Beef Filets with Pomegranate-Pinot Sauce

 

Sous Vide CHATEAUBRIAND and Creamy Mushroom Sauce!

Video taken from the channel: Sous Vide Everything


 

Sous Vide STEAK MARSALA Perfection!

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Seared Australian Beef Tenderloin with Pomegranate and Balsamic Dressing

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Fillet Mignon Steak | Alex French Guy Cooking | #MyFoodMemories | AD

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Pan Sauce “Bordelaise” Red Wine Reduction Steak Sauce

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Professional Chef’s Best Filet Mignon Recipe!

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What’s For Dinner: Filet Mignon with Pinot Noir-Pomegranate Sauce

Video taken from the channel: WKBT TV


Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig.

Add butter to sauce, stirring until butter melts. Serve sauce. Beef Filets with Pomegranate-Pinot Sauce. by MyFitnessPal’s Featured Recipes. December 20, 2014.

Share it: 4/5 (6) Sample rating item. This 5-star recipe from Cooking Light gives you rich and elegant flavors in just 20 minutes and is suitable for four of your VIP guests! Serve alongside roasted potatoes and a glass of wine for a complete fancy. Preparation.

Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. This 5-star recipe gives you rich, comforting flavors in just 20 minutes. Serve with roasted potatoes for a complete meal.Get the Recipe: Beef Filets with Pomegranate-Pinot Sauce Find recipes with ingredients that you have on hand.

To start, heat up olive oil in a skillet. Season pork chops with salt and pepper on both sides. Cook each side for 3 to 4 minutes, or until golden brown.

Our Beef Filets with Pomegranate-Pinot Sauce is a rich and elegant 5-star recipe that will impress any dinner guest. Pomegranate seeds make a pretty garnish (if you want to save time, look for convenient, ready-to-eat seeds in the produce section). Serve with roasted potatoes for a complete meal. Steak with Pomegranate-Pinot Sauce Slightly adapted from Cooking Light Ingredients.

2 (½-inch thick) sirloin steaks; Kosher salt and black pepper; Nonstick cooking spray; 1 tbsp minced shallot; ⅓ cup Pinot Noir ⅓ cup pomegranate juice; ⅓ cup fat-free reduced-sodium beef broth; 1 spring fresh thyme or marjoram; 1 ½ tbsp chilled butter. Beef Filets with Pomegranate-Pinot Sauce: This is a fancy dish that tastes like you ordered it at a high-end restaurant! It’s got a delicious flavor combo that really makes for a stand-out dinner, but still under 400 calories! (via My Fitness Pal) (Photo: My Fitness Pal) 25. Savor juicy beef tenderloin steaks with a simple, decadent sweet-and-tangy pomegranate sauce. This homemade steak sauce cooks up in less than 10 minutes but tastes like a million bucks.

Freeze a batch of this sauce to turn any steak dinner into a special occasion. Recipe makes 4 servings of 1 steak plus 2 teaspoons sauce. Explore Ce Carlson’s board “beef, filet” on Pinterest.

See more ideas about Food, Cooking recipes, Recipes.

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The meat was ready, and I added the rest of the ingredients: marsala wine, lemon juice, mushrooms, beef broth, minced shallot, diced green onions.

“The Wedding” by Nicholas Sparks
from The Wedding
by Nicholas Sparks
Grand Central Publishing, 2003

Marinate in a cool place for 24 hours in a mixture of 5 tablespoons red wine vinegar, 3 tablespoons olive oil, a large bouquet garni, a large sliced onion and some pepper.

“New Larousse Gastronomique” by Hamlyn
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For this dish, I flavor the meat with a rub and cook it in a sauce that is a reduction of vinegar and fruity red wine, to which sweet preserves are added.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
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Moisten with 1/6 pint white wine; reduce to 1/2; add 2 tablespoonfuls melted meat glaze, and a few drops of lemon­juice, and put the kidneys into this sauce.

“A Guide to Modern Cookery Part II.” by G. A. Escoffier
from A Guide to Modern Cookery Part II.
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Meanwhile, for the sauce, in a medium saucepan, combine the dried cherries, white wine, chicken stock, bay leaves, and thyme.

“Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party: A Cookbook” by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
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Add 2 garlic cloves, the thyme, a heaping teaspoon of freshly ground black pepper, the cognac, and enough red wine to barely cover the meat.

“James Beard's Theory and Practice of Good Cooking” by James Beard, Julia Child
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Pour the sauce over the mussels or clams and serve with lime wedges, over plain white rice if you like.

“How to Grill Everything: Simple Recipes for Great Flame-Cooked Food” by Mark Bittman
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Surround the fillets with slices of raw mushrooms; set 2 small, cooked mushrooms upon each fillet; pour a few tablespoonfuls of white wine into the dish, and cover the whole with gratin sauce.

