What's up /ck/? Its THAT TIME AGAIN, Cooking with Evilroot!
Today is my friend's birthday so I decided to really pull out the stops and go for the fancy! I'll be preparing 10oz Filet Mignon with a Mushroom and Shallot Marsala Sauce, roasted garlic mashed potatoes, and corn (I know, but it was a request).
Let's start with our ingredients!
I am very interested, anon. Please proceed.
For the Steak:
2x 10oz Filet Mignon
Olive Oil
Fresh Rosemary
Salt/Pepper
For the Sauce:
1 Shallot
16oz Mushrooms (White, Baby Bella, etc)
1C Marsala Wine
1C Unsalted or Low Sodium Beef Broth
Unsalted Butter
For the Taters:
1 Head Garlic
3 Russet Potatoes
Unsalted Butter
Half & Half (Or Heavy Cream)
This recipe is really all about technique! You can use a different type of steak or even different kind of meat if you'd like (and don't want to spend the big bucks on filet)
Trying to convince head chef at my tiny mom and pop diner to begin using a marsala reduction as an optional add on with our steaks, so this is going to be an incredibly informative thread for me!
>>7468793
rather, at the mom and pop steakhouse I work for.
>>7468764
>anon
First and foremost, we're going to require some caramelized garlic. This can be made in advance, but I didn't have any on hand. Preheat your oven to 325F
Chop off the root end of a whole bulb of garlic.
Marbling on those filets is shit, but at least this isn't a troll thread (until you cook it well done). Let's see what you can do.
Add to a small roasting tray (or bread pan, haha) with some olive oil and toss in the oven.
This will take about 45min to get nice and golden and soft.
I'm going to be cooking this steak Sous Vide, so that I can get perfect doneness all the way though.
If you don't have a Sous Vide machine or vacuum sealer don't fret! Since this is a relatively short cooking time you can actually ziploc bags and a pot of water if you carefully monitor the temperature. Or use a more conventional method!
I can't say I'm super happy about the way these were trimmed, but they were on sale so I'll deal with it! Price was $21 for the two, about 10oz each.,
Season well with kosher salt and black pepper!
Into the vacuum sealer with a bit of olive oil and a nice big sprig of fresh rosemary!
>>7468754
>unsalted butter
>>7468848
Ya got ripped bud
>>7468868
I always cook with unsalted butter, it gives ME control over the seasoning. You can always add salt, you can't take it out!
Into the bath go our steaks! These will cook at 129F for 45 minutes, which should result in a steak at the lower end of medium rare!
>>7468848
>can't say I'm super happy about the way these were trimmed
I used to work for Kroger, and yeah, I think it was almost three years ago that corporate changed trim policies and told us to leave the chain on the tenderloin and not to peel off all the silverskin. On the positive side it meant that clueless new hires were prevented from simply dropping all that connective tissue into the grinder when producing ground beef from store trim - but it was still pretty shitty from the customer perspective. Protip: at least at the store I worked at, we always properly trimmed tenderloins for customers who knew enough to ask.
>>7468868
Salted butter is practically a condiment; unsalted is what you want when you use butter in any kind of cooking process, that way you have complete control over your salt content.
>sous vide
dropped
Now to start on the sauce, which will be the real star of the dish! This is not a quick pan sauce, it does take time . . . . but it's well worth it! Give yourself at least half an hour before you plan to eat.
Start by mincing a shallot. You could use onion in a pinch but the more mellow flavor of shallot won't overpower the other ingredients.
Put a large saucier (or frying pan) over medium-high heat and add a few tablespoons of olive oil and a healthy knob of butter!
When it is nice and bubbly add your shallots. Saute for 2 minutes or so until they're softened, but not browned.
Hurry up, I Hungry
>>7468848
dude, it's cheaper in the long run to just buy a tenderloin and trim and cut it yourself
>Sous vide
Stop posting faggot.
Add your mushrooms, along with a good pinch of kosher salt!
Saute for 7-8 minutes. After about 4 minutes they'll suddenly dump out a ton of moisture, raise the heat and keep stirring until its all evaporated and you start to get some color.
Here's what we're looking for!
>>7468924
i agree, this board is in dire need of less OC and more shitposting.
