Easy to Make Port Wine Sauce | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the simplest Port Wine sauce. DELICIOUS! And don't forget to always use a wine that you like to drink. Make this sauce and let me know what you think in the comments section below!
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Don't tell anyone! Steak au poivre, the world's simplest pepper steak!
The best and simplest pepper steak or steak au poivre recipe you will find. Sometimes, less is more and this recipe is one of those. No chopping, no stocks, no rare ingredients or herbs required. All cooked on stove top.
This restaurant recipe has been proven thousands of times. It was one of the most popular menu choices in my old restaurant. I’m almost ashamed to reveal how simple it is, but only for you, I will!
You can use any cut beef you like, but tenderloin or eye fillet is usually the better option. After all, it is a special dish so why not go all the way.
Try and crack the pepper corns yourself so you can the full aroma. Use a mortar and pestle or the underside of a saucepan. Dijon mustard is the only mustard you should use, so please, no substitutes! Buy a good brandy that you would enjoy to drink, or that you can afford. If you don’t normally drink it, get a small pocket size bottle. Remember there’s not many ingredients in this recipe, so buy the best you can within your budget. For the cream, use a heavy or thickened cream. The green pepper corns are optional, but I think well worth it. When you cook the steaks, use low heat so the pepper doesn’t burn. You want a nice crust, not a burnt one. If cooking well done or similar, probably best to use a lid to help it. You could also place the pan in a hot oven, but only if it’s already hot. Once cooked, leave to rest on heated plates in a warm spot. It should be just long enough to rest a few minutes. Any juices from the steaks, pour back into the pan sauce. Be very careful if you’re flambéing, do not try it unless you’re used to it and feel confident in a safe kitchen. Simply turn off the fire then pour in your brandy. Turn back on low after it’s cooled down a minute. Any ignition will be minor. Once the sauce has reduced and is ready, pour directly over your steaks and serve immediately. Don’t wait too long or it won’t look as good. So there you have it, a restaurant style pepper steak that’s so basic! Enjoy it with green beans and roasted or pan fried potatoes.
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Beef Wellington recipe | Christmas recipes | How to make | Outdoor cooking | Beef tenderloin recipes
Beef Wellington is a Christmas classic. Succulent beef tenderloin(Fillet), coated in flavor-rich duxelles then wrapped in smoked bacon and encased in a buttery and flakey homemade puff pastry. Delicious! Merry Christmas from our family to yours!
Recipe
∙ 2.2 Kg Beef tenderloin (fillet)
∙ Mustard( Hot German)
∙ Salt and pepper
∙ 400g smoked streaky bacon
∙ Homemade Puff pastry ( Double this recipe
BAKE FOR 45 MIN AT 200°C until pastry is flakey - My oven was slightly cool.
Duxelles
∙ 500g White button mushrooms
∙ 500g Portobellini mushrooms
∙ ½ Beef bouillon cube
∙ Black pepper
∙ Fresh thyme
∙ Garlic ( Forgot to add) :)
Beef gravy
∙ 1/3 cup butter
∙ 1/3 cup flour
∙ 1 beef bouillon cube + 350ml water
∙ 250ml cream
∙ Black pepper
Side dishes
∙ 500g Sweet baby carrots
∙ butter
∙ salt
∙ sugar
∙ 700g green beans
∙ 440g smoked streaky bacon
∙ salt and pepper
∙ 1Kg baby potatoes
∙ Small onions
∙ fresh garlic
∙ canola oil
∙ Salt and pepper.
Enjoy! ☺
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Filet Mignon - Assembling the Finished Dish
To view the previous video in this series click: In this video, executive chef Hector Playuk shows how to prepare three signature dishes which are currently offered at Jacks Restaurant & Bar in Washington, D.C. We first start out with the Caesar Salad Served in a Parmesan Basket, then we make the Linguini with Maine Lobster, Caramelized Fennel, Asparagus, Shallots, Purple Basil, and Tomatoes in a Light Spicy Brandy Sauce and finally the Filet Mignon served with Roasted Potatoes, Sautéed Spinach and topped with a Foie Gras and Port Wine Reduction. It is our hope that by watching this video we will entice viewers to get into the kitchen and cook with family and friends, but when in Washington come by Jacks and we will be more than happy to save you the trouble.
What to do with a Whole Costco Beef Tenderloin
It can seem a little daunting (and expensive) but buying the whole piece from Costco will actually save you money, if you know what to do with it. Here we show you.
Gluten Free, Diabetic Friendly, Low Carb.
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Neither FoodslingerTV nor its content is affiliated with, endorsed by or sponsored by Costco or any of its companies. We are not connected with, employed by, or compensated by Costco in any way. The only benefit we get from Costco is that we get to buy the best stuff at great prices and can continue to do so if they do well and stay open in our neighborhood. We do wish it were easier to park.
Business Class Entree: Grilled Beef Tenderloin with Foie Gras