Gordon Ramsay Demonstrates How To Cook Venison With A Red Wine & Chocolate Sauce | The F Word
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With a simple cream cabbage.
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How to make an classic Bordelaise sauce at home (step by step video tutorial)
Join my online French cooking classes ????????: Learn how to make a classic sauce Bordelaise at home with this video. This is a luscious and succulent red wine sauce perfect for any grilled or pan fried steaks.
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Ingredients:
300 ml of Bordeaux red wine
400 ml of brown beef or veal stock reduce to 200ml
2 shallots finely diced
30 grams butter ( for the shallots)
20 grams butter ( to finish the sauce)
1 tablespoon of chopped parsley
100 grams of bone marrow
2 branches of thyme
1 small bay leaf
salt and pepper to taste.
Note: you cooking stock must be homemade and of an excellent quality as well as being highly reduce or else you will not a good meaty flavor in the sauce.
For the thickening of the stock use either corn starch, arrow root or beurre manie ( 5 grams of butter mixed with 5 grams of flour)
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Roast tenderloin with bordelaise sauce and potato gratin
A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video! For a limited time, get three months of Audible for just $6.95 a month at or text adamragusea to 500-500.
Homemade demi-glace recipe needed for the bordelaise sauce:
***RECIPE, SERVES 6***
For the gratin
2 lbs Yukon Gold potatoes
.5 lb smoked gouda cheese
half a head of garlic
1 quart cream
butter
salt
pepper
fresh thyme and/or rosemary
For the beef and sauce
3 lb beef tenderloin roast
1-2 shallots
1 cup red wine
1 cup homemade demi-glace, recipe here:
If no demi-glace, try 2 cups low-sodium beef stock
oil
butter
salt
pepper
fresh thyme and/or rosemary
1-2 dozen spring onions
Start the gratin by thinly slicing enough potatoes to almost fill a 2.5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper.
Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out.
Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate — the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat.
Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't), and transfer the pan to the 400 F / 200 C oven.
While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters.
For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest.
For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off.
When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi), taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug.
Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest.
Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second.
Authentic Bearnaise Sauce - Bearnaise tutorial - Step by Step French Recipe
Join my online French cooking classes ????????: BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Learn how to make an authentic French Bearnaise sauce with this step by step video recipe.
It is only by using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish.
as this being a very old video I did when I started and In the light of recent comments about the measurements conversion from metric to table spoons not being accurate I propose to add the measurement of the Bearnaise sauce as per Joel Robuchon 's main assistant (companion) Eric Bouchenoire just to show that Bearnaise is never the same in 2 recipes.
this will allow to make a Bearnaise sauce for 4 people. use the same technique as in the video. except that you do the reduction with the shallots and tarragon plus pepper first and only add the chervil at the end.( the stage at which I am adding the rest of the herbs)
- 250 g of unsalted butter ( for the clarified butter)
- 4 egg yolks mixed 1 table spoon of water.
- 3 shallots finely chopped
- 4 tablespoons of chopped tarragon
- 2 tablespoons of chopped chervil
- 200 ml of white wine
- 100 ml of tarragon vinegar
- 2 teaspoons of freshly cracked black
- Salt and pepper to season
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ingredients I use in the video:
2 table spoons of good quality dry white wine
3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar)
2 egg yolks
2 table spoons of cold water
100 grams of clarified butter
15 grams of finely chopped French shallot ( Aprox 1 small shallot)
2 tablespoon of freshly chopped tarragon (1 to start with then add the other one at the end)
1 table spoon of freshly chopped chervil (1 to start with then add the other 1 at the end)
1 teaspoon of black peppercorn (roughly crushed )
a pinch salt for the seasoning
Here is link for the clarified butter:
link for the explanation on how to keep track of the temperature of your sauce:
for food convertion:
Bordelaise sauce recipe
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, butter, shallots or leek and sauce fond de veau. Sauce marchand de vin (wine-merchant's sauce) is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces.
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Ingredients for Fond de veau lié sauce:
butter 70g
leek 150g
mushroom 150g
tomato paste
bordeaux wine 600ml
fond de veau 200ml
dried cranberries 50g
plum jam 20g
water
corn starch
This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants early in the twentieth century. The association of bordelaise with garlic may have begun with this dish and then shifted to the demi-glace version. A 1904 Creole recipe calls for garlic and parsley in addition to green onions, red wine, beef marrow and Spanish sauce.
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