Roast tenderloin with bordelaise sauce and potato gratin
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- čas přidán 18. 12. 2019
- 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/adamragusea 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. - Jak na to + styl
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? czcams.com/video/7HXqkjWS2po/video.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 CZcams.
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”
"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 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.
"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
Adam: In goes maybe a cup of *red wine*
Everyone: *Wait, that's illegal*
sirens intensifiy
VinDuo so he has chosen.... death
“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.
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
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.
@@MrMickio1 gravy fixes the shity texture
this was the moment when adam became raguseaberg
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!
Wine report: Yes
End of Wine Report.
“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.
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
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: 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
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 made this for Christmas yesterday, and it was incredible. My wife said it was the best beef she has ever had. Thank you, Adam!
hi mr adam ragusea hope you're having a great day
EDog_15 very wholesome
Yes, i agree
Yes
I love how his son is just in the background playing on his switch. Innocence
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!"
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.
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.
Adam: throw in a cup of red wine.
White wine: am I fucking joke to you?
ha ha so funny right? 😑
aha water sauce
Happy 1 mil Adam
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.
If they ask for well done Tenderloin: we ask them politely, yet firmly, to leave.
What about medium well?
Then what about medium?
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
Hearing Bourdain's voice again makes me emotional...
"the best thing about this dish is that you dont have to measure anything."
dont act like you would...
Such a simple classic dish yet amazing and always a crowd pleaser!
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!
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.
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
One of my favorite holiday meals, thanks Adam!
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.
I love that you credit people you get techniques and inspiration from
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
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
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.
I see myself as a pretty good home chef but you have significantly raised my level, thanks for your videos.
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 😃
“Enough for maybe six people..”
my family: *one entire roast per person*
9:01 "You might be doing a lot of travelling"
*cries in COVID-19*
Wow! That looks incredible!
Just made the potatoes au gratin for Christmas dinner for my family, excellent and easy! Crowd hit, thanks!
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 how the "sponsored by audible" was accompanied by ASMR gravey pouring
Dood, the production quality of this video is amazing!
Nice kob!
Your videos are so professional but so homemade. I love it.
"I want it fancy for my in-laws."
Meanwhile my in-laws after making double well-done steak: "It's raw!"
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!
Been watching a lot of your videos lately and they’re great! Thank you!
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.
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?
I have watched this 20x over because it looks so good
You are the only chef who has great tasting recipe, but understand that we have no infinite time. Thanks from the netherlands
Man, Adam might just be the best Foodtuber out there right now.. I honestly can't fault his videos.
Xd
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
Merry Christmas to you too Adam!
Man, that Gratin reminds me of my childhood. Thanks for the trip down memory lane, Adam! I think I may make this recipe soon.
Everything you've ever made has always made me want to go to the kitchen and start cooking.
Thanks for these videos man!
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.
Insane editing. Yummy meal. Thanks for sharing your recipe. ☮🎄
recipe was super tasty. thanks for this.
“You can’t use your eyes for this, so use your nose”
*cries in allergies*
*cries in sense of smell ruined by covid*
I love borderline sauce
Robert Sipos underrated comment
Merry whatevs to you and the fam, sir!
grats on 500k adam :)
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
"This year when you'll be travelling."
Ha!
My new favorite cooking channel.
I was wondering what time you'll upload. This is a great recipe thanks!
"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...
Nice
Why did you steal my comment?
1:09 my mans playing on the switch lmao
Who cares
@@ledzeppelinfan1001 oh no, random useless internet user number 362755727 said something bad about my comment, what do I do!!!!!!
*your kid playing the Switch is great*
@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!
Finally, some spring onions
I made this with a NY Strip roast and asparagus, and the demi-glace I made following the other video. Beyond incredible!!!
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
0:51 well you learn something everyday
Last time I was this early the white wine were still grapes
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 adding metric measurement units!
Imagine how much wine his kids have consumed already
Alec Burns the alcohol burns off so it’s no problem
More than you ever will in your whole life
@@nicodemus7774 alcohol is forbidden
@@TheRealMikeMichaels Çok mu komik?
@@flamingoimchill4771 depends on the cooking time. Just because your cook something doesnt mean all of the alcohol goes away in an instant. Adam made a video on that, you should check it out
You lost me at "Very expensive"
Thank you for the Anthony Bourdain bit. An imperfect but great man
Adam, you're amazing!
"This Video ist sponsered by Audible"
They got us in the first half, not gonna lie.
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
Very good video, in every way.
Thanks!
Can’t believe these finely crafted segues are still sneaking under the radar!
As a chef, his cutting board moving around when he is cutting on it.. is driving me nuts. But kudos to the cooking 👍
I noticed that, too!
Ah yes, the secret to every holiday meal: tons and tons of butter.
You have the best sponsor transitions in CZcams. Well done once again. I actually watched the whole ad.
This video is NICE! I'm so hungry right now!
Merry Christmas!
0:50 Taking a page out of YSAC’s book I see
When you try to think of a creative moment because you're early.
Wow. Am I hungry for beef and that shiny sauce. Yum! Good video!
props for not adding 17 unnecessary seconds to the video