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!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Reduction Sauce Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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Making The Perfect Béarnaise Sauce | Chef Jean-Pierre
Hello There Friends, after a very successful Hollandaise Sauce video, I had many requests to make a Béarnaise sauce recipe. So today I will be showing you have to prepare the Best Béarnaise Sauce you have ever had and it's so simple to do. You can serve this sauce with Steak, Chicken, or just replace your Hollandaise sauce with it! Let me know how you did in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Reduction / Saucier Pan:
❤️ White Wine Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
Filet Mignon with Shrimp!
Surf and Turf Menu
Ingredients
Proteins
2 6-8oz. cuts of beef tenderloin
6 jumbo shrimp, thawed
Produce
1 bunch flat-leaf parsley leaves
4 sprigs of fresh rosemary
1 lemon
3 cloves garlic
1 bunch asparagus
2 russet potatoes
Dairy
2 sticks unsalted butter
Heavy cream
Pantry Items
Kosher or sea salt
Black pepper in a grinder
Vegetable oil
Prepared horseradish
Equipment
Cutlery
Chef’s knife
Cutting board
Hand Tools/Gadgets
Prep bowls
Measuring spoons
2 pairs of tongs
Oven mitts
Colander or fine-mesh strainer
Rubber spatula
Meat thermometer
Whisk
Cookware
10 to 12-inch oven-safe skillet (beef tenderloin)
1 medium to large skillet (asparagus)
1 medium sauce pot
Tabletop
2 plates for seasoning and resting beef tenderloin
Other
Aluminum foil
Plastic wrap
Pre-Class To-Do List
Please gather all ingredients prior to class if you will be cooking along.
Filet Mignon with Lemon Herb Compound Butter
1. 30 minutes prior to class preheat oven to 450°F. Set beef tenderloin on a plate and set
on counter.
2. Set butter out to soften.
Sautéed Garlic Asparagus
1. Fill a large mixing bowl halfway with ice and water(fill mostly with ice and less water). Bring a
large saucepan full of water to a boil, then reduce to low and keep warm.
Horseradish Mashed Potatoes
1. Wash potatoes.
FILET MIGNON WITH GRILLED SHRIMP AND COMPOUND BUTTER
Yield: 2 servings
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Filet Mignon:
2, 6oz.- 8oz. cut of beef tenderloin
6, jumbo shrimp, thawed
Sea salt and freshly ground black pepper
Vegetable oil
Compound Butter:
1 stick butter/1/2 cup, softened
1 1/2 teaspoons lemon juice
1 clove garlic minced
3 tablespoons fresh parsley chopped
1 1/2 tablespoons fresh chopped rosemary
Salt and pepper to taste
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1. Preheat oven to 450 ̊F.
2. Remove the beef tenderloin from the refrigerator and pat dry with paper towels. Season with
salt and pepper. Let stand at room temperature for 30 minutes.
3. To cook the beef tenderloin: Preheat an oven safe, heavy-bottom skillet or cast iron skillet, set
over medium-high. Add vegetable oil. When the pan is hot, carefully add the beef tenderloin and
sear, about 2 minutes per side.
4. Transfer the pan to the oven and cook to desired doneness, 6 to 8 minutes for medium
rare (or 125 ̊F on an instant-read thermometer when inserted into the thickest part of
the meat). Transfer beef to a cutting board and tent loosely with foil.
5. While beef is resting, wipe out saute pan. Add 1 tablespoon of oil, and add the shrimp. Cook
for 3-4 minute or until pink and opaque.
To prepare the compound butter:
1. Combine all ingredients in a bowl and mix until well combined.
2. Place on a piece of plastic wrap and roll into a log. Twist ends to seal well.
3. Refrigerate at least 1 hour.
SAUTÉED GARLIC ASPARAGUS
Yield: 2 servings
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1 garlic clove, chopped
1/2 pound asparagus, trimmed
Vegetable oil
Sea salt
Freshly ground black pepper
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1. To blanch asparagus: Prepare a large bowl of ice water and set aside. Bring a large pot of water
to a rolling boil over high heat. Generously season the water with salt. Add the asparagus and
cook until tender. Remove asparagus from the boiling water and transfer to a bowl of ice water;
cool and drain well, set aside.
