Roast tenderloin with bordelaise sauce and potato gratin
ฝัง
- เผยแพร่เมื่อ 5 ก.พ. 2025
- 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 audible.com/ada... or text adamragusea to 500-500.
Homemade demi-glace recipe needed for the bordelaise sauce: • Homemade Demi-Glace
**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: / ierauv-k5w
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.
Q: Why did you season the outside of the roast, when in your recent honey-mustard chicken video you argued so vociferously in favor of only seasoning the pan sauce? th-cam.com/video/7HXqkjWS2po/w-d-xo.html
A: I seasoned the outside of this roast because I did not return it cook in pan sauce (which would dissolve any exterior seasoning on the meat into the sauce anyway) and because this is not a dish in which you can count on every bite being covered in sauce. Some people might like more sauce on their slices, some people might like less, some people might not like any.
Q: Why did you pronounce those French food names the way you did?
A: Because I think if I affected a French accent when pronouncing French food words, I would sound like an even more insufferable tool than I already do. This is how you say these words with an American accent. When French people say American words with a French accent, we don't get all huffy; we think it's sexy.
Q: Have you changed the capitalization of your video titles?
A: Yes, I've decided to switch from title case to sentence case. I think title case is too formal for TH-cam.
Couldn't have had better timing with the video, now I have something to pass some time while my model trains on my computer
You didn't answer the most important question. Did the in-laws enjoy the meal??
I always love the sass you add to these question parts
You might sound like an insufferable tool, but you'd be OUR insufferable tool.
Q: where did you get those hot ass jorts?!
Adams videos are a perfect combination we’re the video provides the substances and the comments provides the flavour.
I dont think you couldve explained it in better ways.
One could say its a "perfect binary system".
That's why Adam never seasons his videos.
@@jeerdezus5991 they could've if they used the right where ;)
”we are the video”
Hey im 11 years old and i love cooking and boy are you a helping hand. I just wanted to say thank you so much for making these videos.
Good luck, you will love cooking
Plat Yes, of course at this point I just buy some things and try to create a recipe
Frukt Plasil I’m 10. ☺️ I love cooking too!
*Wait , that's illegal*
Nice. 13 here and I'm very happy on how much my cooking has improved to even sometimes surpass my Mexican grandmother and my parents
I like how his kid is just playing his switch while he’s making it
He's playing Super Mario World 2 Yoshi's Island. :) I recognized the music and pirahna plant chomping nearly immediately. Hehe.
@@annoyingbasementkid861 that escalated quickly
Where does it show that?
@@Epicdps isn't that game like really old? I don't know my Nintendo
@@adriansookai it is! Probably on switch virtual console.
Adam: In goes maybe a cup of *red wine*
Everyone: *Wait, that's illegal*
sirens intensifiy
VinDuo so he has chosen.... death
"That's called silver skin and pretty sure you can make violin string with it." Yes, they're called gut strings. They give a warm sound but they wear out more.
wow
wow
wow
Wow
wow
"Why I roast my viewers and not my steak"
You win the underrated comment award
that joke is not funny anymore
Traxxp thank you mr comedian
Why would you roast your steak lmao
You did it! You broke comedy down to its bare essentials!
I was layering together a gratin joke, but I figured it'd get roasted, besides I just don't want to start a beef!
I can't decide if I want to pin a medal on you for all these puns or block and report you for war crimes.
@@aragusea Nuremberg trial
Adam Ragusea why no White wine
Adam Ragusea
ok someone had to do it
pwin him pwease mistew adam UwU
@@aragusea lol tough call I know!
Professor Adam - Say it again!
Students - 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.
ysac vibes
0
It works here but its BS in his turkey video because dry meat has a horrible texture no matter the flavor.
@@mrMickio gravy fixes the shity texture
this was the moment when adam became raguseaberg
I made this for Christmas yesterday, and it was incredible. My wife said it was the best beef she has ever had. Thank you, Adam!
“Usually at least a few people want it closer to medium”...
