Beef Tenderloin with Café de Paris, Eggplant Caviar, and Potato Gratin.


Today, still in French cuisine class, we made this and Bouillabaisse soup (that I gonna show you later). This dish combine my favorite dish together. I love cream, cheese, beef, mushroom and  herb-butter very much. Yum :D

Potato Gratin

  • Onion, finely chopped
  • Potato, peeled, sliced
  • Cream: Milk -> 5:1
  • White wine
  • Gruyere Cheese
  • Salt and pepper


Firstly, saute onion at medium heat until soft, flame with white wine. Then, add cream and milk, stir and add potato, stir together.



By heat, reduce until it becomes thick. Place in the mold, put gruyere cheese between layers, on top sprinkle with cheese again.

Bake in 180 degrees Celsius for about 10 minutes.




Other condiments /excluded crab. lol



beef01  beef08


haha sorry for my English again. I know it sucks. Today my head is really blank…. hmm

Good day.

Love y’all


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