- Home
- Beef
- How To make Medallions Of Beef Forestiere
How To make Medallions Of Beef Forestiere
Ingredients
6
each
beef tenderloin, each about 1/4 lb
1
salt (optional)
1
pepper, freshly ground
2
tablespoon
butter
2
tablespoon
shallots, finely chopped
1
teaspoon
garlic, finely chopped
6
oz
mushrooms, fresh, thinly sliced (oyster, shiitake or morels, if possible)
1/2
cup
dry red wine, preferably zinfandel
1
cup
veal or beef broth
1/4
cup
madeira wine OR vermouth
4
tablespoon
butter, at room temperature
Directions:
Sprinkle beef with salt and pepper. Heat 1 tablespoon butter in saucepan and add shallots and garlic. Cook briefly, stirring and add sliced mushrooms. Cook, stirring about 3 minutes. Add 1/2 the dry red wine and stir. Cook until reduced almost by half. Add beef or veal broth. Bring to boil and add the remaining dry red wine and the Madeira wine. Cook until reduced by half. There should be about 1 1/4 cups.
Heat remaining 1 tablespoon butter in heavy skillet and add beef. Cook the meat on one side about 2-3 minutes or until browned. Turn and cook other side 2-3 minutes. Transfer meat to warm platter.
Add mushroom sauce to skillet and stir to dissolve the brown particles that may cling to edge of skillet. Swirl 4 tablespoons butter into sauce. Serve on top of tenderloins.
How To make Medallions Of Beef Forestiere's Videos
Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
Come Join The Stock Gang & Help Support The Channel -
Patreon -
Follow Me On Socials -
Instagram - (Lots of behind-the-scenes!)
Facebook -
Twitter -
Subscribe Now -
Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links and purchase something, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
Affiliate Links -
Cookware Brands stocks kitchenware and bakeware across a vast variety of brands. They include iconic Australian and global brands such as RACO, Essteele (WHAT I USE), Anolon, Circulon, Cake Boss, Prestige, Farberware & Ruffoni.
With over 100 chocolates and counting, the Koko Black range is complex, indulgent and always adventurous - there's something for all tastes. Every chocolate handcrafted by Koko Black has its own unique personality and story. Free shipping on orders over $100
-
Follow me on -
instagram -
Facebook -
Twitter -
Music in this video
Song: Uplink & Jason Gewalt - Euphoria [NCS Release]
Music provided by NoCopyrightSounds.
Video Link:
Download:
Background Music
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Source:
Artist:
Reasons to Smile
Steak Forestiere Part I
Making Steak Forestiere....the preparation. In cooking, preparation (mis en place) is everything!
how to make a perfect cepes mushroom sauce for steak | French cooking Academy
Join my online French cooking classes ????????: Learn how to make a perfect luscious and tasty Forest mushroom sauce. Quality ingredients combined with a few cooking techniques are the key to success for that classic sauce. SUBSCRIBE:
NEWSLETTER►
Opinel number 8 the most amazing steak knife you will ever own:
My favorite saute pan:
Ingredients you need to make a Sauce forestiere (forest mushroom sauce)
For 4 people:
300 grams of forest mushrooms at least 3 different variety ( The best to use are cepes mushrooms
20 grams plain butter
30 grams shallots (finely diced)
500 ml of cream (heavy whipping cream or double cream)
300 ml of demi-glace (heavily reduced brown stock)
lemon juice to add some zing (optional)
2 tablespoon of cognac to a luxurious accent to the sauce(optional)
*********************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:
????️ join the FCA community on Patreon:
????️ Spread the word about the channel and the website
???? Visit my Amazon cookware page:
UTENSILS AND COOKWARE STARTER KIT:
(affiliate links)
*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Ich mache es für Festtafel, die Gäste sind begeistert! Einfaches Rezept für spektakuläres Gericht!
So einfach, aber unglaublich lecker und spektakulär. Es ist perfekt für ein Osterfestessen oder ein warmes Familienessen. So lecker, dass Ihre Familie Sie bitten wird, es noch einmal zu machen. Das Rezept kommt ohne komplizierte Zutaten aus und verwendet Lebensmittel, die Sie in Ihrem Supermarkt kaufen können. Dies ist eines der Lieblingsrezepte meiner Familie für Schweinefilet. Mit Liebe kochen! Kochen Sie mit Gusto!
Zutaten und Zubereitung:
Schweinefilet (ca. 600 g)
Mit einem Papiertuch trocken tupfen, um die Feuchtigkeit zu entfernen
Fett und Silberhaut abschneiden
Schneiden Sie das Filet in der Mitte ein, wie im Video gezeigt
Jetzt bereiten wir das Trockenrub vor
1 Teelöffel Knoblauchpulver
½ Teelöffel Paprika
½ Teelöffel Salz
Schwarzer Pfeffer
½ Teelöffel Thymian
Das Fleisch auf beiden Seiten mit den Gewürzen bestreuen
Mit den Gewürzen einreiben und den Rest vom Brett sammeln
Das Fleisch auf ein mit Antihaft-Pergament belegtes Backblech legen
1 Zwiebel
2 Esslöffel Olivenöl
Zwiebel 2 Minuten anbraten
6 kleine Champignons
Champignons zu den Zwiebeln geben und braten, bis sie gebräunt sind
1 Knoblauchzehe
Weitere 30 Sekunden braten
Salz
Eine Prise Thymian
Schwarzer Pfeffer
Champignons und Zwiebeln verteilen
50g Käse
110 g Speck
Schweinefilet mit Speck umwickeln, wie im Video gezeigt
Den dünnen Rand des Filetstücks feststecken
4 Kartoffeln
5 Minuten lang mit kochendem Wasser bedecken
Mit Küchenpapier trocken tupfen
Salz
½ Teelöffel Paprika
½ Teelöffel Knoblauchpulver
Olivenöl
Schwarzer Pfeffer
Umrühren und auf ein Backblech legen
Mit den restlichen Gewürzen bepinseln
30 Minuten bei 190 Grad backen
1 Esslöffel Chilisauce
1 ½ Esslöffel Apfelessig
2 Esslöffel Sojasauce
2-3 Esslöffel Honig (oder Ahornsirup)
1 Teelöffel Vollkorn-Senf
Glatt rühren
Köcheln lassen, bis die Sauce eindickt (ca. 2-3 Min. auf kleiner Flamme)
Den Grill auf die höchste Stufe stellen (250 °C)
Das Fleisch mit der Sauce glasieren
Weitere 3-5 Minuten backen, bis es gebräunt ist
Das Fleisch 5 Minuten lang ruhen lassen
50 g grüne Zwiebeln
1 Knoblauchzehe
100 g Joghurt
Salz
Schwarzer Pfeffer
1-2 Teelöffel Zitronensaft (optional)
Diese Sauce passt perfekt zu den Kartoffeln
Ein köstliches Gericht für eine festliche Tafel
Vielen Dank fürs Zuschauen und einen schönen Tag!
????Freunde, wenn euch unsere Videos gefallen, helft uns zu wachsen:
????Abonnieren Sie den Kanal:
????Like dieses Video und schreibe einen Kommentar
????Teilen Sie dieses Video mit Ihren Freunden
Vielen Dank für Ihre Zeit!
#schneller_koch
Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan:
❤️ Porcini Salt:
❤️ Traditional 18 year Old Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
Johnny's Italian Steakhouse 7-14-15
It's time for another cooking segment with Johnny's Italian Steakhouse. We'll be joined by Culinary Maestro Rafael Salgado and Assistance Culinary Conductor Alfredo Rodriguez as they share their signature steak, beef tenderloin medallions and more!