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zakruti.com » Dish recipes » Adam Ragusea
Roast tenderloin with bordelaise sauce and potato gratin

Roast tenderloin with bordelaise sauce and potato gratin

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Rating: 4.5; Vote: 2
A surprisingly quick and easy show-stopper, great for a big holiday dinner. Thanks to Audible for sponsoring this video For a limited time, get three months of Audible for just 6. 95 a month at or text adamragusea to 500-500. RECIPE, SERVES 6 For the gratin 2 lbs Yukon Gold potatoes . 5 lb smoked gouda cheese half a head of garlic 1 quart cream butter salt pepper fresh thyme and/or rosemary For the beef and sauce 3 lb beef tenderloin roast 1-2 shallots 1 cup red wine 1 cup homemade demi-glace, recipe here: If no demi-glace, try 2 cups low-sodium beef stock oil butter salt pepper fresh thyme and/or rosemary 1-2 dozen spring onions Start the gratin by thinly slicing enough potatoes to almost fill a 2. 5 quart baking dish. Peel and chop the garlic, and grate the cheese. Start the oven pre-heating to 400 F / 200 C, and get a large pan pre-heating on medium-high heat. Melt a little butter into the pan and fry the garlic until just barely golden. Quickly add in the potato slices and the cream, followed by a pinch of salt and few grinds of pepper. Stir to coat all the slices and simmer the cream until it just starts to visibly thicken, stirring constantly to make sure the bottom doesn't burn. Turn the heat off, and when the bubbling has largely stopped, put in the cheese and stir until the cheese is melted and the sauce is reasonably homogenous. Eat a potato slice and then add more seasoning if you think it needs it. Put in some fresh herbs, give it a final stir to combine, then dump everything into the baking dish and smooth it out. Bake on a high rack in the oven for about a half hour until brown on top but before the sauce starts to separate the early warning sign will be foaming bubbles on the surface. Let rest a long time before you eat. Start the roast by trimming the beef of any sliver skin, then preheat an oven-safe pan on medium high heat. Season the beef with salt and pepper, oil the pan, and sear the meat on all sides, taking care to not let any of the fond burn. When you start the final side searing, position a probe thermometer in the center of the meat (if you have one, no big if you don't, and transfer the pan to the 400 F / 200 C oven. While you're roasting your beef, peel and chop the shallots. Cut the root ends and the stringy green tips off the green onions, and peel off any slimy outer laters. For medium rare, roast the beef until the internal temperature is 125-130 F / 50-55 C, flipping it over once or twice. Time will vary a lot depending on the thickness of the roast, but it'll be less than an hour. Remove the roast to a plate and let it rest. For the sauce, return the pan to medium-high heat and boil off most of the water in the roasting juices. Put in the shallots and fry them until browned. Pour in the wine, throw in a stick of thyme/rosemary, and reduce the wine to a syrup, stirring frequently. Put in the demi-glace (or the beef stock if you don't have demi) and reduce again until thick. Turn the heat off. When the bubbling has mostly stopped, stir in as much cold butter as you want (more if you don't have demi, taste, and season with salt and pepper. Either fish out the herbs or strain the whole thing, and transfer the sauce to a serving jug. Return the unwashed pan to medium heat, melt in a little butter, and throw in the spring onions. Toss them frequently, and cook until they're just starting to go tender. If the fond in the pan looks like it might burn, deglaze with a little water. Remove the onions before they look done, because they'll keep cooking as they rest. Slice the beef, serve with a hunk of gratin and a couple onions, and pour the sauce over the beef at the last second
Date: 2019-12-19

Comments and reviews: 10


Im not trying to be mean I am genuinely asking. A few videos ago you talked out how you dont season meat if there is a sauce that can supply the seasoning. So why did you season the meat in this case vs. the other? Again, Im not trying to roast you (full pun intended) Im genuinely asking
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Adam, absolutely love your videos. Question: I notice that your cutting board kinda shifts as you chop. Does it not bother you? Do you ever do that wet paper towel under the cutting board trick, to keep the board steady(Or, maybe you're just chopping more out-of-the-way for camera shots haha)
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I loved the idea for a potato gratin. I once served a tenderloin with mac and cheese, and I'll definitely give this a try. Do you think that waxy potatoes would ruin the taste of the gratin or would it be bearable, because I think that it might make it too much like pasta instead of potatoes?
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2019: And Here goes some of the home made non traditional frozen bolognese sauce i have whole video about this2020: And Here goes some of the home made demi glace ( or gloss i dont remember ) i have whole video about this
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Professor Adam - Say it againStudents - It is a perfect binary system in which the meat provides the structure and nutrition and the gravy provides the flavor. Professor Adam - You're goddam right.
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I respect the credentials given to Bourdain here. A solemn reminder of morbidity during holiday times, but it's important to remember those lost in time. Loving the content Adam, keep it up.
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thank you for using gouda such an underestimated cheese such a better option than greasy sometimes sour sharp cheddar, gouda is a mild yet flavorful cheese that really tastes so heavenly
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I love your videos but I just can't get over the fact that you leave the potato peel on ): ugh can't stand it But hey, this is your video ik. Love from a potato peel hating Swede
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Anybody else here who follows both Adam and Epicurious, wondering why you've suddenly seen bordelaise twice in one day after not seeing it one single time in your entire life?
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I've been wanting to do this meal for so long, but my family are all fans of well done meat (sigh. But my grandson is a rare meat fan, so I have some hope.
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