medalhões de filé mignhon ao molho marchand du vin com palmito grelhados e purê debatatas
Crescent City Steaks New Orleans: New Orleans Food Review of New Orleans steak!
Join us for a great dinner at Crescent City Steaks for a fun time in a classic New Orleans restaurant. Crescent City Steaks has established itself as one of the top New Orleans steak house destinations for locals and even gets a few tourists. Join us for what some say is the best steak in New Orleans for a New Orleans Food Review.
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PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
PAUL BOCUSE BORDELAISE SAUCE AND GRILLED FILET MIGNON
A classic French sauce named after the famous Bordeaux wine region in France from where it was first developed. (in French Restaurants if you mention Bordelaise sauce on your menu you have to use Bordeaux wine, to make it, other way if it is not made with Bordeaux, Environment officers (Health inspector) will fine the restaurant.
Today here in Melbourne I will make it with a Bordeaux appellation controllée found at Aldi for around 13 dollars.
This Bordelaise sauce is rich, tangy and flavorful.
Just a small drizzle will be great to perk up grilled meat and roast potatoes.
This classical recipes use fresh beef stock or demiglace, bone marrow, and thyme.
Ingredients:
20 g of butter
40 g of shallots finely sliced
3 small sprig of thyme
½ a bay leave
150 mls of Bordeaux red wine
200 mls of beef stock (demi glace)
50 g bone marrow
30 g soft butter
Parsley
200 g eye fillet, tournedos or chateaubriand.
Salt
Cracked pepper
Carrots Nouvelles
Freshly ground black pepper and salt to taste
1 Brioche slices
Method:
1- In a pan melt 20 g of butter. Add your finely minced shallots and reduce for 5 minutes on medium heat until it becomes translucid but with no coloration.
2- Add 150 mls of Bordeaux red wine and reduce until nearly evaporated. You obtain 3 soup spoons of shallot concentrate.
3- Add to your concentrate 200 mls of the demi-glace, 1/2 bay leaf, 2 sprigs of thyme, 6 grains of black pepper. (don’t salt before the end of the reduction)
4- Reduce the lot by another 50% or until it has thickened enough to coat the back of a spoon and become glossy.
5- Pour the sauce through a fine-mesh sieve to remove pepper corn shallots and herbs. Put it back on low heat to reduce and warm up. Incorporate 20g of soft butter and swirl until dissolved. Your sauce will become even more glossy
6- To finish add delicately some small pieces of poached bone marrow, infused only. Don’t over cook the bone marrow or it will melt completely. Adjust the seasonings: Salt and Pepper
7- Your sauce is now ready to serve. Store it in a Bain-Marie until you use it.
8- On a hot grill cook your eye fillet the way you want it: rare, medium, well-done. Let the meat rest for 5 minutes before serving.
10-Dress the sliced meat in a warm serving plate.
11-Delicatly transfer the bone marrow on the toasted brioche canapé.
12-Pour the Bordelaise sauce around the filet mignon. Serve with the vegetable of your choice and decorate your Chef d’oeuvre and VOILA.
BON APPETIT. ENJOY
Au Revoir et a bientôt
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Fine Dining by Chef Borhan
I have prepared this educational presentation for those who want to tailor their studies of culinary senses. Food has many dimensions. How it is presented, its aesthetics, how we enjoy it, how it works on us and how we grow it, are all important elements which contribute to how customers can enjoy your food. For the purpose of this presentation, I look at three aspects in color and taste associations, asymmetric plating verses central plating and finally, the angle at which foods are presented. To become a chef it requires countless hours of practice and learning, to advance you also need to improve your in depth culinary knowledge, cooking is an amazing language to explain many terminologies of culinary arts. We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a trade but an art that appeals to our senses of taste, smell, and sight. “The eye eats first” is a well-known saying. Our first impressions of a plate of food set our expectations.
This presentation is designed to guide most of the common basic things which are related to the French Cuisine. It has also covered the history of the French cuisine and it will be providing a short brief on the historical French chefs. Chefs must have creative minds in culinary arts to combine scientific knowledge with culinary experience to knack for the right perfect balance of flavor. Also roles require passion, discipline, authenticity and an experimental attitude
How to Pronounce Bordelaise Sauce? (CORRECTLY)
Listen and learn how to say Bordelaise Sauce correctly (French cuisine, Bordeaux wine recipe) with Julien, how do you pronounce free pronunciation audio/video tutorials.
What is Bordelaise Sauce? How to make, recipe ingredients, cooking tips.
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, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin is a similar designation. Wikipedia:
Main ingredients: Dry red wine, bone marrow, butter, shallots and sauce demiglace
Variations: New Orleans Bordelaise
Serving temperature: With grilled beef or steak
Place of origin: France
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Beef Ribs cooked on vine shoot - Château Ségur de Cabanac (Saint-Estèphe, Bordeaux)
Beef Ribs cooked on vine shoot: amazing flavour!