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