Cooking with Norman

Please join me virtually for fun and informative classes

Steak for a Queen

January 20th, 2022 | 6 PM EST

Pan Roasted Filet Mignon with Sauce Béarnaise with Baked Squash

The name comes by way of the menus of a bygone age when big cuts of (typically) steaks were 'King Cut' or 'Queen Cut'. I name it more for the way the steak we will cook sort of perches on a 'throne' of the unique and wonderful tuber known as "Spaghetti Squash". Also, I have been wanting to do a Classic Sauce Béarnaise with you since I started these classes and that is in here as is the very tender and, yes, 'regal' steak that is a Filet Mignon.

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“If the map of the world were a tablecloth, and I could choose a place at that table, I would sit at the Southern tip of Florida, at the nexus of North America and the Caribbean. My plate would touch Cuba, the Florida Keys, the Yucatan, the West Indies, the Bahamas, and South America. And, if time could tell, I would listen to the tales of voyagers, discoverers, traders and mystics who, in searching for “the Indies”, the Great Kahn and the riches of China, discovered something much more valuable and enduring, A New World of Culinary Treasures. Almost instantly, the cuisines of the Old World began to merge with foods of the new one; This evolutionary and inexorable fusion lies at the heart of New World Cuisine.”

— Norman Van Aken, July, 1993
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