just before we do our sauce let some fat in the pan here from the steak I’m just
in the pan here from the steak I’m just
in the pan here from the steak I’m just gonna pour it out what I have left here
gonna pour it out what I have left here
gonna pour it out what I have left here in this pen is some a lot of flavor I’ve
in this pen is some a lot of flavor I’ve
in this pen is some a lot of flavor I’ve got the peppercorns I’ve got a teeny bit
got the peppercorns I’ve got a teeny bit
got the peppercorns I’ve got a teeny bit bit of fat but I have a lot of brown
bit of fat but I have a lot of brown
bit of fat but I have a lot of brown bits which I want to pick up from the
bits which I want to pick up from the
bits which I want to pick up from the bottom of that pan and that’s what
bottom of that pan and that’s what
bottom of that pan and that’s what deglazing is about and i’m using a veal
deglazing is about and i’m using a veal
deglazing is about and i’m using a veal brought here now i’m going to add my
brought here now i’m going to add my
brought here now i’m going to add my cream and my cognac and i’m gonna bring
cream and my cognac and i’m gonna bring
cream and my cognac and i’m gonna bring a pan up back up to a boil and now all
a pan up back up to a boil and now all
a pan up back up to a boil and now all these flavors are gonna melt together
these flavors are gonna melt together
these flavors are gonna melt together and this is my pepper sauce but i want
and this is my pepper sauce but i want
and this is my pepper sauce but i want this to thicken up a little bit and
this to thicken up a little bit and
this to thicken up a little bit and reduce we’re gonna let this boil for
reduce we’re gonna let this boil for
reduce we’re gonna let this boil for about a minute we’re gonna add a little
about a minute we’re gonna add a little
about a minute we’re gonna add a little bit of Dijon mustard and that will
bit of Dijon mustard and that will
bit of Dijon mustard and that will really put a nice little twang on it so
really put a nice little twang on it so
really put a nice little twang on it so at this point you don’t want to go watch
at this point you don’t want to go watch
at this point you don’t want to go watch a video because your sauce is reducing
a video because your sauce is reducing
a video because your sauce is reducing and it reduces quite quickly so you want
and it reduces quite quickly so you want
and it reduces quite quickly so you want to keep an eye on it when it gets to
to keep an eye on it when it gets to
to keep an eye on it when it gets to wear what you want it to be if you
wear what you want it to be if you
wear what you want it to be if you decide something else you want to do
decide something else you want to do
decide something else you want to do just turn it off and reheat it before
just turn it off and reheat it before
just turn it off and reheat it before you’re ready to serve I’m also going to
you’re ready to serve I’m also going to
you’re ready to serve I’m also going to quickly grill a portobello mushroom so
quickly grill a portobello mushroom so
quickly grill a portobello mushroom so I’m just gonna hit this portobello
I’m just gonna hit this portobello
I’m just gonna hit this portobello mushroom with a little splash of olive
mushroom with a little splash of olive
mushroom with a little splash of olive oil on both sides and we’re gonna wait
oil on both sides and we’re gonna wait
oil on both sides and we’re gonna wait till that pen gets really really hot and
till that pen gets really really hot and
till that pen gets really really hot and to speed up the mushroom I have a brick
to speed up the mushroom I have a brick
to speed up the mushroom I have a brick that I wrapped in foil I’m just gonna
that I wrapped in foil I’m just gonna
that I wrapped in foil I’m just gonna drop this on top it’s stressing against
drop this on top it’s stressing against
drop this on top it’s stressing against the pan it’s cooking faster those grill
the pan it’s cooking faster those grill
the pan it’s cooking faster those grill marks are gonna look nicer and it’s a
marks are gonna look nicer and it’s a
marks are gonna look nicer and it’s a great way to make a grilled cheese
great way to make a grilled cheese
great way to make a grilled cheese sandwich or panini or in this case to
sandwich or panini or in this case to
sandwich or panini or in this case to accelerate the cooking and flatten out
accelerate the cooking and flatten out
accelerate the cooking and flatten out this portobello mushroom okay so i’ve
this portobello mushroom okay so i’ve
this portobello mushroom okay so i’ve got some potatoes here that i was made
got some potatoes here that i was made
got some potatoes here that i was made before we started nice rectangular
before we started nice rectangular
before we started nice rectangular serving plate here our mushrooms ready
serving plate here our mushrooms ready
serving plate here our mushrooms ready so we’re going to turn the heat off
so we’re going to turn the heat off
so we’re going to turn the heat off going to take our brick off here and
going to take our brick off here and
going to take our brick off here and take our sauce which we took off the
take our sauce which we took off the
take our sauce which we took off the heat we’re just gonna heat it up a
heat we’re just gonna heat it up a
heat we’re just gonna heat it up a little bit now now this steak has
little bit now now this steak has
little bit now now this steak has arrested there’s some juice in this foil
arrested there’s some juice in this foil
arrested there’s some juice in this foil and this juice is very flavorful so
and this juice is very flavorful so
and this juice is very flavorful so we’re going to take the steak put it
we’re going to take the steak put it
we’re going to take the steak put it down on our cutting board and I’m going
down on our cutting board and I’m going
down on our cutting board and I’m going to take this beautiful juice and I’m
to take this beautiful juice and I’m
to take this beautiful juice and I’m going to add it to
going to add it to
going to add it to my sauce got my beautiful mashed
my sauce got my beautiful mashed
my sauce got my beautiful mashed potatoes here so I’m going to take these
potatoes here so I’m going to take these
potatoes here so I’m going to take these potatoes and I’m just gonna smear them
potatoes and I’m just gonna smear them
potatoes and I’m just gonna smear them down here on the base you can put them
down here on the base you can put them
down here on the base you can put them down any way you like you can use a
down any way you like you can use a
down any way you like you can use a pastry bag if you want to make it fancy
pastry bag if you want to make it fancy
pastry bag if you want to make it fancy and now I’m going to slice the steak on
and now I’m going to slice the steak on
and now I’m going to slice the steak on a sharp knife and a cut off a little bit
a sharp knife and a cut off a little bit
a sharp knife and a cut off a little bit of the fat here on the side I’m just
of the fat here on the side I’m just
of the fat here on the side I’m just going to take some nice angled cuts the
going to take some nice angled cuts the
going to take some nice angled cuts the steak is cooked at about medium right in
steak is cooked at about medium right in
steak is cooked at about medium right in the middle and we’re just going to lift
the middle and we’re just going to lift
the middle and we’re just going to lift those up and a knife set them down here
those up and a knife set them down here
those up and a knife set them down here now we’re going to take our portobello
now we’re going to take our portobello
now we’re going to take our portobello mushroom I want to cut it up into little
mushroom I want to cut it up into little
mushroom I want to cut it up into little pieces and now i’m going to pick these
pieces and now i’m going to pick these
pieces and now i’m going to pick these up just drizzle these on top so now
up just drizzle these on top so now
up just drizzle these on top so now we’ve got our sauce or just gonna
we’ve got our sauce or just gonna
we’ve got our sauce or just gonna drizzle this right on top nice forty to
drizzle this right on top nice forty to
drizzle this right on top nice forty to fifty dollar dish in a fancy restaurant
fifty dollar dish in a fancy restaurant
fifty dollar dish in a fancy restaurant but you can do this for about fifteen
but you can do this for about fifteen
but you can do this for about fifteen dollars and a little bit of practice
dollars and a little bit of practice
dollars and a little bit of practice look at that that is a beautiful thing
look at that that is a beautiful thing
look at that that is a beautiful thing stay cope well for two
”
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