When I make my sauces, I add port, dry red wine, and even a little whisky or a cask strength rum, with rosemary, thyme and garlic. It's ridiculously good
Man this is the best sirloin cooking video that I've seen all day I've been watching quite a few because I'm going to cook some sirloins tonight on the stove and I don't want to mess them up because they're so fat thank you for explaining it in detail and making it easy to understand
WOW. So I wasn't able to make a perfect filet mignon for YEARS. Today I just made this recipe and it is what I was looking for. I am not a fan of sauces on meat like this, but this was just PERFECT. This is ridiculously delicious. THANK YOU SO MUCH!
Unfortunately there is no substitute for wine. You could try non alcohol wine if it’s the alcohol you are worried about. Also, the alcohol evaporates during the reduction.
taking it out at 135 won't produce medium rare, there will be considerable carry over cooking, you need to take it off the heat at about 117/118 degrees and you'll end up with about 125/127 degrees which is great medium rare.
Filet mignon isn't expensive if ypu buy a cow from a local farmer. We did, & it's what's for supper tomorrow. If you're gonna cook a steak, cook it! I hate raw meat. French cream cheese. Yeah, I live in the northern Midwest. I've never seen that kind of cheese in the stores.
Sauce is for low quality cut of meat!!! I prefer to eat Prime Cut and above. The basics of Garilc, Thyme, Butter Sea Salt and pepper is enough for me. I've cooked the Cap of the steak before didn't like the cut felt it had to much chew veins (don't know what's it's called. Just Porterhouse, Ribeye or NY. Haven't cooked Filet yet. I would proly eat 2 of them! Lol.
Your letting all that wonderful flavor out by inserting the thermometer make sure to use the palm trick to check your meat, look it up if you dont know it, it'll be the best thing you ever did😁 cook away!
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Brother Smith you are amazing and bloody entertaining to boot.
Growing up I didn't realize Chef Michael Smith is Canadian! Man so many nostalgic memories... Gotta visit the Maritimes some day! Much love from BC
I think he was born in New York
I like your comfort zone, easy to understand and not over the top
When I make my sauces, I add port, dry red wine, and even a little whisky or a cask strength rum, with rosemary, thyme and garlic. It's ridiculously good
I am going to try this one!
Idk why but every time I watch this video I’m satisfied
As a chef myself this is absolutely perfect. I use a mushroom sauce with a red wine reduction at the restaurant. Well done.
That is the best recipe that I have found ever. Short and very objective. Thank you! :)
Made this last night! Best, best best! Ever! Thank You!!!👏👏
The most underrated chef in my opinion. Just because he isnt the most over the top charasmatic cook I still think he is one of the best.
What do you mean?
That guy is charismatic af.
Backhanded compliment, much?
Man this is the best sirloin cooking video that I've seen all day I've been watching quite a few because I'm going to cook some sirloins tonight on the stove and I don't want to mess them up because they're so fat thank you for explaining it in detail and making it easy to understand
I ABSOLUTELY love this video
Sheila Ashley yeah me too
Superb video. Made this last night to applause
WOW. So I wasn't able to make a perfect filet mignon for YEARS. Today I just made this recipe and it is what I was looking for. I am not a fan of sauces on meat like this, but this was just PERFECT. This is ridiculously delicious. THANK YOU SO MUCH!
Exactly! Good meat needs no sauce
I like this guy. He did a awesome job with this video. And the steak 😋
This video deserves 1 million views.🤩
That sauce tho look bomb
"Two steaks one bottle". We know how that turns out.
Hahahshahaha yes the viral video from 15 yrs ago
Daaaamn I was about to comment that
A sprig of oregano dosen't add much flavor, but it sure adds a lot of soil in this case.
Would Creme Fraiche be an acceptable substitute for French style Cream Cheese?
use butter and shallot, it's even better and it's what french use.
Where can I find the French cream cheese and if I can’t find it what can i replace it with? Thank you!
Your favourite herbed cream cheese will do fine.
I see Flynn has moved away from the arcade business and started a cooking channel.
Can you do it with white wine??
Question...do you sere the sides of the filet, too?
you can if you want. I do. locks the juices in heavier. but I only sear it abruptly.
What can I use instead of wine??
Unfortunately there is no substitute for wine. You could try non alcohol wine if it’s the alcohol you are worried about. Also, the alcohol evaporates during the reduction.
About a capful of balsamic vinegar and a bit of pomegranate or grape juice is nice
I made this sauce today and it was so delicious. Only thing is that it separated o might have added too much butter
Is it ok to add some garlic and herbs to the sauce?
Alejandra E absolutely
Gordon Ramsey does
Yummyyy.
Nepovjerljiva ljubav
The dude abides.. *nods*
Chef nice work but it’s t what I would for myself. I prefer butter going a lot later with fresh herbs
You’re allowed to do whatever you like.
This looks very wrong but I am going to give it a try..lets see
taking it out at 135 won't produce medium rare, there will be considerable carry over cooking, you need to take it off the heat at about 117/118 degrees and you'll end up with about 125/127 degrees which is great medium rare.
In your opinion, what would be the perfect side dish for this filet mignon?
Fondant potatoes
Asparagus,
Filet mignon isn't expensive if ypu buy a cow from a local farmer. We did, & it's what's for supper tomorrow. If you're gonna cook a steak, cook it! I hate raw meat. French cream cheese. Yeah, I live in the northern Midwest. I've never seen that kind of cheese in the stores.
Couldn’t find French style cream cheese. No one knew what it was. Mascarpone work?
It looks like he's using Boursin cheese.
boursin is what I always use.
Sauce is for low quality cut of meat!!! I prefer to eat Prime Cut and above. The basics of Garilc, Thyme, Butter Sea Salt and pepper is enough for me. I've cooked the Cap of the steak before didn't like the cut felt it had to much chew veins (don't know what's it's called. Just Porterhouse, Ribeye or NY. Haven't cooked Filet yet. I would proly eat 2 of them! Lol.
$20 on a pair of steaks... well that didnt age well, did it?
thing is in reality by the time the steak is cooked the butter and olive oil are way way darker and burnt than that..
I’m old enough to remember when a pair of Filets cost a mere $20 and were considered “expensive”😩
You made me laugh!! Thanks
Lacks flavour
Used to much wine and put a flood on the plate ruined it.
a Pair of steaks? lol in the year 2020...1 steak.
Tablespoon of three?
he's such a geek
I think we all know who the geek is.
ET with your eyes not me I eat with my stomach makes more sense
David Sultana Actually you do eat with your eyes. The visual you perceive triggers your brain to stimulate your appetite.
Red wine sauce? This guy doesn't know what he's talking about.
Good meat needs no sauce!
thanks for dressing up, bum downvote
lol why even care about that :P
Two words: SOUS VIDE
Your letting all that wonderful flavor out by inserting the thermometer make sure to use the palm trick to check your meat, look it up if you dont know it, it'll be the best thing you ever did😁 cook away!
Emily Gridley This dude doesn't need your help. 😂😂😂
should be fine depends how thin your steak is, seen people do this with wagu steaks as well