Today, we broke down a whole rib primal, fabricated and cooked filet mignon, and prepared two sauces to go along with it. The rib was as big as a house, and tomorrow we're breaking down an entire lamb and cooking a secret dish with it. How Iron Chef of us.
Chef Pastore starts by hacking off the chine bone, or spine.
Removing the first muscle...
and trimming the fat...
gives us the flap meat, which looks and cooks very similar to flank steak with the same striations.
After trimming the fat off of our ribs...
And cutting a starter along the bones...
Chef Pastore takes to the saw to remove our short ribs.
A student does the heavy lifting.
Chef Pastore shows us a cool presentation on short ribs by first removing the meat from the bones.
He then cuts the meat about the same size as the bone.
He frenches the bone.
"Osso Buco!" Very creative.
Chef Pastore finishes frenching our rib rack, which we'll roast for prime rib tomorrow.
Chef Pastore's fabricated rib primal, clockwise from top left: rib rack, short ribs, supermarket short ribs and flap meat.
Today, bearnaise sauce was my ultimate downfall. Having never even made a proper hollandaise sauce, I didn't really have high hopes for my bearnaise but I had to give it a shot anyway. I made it three times today, and it broke three times. On top of that, my plate was scorching hot, which separated the sauce even more. Perfectly medium rare filet mignon, delicious bordelaise, and a big hot mess of bearnaise.
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