How To make Chateaubriand with Marchand De Vin Sauce
How To make Chateaubriand with Marchand De Vin Sauce
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1 Whole Tenderloin, About 2 -1/2 Pounds 1/2 c Olive Oil Juice Of One Lemon 1 lg Clove Garlic, Crushed Salt And Coarse Ground -Pepper, To Taste 2 To 3 Sprigs Fresh Thyme -(Optional) Salt and pepper the steak and rub with a mixture of the oil, lemon juice and garlic. Let sit at room temperature about 1 hour. Over a charcoal (Preferably gas) grill, char the steak over an extremely hot fire, 2 to 3 minutes per side. Remove the steak to a roasting pan with a rack in the bottom. Bake in a preheated 375 degree F. preheated oven about 20 minutes per pound for medium rare. To serve, slice thin on the diagonal and serve with Marchand de Vin sauce. (Recipe #7) From Cow Country Cusine By Kathy G. Mc Craine Copyright 1988
How To make Chateaubriand with Marchand De Vin Sauce's Videos
La sauce vin rouge ou Bordelaise pour sublimer steak et entrecôte
La sauce Bordelaise est une sauce au vin rouge spécialement conçue pour les viandes rouges. Cette sauce Bordelaise d'origine accompagnera délicieusement vos steak et entrecôtes.
Recette de la sauce au vin (pour 4 personnes): Vin rouge 200 ml. Eau 180 ml. Fond de veau 2 c. à café. Oignon cubes 40 g. Champignons 130 g. Sel 10 g. Poivre. Laurier.
Liaison : Eau 15 g. Maïzena 5 g.
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How to Make Bordelais Sauce (Red Wine Sauce)
This classic French Bordelaise Sauce is made from an Espagnole Sauce Base. It's the perfect accompaniment for any beef dish. While it takes a while to produce, the flavors are worth the wait. This recipe makes approximately 3 cups of sauce and leftovers can be stored for up to two weeks.
Ingredients:
Espagnole Sauce
4 cups beef stock 1/4 cup butter 6 oz can tomato paste 1 1/2 cup onion (one medium) 1 celery stalk 1 medium carrot 1/4 cup flour 1 tbsp garlic 2 tsps black pepper 1 bay leaf