Now we deglaze with about a cup of our wine! Be sure to stir and scrape the bottom on the pan well to get all those flavorful bits!
>>7468934
Exactly right senpai.
Reduce until the wine becomes a thick, viscous glaze. How fucking gorgeous is this?
And let me tell you, it smells amazing!
>>7468946
Isn't there supposed to be some liquid for it to be considered a sauce?
>>7468952
Oh we're not done yet!
Now deglaze AGAIN, but this time with a cup of beef broth!
If you're using this sauce for chicken or pork I'd use chicken stock instead of beef.
And reduce again, until the sauce is your desired consistency! This looks about perfect.
Taste for seasoning and set aside over low until you're ready for it. Right before serving I like to add a knob of butter for some richness.
Let me tell you, this stuff is amazing on damned near anything! Since it uses no flour/etc for thickening it keeps well too! You can also add a bit of heavy cream and simmer a few more minutes for a richer version.
looks gross nigga
>>7469140
so tell me anon, are you black, or do you live in a trailer?
>>7469146
both, the fuck u gon do white boi
>>7469155
Imma send a firenado your way
https://youtu.be/66Yte03B3Lo
>>7469160
sshhhiieettt nigga don't do dat ima sorry massa
Whered you get that water bath and for how much?
Now on to our potatoes! Remember that garlic we put in the oven? It looks like THIS now and smells incredible.
Always make more of this than you need, it keeps weeks in the fridge and has endless uses! Just squeeze out the nice soft golden cloves like you would toothpaste.
I left out the part where I peeled and cut the potatoes and boiled until done, but I think that's pretty self explanatory heh. When making a meal like this I always prep and measure my ingredients/etc first to have a mise en place going. Makes things simpler.
Potatoes especially, I have them ready in a pot of cold water so I can just turn it on about 35 minutes out.
Want the most perfectly delicate, airy, creamy mashed potatoes you've ever had without having to use huge amounts of butter and cream? GET ONE OF THESE.
A Potato Ricer. Seriously they're cheap as hell ($12 for this one) and have a HUGE variety of uses in the kitchen far beyond just potatoes! That beautiful garlic goes right in with the potatoes to be pressed, about 5 cloves worth for this amount.
Work in batches until all your potatoes and caramelized garlic cloves are "riced"!
Add about a tablespoon of butter, a few splashes of cream, and a good pinch of kosher salt and pepper.
Then stir ONLY A FEW STROKES to combine! The beauty of using a ricer is you're not crushing all the starch in the potatoes, which gives it a wonderfully fluffy texture!
>>7469282
Looking great!
...yeah, someone is still here
And now to finish our steaks! When they come out of the Sous Vide bag they will look pretty grey and sad but just by touching them I can tell the doneness is absolutely perfect.
Pat very dry, and meanwhile get a pan SEARING HOT. Seriously, as hot as your stove top can possibly go! Add a small amount of a high smoke point oil. We want a very fast sear here.
Sear until AT LEAST this golden brown and delicious. Get a really nice crust on there, FLAVOR FOLKS!
You might want to take the battery out of your smoke detector for this step, haha.
Luckily there's no need to rest a Sous Vide steak! I'll move right on to plating which in this case is NOT going to be at all fancy. So sue me.
I'll wait until the last moment to finish with that amazing sauce.
>>7469293
>using a non-stick pan for a high-heat sear
ISHIGGITYDIGGITYDOOO
>>7469297
I'm not making a pan sauce since I've already made a reduction one. Relax.
And here's our finished meal. Remember the rest of that caramelized garlic? I mixed it with butter and salt as a spread for the wonderful crusty bread!
>>7469300
>I'm not making a pan sauce since I've already made a reduction one. Relax.
no, retard, i'm saying you should have used cast iron or stainless steel for a high-heat sear. using teflon with high heat, with nothing in the pan, is asking for vaporized teflon and cancer and dead housecats and whatever else hippies claim.
>>7469300
deplorable presentation and siverware but good job opie
Amazing job and great thread, Evilroot. Thanks.
>>7469305
Teflon is perfectly safe up to 500deg. I doubt my burners can get anywhere near that.
