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How To make Chateaubriand with Marchand De Vin Sauce
1 Whole Tenderloin, About 2
-1/2 Pounds 1/2 c Olive Oil
Juice Of One Lemon 1 lg Clove Garlic, Crushed
Salt And Coarse Ground -Pepper, To Taste 2 To 3 Sprigs Fresh Thyme
-(Optional) Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7) From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
How To make Chateaubriand with Marchand De Vin Sauce's Videos
Fine Dining by Chef Borhan
I have prepared this educational presentation for those who want to tailor their studies of culinary senses. Food has many dimensions. How it is presented, its aesthetics, how we enjoy it, how it works on us and how we grow it, are all important elements which contribute to how customers can enjoy your food. For the purpose of this presentation, I look at three aspects in color and taste associations, asymmetric plating verses central plating and finally, the angle at which foods are presented. To become a chef it requires countless hours of practice and learning, to advance you also need to improve your in depth culinary knowledge, cooking is an amazing language to explain many terminologies of culinary arts. We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a trade but an art that appeals to our senses of taste, smell, and sight. “The eye eats first” is a well-known saying. Our first impressions of a plate of food set our expectations.
This presentation is designed to guide most of the common basic things which are related to the French Cuisine. It has also covered the history of the French cuisine and it will be providing a short brief on the historical French chefs. Chefs must have creative minds in culinary arts to combine scientific knowledge with culinary experience to knack for the right perfect balance of flavor. Also roles require passion, discipline, authenticity and an experimental attitude
Beef Ribs cooked on vine shoot - Château Ségur de Cabanac (Saint-Estèphe, Bordeaux)
Beef Ribs cooked on vine shoot: amazing flavour!
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
How to Make Bordelais Sauce (Red Wine Sauce)
This classic French Bordelaise Sauce is made from an Espagnole Sauce Base. It's the perfect accompaniment for any beef dish. While it takes a while to produce, the flavors are worth the wait. This recipe makes approximately 3 cups of sauce and leftovers can be stored for up to two weeks.
Ingredients:
Espagnole Sauce
4 cups beef stock
1/4 cup butter
6 oz can tomato paste
1 1/2 cup onion (one medium)
1 celery stalk
1 medium carrot
1/4 cup flour
1 tbsp garlic
2 tsps black pepper
1 bay leaf
Beef Demi-glace
Espagnole Sauce
3 tsps dried parsley
3 cups beef broth
1 tsp dried thyme
Bordelais Sauce
Beef Demi-Glace
1/2 cup red wine
2 cups beef broth
Green onion
PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
A classic French sauce named after the famous Bordeaux wine region in France from where it was first developed. (in French Restaurants if you mention Bordelaise sauce on your menu you have to use Bordeaux wine, to make it, other way if it is not made with Bordeaux, Environment officers (Health inspector) will fine the restaurant.
Today here in Melbourne I will make it with a Bordeaux appellation controllée found at Aldi for around 13 dollars.
This Bordelaise sauce is rich, tangy and flavorful.
Just a small drizzle will be great to perk up grilled meat and roast potatoes.
This classical recipes use fresh beef stock or demiglace, bone marrow, and thyme.
Ingredients:
20 g of butter
40 g of shallots finely sliced
3 small sprig of thyme
½ a bay leave
150 mls of Bordeaux red wine
200 mls of beef stock (demi glace)
50 g bone marrow
30 g soft butter
Parsley
200 g eye fillet, tournedos or chateaubriand.
Salt
Cracked pepper
Carrots Nouvelles
Freshly ground black pepper and salt to taste
1 Brioche slices
Method:
1- In a pan melt 20 g of butter. Add your finely minced shallots and reduce for 5 minutes on medium heat until it becomes translucid but with no coloration.
2- Add 150 mls of Bordeaux red wine and reduce until nearly evaporated. You obtain 3 soup spoons of shallot concentrate.
3- Add to your concentrate 200 mls of the demi-glace, 1/2 bay leaf, 2 sprigs of thyme, 6 grains of black pepper. (don’t salt before the end of the reduction)
4- Reduce the lot by another 50% or until it has thickened enough to coat the back of a spoon and become glossy.
5- Pour the sauce through a fine-mesh sieve to remove pepper corn shallots and herbs. Put it back on low heat to reduce and warm up. Incorporate 20g of soft butter and swirl until dissolved. Your sauce will become even more glossy
6- To finish add delicately some small pieces of poached bone marrow, infused only. Don’t over cook the bone marrow or it will melt completely. Adjust the seasonings: Salt and Pepper
7- Your sauce is now ready to serve. Store it in a Bain-Marie until you use it.
8- On a hot grill cook your eye fillet the way you want it: rare, medium, well-done. Let the meat rest for 5 minutes before serving.
10-Dress the sliced meat in a warm serving plate.
11-Delicatly transfer the bone marrow on the toasted brioche canapé.
12-Pour the Bordelaise sauce around the filet mignon. Serve with the vegetable of your choice and decorate your Chef d’oeuvre and VOILA.
BON APPETIT. ENJOY
Au Revoir et a bientôt
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#Paulbocuse #bordelaisesauce #saucebordelaise
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