My husband ordered this, and received some really strange looks from the passersby. He ordered it from a bistro menu, I thought it would be safe as it was beef, and it was not tartar. Thanks for any info.
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I assume it%26#39;s a bleu rare steak - quicte a thick cut (usually sirloin steak) grilled for about 20 - 30 seconds a side. The cooking really only sears the outside to keep all the juices in.
Apart from chewing on an iron bar, the best way to overcome anaemia.......
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when you travel, you musn%26#39;t try to impose your feelings and beliefs on your surroundings.
Turn your chair if you must, but don%26#39;t look down on others who do something that is absolutely acceptable in their surroundings and culture.
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Where did you ordered and got this %26quot;Boeuf bleu%26quot;? NY? LA? ;-)
I am French, have been living here for 40 years, have probably been in 100 restaurants, and never heard that name.
First, boeuf is beef, and is only used for stew.
A steak we don%26#39;t call boeuf, we call...steak. Incredible but true.
Typically, when you order a steak, the waiter will offer 2 options, %26quot;a point%26quot; (well done) or %26quot;saignant%26quot; (medium rare%26quot;). If you explicitely ask for a %26quot;steak bleu%26quot; then you will get a %26quot;rare%26quot; steak, but it%26#39;s not something a wiater would bring spontaneously. Since most locals (including myself) would be totally unable to eat any %26quot;steack bleu%26quot;!
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Just FYI:
As %26quot;saignant%26quot; literally means %26quot;bleeding%26quot; - this is what you get, in my experience. I have never seen anyone getting a steak cooked %26quot;saignant%26quot;, that was medium done. They were bleeding.
%26quot;À point%26quot; would be more close to medium done - and even then it is quite red in the middle.
If you want to be sure that at steak is %26quot;well done%26quot;, you would have to order %26quot;bien cuit%26quot; - which is normally taken as a major offense by the chef so he chooses to ruin your steak by violently overcooking it - as a punishment of ones gastronomic ignorance, I suppose.
In fact I plan to bring a photo of how I want my steak done - because I have only seldomly managed to actually get it cooked the way I wanted.......... even after having wielded my best French (which gets me around, so it is functional though not beautiful) trying to explain it to the waiter.
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%26quot;Bien cuit%26quot; will be totally brown inside. Indeed taken as a major offence for quality meat!
%26quot;à point%26quot; will be pink inside (OK, maybe %26quot;bleeding%26quot;, but not raw red).
%26quot;Saignant%26quot; the core will be raw
%26quot;Bleu%26quot;... is only for addicts (again, I am not one!).
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I once had a buffalo steak %26quot;blue rare%26quot;. It was in Australia, after 3 months of eating chicken and chips (poulet frite to you).
It was very good, and since then I fond myself ordering steak (if I ever have it, which is rarely) more and more rare the older I get. There is usually more interesting food than steak to be had - Im exploring the %26quot;whole beast%26quot; approach to being a carnivore, but tehre are still one or two things I cant bring myself to eat knowingly................
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Wiz..... among those things I couldn%26#39;t bring myself to eat there would be items that certainly come in %26quot;two%26#39;s%26quot;........
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Everytime i watch a cooking show and it has the recipe for steak,it always looks raw to me when they cut it,Emeril is noted for that especially when he grills it.We went to a small restaurant in Touraine last week and i ordered steak and asked for it medium well,it was a bit undercook but i ate it because it was about 1/4 inch thick and very small,also expensive.Cost 18 Euros,a steak like that here in a spanish restaurant cost about $7.00 US.Why is steak so expensive in Europe?In fact every damm thing is.
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