The moonlight gently streamed through the old-fashioned window lattice, casting a faint golden glow in one corner of the room.
In this soft, slightly warm light, a young girl with golden hair sat. Her hair seemed to have been dyed by the moon itself, shining with a delicate, warm luster, gently falling to her waist and swaying lightly in the breeze, adding an unintentional air of laziness and elegance. She wore a simple yet refined white dress, the hem swaying gently as she occasionally shifted her position.
She was beautiful—beautiful like a freshly bloomed white lotus, quietly blossoming in this serene moment.
Her face was delicate, with a hint of longing in her eyes, and those expressive eyes often glanced out the window as if trying to peer through layers of clouds, searching for a certain figure.
At that moment, Erina, the head of Totsuki Academy, was reflecting on Zane's heroic performance in the Moonlight Pavilion.
The "Eight Trigrams of Exorcism" dish he had created, which overpowered Asahi's high-grade sashimi, still filled her with excitement whenever she recalled it.
"Oh dear," she muttered to herself, "I wonder how Hisako's new dish is coming along?"
Snapping out of her thoughts, Erina lightly patted her head and then got up to head to the kitchen.
...
Steak, one of the most common dishes in Western cuisine, is primarily cooked by grilling or pan-frying.
In the distant past, pork and lamb were the meats of the common people, while beef was a luxury reserved for nobility. However, as society developed, beef gradually became part of the daily lives of ordinary people.
In Western countries especially, this has become commonplace, with the annual consumption of beef reaching staggering numbers.
At this moment, Hisako was focusing on grilling.
As the internal temperature rose, the steak was already sizzling, with fragrant beef fat crackling as it hit the hot pan.
Her goal was to ensure the inside cooked thoroughly while keeping the exterior from becoming too tough due to high heat, a method that prevents a significant temperature difference between the inside and outside of the meat.
Hisako's eyes narrowed in concentration, her expression serious and allowing no room for error. She adjusted the heat to low, turning the steak every minute to ensure the heat penetrated the meat evenly, allowing the internal juices to release gradually.
...
Filet mignon, also known as tenderloin, is a cut from the loin or the tender muscle of the cow's back. It's the softest part of the cow, ideal for grilling or pan-frying, and is often used for steaks.
Grilling is the preferred method because it highlights the tenderness of the meat.
It's not always the most expensive cut that's the best; it also depends on how it's cooked. For example, shoulder steak is firm yet fine-grained, with a great texture and flavor. It can be used for steaks, hotpot slices, or stir-fried dishes.
The best part of the shoulder, where the marbling is densest, can rival even ribeye if prepared correctly.
As Erina watched the steak, she thought deeply. The filet mignon Hisako was cooking was clearly of high quality. Even from the appearance alone, Erina could tell it was going to be tender, rich, and flavorful without being greasy.
Just imagining biting into it, with the juices spilling out, made her feel it would be anything but fatty.
...
There was no doubt that Hisako's filet mignon was a top-tier dish. The meat was soft, with very little connective tissue or fat, making it easy to digest. The marbling was evenly distributed, and the aroma was rich without any grassy smell. The sizzling sound it made only enhanced the fragrance of the beef.
Taking a deep breath, Erina was surprised by how much Hisako's culinary skills had improved. Although she hadn't tasted the steak yet, the aroma alone made it clear that Hisako might have reached the level of the Totsuki Elite Ten.
This rate of improvement was astonishing.
Additionally, Erina noticed that Hisako was more focused than ever before.
...
A typical steak has a characteristic: tenderness and flavor often don't coexist. Steaks with a chewy texture have a stronger flavor, and vice versa.
A steak cooked to be seared on the outside and rare on the inside allows one to taste the pure essence of beef, which is the hallmark of a great steak.
This simple cooking method brings out the highest nutritional value of the beef.
Moreover, beef itself is categorized into various grades. Generally, the larger the cow, the higher the grade of beef, making the resulting steaks more sought after.
Many factors affect the tenderness and flavor of a steak, including the cow's age, the distribution of marbling, the feeding method, the breed of the cow, cooking techniques, cutting against the grain, and trimming or breaking down connective tissue.
Sirloin and filet mignon are two extremes—sirloin being the toughest and most sinewy, while filet mignon is the most tender, nearly melting in your mouth when cooked rare.
Sirloin steak, with its outer layer of fat and sinew, is easy to identify by appearance and texture. It's chewy, with a high fat content, so it can become noticeably greasy as it cools.
Filet mignon, on the other hand, is the tenderest cut from the cow's back, almost entirely lean, and has an exceptional texture. It can be enjoyed at varying levels of doneness, from rare to medium.
...
After a while, Hisako cooked the filet mignon to the desired doneness and placed it on a serving dish. She then sautéed some finely chopped onions and mushroom slices in a little olive oil. Once the mushrooms softened, she added a splash of white wine.
After the wine evaporated, leaving a faint fragrance, she added fresh cream and reduced the sauce to a semi-thick consistency before seasoning it and drizzling it over the steak.
And with that, a generous portion of filet mignon was ready.
"Finished?" Erina finally spoke, seeing the large, sumptuous filet mignon in front of her.