Yeah, then there’s the one person who chucks it in the microwave until it’s beef jerky.
that fucking bastard
*Laughs nervously*
beef jerky looks like dog treats
I beg your fucking pardon?
jbe tfifty then they put *ketchup* on it.
Wine report: Yes
End of Wine Report.
First I wondered how you keep the sauce from splitting without a roux or something but I realized it because you cook the potatoes in it the starch keeps it from happening. genius
It's an old trick.
Adam, thanks a lot for the chicken parmesan and pizza recipes. They come out amazing every time, and I get a lot of practice in the kitchen.
“In goes a cup of red wine”
Everyone: *Impossible*
Can someone explain the red wine jokes?
@Blargh Channel hahah ok thx man!
Adam also claimed that adding red wine to a meaty sauce is overkill, that's the real scandal !
No...*it's necessary*
I mean it is called Bordelaise sauce lol, and it's not the white wines that made Bordeaux famous.
I love how you use as few tools as possible, so everyone can make it. Honestly this is one of the best food channels out there, and one of my favorites. Through all the memes, I honestly love this channel.
Could not agree more about the Bourdain. I’ve listened to kitchen confidential 4 times now and its pure magic. I think the best book about cooking, eating and traveling. After reading it I was very excited to see Adams recipe for demi glace as it was so central to bourdain’s cooking at Les Halles
Foremost- love the way you don’t spend 2 minutes introducing yourself and what you are going to do. Secondly and more important; you moved right to content, quick descriptions, excellent film, great explanation, and very accurate cooking technique - I am a FAN!
he's speaking about a perfect binary system yet again
new meme :o?
Dude likes bland meat and rich sauces.
turkey gravy I only liked this comment because you had 99 likes
I’m sure no one cares but, I got your comment to 200
Got you to 272...not that anyone cares
So weird that tenderloin is so expensive when it has no flavor. Feel like I want to try this with another peice of meat. Sous Vide it to get it like a tenderloin, reverse sear it, and then dump in all the juices from the bag into the pan and continue with the shallots and demi glace.
Movie Games dude it’s called tenderloin for a reason cuz u pay for tenderness lol
Why are you reverse searing after having it sous vide? Cook it sous vide, searing quick and hot and thats done. Reverse searing would be bringing it up to desired temp in an oven or indirect heat and then searing it in then pan or direct heat. But sous vide does already the first part.
The reason beef tenderloin is so expensive is because it is a muscle of the animal which is used rarely hence the tenderness plus its rare. The 2 things combined is pretty much the reason. The reason of this cut to he in this dish is that the sauce he used is extremly rich, the gratin is rich too, using a strong beef flavored fatty part like a ribroast would be suuuuper strong.
After H;ours i think he means hes gonna sear it after he sous vides
Guga moment
@@Daniel_Productions "i know it doesnt looks that good right now, but watch this!"
Adam: This recipe is sponsored by...
Me: Squarespace, we know Adam
Adam: ...Audible
Me: NANI
Finnaly a comment about how every other video he sponsors squarespace xD
Its all fun and games till hes sponsored by r-
-aid shadow legends
@@normanho5631 I've got news for you
I love how his son is just in the background playing on his switch. Innocence
Adam: throw in a cup of red wine.
White wine: am I fucking joke to you?
ha ha so funny right? 😑
aha water sauce
I have some Demi in the freezer I’ve been “jugeing” up sauces with for the past month. Liquid gold. I’ve actually made some with chicken wings and turkey wings that I feel could take on any veal Demi. Also, this video got me to purchase both his audiobooks, so there’s that.
When 500K-subscribers channel answers questions about the recipe in comments, it shows how much you care about it! I love and respect you, Adam
Hearing Bourdain's voice again makes me emotional...
You are the only chef who has great tasting recipe, but understand that we have no infinite time. Thanks from the netherlands
1:05 I bought a Switch for my son this year, looks to be the same color y'all have. Loving it!
