very fragrant flavor and texture. Meanwhile, the inside is full of meat juices, and you can feel the strong flavor of the fat and meat. Cut off both ends before serving.
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a store that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Sulisier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
