Originally Posted by
mileagehighclub
Hmm what to choose for next week:
Beef tenderloin: Beef tenderloin with duck fat potatoes, swiss chard, zucchini and bordelaise sauce
Frenched bone-in chicken breast: Frenched bone-in chicken breast with mascarpone polenta, charred broccolini and white wine demi-glace
Chilean seabass: Chilean seabass with orange-aleppo roasted fennel, saffron farro risotto, pitted olives, Marcona almonds and cioppino broth
Gnudi: Gnudi with garlic confit sauce and basil-walnut pesto
Beef is reliable in terms of taste although the level of toughness/overcooking can vary where I've seen unedible beef to very tender and yummy. The general demi-glace/bordelaise/brown gravy sauce that goes with these beef dishes are effective in making the dish reasonably palatable, but I'm always curious if there's something better. I may try the chicken this time.
I recently had the beef tenderloin ex HKG to LAX. I did express dining. It was served with drink service and was the best meal I have eaten on United in years. Medium rare and had a great flavor. The size of the steak was similar to what you would receive in a steak house--never had that large a piece of beef on United before. However, a few weeks later on a different route, it was cooked beyond well done and almost inedible. If you pick the beef, hope you win the airline meal lottery.