How To make Loin Of Veal with Truffle Sauce

CHRISTMAS RECIPE: Christmas Beef Wellington

A Christmas take on a classic dish.
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How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre

Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.

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Chef David - Redstone - Veal Tenderloin

Veal Tenderloin - transparentkitchen.ca

4 Butter Basting Mistakes to Stop Making

4 Butter Basting Mistakes to Stop Making

Butter basting has 3 primary benefits:

1. More even cooking as the hot butter cooks the steak from all sides
2. Distributes the flavor and aromas of the basting ingredients (butter, garlic & herbs)
3. The browned butter deepens the crust for better flavor

My goal in this video is not to over complicate butter basting, rather a few things to think about (at the end of the day it doesn’t always have to be perfect). Here are some additional tips:

How hot should the pan be initially?
I let the cast iron preheat on high for several minutes until it’s just starting to smoke, then add avocado oil. If the oil starts smoking like crazy, take the pan off the heat for a bit, you want the oil close to its smoke point but not excessively hot.

How hot should the pan be when adding the butter?
It should still be very hot. If you add enough butter, it will naturally cool down the pan. If it’s burning, turn down the heat or just remove the pan from the heat for a minute while basting.

Do I always butter baste?
I only baste with thicker steaks, about an inch or more. If it’s too thin, the steak will already be done by the time butter should be added. My only priority with thinner steaks is getting a good crust before over cooking the inside. In this case all you need is oil and a really hot pan, flipping frequently.

How often do you flip?
Let the steak start to develop a good crust initially. I press down on the steak for better contact with the pan, and let it spend about a minute on each side. Once the crust is on its way, start flipping frequently. This is key for an evenly cooked steak.

When is the steak done?
Butter basting is a high heat cooking process, so the carry over will be way higher than something like a reverse sear. If the steak is dry aged I pull at 105F, if not dry aged around 110F. By the time you slice, the steak should have reached medium rare (130-135F internal).

Let me know any other questions in the comments!

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This Steak Is Illegal In The United States...

Fine Dining at Home: Veal Tenderloin, Sunchokes & Barley

I will show you an easy but delicious fine-dining recipe with veal tenderloin, barley, and jerusalem artichoke puree and crisps. I know that many people don't like barley but with this preparation and recipe, you will love it. Have fun guys

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