>>7469306
I made no effort towards presentation I'll admit! When my guest asked for corn I said fuck it, usually I'd slice the steak and put it on top of the potatoes topped with the sauce and some grilled asparagus. But the tastes spoke for themselves.
Also hell there's only a single butter knife on the table!
Lets get a money shot of this steak. My cellphone camera really doesn't do justice to the shade of red (looked a good deal darker in person). Maybe I should start using a real camera, heh.
But you'll see its perfectly consistent ALL THE WAY THROUGH. And this was a pretty thick filet! You can only get that perfect profile via Sous Vide.
>>7469324
There's nothing wrong with corn, yer just a lazy shit. I bet that's frozen corn.
God this was good.
>>7469335
That looks perfect. Extremely jealous. Good job anon
>>7469337
Just fuck off already.
>>7469339
Damn anon, nice!
>>7469340
Thanks!
>>7469337
Guilty as charged, I'm a horrible person! I couldn't find any decent fresh corn since its way out of season.
And as I said before, the real star of this plate is the sauce! It can be used on almost anything . . . . chicken, pork, veal, hell even meatloaf! It really kicks things up to 11.
Some variations:
Add garlic when you add the mushrooms for a bolder taste.
Use chicken stock instead of beef broth if serving with non-red meats.
Reduce less and use flour or corn starch to thicken for a more gravy-like texture.
Finish with heavy cream for a more velvety texture.
Omit the shallots and mushrooms altogether and just follow the reducing steps for a basic Marsala reduction sauce.
some of the best cooking we see on here, top thread OP. shitposters fuck off
>>7468754
she isn't going to fuck you. give up
>>7469337
Looking at this corn makes my teeth hurt. Just eat straight caramel if you're gonna grill corn.
(DISREGARD THIS ENTIRE THREAD. I SUCK COCK)
>>7469366
Thanks!
>>7469368
Actually it was my best friend, he's like a brother to me. I asked what he wanted for his birthday and he said "Dinner, if you cook it!" My friends know cooking is my hobby and enjoy eating my experiments!
>>7469387
Yeah, nobody is fooled by your fake tripcode, Suck a fat cock.
>>7469373
a whopping gram of sugar.
Good this looks amazing! I'm going to make this sauce with some chicken breasts tomorrow!
Thanks op for the step by step. You're a /ck/ God!
>>7469300
looks like total fucking shit...
another great example that tripfags are cancer
>>7469404
lol retard starch is even worse for your teeth than sugar
>>7469590
Whatever you say.
Enjoyed the thread, OP. OC beats the shit out of another McD's thread, anyway. A little work on your plating and you're sides, and going to drop some panties.
>>7469300
Quality OC. Thanks OP. 10/10 would devour and lick plate. Sauce looks awesome.
>>7468887
that's the fancy industrial circulater you got from a college or something right?
how often do you use it? iirc it was fucking huge. do you still worry about any contaminants from the prior industrial use? something about bacteria or something right?
>>7469337
how i do this
>>7469996
I appreciate it!
>>7470110
I actually sold the giant one to a restaurant, this is a smaller one. They're using the huge one to make beef, lamb, and chicken kabobs!
I use it quite regularly. Probably my favorite use is pork chops . . . a nice thick pork chop cooked medium is absolutely amazing!
And the nice thing about lab equipment is it was made to be easily cleaned, all stainless steel! I disinfected it thoroughly with bleach before I used it. But it really doesn't matter anyways since everything that goes in is sealed in a bag . . . . the water is just for heat transfer, it never touches the actual food.
Thanks op
>paper plates
>>7468754
Sounds uninspired.
>>7469172
>>7470609
Those are not paper plates.
>>7470720
Thanks for your opinion. What would YOU do? Cook it and post it!
>>7469581
I wish we were cancer and could infect this board with OC goodness.
>>7469439
DO IT! And post pictures! Like I said if you're going to pair it with chicken use chicken stock instead of beef so the sauce won't overpower the protein.
>>7468799
Just make a batch and let them taste it. Even if you do the most basic version (reduce the wine to a glaze, then add stock and reduce again). Its simple, delicious, and keeps well (a week in the fridge, 3 months frozen!) I guarantee they'll put it on the menu!
Don't know about the rest but that sauce looks heavenly. Really appreciate the step by step on how to do it, I'm going to give it a try!
