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- Added : 63 days ago |
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- Category : HowTo
- Provider : http://youtube.com
- Description : http://www.behindtheburner.com Wha...(more)t do Prime American beef, cognac and a whole lotta' juice have in common besides being delicious? Chef Florian Hugo! Hugo proves that cognac is not only an aperitif, but also an excellent addition to sauces and a perfect way to combine the food business with pleasure!
"Technique: Beef tenderloin cooks best when it is tied together, this helps maintain its shape.
Trick: Use the meat as a brush and move it around in the oil when the pan is hot and ready.
Tip: A nice sear with brown coloration is essential on the outside of the tenderloin, this keeps the juices inside. Medium-rare should take 7-8 minutes and should be allowed to rest for 4 minutes.
Technique: It is extremely important to sear without burning the tenderloin, if it is burnt the juices can't be used and you will need to modify the recipe.
Technique: It's best to use butter when preparing the sauce, the butter emulsifies directly into the sauce. Using oil will cause a separation in flavors.
Tip: Be careful cooking with a fat and an alcohol - though the end result is amazing, the flame from the flambé can be dangerous.
Tip: Cook and indulge with the best cognac used by Chef Florian Hugo."
Enjoy discounted culinary tools and ingredients at http://www.behindtheburner.com/deals.html (less)
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