Here’s some food fun for National Filet Mignon Day, August 13th:
Instead of serving the meat flat on the plate, create a filet mignon “sculpture”: a commemoration of the tenderest cut of beef.
In this example from Rue 57 restaurant in New York City, the filet is set against a mound of mashed potatoes, and surrounded by:
You can tailor the dish any way you like. For example:
The fat is skimmed from the pan juices and the remaining stock is boiled into a sauce, adding water as desired.
Some cooks use additional ingredients to add flavor; for example, brown or white sugar, garlic, herbs, onion, salt and pepper, soy sauce and/or Worcestershire sauce. Our mother was fond of Gravy Master.
In France, it would be argued that such additions are not jus, but a more complex sauce.
“Au jus” (owe-zhoo) is the French culinary term that describes serving the meat with its pan juices.
CAN YOU NAME THE AMERICAN SANDWICH THAT IS SERVED AU JUS?
In the U.S., jus is served as a side in a small bowl, with a French dip sandwich: a roast beef sandwich on a hero roll or baguette.
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