I love the way Chef Michael pounds the countertop after taking the first bite! That impulsive OMG this is good reaction. I’m making this tonight, and I hope our first bites are just as good!
@@CertifiedAngusBeefTestKitchen The flavors were great. However, my sauce was not as thick as Chef Michael’s. It was silky, just not thick. Did I need to reduce it more or add more butter or both? Additional guidance would be much appreciated.
Chef I made this today for my 1st sauce ever, It was delicious. Turnder render but bland filet mignon into the best steak I ever had. Added 2 Tsp of honey after adding the broth.
Thank you So Damn much. I loved the simplicity of this recipe. If you were going to add some dry Gelatin to this recipe to create a Faux Demi Glace, how much gelatin and when?
Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach 125° F internally. Cover and keep warm while making sauce. ( i added recipe link in comments)
I just pour a nice amount on em as they are cooking let it work it’s way in the meat cook it in butter. You do taste it and it’s not a strong wine taste too!!! Along with alot of thyme or rosemary or both, garlic and some onion too I like sometimes. I always like grilling onions especially with beef. I even enjoy em on top of hotdog.
Perfect looks so easy when you doing it. And nice explanation. I would personally only add some splashes of Worcestershiresauce into the sauce before the wine and to the onion garlic mix.
Place steaks on a sheet pan and in 325 oven for 5 to 10 minutes for medium-rare or until steaks reach 125° F internally. Cover and keep warm while making sauce.
red wine Demi is a combination of red wine and Demi glacé (demi glacé is an extremely reduced brown stock combined with sauce espagnole and reduced again) Traditional sauce espagnole is a fortified stock used to make demi
ever since a was a little boy I was leery when I heard "raw" oder "medium". That's the way cooking started with the stone age people . . . but did anyone of them survive ? :-) just kidding your recipe is GREAT and it just made it to the top of my to do a.s.a.p. list !
Why in hell are you advocating canola oilfor searing? Do you not understand that canola is not meant for human consumption? Since you are seaing the steaks at least use avacado oil!
I love the way Chef Michael pounds the countertop after taking the first bite! That impulsive OMG this is good reaction. I’m making this tonight, and I hope our first bites are just as good!
Thanks, Steve!
@@CertifiedAngusBeefTestKitchen The flavors were great. However, my sauce was not as thick as Chef Michael’s. It was silky, just not thick. Did I need to reduce it more or add more butter or both? Additional guidance would be much appreciated.
I love short cooking videos packed with information. Thank you, liked and subscribed.
Chef I made this today for my 1st sauce ever, It was delicious. Turnder render but bland filet mignon into the best steak I ever had. Added 2 Tsp of honey after adding the broth.
Thank you So Damn much. I loved the simplicity of this recipe. If you were going to add some dry Gelatin to this recipe to create a Faux Demi Glace, how much gelatin and when?
yes yes yes!!! you are amazing thanks a lot I'm making this on Wednesday night 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
I love your recipe. How long in the oven for medium rare and how long for medium well? Thank you so much.
Most outstanding!!!
Have you ever use sous-vide for your steaks? It works amazing
If you do this don’t forget to season the sides and pat the steak dry as possible before seasoning.
Good tip!
What kind of red wine did you use? Does it matter? I’m making a whole filet for Christmas. I wanna try this sauce.
Any dry red wine will do. Merlot, Cabernet Sauvignon, Syrah, Pinot Noir, Malbec, and Tempranillo
Great video! Did I miss how long you had the steaks in the oven @ 325 degrees? Thanks!
Place steaks on a sheet pan and in oven for 5 to 10 minutes for medium-rare or until steaks reach 125° F internally. Cover and keep warm while making sauce.
( i added recipe link in comments)
I just pour a nice amount on em as they are cooking let it work it’s way in the meat cook it in butter. You do taste it and it’s not a strong wine taste too!!! Along with alot of thyme or rosemary or both, garlic and some onion too I like sometimes. I always like grilling onions especially with beef. I even enjoy em on top of hotdog.
Perfect looks so easy when you doing it. And nice explanation. I would personally only add some splashes of Worcestershiresauce into the sauce before the wine and to the onion garlic mix.
How much butter is that at the end?
Wait, so at 1:45, he put the steaks in the oven at 345 f. How long do you cook the remaining in the oven?
Place steaks on a sheet pan and in 325 oven for 5 to 10 minutes for medium-rare or until steaks reach 125° F internally. Cover and keep warm while making sauce.
Whats the difference between red wine demi and spanish sauce?
red wine Demi is a combination of red wine and Demi glacé (demi glacé is an extremely reduced brown stock combined with sauce espagnole and reduced again) Traditional sauce espagnole is a fortified stock used to make demi
Add mushrooms if you want to do it right boss
thanks for sharing
Will this recipe work in a cast iron skillet instead of a stainless?
Yup, sure will.
It will ruin it cast iron rusts from wine
nice video
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ever since a was a little boy I was leery when I heard "raw" oder "medium". That's the way cooking started with the stone age people . . . but did anyone of them survive ? :-)
just kidding
your recipe is GREAT and it just made it to the top of my to do a.s.a.p. list !
www.certifiedangusbeef.com/recipes/Pan-Roasted-Filet-with-Red-Wine-Reduction-Sauce
I think that sauce needs more butter bro. 😝
Get the Pan OFF the Stove before Addimg Last Butter!
More on the RARE side for my taste... Medium Rare is best...
That works too
You are suppossed to to be the food and nutrition experts!
You're American, not French. It's Fillet Steak, not flaming yong.
Why in hell are you advocating canola oilfor searing? Do you not understand that canola is not meant for human consumption? Since you are seaing the steaks at least use avacado oil!
I don't trust him because he did not season the sides of the filet mignon