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How To make Chateaubriand with Marchand De Vin Sauce
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
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!
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Pierre Koffmann - Bordelaise Sauce with Fillet Steak - Classic French Bistro Cooking - BBC Maestro
Watch and learn how to cook and present the perfect fillet steak dinner for you and a loved one with three Michelin-starred chef, Pierre Koffmann. The father of French gastronomy shows you how to create world-class cooking at home, here using the red wine sauce to give any beef cut a rich French Bistro twist.
This lesson is taken from Pierre Koffmann’s BBC Maestro online course, Classic French Bistro Cooking.
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The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
Beef Ribs cooked on vine shoot - Château Ségur de Cabanac (Saint-Estèphe, Bordeaux)
Beef Ribs cooked on vine shoot: amazing flavour!
Épisode 90 : Les beurres d'accompagnement pour les viandes
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