5 (Tue) October 2010
Grilled Beef Tenderloin in Red Wine Reduction with Grilled Salmon in Parsley-Cream Sauce
at Seoul Convention Center (City Air Terminal)
-Samseong, Gangnam, Seoul, Korea-
with the guys
Maybe in the last twenty years or so, the meal for guests at a Korean wedding became one of two things. Either a buffet, consisting of Korean and Western dishes, usually found in large wedding halls or churches. Or, in classier joints, like hotels, a seated course meal featuring a steak along with other courses. I prefer the buffet, even though it’s almost always lousy, if only to avoid another tenderloin in brown sauce. According to my own wedding menu from the Ritz-Carlton, which is framed and hangs on my kitchen wall, the main course was “Aus Beef Tenderloin Medallion in Chasseur Sauce.” It wasn’t bad, other than the fact that it was a tenderloin in brown sauce.
On this day, my friend Sung Won got married at the Seoul Convention Center, which is on the 3rd floor of the City Air Terminal and used to be called the City Air Terminal Wedding Hall, I kid you not. One might expect a buffet, but no. It’s classier than its name and location would imply. And in a remarkable twist, dare I say improvement, on the standard formula, a sliver of salmon was served along with the beef steak. I hesitate to call the meal “French,” but it was more French than anything else. And surprisingly, the steak was so tender that I could and did cut it with the side of my fork.