2. To sauté asparagus: To a large skillet set over medium heat, add oil. Add the garlic and cook
until fragrant, about 1 minute. Add the asparagus and cook, stirring occasionally, until the
asparagus is warmed throughout, about 3 minutes.Taste and adjust seasoning with salt and
pepper.
HORSERADISH MASHED POTATOES
Yield: 2 servings
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2 russet potatoes
3 tablespoons butter
1⁄2 cup heavy cream
1 tablespoon prepared horseradish
Salt
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1. In a medium sauce pot, cut potatoes into fourths, and cover with water. Season water heavily
with salt. Bring to a boil and cook until potatoes can be easily pierced with a fork.
2. Drain potatoes with colander, and return to pot. Add melted butter and cream, use a whisk to
mash potatoes until smooth. When potatoes are the desired consistency, add horseradish.
Season with salt to taste.
Horseradish Sour Cream Sauce Recipe - EatSimpleFood.com
Recipe:
This easy horseradish sour cream sauce recipe has four ingredients: sour cream mixed with spicy horseradish, lemon juice or vinegar, and salt. Horseradish cream sauce makes a fast and delicious sour cream sauce that goes with meats and vegetables.
This flavorful four ingredient wonder horseradish sour cream sauce takes minutes to make. Literally, stir together the ingredients and chill for a couple hours so the flavors can meld and intensify. The horseradish cream sauce should become spicer with a little time in the refrigerator.
Horseradish sour cream sauce is good for ~ 1 ½ weeks in the refrigerator in an airtight container.
A Word On Prepared Horseradish
If you like spicy horseradish sour cream sauce, be sure to pick a prepared horseradish that is labeled spicy or extra spicy.
Some prepared horseradishes are hot, some are not. Some of my favorite spicy prepared horseradish's are:
• Beaver Extra Hot Horseradish - This horseradish does not have a lot of good reviews because people say it's not hot enough but I love it and it is some of the spiciest that I've tasted.
• Atomic Extra Hot Horseradish - Better reviews for heat and also delicious. (* Amazon affiliate links).
Add prepared horseradish to taste and remember that it will get hotter as it sits, so make at least a couple hours ahead of time and refrigerate.
What Does Horseradish Sour Cream Go With?
If you like how it tastes, horseradish cream sauce goes with anything!
Traditionally it goes with steak, prime rib roasts, beef tenderloin, and beef sandwiches.
Less traditionally, I have tossed or dipped roasted vegetables (potatoes, Brussels sprouts) in it and also used it as a dressing with raw salads.
Lastly, try it on chicken sandwiches or as a dip for seafood like poached shrimp.
Variations on Horseradish Cream Sauce
Don't have lemon? Cool - any acid will work. Try something more neutral like white wine vinegar, plain pickling vinegar, or even apple cider vinegar. In a real pinch, try a different citrus like lime or orange juice.
Like a little mayonnaise? Go ahead and try a little less sour cream and substitute with a bit of mayo. This substitution is especially good on sandwiches.
Want a little more tang in your horseradish cream sauce? Add a dash of Worcestershire sauce
Like herbs? Knock it out with a little fresh rosemary, sage, dill, or your favorite fresh herb.
Ingredients:
• 1 cup sour cream
• ¼ cup prepared horseradish
• 2 tsp fresh lemon juice
• ½ tsp salt
Instructions
• Mix all ingredients together in a bowl.
• Add more horseradish, lemon juice, or salt to taste.
• Refrigerate 4 hours to allow flavors to meld and get spicier. Happy dippin'! Beckie
Mediterranean-Style Flétan – Bruno Albouze
Here is an excellent, easy and healthy fish recipe. Fish filet en papillote. Recipe inspired by Michelin star Massimo Bottura.
To get the full recipe go to
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Steak and Eggs Benedict/ How to poach an egg/ How to make Hollandaise Sauce
Ingredients -
Steak and Eggs Benedict -
4 English muffins
4 3oz Filet Mignons
4 poached eggs
Hollandaise Sauce
Hollandaise Sauce -
4 egg yolks
½ cup of melted or clarified butter
¼ tsp of cayenne pepper
1 ½ tbsp of lemon juice
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