FW Tasting Notes
So here we go folks. We are gonna start with a little olive oil and we're gonna season real simple with salt and pepper. These little medallions or turnadils if you will. Of filet mignon. Sort of pressing the seasoning in there. Kind of flatten it at the same time. And we're going to begin to start searing this. And we're going to season the other side with salt and pepper as well because I don't like one sided tasting food. [BLANK_AUDIO] Stirring them on each side. [BLANK_AUDIO] Sort of rare to medium rare. Is that all right with everybody? [BLANK_AUDIO] We're gonna take the meat out of the pan. [BLANK_AUDIO] And we're not gonna worry about What oil is in there because the mushrooms are gonna absorb it any how so we're gonna add the bud mushrooms and at this point your gonna probably need to add a little bit of. You can see, they just absorb all the oil in there. So they're gonna need a little help, so we'll come back, you don't have to panic, just gonna add a little bit more olive oil in here and I'm gonna add some shallot, and some garlic [BLANK_AUDIO] And believe it or not, [BLANK_AUDIO] cuz now I'm gonna add the Cognac. [BLANK_AUDIO] All right so than we get all that evaporated and here's what we do now is we're gonna get Dijon mustard and. What I was talking to you about earlier, see how I'm working this mustard in here, because if you don't do that, see how you get these little beads. I'm going to add a little cream to this, and you want to sort of just work that in there. Which really sort of becomes like, you know an emulsion if you will No beets. Demiglace next. And then you can add the color that, if you want it darker. I like it sort of this white color here. Let's shoot it up with a little hot sauce. There's just something about Worcestershire, don't you think that's just so what I'm gonna do is I'm gonna add a little water to this and I'm gonna add Some parsley and green onions. That's gonna mellow it out. And then we're gonna just put the meat right back in here folks for a second. You wanna let it reduce a little bit because now I'm increasing the temperature at the same time. Beside that the meat is just like [SOUND], just absorbing all of those great flavors in here. [BLANK_AUDIO] Doesn't that look like just about nice and rare to medium rare? [BLANK_AUDIO] So then we're going over the hatch, as they say, with the sauce. We probably wanna serve some potato with this, wouldn't we? [LAUGH] So, basically, that half over there is me. [LAUGH] This half over here is Elan, and then, if we could only auction this dish for charity, [LAUGH] we'd probably get a couple of bucks for it.