Hi, just some info, the switch only comes with red and blue joycons, you can buy other joy con colors separately, but the switch only comes with those too, so anyone who buys a switch, will have the same colors as you,
@@zacharymiddleton9530 they come in black
yeah they also come in black AND there are custom joy cons that you can buy
We’ve been making dauphinois for years and they’ve never tasted as good as making these Gratin potatoes as per the video. Leaving them to sit for 30 mins as well. Perfection. Thank you 😃
We just had a car accident like 5 minutes ago in front of my house but thank god I got you notification because your videos help me when I'm frustrated.
Are you ok
@@turtle2168 yeah it was my dad who got his truck crashed
Ok good to hear 😀
Oh my God! I hope you’re ok!
@@toniodejimi3905 yeah we are ok just disappointed because that was my dad's work truck.
Anthony was a hero for this world Adam. The world is honestly a sadder place without him. It was nice to hear him in your video.
Happy 1 mil Adam
props for not adding 17 unnecessary seconds to the video
Man, Adam might just be the best Foodtuber out there right now.. I honestly can't fault his videos.
Xd
il use these recipes and my kids will love me
I see your son playing Nintendo Switch, that’s an awesome way for him to hang with dad in the kitchen yet not be bored. Great job Dad!
I love that you credit people you get techniques and inspiration from
1:05 Cameo appearance by Red Joycon!
Wahaj Irfan cool!
It's probably his son lol. Nice cameo
It’s the red controller of the Nintendo switch you can see it right after his son is playing it
@@HumanWAname Yes i did
JG Peres what?
I see myself as a pretty good home chef but you have significantly raised my level, thanks for your videos.
I normally serve roasted prime rib for Christmas dinner. I like the idea of tenderloin instead.
Also, i haven't made demi in ages, so i think it's time to try the chicken wings and beef shank method.
Love the science of these vids.
How did it turn out?
Was it good?
Perfect description of the tenderloin and demi-glace sauce you got there (8:15). Kudos to your script writing.
hi mr adam ragusea hope you're having a great day
EDog_15 very wholesome
Yes, i agree
Yes
I have watched this 20x over because it looks so good
One of my favorite holiday meals, thanks Adam!
Thank you for the Anthony Bourdain bit. An imperfect but great man
Such a simple classic dish yet amazing and always a crowd pleaser!
You have the best sponsor transitions in TH-cam. Well done once again. I actually watched the whole ad.
Adam: "I'll also prep my vegetable side, wich will be spring onions. 2 or 3 per person."
Also Adam: proceeds to prep 50 Spring onions
I really love the way you make your videos, it makes it feel kinda personal. You’ve helped me step up my cooking better than any other person.
Everything you've ever made has always made me want to go to the kitchen and start cooking.
Thanks for these videos man!
Just did it for my family. Got told it was super tasty a lot of times. Thanks for another great receipt.
ah yes, the perfect receipt
I love how the "sponsored by audible" was accompanied by ASMR gravey pouring
Dood, the production quality of this video is amazing!
Nice kob!
“Enough for maybe six people..”
my family: *one entire roast per person*
Can we all appreciate that he gave his kid a Nintendo switch and was grateful enough to sit there with his dad while he was playing
9:01 "You might be doing a lot of travelling"
*cries in COVID-19*
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.
"I want it fancy for my in-laws."
Meanwhile my in-laws after making double well-done steak: "It's raw!"
I made this with a NY Strip roast and asparagus, and the demi-glace I made following the other video. Beyond incredible!!!
If they ask for well done Tenderloin: we ask them politely, yet firmly, to leave.
What about medium well?
Then what about medium?
Kitchen Confidential changed my life and I also got my gratin technique from the Les Halles cookbook, but the demi cube idea came from the man, the myth, the legend, Chef John.
Spring onions are very underrated in the common household. We tend to eat them raw with lentil soup and other stews, but grilling or frying them is fine too.
Right in the feels hearing Bourdain's voice
I love borderline sauce
Robert Sipos underrated comment
Been watching cooking vids since Gram Kerr and Child and Adams is one of the best. Bourdain meets Flay meets Alton Brown. Great stuff for serious cooks.
