Nevada carrier
Regular Member
So, In trying to eat healthy and also eat great food on a budget, I tuned my own home into a fine dining restaurant. Today's culinary experience included a 6 oz grilled choice fillet mignon with asparagus spears and garlic toast.
Now I know what you're thinking, this is easy. One thing that sets a fine cut of meat cooked at home apart from one you get in a fine dining establishment is the details. One classic accompaniment with a great fillet would be a great Bordelaise.
First, what is a Bordelaise? simply, it's a red wine & shallot reduction sauce; it is not a gravy. Now, this recipe may not be a true Bordelaise, but it has the essential flavors needed to serve as one.
what you need;
medium sauce pan
medium fine mesh strainer
gravy boat (optional, makes serving easier)
four shallot onions
2 cups veil stock. (get from a butcher shop)
one cup red wine (not cooking wine, use something you would drink, but don't spend more than $10)
one tsp butter
Pinch of salt
In the sauce pan, caramelize the shallots along with a tsp of butter and the pinch of salt.
Once shallots are golden brown and translucent, add one cup red wine and reduce until thick.
Add 2 cups veil stock and 2 tblsp watter. bring to a boil and reduce until 50% has evaporated
Strain the liquid into your gravy boat or dish and serve over your nicely cooked beef.
Adding this sauce to a great choice or prime fillet of beef tenderloin will turn it from great to epic win! This is a good foundation to experiment with if you want to add your own personal touch. I like to reduce the wine with a sprig of tarragon before adding the stock, but what you do is entirely up to you!
Now I know what you're thinking, this is easy. One thing that sets a fine cut of meat cooked at home apart from one you get in a fine dining establishment is the details. One classic accompaniment with a great fillet would be a great Bordelaise.
First, what is a Bordelaise? simply, it's a red wine & shallot reduction sauce; it is not a gravy. Now, this recipe may not be a true Bordelaise, but it has the essential flavors needed to serve as one.
what you need;
medium sauce pan
medium fine mesh strainer
gravy boat (optional, makes serving easier)
four shallot onions
2 cups veil stock. (get from a butcher shop)
one cup red wine (not cooking wine, use something you would drink, but don't spend more than $10)
one tsp butter
Pinch of salt
In the sauce pan, caramelize the shallots along with a tsp of butter and the pinch of salt.
Once shallots are golden brown and translucent, add one cup red wine and reduce until thick.
Add 2 cups veil stock and 2 tblsp watter. bring to a boil and reduce until 50% has evaporated
Strain the liquid into your gravy boat or dish and serve over your nicely cooked beef.
Adding this sauce to a great choice or prime fillet of beef tenderloin will turn it from great to epic win! This is a good foundation to experiment with if you want to add your own personal touch. I like to reduce the wine with a sprig of tarragon before adding the stock, but what you do is entirely up to you!
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