Morning meal of champions. That appears great. Did you buy the tenderloin that is whole sear-bake it? I've always felt the tenderloin needs a sauce that is little simply because it has primo texture, but lacks ...
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- Breakfast of champions.
- That looks great. Did you buy the whole tenderloin and sear-bake it? I've always felt the tenderloin needs a little sauce, just because it has primo texture, but lacks in flavor. I look at this pic and imagine a little bit of a balsamic, cognac, demi-glace, and cherry reduction. Drool.
- Did you buy the whole tenderloin and sear-bake it Exactly. I sear-baked it on each side for a few minutes and then I put it in a tray, low heat and waited for the core to become 54 C degrees - it took 25-30 minutes ish.
- Wow, could you be specific with a recipe for this sauce--it sounds awesome.
- I don't really have an exact recipe, but I can describe how I do it. After cooking the steak in a stainless steel pan, deglaze it with some brandy or cognac (watch it, it'll light up). I then add shallots and some butter for a few minutes on medium heat. Then more booze, I add roughly equal parts port wine, balsamic vinegar, and beef consomme, or if you can find it, some beef demi-glace (you'll need a little beef or chicken stock too this way). Demi-glace is expensive, but the one in this link is borderline life changing. It'll need some salt and lots of pepper. If you'd like to use regular red wine instead of port you can do that, and then throw in a bunch of cherries and mash them up while the sauce reduces (until silky). If you do this, you'll want to make sure to strain the sauce before using it. It's very delicious, one of the dishes people most frequently ask me to make them. Read more comments