A Show-Stopping Meal! Hey there, Jason Griffith here! When it comes to creating a truly memorable meal, nothing quite compares to a perfectly cooked beef tenderloin. But what if you could elevate that ...

1 whole fillet of well-hung dried aged beef — 2.6kg (6lb) approximately. a few cloves of garlic. pork caul fat (if available) sea salt and freshly-cracked pepper. extra virgin olive oil ...

To make the béarnaise: Place butter in a skillet over medium heat, watching that it does not burn, and cook until butter turns brown and has a nutty taste, 4 to 5 minutes. Remove from heat and ...

– Colbert sauce (also called foyot, valois): To 1 cup bearnaise add 1 to 2 tablespoons meat glaze (2 cups beef or veal stock reduced to 1/4 to 1/2 cup). For steaks, broiled or fried fish ...

Prepare the sauce In a small saucepan, add the wine, vinegar, a few tarragon leaves and the shallot. Bring to a simmer, then remove from the heat and leave to steep for 10 minutes.

Just when you thought you couldn’t take a sauce or baked good to another level, along comes brown butter. In the last few months, brown butter has been popping up all over and touted as liquid gold.

Roast Fillet of Beef with Béarnaise Sauce. I GOT a wonderful letter today beautifully hand-written by a woman who described herself as an octogenarian. Sun, 04 May, 2014 - 01:00.