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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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.
BEARNAISE SAUCE BY FRENCH CHEF
Bearnaise sauce ingredients (approximately 4 portions):
✔️ 2 egg yolks
✔️ 2-3 tbs water
✔️ 70 ml / 2.4 fl oz white vinegar
✔️ small shallot
✔️ 2 stalks of tarragon
✔️ 3-4 stalks of parsley
✔️ 1 tbs peppercorn
✔️ 125 g / 4.4 oz butter
✔️ salt
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