"the best thing about this dish is that you dont have to measure anything."
dont act like you would...
Can’t believe these finely crafted segues are still sneaking under the radar!
Instead of spring onions, carrots with also be really amazing with that butter and leftover goodness from the sause
Taste is subjective ofcourse but I think the natural sweetness of carrots make it too similar in taste when it comes to this dish, you (or at least I) need something sharp in taste to contrast the flavors provided by the dauce, gratin and meat
Made this for Christmas dinner and my daughter said it was the best steak she's ever had- and she's pretty picky. Thank you!
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
Danny P American cheese is better
non yobussiness nice joke
Danny P im pretty sure any aged cheese is greasy
viethuong vothai gouda is way more creamy and a better middle ground than cheddar tbh
Danny P well, im not comparing them or claiming that you are wrong, im just pointing out a fact that both is greasy
Adam would totally win masterchef. But I don't think he's the competition type person. He just likes to cook amazing food that everyone will enjoy. I just know, his family is all silent at the dinner table because the food is sooo good, that everyone just wants to eat
Last time I was just his early Adam was seasoning his cutting board, not his steak.
@@tonish727 r/woooosh
@@ZonalJump97 haha reddit funny
ZonalJump97 r/ihavereddit
i love green onions for broth and steaks and other many foods its so fresh and earthy and so good
Finally, some spring onions
2 for 2! The family thinks I'm a chef now. Amazing Turkey dinner and now an amazing beef tenderloin. My son is a new believer in smoked Gouda.
"This year when you'll be travelling."
Ha!
Adam is the only one where you can see that his meat is also sticking to the pan, all other act like their meat has magic powers and never sticks, i love i can relate to that
3:04 thanks for showing what silverskin looks like, i can never tell what part of beef is good and what's the guitar string like meat
Jacob A. Gallant you’re welcome
I've used half and half for gratin for years :) cool to hear you like it too
“You can’t use your eyes for this, so use your nose”
*cries in allergies*
*cries in sense of smell ruined by covid*
Been watching a lot of your videos lately and they’re great! Thank you!
"It's almost as though it's a perfect binary system where the meat provides the substance and the texture while the sauce provides the flavor"
Thanksgiving Turkey flashbacks...
You gave temps in both F and C! Even old man Ragusea can grow a few heart sizes for the holidays ❤❤❤
Im just kidding. But also im not? I genuinely thought it was kinda sweet. Happy Holiday to you and your family, and thanks for inviting us into your kitchen week after week ☃️
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?
I don't think you'd notice much difference in the taste, since the other flavors are so strong. it's mainly a textural difference. if I was gonna use red waxy potatoes, I might cover it for the first 15 minutes of cooking. That way I could cook it a little longer to tenderize the potatoes without overcooking the top.
Insane editing. Yummy meal. Thanks for sharing your recipe. ☮🎄
@1:04: You cut the rind off of a smoked cheese?! Oh, that really hurts to hear. Smoked Gouda doesn't have a rind; it just has a layer of smoky awesomeness!
Just made the potatoes au gratin for Christmas dinner for my family, excellent and easy! Crowd hit, thanks!
When you try to think of a creative moment because you're early.
Modern ovens are a God-send on the holidays.
"It's a perfect binary system"
"which the meat provides the substance and the texture while the sauce provides the flavor"
Am I the only one wanting a t-shirt out of this?
My new favorite cooking channel.
Oh man, that homage to Anthony really hits hard. I miss him so much. He may have loved pork but he definitely was/is a goat.
0:51 well you learn something everyday
Wow. Am I hungry for beef and that shiny sauce. Yum! Good video!
"This Video ist sponsered by Audible"
They got us in the first half, not gonna lie.
I think Adam has had the most consecutive sponsored videos of any TH-camr I’ve ever seen.
Ah yes, the secret to every holiday meal: tons and tons of butter.
Adam at first i used to watch your channel but now my whole family watches your channel and they all are subscribed
Last time I was this early the white wine were still grapes
Christmas is my thing but I think Saucy beef day needs to be a thing too.