"Ah! Lady Erina, when did you get here?" Hisako was startled by the sudden voice.
Then, with a smile and a slight bow, she said, "Lady Erina, I made an extra-large portion just for you. Please try it!"
Her tone was filled with excitement and anticipation.
"Alright, I won't hold back then," Erina replied, eager to try the dish. She picked up a knife and fork, cutting into the steak and taking her first bite.
Hisako stood silently nearby, watching her intently.
...
The taste was pure and refined, exuding a subtle aroma of beef with no intrusive flavors.
Thanks to careful cooking, especially the grilling method, the steak developed a golden-brown crust, slightly crispy with a hint of caramelization, contrasting beautifully with the tender meat inside.
As Erina gently sliced through the inviting crust, she was greeted by the sight of pink, juicy meat, showcasing its exceptional quality.
With the first bite, the tender meat melted almost instantly, releasing a burst of rich beef flavor and savory juices on her tongue.
This ultimate tenderness, combined with the perfectly distributed marbling, offered an extraordinary taste experience.
It was as if tiny flavor bombs were exploding on her tongue, flooding her senses with the intense aroma of beef and sauce, leaving her momentarily dazed and fully absorbed in the flavors.
"Wow..." Erina paused, stunned.
Filet mignon, the most expensive cut on the cow, is prized for its unique qualities, and this steak embodied them perfectly. The tender, flavorful meat is hidden deep within the cow's abdomen, where the muscle fibers are delicate, and fat content is minimal.
This steak was undoubtedly the king of steaks.
"So... so tender!" Erina exclaimed, amazed as she took another bite.
As soon as she tore into the filet mignon, the meat juice burst forth, filling her mouth with the rich flavor of beef.
The steak wasn't overly thick, about 2 cm, but the texture was incredibly tender, almost paper-thin. With just a gentle bite, the filet mignon easily melted in her mouth.
A great steak is distinctly different from an ordinary one, and this difference lies in its flavor and texture.
...
The flavor and texture of beef are the foundation of a great steak.
The tenderest cut comes from the cow's back, where the meat is shaped like a large head and a small tail, with minimal fat content. It's perfect for cooking rare, releasing sweet meat juices that create an intense flavor experience.
This is the magic of filet mignon.
In fact, the sauce is often what differentiates the flavors of steaks. A well-cooked steak, even without any sauce, can still be incredibly flavorful.
The sauce, as a supporting character, pairs with the steak based on personal preference, often leading to delightful surprises.
So, with her second bite, Erina dipped her steak in some sauce.
This sauce was a blend of Béarnaise and Hollandaise, made from egg yolk, butter, lemon juice, and a bit of white vinegar.
Although the ingredients were simple, Erina's God Tongue allowed her to precisely appreciate the flavors.
The sauce offered a rich, layered taste, with a slight tanginess that perfectly complemented the filet mignon. The two different flavors blended harmoniously, creating a truly perfect combination.
As a result, Erina found herself unable to stop.
At that moment, her mind was filled entirely with thoughts of the filet mignon.
...
This filet mignon was flawless in every aspect—ingredient selection, cooking technique, sauce preparation, and flavor control.
It was so precise and well-executed that, even after multiple bites, Erina could find no flaws in the dish.
Though
nothing in the world is perfect, this filet mignon came close, leaving Erina, with her God Tongue, feeling completely satisfied.
There is a saying: "Red wine with red meat, white wine with white meat."
This golden rule of wine pairing is nearly foolproof when matching red wine with steak.
Professionals, such as food critics and sommeliers, aim to find the best pairing from subtle variations in flavor.
They select wines based on the texture and doneness of the steak, a practice honed over years. It's been discovered that pairing red wine with steak is an art form in itself.
Hisako, known for her skill in medicinal cuisine and her talent for pairing ingredients, expertly applied this knowledge to her cooking.
As everyone knows, the tannins in red wine interact with the proteins in steak, reducing its greasiness and enhancing its unique flavor.
Conversely, the fat and protein in the steak soften the tannins' astringency, highlighting the wine's fruity notes.
This mutual interaction makes filet mignon increasingly flavorful and satisfying with each bite.
...
Erina, lost in thought, continued to contemplate the filet mignon before her, already formulating new ideas.
"Lady Erina, how does it taste?" Hisako asked, blinking expectantly.
"You've improved a lot," Erina replied, cutting another piece of steak and savoring it. She then turned to Hisako with a warm smile.
...
In a competitive environment like Totsuki Academy, rivalry is constant.
Hisako's interactions with her classmates, seniors, and opponents have continuously motivated and challenged her, pushing her to improve.
Moreover, as Erina's secretary, Hisako has benefited from Erina's guidance and influence.
This mentorship has helped Hisako avoid many pitfalls on her culinary journey, and her collaboration with Erina has been invaluable.
Of course, having a strong belief in oneself is also crucial.
Hisako has always believed that she can become an outstanding chef and that she can be a master of medicinal cuisine, supporting Erina.
This belief has provided essential support during difficult times and challenges.
Especially after her crushing defeat in the Autumn Elections, Hisako realized the importance of maintaining a positive attitude in the face of life's challenges and setbacks, allowing her to bounce back stronger.