How To make Medallions Of Veal with Sauces Iv (Assembly)

Fillet Mignon Recipe - How to make perfect Fillet Mignon Steaks

Cast Iron Pan I used:

This Fillet Mignon Recipe will produce a perfectly cooked Fillet that will rival any high end restaurants Fillet. Impress your friends or make a perfect romantic meal for your spouse or significant other.

Here's the recipe for Fillet Mignon...

Ingredients:
- Fillet Mignon steaks cut 1.5 to 2.0 thick
- Unsalted butter
- Whole Garlic cloves
- Fresh Rosemary
- Fresh Thyme
- Salt and Pepper
- Olive Oil

Directions:
Preheat your oven to 450F. Salt and pepper both sides of your steaks liberally. Add olive oil to a hot pan. Place the steaks into the hot oil. Cook for 2 minutes and then turn. After the steaks have been turned add the butter, garlic cloves, and Rosemary and Thyme.

Cook for 2 minutes on the second side. After the steaks have cooked on the second side place the entire pan in the oven that is at 450F. For Rare to Medium rare, cook the steaks for 2 minutes in the oven.

Remove the steaks and let them rest for 5 minutes before cutting into. Next enjoy your perfect Fillet Mignon steaks and enjoy the envy of your friends and family.

Thanks for watching!

VEAL IN SAGE MUSTARD SAUCE

RECIPE & VIDEO:
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COOKBOOK: Women’s Weekly Cookbook - Low-Fat Feasts

Low fat meals do not have to be boring. I probably served a little too much pasta with this veal but it was delicious.
Simple and easy, with lots of flavour!
A great meal to make for the family.

Please note: I cooked spaghetti for my video but you can make it with fettuccine

Enjoy
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RECIPE
Serves 4

500g fettuccine or spaghetti
1 tablespoon of butter
2 tablespoon olive oil
8 veal steaks (680g)
Salt & pepper
3 cloves of garlic, chopped finely
2 tablespoons of seeded mustard
3/4 cup (180ml) dry white wine
1 cup (250ml) chicken stock
1 tablespoon of chopped sage
500g snow peas, sliced in half, lengthways


Cook the pasta in a large saucepan of boiling water as per package instructions.
Drain pasta (leave a slight amount of liquid in the pot) and add the butter. Combine well until butter has melted.

Place the snow peas in a microwave safe dish and cook for 4mins. (add a tablespoon of water to the dish)

Heat one tablespoon of olive oil in a frying pan. Fry the veal on each side for approx 2-3mins. Remove and set aside. In the same pan, add the drained snow peas and fry for a min or so, allow it to absorb any pan juices.

Add the remainder of olive oil to a frying pan and fry the garlic and sage for a min. Add the seeded mustard. Combine well. Gradually add the wine and stock. Bring to boil. Allow it to simmer for 5mins or until reduced by half. Season with salt and pepper. Turn the heat down to low. Take the cooked veal and add it to the sauce. Turn it a number of times & remove and set aside. Any remainder sauce add it to the pasta and combine well.

Serve pasta on a plate with 2 pieces of veal along side of it.

CHRISTMAS RECIPE: Christmas Beef Wellington

A Christmas take on a classic dish.
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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

Beef Tenderloin With Mushroom Sauce | Filet Of Beef Recipe

Beef Tenderloin with Mushroom Sauce is a holiday-worthy and impressive main course. Learn how to prep, tie, and cook a beef tenderloin roast in the oven.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

BEEF TENDERLOIN INGREDIENTS:
►2 lb beef tenderloin
►1 1/2 tsp salt
►1 tsp black pepper
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced
►2 Tbsp oil

MUSHROOM SAUCE INGREDIENTS:
►2 Tbsp butter
►1 Tbsp olive oil
►1/2 cup onion, finely chopped
►16 oz baby Bella mushrooms, thickly sliced
►2 garlic cloves, minced
►1/2 Tbsp fresh thyme leaves, minced (or 1/2 tsp dried thyme)
►1/2 tsp salt, or to taste
►1/2 tsp black pepper, freshly ground
►1/2 cup dry red wine (Pinot Noir, Merlot, Cabernet, Sauvignon)
►1 cup beef broth
►1/2 cup heavy whipping cream

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:28 Selecting tenderloin roast
1:09 How to twine beef
1:55 Making garlic herb rub
2:58 How to apply rub to tenderloin
3:23 How to bake beef tenderloin
4:06 Prepping mushroom sauce ingredients
4:56 How to make the mushroom sauce
6:40 How to slice and plate beef tenderloin
9:13 Taste test

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Veal Stock

Yield: Approx. 4 ½ gallons

Ingredients:
4 lbs. Veal Bones
1 lbs. Onion, medium dice
8 oz. Carrot, medium dice
8 oz. Celery, medium dice
2 Tbsp. Peppercorns
2 Bay Leaves
1 can Tomato Paste
6 gallons Water, cold (3 gallons for first stock and 3 gallons for remouillage)


Procedure:
1. Rub the vegetables and bones with the tomato paste until evenly covered. Place on a sheet pan lined with parchment paper.
2. Place in preheated oven 500°F (260°C) and roast until dark and somewhat charred.
3. Remove from oven and place into pressure cooker with 4 gallons of water. Add the peppercorns and bay leaves.
4. Secure the lid and cook according to manufacturer’s instruction for 4 – 6 hours.
5. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot. Begin chilling using the 2-step cooling process. (see notes)
6. Reserve the bones and vegetables to make the remouillage (see notes). Add 4 more gallons of cold water and secure the cover.
7. Return to the stove for cooking. Then cook under pressure for 4 - 6 more hours.
8. Cool the pressure cooker in the sink under cold water until the pressure is released. Strain the stock into a bucket or another pot.
9. Combine the remouillage and the stock from the first cooking. Simmer on low until the liquid has reduced by 25%
10. Discard bones and vegetables.
11. Once desired consistency has been reached, strain stock / glacé and chill using 2-step cooling method.
12. Store in freezer for a year.

Notes:
• This same recipe can be used for the following stocks: duck, rabbit, turkey, pheasant, quail
• The 2-stage cooling method for foods says that foods must be cooled from 140°F (60°C) to 70°F (21°C) within 2 hours and then below 41°F (5°C) within 4 hours more.
• Remouillage – French for “re-wetting”, sometimes called “second stock”. It is the second cooking of bones.
• Further reduction would enrich the stock and if reduced by 50% would make demi glacé.
• I recommend storing the glacé or stock in quart size deli containers.