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
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!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Butter Olive Oil:
❤️ Reduction Sauce Pan:
❤️ Black Mission Fig Balsamic Vinegar:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Filet Mignon With Port Wine Reduction Sauce! Cast Iron Skillet Steak Recipe!
Filet Mignon with port wine reduction sauce is an elegant, steakhouse quality recipe that you can easily replicate in your own home kitchen! Eric from Simply Elegant Home Cooking demonstrates how to cook this delicious steak recipe in a cast iron skillet! While this example uses a beef tenderloin steak, you can use this same pan sauce after cooking any cut of steak, including ribeye steak, NY strip steak, and others.
Be sure to set out your steak a minimum of one hour before cooking, or up to an hour and a half. This will help the steak come down to room temperature. Be sure to pat the steak dry and season generously with salt and pepper to form a nice crust on the steak. Thanks for joining us at Simply Elegant Home Cooking! Be sure to like, comment, and SUBSCRIBE as we have many other steak recipes, along with all types of delicious home cooked recipes for you to replicate at home!
Ingredients:
-Filet Mignon (Beef Tenderloin Steak)
-Salt & Pepper
-Butter
-Beef Stock (Be Sure To Use Homemade!)
-Olive Oil (Or Other Neutral Oil)
-Port Wine
-Heavy Cream
-Fresh Rosemary
-Shallot
Directions:
-Remove Filet Mignon from the fridge at least 1 hour before you plan to cook.
-Heat up a cast iron skillet over medium high heat and allow it to reach full temperature before adding the oil.
-While pan pre-heats, generously season both sides of the tenderloin steak with salt and fresh cracked black pepper.
-Once pan is smoking, add a small amount of neutral flavored cooking oil, then immediately add your steak.
-Sear both sides of the steak for about 3 minutes each for medium rare, adjust accordingly for desired doneness.
-After searing each side of the steak, place the Filet Mignon and the skillet into a preheated 400 degree f oven. Cook for 5 minutes.
-Remove steak from the oven and set aside to rest for 10 minutes. While steak rests, make the pan sauce.
-Deglaze the skillet with port wine, reduce over medium high heat for several minutes until volume is reduces by about half.
-Add in 1 finely minced shallot.
-Add in homemade beef stock and reduce further.
-Once sauce has again reduced by half, add in a small amount of heavy cream. Continue to cook until sauce has thickened.
-Once sauce has reached desired consistency, turn off the heat and add in finely minced fresh rosemary.
-Also add in a chunk of cold butter and move it around in the skillet to emulsify.
-Filet Mignon should be well rested. Carve, serve with the sauce, and enjoy!
Red Wine Mushroom Sauce for Steak Recipe
This velvety red wine mushroom sauce for steak tastes just like an expensive steak house dinner you can enjoy at home.
Recipe:
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Steak with Mushroom Cream Sauce
Make Steak with Mushroom Cream Sauce. A center-cut top sirloin steak is the star of this dish. It's accompanied by a creamy mushroom sauce with fresh herbs, garlic and shallots. This is a luxurious meal with loads of bold and beefy flavor.
Get the recipe:
INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® center cut top sirloin steaks
2 teaspoons canola oil
2 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons butter, divided
8 ounces mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced (optional)
1/2 cup unsalted beef broth
3/4 cup heavy cream
1 teaspoon fresh thyme, chopped
Learn more about the Top Sirloin Steak here:
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How to Make the Perfect Filet Mignon | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make the perfect Filet Mignon! Perfect for a romantic dinner, and definitely not a dinner that you can make when the kids are hungry on a Wednesday Night. Let me know what you think in the comments below and let me know how yours turned out!
RECIPE LINK:
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VIDEO LINKS:
Stuffed Potatoes:
The Portobello Mushroom:
Asparagus Tips:
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PRODUCTS USED BY CHEF:
❤️ Fig Balsamic Vinegar:
❤️ Reduction / Saucier Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
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CHEF'S ONLINE STORE: