Wow! Talk about authentic! All the high-calibre guys think it's necessary to be "creative". The tried-and-true French bistro recipes have already been perfected by generations of chefs, and you show us how to do it, step-by-step. This is the cooking series I've been waiting for!
So many of the people who are doing their take or a riff on this that or whatever can't even boil water after time. I always want people to be able to cook classically, and properly before heading off into quote unquote their take on something. Mainly because I never ends well, at least not for the diner.
I agree. There are a lot of great restaurants now still beating the dead horse of molecular gastronomy. Nothing will ever beat well prepared meats and time-tested sauces.
Exactly , old recipes proven and perfected by generations . Thats right way . I dont say ewery single possible recipe is discovered already but most of em are .
@C C Oh, hey, nothing against truly creative cooking -- but I don't like overly personality-driven cooking shows, or empty hype. And though these stars may push the envelope in some ways, they are often 'way over my head. A merely competent chef firmly rooted in the French tradition is already a better cook than I'll ever be, and if I can just scrounge a few nifty techniques or -- dare I say? -- occasionally REPLICATE some of their premier dishes, well, I'm happy. And have you noticed? "Academy" is approaching the scope of a full manual or method of French cooking -- all very down-to-earth and "doable". The go-to channel!.
My mother is from Paris, she taught me this dish many years ago, LOVE IT. We use tarragon and Grand Mariner to deglaze. Makes a nice flavor to the sauce. Thanks for the demo.
Bro you forgot a moment when you didn't get satisfied in cup of rice just get extra rice hehehehe Because this dish is really delicious so proceed to get unli rice
Bonjour! I am 13 years old from Canada and enjoy fine food. My mum loves to cook and is great at making international dishes. We just discovered you and want to try your ham and cheese crepes.
@@FrenchCookingAcademy Stephane - your recipes are great! Even more so, I have been using the techniques and ideas I've picked up by watching you cook to (a) improve my organization and efficiency in the kitchen, (b) elevate otherwise ordinary dishes, and (c) just generally have a better time cooking and better outcomes. Merci beaucoup et bonne journee!
Hi Stéphane, I am french as well and I am surprised you don't have that much followers. You do a very classic, old school, french cooking, that is the base of most of all the world cooking, but I guess peoples don't want to cook anymore. So I thank you much for that because only by looking your vidéos I am back in my childhood where my mother and grand mother would cook that kind of delicious food. Keep up your great work !
"Nudge of Butter" with a real French accent is delicious in itself.....Stephane, your own cookbook should be titled, "Nudge of Butter"....love it and hope ALL your dreams come true. I love your Academy....
I made this recipe tonight and add green beans with butter, lemon juice & parsley. it was delicious. Stephan, thank you for making French cooking so fun and easy.
Stefan you legend! I cooked this for my anniversary and the sauce was amazing. The pork was tender! I used marsala instead of port and still great. We paired it with a nice Bordeaux. Salut de Brisbane.
I just pulled this recipe off tonight and it left both my wife and I speechless, it was just so good. Thank you very much for putting a new spin on an old classic.
Just four years ago, mentioning the hope for 5,000 subscribers. Now, heading towards 400,000! Congratulations! This my favorite cooking channel (making this dish tonight). Family and friends think I know what I'm doing!
i had a pork filet mignon at a restaurant by the garden at versailles and it was the best thing i tried in france now i can make something similar at home thank you its delicious
Hi Stephane, I have been following you for awhile and I never commented on any of your recipes which are amazing, all of these recipes remind me the same way I learned them at the culinary school Fortunately I had great instructors who taught me the real french cooking as Escoffier taught us all I really appreciate your work Keep em coming chef!!
I made this tonight.. With some changes😁😁😁.. I tenderized seasoned chicken with a mallet. I used a vermouth to deglaze. I had some reduced chicken stock left over. I used the stock a little butter and salt to cook baby peas. I finished the meal with mashed potatoes and garnished with fresh chives…. Cooking the mushrooms for an extended time really brought out the flavor and made the dish…
I think its wonderful you show us some less expensive recipes. I can't afford to buy the higher quality ingredients for every meal But I love cooking. And french cuisine looks so delicious Great work. Definitely gonna try this at home
I don't think when you add it all up it was all that much at least not here in the States. Pork Tenderloin if readily available. I doubt it would come to much more than 10 bucks. Who says you can do the sauce with a pork chop or something similar. I substitute things all the times, sometimes it works great other times well it's food eat what is on your plate, children are starving in India as my mom would say. That sauce would go pretty good with venison tenderloin, it's deer season now, thou it's not cheap.
I made this recipe last night. I had some sauce left over. This morning, as I was making Eggs Benedict to my husband and myself, I decided to add this sauce instead. FABULOUS!!!!!!!! FABULOUS!!!!! FABULOUS!!!!
I'm a chef by trade, so I thought when I saw the ingredients that I knew the recipe. But, since I've been following this channel I know you'll have a twist I didn't know about. I love cooking.. Always learning...
Small thing: Use cognac or brandy or a light colored equivalent instead of port which as a deep red will make a purple sauce. If you look closely, Stephan is not actually adding port and might be a translation issue or perhaps port has slightly different meaning in France. Anyway, love this channel have done about 6 of these recipes so far!! Great, clear explanations.
Thank you for sharing this dish. I only had chicken breast on hand. So, I used that and followed everything as closely as possible in the video. My wife and I enjoyed it very much.
It’s great that once you learn the techniques, you can adapt them to what you have on hand! I’m sure this dish would be good with practically any meat!
Wow! That looks absolutely delicious. This is the first of your videos I've seen and you earned an immediate subscription. I can't wait to check out the rest of your work.
I've been looking at Yankee BBQ cooking lately as well and it's all sugar, honey, molasses, store-bought sauces, coke, more sugar, and heaps of salt, (which is in their store-bought sauces as well). I've seen one guy specifically say he wanted his bacon bites to "taste like candy". They are poor and destitute and naked and hungry compared to French cooking.
Your videos are excellent - better than most of the famous chefs because they are made easy for keen cooks at home who want to improve their techniques. Bravo!
Excellent, as always. You have a very good teaching style that gives confidence to others to attempt French cooking, something which usually appears to be too sophisticated. Not anymore! Thanks.
I'm a Chef at a French Bistro in Pennsylvania, and you nail it every time my man! Teaching me new techniques and improving on the ones I've already got nailed down A fantastic reference point for everyone from beginner's to experienced. Well done!
As there was no reply, I put the medallions in the oven until the internal temperature was a safe 65 degrees Celsius, with 3 minutes rest time after. Also, used a semi-sweet white zinfandel wine as I had no port on hand. It was a good substitute, but will try with port once I get my hands on some.
Thank you for another classic recipe. The pork-port-mushroom-cream combo is hard to beat. I like the clarity and simplicity of your commentary. Thank you.
I now have another wonderful dish to serve to my husband & friends - my husband loves the dishes I am making for (thanks to you) - he says he could never ever divorce me now!!!
I known this is late to post. This recipe for Pork Medallions and mushrooms is very very delicious. We have been making this for several years but have never gotten tired of of it.
I usually cook my pork to about 135° F. It will continue to cook and get to 140-145. Should be slightly pink inside. Any more than that and you run the risk of drying out. I’d check after about five minutes and spot check after that every so often to get to the 140+/-. Make sure to check temp before putting in the oven. The oven temp is low enough to keep pork warm without pushing temp too high.
Greetings from Greece. Excellent basic French cooking. We have a similar sweet wine in Greece which is called Mavrodaphne. ( used in the church for holly communion as well). Does the job as a substitute to port. Thanks again.
I'll have to try that! I always keep plenty of madeira, port, marsala, sherry, etc. on hand for cooking. It would be nice to add a new flavor to the mix!
I live in America, but I'm part french and we have a few french family recipes but getting more in touch with my French blood has been very exciting and I want to thank you dearly for helping me with that. Your recipes are amazing and hopefully they will be past down through many more generations.
I always thought "filet mignons" were only beef. Yes, I knew that pork had a tenderloin, too, but I wasn't aware that is was called "filet mignon". Love these videos!
Thank you for making this video! 😁 It was fun listening to you talk as you cooked, so down to earth. I always thought filet minon was so complicated to do. you made it fun. Definitely will try with pork.
Love your stuff amigo. 👍 the little tail end of the fillet, tuck it under and tie with butchers string. Hey presto, no waste last piece as thick as the first. Thanks for the recipe
What sort of Port was that? Was it a White Port, or a Tawny? I noticed it had a fairly pale golden colour to it, as opposed to the deep red colour of a Ruby Port. The recipe looked delicious; I can't wait to try it.
It looks like Tawny port to me. Surely it is not white port and I don't think it was red enough to be Ruby port. And I'm not sure I've ever seen anyone cook with Ruby or white ports.
Keep your videos coming. I'm a food teacher and I use your videos to show my students in school, they love watching and getting inspiration :) Thank you!
I tried this recipe yesterday and it was delicious. I had to make some modifications however as I didn’t have everything readily available to purchase near me and I wanted to exclude the mushrooms. Wife is a bit allergic and I wanted her to enjoy the meal. Instead of the port wine I used red cooking wine and only 30ml. I used regular heavy whipping cream and chicken stock was ayote brought. It all was fantastic. I am a photographer so I did a simple plating and shoot and tagged your IG page with the photo. Love all the recipes you share! Keep them coming.
Hi Stefan!!! Love you Chef!! I am never ever disappointed, always happy with your methods, you are so dedicated to cooking superb dishes. Merci, tres belle Stefan.
Just found your website and the pork medallions look great, going to try them tomorrow. I've cooked from Julia Child's books for 30+ years, wonderful food, and your recipes appear to offer a modern view of French cuisine. THANKS!
I am using this superb recipe once again for Christmas 2022 with a little twist, serving Dauphinoise Potatoes also the delightful port mushroom sauce, and green trimmed asparagus steamed.
Just thought of a small addition to the sauce. How about some chopped almonds ? It just occurred to me while looking at the finished dish. I have become a huge fan of French cooking in just a few days that Ive been watching these delicious videos . The way you describe all the details and also have so much fun making the dishes makes it so exciting to watch you work .
You could do that if you wanted to add a crunchy texture. Personally, I would go for toasted bread instead for a crunch texture. The reason for this is because almonds are mostly fat, and the sauce already has a ton of fat in it with the butter and cream. So it would make it even more rich. Toasted bread is mostly carbohydrates, which would complement this mostly fat and protein heavy recipe. I've added fresh rosemary to the sauce and can confirm it added another pleasant dimension to the sauce.
Thank you Stephane. My mom used to make the filet mignon sauce with Madère. If you don't mind, I will follow your recipe, I appreciate the thickness of the filets, but will replace the Porto with Madère and try to get back that special taste that came through my mom's recipe that I think only Madère can give. You're making the art of cooking fun and easy, I appreciate your direct, lively and friendly style!
Wow! Talk about authentic! All the high-calibre guys think it's necessary to be "creative". The tried-and-true French bistro recipes have already been perfected by generations of chefs, and you show us how to do it, step-by-step. This is the cooking series I've been waiting for!
So many of the people who are doing their take or a riff on this that or whatever can't even boil water after time.
I always want people to be able to cook classically, and properly before heading off into quote unquote their take on something. Mainly because I never ends well, at least not for the diner.
I totally agree!
I agree. There are a lot of great restaurants now still beating the dead horse of molecular gastronomy. Nothing will ever beat well prepared meats and time-tested sauces.
Exactly , old recipes proven and perfected by generations . Thats right way . I dont say ewery single possible recipe is discovered already but most of em are .
@C C Oh, hey, nothing against truly creative cooking -- but I don't like overly personality-driven cooking shows, or empty hype. And though these stars may push the envelope in some ways, they are often 'way over my head. A merely competent chef firmly rooted in the French tradition is already a better cook than I'll ever be, and if I can just scrounge a few nifty techniques or -- dare I say? -- occasionally REPLICATE some of their premier dishes, well, I'm happy. And have you noticed? "Academy" is approaching the scope of a full manual or method of French cooking -- all very down-to-earth and "doable". The go-to channel!.
My mother is from Paris, she taught me this dish many years ago, LOVE IT. We use tarragon and Grand Mariner to deglaze. Makes a nice flavor to the sauce. Thanks for the demo.
That sounds delicious. I just happen to have some Grand Marnier...next time🙂
Bro you forgot a moment when you didn't get satisfied in cup of rice just get extra rice hehehehe
Because this dish is really delicious so proceed to get unli rice
Bonjour! I am 13 years old from Canada and enjoy fine food. My mum loves to cook and is great at making international dishes. We just discovered you and want to try your ham and cheese crepes.
Good for you Leo. I like to make lemon crepes.
Thanks!
One of the best cooks on TH-cam, I have made many of your dishes and they have all been delicious.
Thanks for the videos.
thanks a lot for trying the recipes
@@FrenchCookingAcademy Stephane - your recipes are great! Even more so, I have been using the techniques and ideas I've picked up by watching you cook to (a) improve my organization and efficiency in the kitchen, (b) elevate otherwise ordinary dishes, and (c) just generally have a better time cooking and better outcomes. Merci beaucoup et bonne journee!
glad it help
@@FrenchCookingAcademy Hey, my town doesn’t have port wine. Is there a substitute or is it too unique?
Hi Stéphane,
I am french as well and I am surprised you don't have that much followers.
You do a very classic, old school, french cooking, that is the base of most of all the world cooking, but I guess peoples don't want to cook anymore.
So I thank you much for that because only by looking your vidéos I am back in my childhood where my mother and grand mother would cook that kind of delicious food.
Keep up your great work !
"Nudge of Butter" with a real French accent is delicious in itself.....Stephane, your own cookbook should be titled, "Nudge of Butter"....love it and hope ALL your dreams come true. I love your Academy....
Thank you for spotlighting technique in all of your videos, Bravo,
Made this last night...out of this world. I've never produced anything so wonderful. Merci💕
I'm really liking this channel! Simple French cooking, lots of flavor with available ingredients. Thank you!
Thank you for the amazing recipe Chef. How long do you leave the browned Pork in the oven for? Was it to just keep it warm or cook it more. Merci..
I have got a lot of experience from your kitchen big thanks for you
Just made this last night, with cream of leak and potato soup... had a wonderful time taking full credit for your recipes!
try cream of mushroom soup next time,... to get a Tiny bit closer to his recipe! ;D
For how long must leave pork in the oven ?
I made this recipe tonight and add green beans with butter, lemon juice & parsley. it was delicious. Stephan, thank you for making French cooking so fun and easy.
pleasure
Stefan you legend! I cooked this for my anniversary and the sauce was amazing. The pork was tender! I used marsala instead of port and still great. We paired it with a nice Bordeaux. Salut de Brisbane.
Love that you used pork filet, I will make this for a special dinner, thank you for sharing!
I just pulled this recipe off tonight and it left both my wife and I speechless, it was just so good. Thank you very much for putting a new spin on an old classic.
Cooked it today and it was enjoyed. Thank you for the method and recepie
Just four years ago, mentioning the hope for 5,000 subscribers. Now, heading towards 400,000! Congratulations! This my favorite cooking channel (making this dish tonight). Family and friends think I know what I'm doing!
i had a pork filet mignon at a restaurant by the garden at versailles and it was the best thing i tried in france now i can make something similar at home thank you its delicious
Hi Stephane,
I have been following you for awhile and I never commented on any of your recipes which are amazing, all of these recipes remind me the same way I learned them at the culinary school
Fortunately I had great instructors who taught me the real french cooking as Escoffier taught us all
I really appreciate your work
Keep em coming chef!!
Made it AGAIN tonight. Absolutely incredible. Thank you Stephane!
Sir, how many minutes do I have to leave the pork in the oven? Great video and recipe as always 😊😊😊
I made this tonight.. With some changes😁😁😁.. I tenderized seasoned chicken with a mallet. I used a vermouth to deglaze. I had some reduced chicken stock left over. I used the stock a little butter and salt to cook baby peas. I finished the meal with mashed potatoes and garnished with fresh chives…. Cooking the mushrooms for an extended time really brought out the flavor and made the dish…
Sounds delicious.
I think its wonderful you show us some less expensive recipes. I can't afford to buy the higher quality ingredients for every meal But I love cooking. And french cuisine looks so delicious
Great work. Definitely gonna try this at home
I was planning on using pork loin which is only $4/pound
I don't think when you add it all up it was all that much at least not here in the States. Pork Tenderloin if readily available. I doubt it would come to much more than 10 bucks. Who says you can do the sauce with a pork chop or something similar. I substitute things all the times, sometimes it works great other times well it's food eat what is on your plate, children are starving in India as my mom would say. That sauce would go pretty good with venison tenderloin, it's deer season now, thou it's not cheap.
Lord have mercy...I have never filtered sauce before. Holy mother of God the difference that makes! You are the master.
You have the best French Cooking lessons on the tube. Thank you so much!!!
I made this recipe last night. I had some sauce left over. This morning, as I was making Eggs Benedict to my husband and myself, I decided to add this sauce instead. FABULOUS!!!!!!!! FABULOUS!!!!! FABULOUS!!!!
It looks absolutely delicious - I'm expecting house guests next week and this dish will, without doubt, be on the menue.
This has become one of my go to recipes, for the past six years.
I'm a chef by trade, so I thought when I saw the ingredients that I knew the recipe. But, since I've been following this channel I know you'll have a twist I didn't know about. I love cooking.. Always learning...
Small thing: Use cognac or brandy or a light colored equivalent instead of port which as a deep red will make a purple sauce. If you look closely, Stephan is not actually adding port and might be a translation issue or perhaps port has slightly different meaning in France.
Anyway, love this channel have done about 6 of these recipes so far!! Great, clear explanations.
He was probably using tawny port. Dry sherry is a good alternative.
This channel has juice in France! I am new and I really have a new appreciation for French cuisine. Thanks.
I recommend this dish as one pot dish!!! It works very well!!!
Greetings from Salzburg, Austria!
I love to do a very similar sauce with portobello mushrooms and madeira. Works great with pork just like this!
Love the sound of that :o)
I will definitely make this; I love your French accent!
Thank you for sharing this dish. I only had chicken breast on hand. So, I used that and followed everything as closely as possible in the video. My wife and I enjoyed it very much.
It’s great that once you learn the techniques, you can adapt them to what you have on hand! I’m sure this dish would be good with practically any meat!
excellent. great job very good and pleasant with easy way to follow. Thanks.
Wow! That looks absolutely delicious. This is the first of your videos I've seen and you earned an immediate subscription. I can't wait to check out the rest of your work.
Yummy this is the second dish I’ve made watching you and it’s really really good thank you
stay true to French -- no need to be American cookery -- I love your show. I'm glad I found you
Ann Porter thanks it's great and easier for me to do french only cooking videos . Thanks for watching
Ann Porter I am so glad I found his channel too! I have learned so much! I am so appreciative of his channel and knowledge! Merci Stephan!
Ann Porter 00”9’l,l,k
American cuisine ? What is that ? Did you mean pre cooked processed "food"?
I've been looking at Yankee BBQ cooking lately as well and it's all sugar, honey, molasses, store-bought sauces, coke, more sugar, and heaps of salt, (which is in their store-bought sauces as well). I've seen one guy specifically say he wanted his bacon bites to "taste like candy". They are poor and destitute and naked and hungry compared to French cooking.
Stephan thanks for all the great recipes.
"growing towards the 5000" then, towards the 500.000 now 👍🏼 😊
The 713000 now
@@lani6647 up it goes
I just tried it. it was fabulous! Thx.
PS i did not have port, so i replaced it with white wine. Still good
Your channel is amazing. I watch many cooking channels but yours is very concise and informative!
Thanks for that, I am just trying to learn the ropes.
Your videos are excellent - better than most of the famous chefs because they are made easy for keen cooks at home who want to improve their techniques. Bravo!
I've made this recipe a couple times. It's so good! Thank you
Excellent, as always. You have a very good teaching style that gives confidence to others to attempt French cooking, something which usually appears to be too sophisticated. Not anymore! Thanks.
Just made this tonight, absolutely fantastic, best pork tenderloin I’ve ever had
Yup but if you want to eat more
Just extra rice heheh
This is fantastic! Love and gratitude from India
Where have you been all my life?! Your videos are fantastic
I'm a Chef at a French Bistro in Pennsylvania, and you nail it every time my man! Teaching me new techniques and improving on the ones I've already got nailed down A fantastic reference point for everyone from beginner's to experienced. Well done!
+George Crow wow another comment that blow me away thanks for that 😀👨🏻🍳👍
Hi Stephan, this is going to be my first attempt to try out your recipes. How long do you leave the pork in the oven preheated to 150c for ? Thanks
As there was no reply, I put the medallions in the oven until the internal temperature was a safe 65 degrees Celsius, with 3 minutes rest time after. Also, used a semi-sweet white zinfandel wine as I had no port on hand. It was a good substitute, but will try with port once I get my hands on some.
Thank you for another classic recipe. The pork-port-mushroom-cream combo is hard to beat. I like the clarity and simplicity of your commentary. Thank you.
Love this channel. Totally brilliant. Just discovered today. Big thanks. can't wait to cook this weeks meals for my wife.
I made this . Sooooo.... gooooood... Spot on ! 👍
I now have another wonderful dish to serve to my husband & friends - my husband loves the dishes I am making for (thanks to you) - he says he could never ever divorce me now!!!
I am so glad to hear that people are actually making the recipes successfully it's great news. :o)
good cooking, better than marriage counceling? Worth a try I'd say!! ;)
I known this is late to post. This recipe for Pork Medallions and mushrooms is very very delicious. We have been making this for several years but have never gotten tired of of it.
How long should the pork medallions be in the oven before you take them out?
I usually cook my pork to about 135° F. It will continue to cook and get to 140-145. Should be slightly pink inside. Any more than that and you run the risk of drying out. I’d check after about five minutes and spot check after that every so often to get to the 140+/-. Make sure to check temp before putting in the oven. The oven temp is low enough to keep pork warm without pushing temp too high.
Excellent!!! I love your style of cooking. I am Dominican living in The United States
Greetings from Greece. Excellent basic French cooking. We have a similar sweet wine in Greece which is called Mavrodaphne. ( used in the church for holly communion as well).
Does the job as a substitute to port. Thanks again.
Nice, if they served this dish at mass, I'd go more often ;D lol.
Mais oui!
I'll have to try that! I always keep plenty of madeira, port, marsala, sherry, etc. on hand for cooking. It would be nice to add a new flavor to the mix!
I live in America, but I'm part french and we have a few french family recipes but getting more in touch with my French blood has been very exciting and I want to thank you dearly for helping me with that. Your recipes are amazing and hopefully they will be past down through many more generations.
Thanks a lot 🙂
I always thought "filet mignons" were only beef. Yes, I knew that pork had a tenderloin, too, but I wasn't aware that is was called "filet mignon". Love these videos!
You could use veal, you could use venison, you can use most any meat.
Mignon means cute in French. So, a nice looking filet. Of whatever.
Wonderful recepe. Making this for my Saturday's dinner. Greetings from Nairobi.
Thank you for making this video! 😁 It was fun listening to you talk as you cooked, so down to earth. I always thought filet minon was so complicated to do. you made it fun. Definitely will try with pork.
retaurant grade recipes at home, I love this channel. Thanks Stephane
Hello, you didnt mention how long we need to keep in the oven before we take out.
May Passion Grosjean it’s on very low heat just to keep the cutlets warm while making the sauce
ALOHA FROM HAWAII.... this is a winner...recipe....
The stock after the cream ? Weird, usually I deglaze with some alcohol then stock, reduce a bit then cream and reduce again.
Which is the appropriate way to do it. Perhaps he's just nervous for the camera and commentary?
Beautiful presentation. Love the slow gentle cooking style. Guess would be deeply flattered being presented such a beautiful dish.
Just tried this recipe, unfortunately it looks like I’m going to have to do it again, it was an absolute success, top marks🤩🤩🤩
Love your stuff amigo. 👍 the little tail end of the fillet, tuck it under and tie with butchers string. Hey presto, no waste last piece as thick as the first. Thanks for the recipe
What sort of Port was that? Was it a White Port, or a Tawny? I noticed it had a fairly pale golden colour to it, as opposed to the deep red colour of a Ruby Port.
The recipe looked delicious; I can't wait to try it.
It looks like Tawny port to me. Surely it is not white port and I don't think it was red enough to be Ruby port. And I'm not sure I've ever seen anyone cook with Ruby or white ports.
Keep your videos coming. I'm a food teacher and I use your videos to show my students in school, they love watching and getting inspiration :) Thank you!
Yes, half a millimeter mushroom slices! 😄
Excellent. I am looking for ways to eat more pork and this looks like a great way to do it.
"That's a little too much sauce..." Sir, there is no such thing as 'too much sauce'.
Exactly, that's when the baguette comes very handy.
Tony Payson, amen.
just 2 much chew with mouth open.
i know right?! think i was offended... 😁
Speak for yourself
Chef that recipe is a killer!!!!! Wow fantastica! Thank you for you schooling. Hope to learn about more french recipes. Regards, Rene Again.
Instead of Port, I am going to use Cognac. We will see how that goes.
Thank you so much for your recipes.
Am I crazy? You roll meat in the flour but the meat you put in the pot doesn't look like it has flour on them
Given enough time, the moisture from the meat will wick into the flour, turning the thin coating translucent.
Tap off the excess flour
although you can't see it the starch is still there, that's what helps with the browning
Thanks for your fabulous tutorials. Cape Town
I tried this recipe yesterday and it was delicious. I had to make some modifications however as I didn’t have everything readily available to purchase near me and I wanted to exclude the mushrooms. Wife is a bit allergic and I wanted her to enjoy the meal. Instead of the port wine I used red cooking wine and only 30ml. I used regular heavy whipping cream and chicken stock was ayote brought. It all was fantastic. I am a photographer so I did a simple plating and shoot and tagged your IG page with the photo. Love all the recipes you share! Keep them coming.
I'm going to try this tomorrow many thanks.
Love your channel , learned a lot . Never knew that French cooking could be so easy . Bon appétit.
Hi Stefan!!! Love you Chef!! I am never ever disappointed, always happy with your methods, you are
so dedicated to cooking superb dishes. Merci, tres belle Stefan.
Holy Moly! This looks delicious and ..just . WOW 💕 Thankyou !!
Making this tonight. Looks delicious
Just found your website and the pork medallions look great, going to try them tomorrow. I've cooked from Julia Child's books for 30+ years, wonderful food, and your recipes appear to offer a modern view of French cuisine. THANKS!
Thanks for that yes trying to keep the french food heritage alive 🙂🙂👨🍳😋
I am using this superb recipe once again for Christmas 2022 with a little twist, serving Dauphinoise Potatoes also the delightful port mushroom sauce, and green trimmed asparagus steamed.
I am cooking this dish for 4th times and each time I come and watch again BCZ I don’t wanna miss anything and I thank you again 🇫🇷💖🇨🇦🙏
I love his recipes and even more his techniques, and love the French accent.
I'm having this for tea tonight can't wait I'm starving
Just thought of a small addition to the sauce. How about some chopped almonds ? It just occurred to me while looking at the finished dish. I have become a huge fan of French cooking in just a few days that Ive been watching these delicious videos .
The way you describe all the details and also have so much fun making the dishes makes it so exciting to watch you work .
You could do that if you wanted to add a crunchy texture. Personally, I would go for toasted bread instead for a crunch texture. The reason for this is because almonds are mostly fat, and the sauce already has a ton of fat in it with the butter and cream. So it would make it even more rich. Toasted bread is mostly carbohydrates, which would complement this mostly fat and protein heavy recipe. I've added fresh rosemary to the sauce and can confirm it added another pleasant dimension to the sauce.
Hello, how long did you leave the medallions in the oven for?
Thank you Stephane. My mom used to make the filet mignon sauce with Madère. If you don't mind, I will follow your recipe, I appreciate the thickness of the filets, but will replace the Porto with Madère and try to get back that special taste that came through my mom's recipe that I think only Madère can give.
You're making the art of cooking fun and easy, I appreciate your direct, lively and friendly style!
Just fantastic! The pork tenderloin is an excellent "substitute" and it is just delicious! Thank you, thank you, thank you!!!
Very simple, but it looks delicious. I’ll have to try this one.
French cooking is simply the best
Love your recipes, thank you!
Amazing thank you so much great recipe