Yesterday was Chinese Mid-Autumn Festival, this is one of the most important Chinese festivals, it falls on the 15th day of the 8th lunar month. We usually take this opportunity for family unions, therefore it is also known as “Festival of Reunion”. As the moon is supposed to be the brightest and fullest this night.
On this day we take this opportunity to have dinner together, after dinner, we will go outside enjoying under the moonlight, eating mooncakes and lighting the lanterns.
This night, my hubby has given me a treat that I could have a little rest that he would like to cook something nice for me, his signature dish: a perfect steak, medium cooked or rosé in French and a nice bottle of French red.
During our summer holidays in France, I learnt how the French described the different states of ‘doneness’ of a steak. However, when you order medium in France, it is less cooked than most other countries. If you are interested, here are the terms of grading of doneness I learnt in France this summer, it can become handy when travelling in France.
Grading of doneness of steak in English vs French:
- Rare: bleu
- Medium-rare: saignant
- Medium: à point or rosé (probably this is more a regional used word?, I have consulted my French ex-colleague who is from Bordeaux, I have included his response as a separate comment as below)
- Medium well: cuit
- Well done: bien cuit
as seen in #21817 TasteSpotting/16.09.08
- 2 pieces of approx 300g US Entrecote steak
- freshly crushed coarse pepper
- Heavy frying pan
- Roasting pan
- Make sure the steaks are rested to room temperature.
- Preheat the oven to 70°C.
- Season the steak on both sides with salt and pepper.
- Heat a heavy frying pan that can place both steaks in, add a big knob of butter into the pan, when the butter is melted, pan-fry the steak for two and half minutes on each side. This will sear and seal the juice inside the meat.
- Transfer the steak to a roasting pan and place it in the oven for 10 mins.
- Ready to serve with your favorite vegetables.
- It is very important to rest the steak to room temperature so it is easier for you to control the cooking time.
- With good quality of steaks, we usually prefer not having any sauce to go with it as the sauce may dominate the flavor of the steak.
- The recipe above requires the steak to be put in the oven briefly because the steak we had this time are rather thick. If you choose to have a thinner steak, you will only need to pan-fry them.
After dinner, we had mooncake for dessert on our terrace and enjoy the moonlight. I was very happy to be able to buy a box of Hong Kong made white lotus seed and double yolk mooncakes here in Basel.
As seen in #21792 TasteSpotting/16.09.08