“A Disaster beyond your imagination will occur”
The line from Phantom of the Opera has always been a motivator to be prepared for a supper club dinner party. The key is Mise En Place. This is the French expression that loosely translates into “put into place”. In a word it means preparation!
Have you ever wondered how a restaurant can turn out so many fabulous meals in a very short time frame? The answer is Mise En Place. It is a key concept that is taught in every culinary school. By doing a large percentage of the prep in advance restaurants can turn out great meals in short order. Mise en place is also the key to a successful dinner party and a way to be prepared for any disaster that could occur.
A great example of how Mis En Place works can be demonstrated in preparing to make Seared Baja Beef Tenderloin With Spring Greens and a Parmesan Horseradish Sauce;
It sounds difficult but if you get your mise en place done, or said a different way, do your preparation in advance, it becomes simple.
The Mise En place consists of:
- Make the Baja rub (Can be done weeks in advance) and set out in a bowl
- Prepare the Parmesan Horseradish Sauce (days in advance)
- Cut and slack out the beef to room temp (an hour in advance)
- Prep the spring greens (set aside covered with a wet paper towel)
Final cooking/assembly
- Heat a sauté pan over high heat
- Add oil
- Dredge beef in Baja rub
- Sear beef in hot pan (2 minutes a side)
- Plate beef with greens and sauce
- Serve
Prep time is 18 minutes and cook/assembly time is 5 minutes. It doesn’t get much easier and people will think you are a culinary genius. Have your mise en place done and you will be ready for anything so you can just have fun.
If you enjoy this blog and similar other stories/supper club lessons subscribe to get future blogs at www.impromptufridaynights.com/blog and be on the look out for my book Impromptu Friday Nights a Guide to Supper Clubs due out from Morgan James Publishing on January 30, 2018.