How To Make | Marcus Wareing's Duck Breast and Cherry Sauce | MasterChef UK
Marcus Wareing gives his step by step guide on how to make
duck breast and cherry sauce from series 10 of MasterChef: The Professionals.
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The Ultimate Steak Sauce (French Demi-Glace recipe)
Mother Sauces Ep4 : French Sauce Demi-Glace and Sauce Espagnole both require solid spots in your culinary repertoire... SquareSpace : 10% off your 1st order using :
French Mother Sauce Espagnole Recipe :
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Ingredients :
-1.5L of brown stock
- 50g bacon
- 50g carrots
- 50g onions
- 300g fresh tomatoes
- 40g tomato purée
- 10g garlic
- 1 bunch of herbs ( bay, thyme, parsley ... )
- 60g flour ( for thickening )
- 60g butter ( for thickening )
Instructions :
Fry up vegetables and bacon in butter.
Sprinkle flour and cook it, till blonde-brown.
Add tomato puree and cook it till acidity fades away ( 1-2 mins)
Get everything off the heat and let cool down to room temp.
Pour in the boiling hot brown stock while whisking.
Add fresh tomatoes, garlic and herbs.
Cook for 1h - 1h30 and skim the scum regularly.
Pass through a fine mesh sieve
Add a dash of Madeira. Thicken if needed with a slurry.
Pass through a fine mesh sieve. Voila.
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How to cook a Red Wine Reduction Sauce (Bordelaise)
In this episode, we are going to cook a Red Wine Reduction Sauce or a Bordelaise!
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How to Make Steak Au Poivre | Classic French Recipe
Chef note: oven at 325 F for 15 minutes for medium rare (130 F).
Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.
Get the recipe:
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream
Learn more about the Filet Mignon here:
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Roast tenderloin with bordelaise sauce and potato gratin
A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video! For a limited time, get three months of Audible for just $6.95 a month at or text adamragusea to 500-500.
Homemade demi-glace recipe needed for the bordelaise sauce:
***RECIPE, SERVES 6***
For the gratin
2 lbs Yukon Gold potatoes
.5 lb smoked gouda cheese
half a head of garlic
1 quart cream
butter
salt
pepper
fresh thyme and/or rosemary
For the beef and sauce
3 lb beef tenderloin roast
1-2 shallots
1 cup red wine
1 cup homemade demi-glace, recipe here:
If no demi-glace, try 2 cups low-sodium beef stock
oil
butter
salt
pepper
fresh thyme and/or rosemary
1-2 dozen spring onions
Start the gratin by thinly slicing enough potatoes to almost fill a 2.5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper.
Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out.
Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate — the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat.
Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't), and transfer the pan to the 400 F / 200 C oven.
While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters.
For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest.
For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off.
When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi), taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug.
Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest.
Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second.
Professional Chef's Best Filet Mignon Recipe!
Temperatures are up, the sun is out, and that means the grilling season is well and truly here! Everyone knows the king of all BBQ meats is the steak, but have you ever tried to cook the grandest of all steaks: the filet mignon? Fear not, for Chef Michael Smith is here to teach you how to grill up the perfect filet mignon!
Ingredients
2 8-oz beef tenderloin steaks, dried on paper towels
2 cup your favourite hearty red wine
1 pinch salt
lots of fresh pepper
1 splash oil
2 Tbsp butter
4 oz French-style cream cheese
2 Tbsp whipping cream
Directions
1. Preheat a skillet over medium-high heat. Pat your steaks dry and season with salt and pepper. Heat the oil briefly with the butter, allowing the butter to brown slightly. Add the steaks and sear the first side until its brown and crusty, then flip and give the second side the same treatment until the steaks cook through to your preferred doneness. Use a calibrated thermometer and refer to the following note for best results. Rest the steaks on a plate covered with foil while you craft a quick sauce to dress them up.
2. Add the wine to the pan and heat vigorously until the wine reduces to a syrup-like consistency, about two minutes. Whisk as the wine cooks dissolving any crusty bits in the pan. Lower the heat and whisk in the cream, stirring until a smooth sauce forms. Whisk in the cheese. Transfer the steaks to waiting plates, smother in wine sauce and share.
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