“A Guide to Modern Cookery Part I” by G. A. Escoffier
from A Guide to Modern Cookery Part I
by G. A. Escoffier
Read Books Limited, 2013

Add wine, meat with its juices, and bouquet garni, bring to a simmer, and simmer gently, partially covered, until meat is tender, 31/2 to 4 hours.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
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For marinade, in a small bowl combine preserves, wine, vinegar, oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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59 comments

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  • You really should be more detailed in explaining how to make like you cooked the steaks at 450 but what was the searing temp I don’t want the butter to burn my kamado joe is heating up now but don’t know yet what temp I wanna go with I’ve got 2 20$ tenderloins in the sous video now that I bought because of you also the searzall but ur not detailed enough the old videos were even worse they are why I’ve been here for so long but now that I make a lot of ur videos there basically useless this video is a prime example

  • That’s actually not a Chateaubriand, it’s a coeur de filet, aka tournedos. The Chateaubriand is the 7 inches at the thickest end of the tenderloin. Source: J. Pepin
    Plus you don’t need marbling for a tenderloinno need to buy prime.
    Plus #2. You forgot the minced garlic in the description. ��
    Plus #3. What is “1 cream cheese”? 1 cup? 1 stick? 1 ounce? 1 T?
    Plus #4. Was this video posted before or after the Caipirinha drinks? ��

  • Your letting all that wonderful flavor out by inserting the thermometer make sure to use the palm trick to check your meat, look it up if you dont know it, it’ll be the best thing you ever did�� cook away!

  • Thanks a lot Guga.. thanks to you, I stock up my freezer with the most beautiful meats, spent 400€ on kitchen equipment and I pretty much own the kitchen every day whilst preparing them deeeelicious steaks and dropping of my chair when enjoying them.

    My wife now hates me.

  • It’s very irritating. A grown man acting like a little boy about food. Unless you’re allergic to the food, or it’s against your religion, or you’re really full, when the host offers you something to eat, especially when it’s a special recipe, or he prepared it especially for you, you dig in, no excuse.

  • I do have a question, not sure if you address it in the video but I have watched multiple times. Any reason why you are using chicken stock? Obviously the is using beef and is for a beef recipe, why not use a beef stock?? Is it the consistency? Flavor? Just trying to pick your brain.

  • Thank you so much. Made this today with the fat trimmed from a whole beef tender loin. I drained most of the rendered fat before adding the onions.

    The whole family loved it.

    I also added minced garlic and thyme to the reduction.

    Will definitely make this again.

  • Would be nice if you could tell the time on each side. And most recipes have you put in oven after a couple minutes of searing on each side.

  • Yeah, I love the flavor of mushrooms. The fact that they’re a fungus paired with their texture, reeeeeally gets to me while eating them though.

  • This channel is very very good. Think that u highlight the meat so perfectly and the mushroom sauce in this video is especially great because it contrasts it so colorfully. Very good!!!

  • The most underrated chef in my opinion. Just because he isnt the most over the top charasmatic cook I still think he is one of the best.

  • Assuming you’ve got the best beef demi-glace this dish is cinch. Problem is most home cooks have to to do with a Maggi stock cube and water…..nah nah wont work and will taste ‘orrible. Demi-glace is the mother ship of sauces ready to use to create a thousand dishes. So no, not nearly as simple as Alex French guy makes out, though murdering English definately is. A nice demi-glace will only take you about two to three days. So roll up those sleeves. You can of course buy good untainted, none synthetic ones from good catering wholesalers too. Bon appétit!

  • I did a double take and started dramatically yelling NOOOO when I saw that pantry “house” marsala cooking wine; Guga, you should know better! (joking) for shame! Only use wine you’d actually drink its not too much more expensive for the real deal and its so much better! Taylor has a good marsala, and I’m pretty sure you can find that brand all over the US.

  • AWESOME video! Just awesome. Sounds so much,ore complicated than it actually is: just frikkin cook, man. Your humor, John, is spot on.

  • Without salt, Chef John, Calcium is not delivered to your bones. This push for low salt is false. The reason many women today have to take calcium replacement meds is because they eliminated salt. It goes with out saying they are not worth their salt.

  • Okay, it looks great. I’m sure it tastes great as well. BUT…That meat is chopped, the pan awaits, and I don’t think I could resist shaping it into a burger, dropping it in the pan, and getting the condiments and bun ready.

  • No recipe so its just stupid Hotpoint ad something that really annoys me make a note Hotpoint because of this ad i will never buy your product.

  • Is there a suitable alternative for butter in this recipe? As an Orthodox Jew, I only eat kosher. Meat & dairy cannot be eaten together, and as such, butter is out. Anything else that can be used instead?

  • I didn’t have white wine, so used pineau des charantes instead aaand it worked a miracle. Omg, highly recommended, this is so gooood xoxo

  • LMAO I agree with Ninja… mushrooms no way! I’ve watched over a hundred SVE videos thereabouts now, and it got me to buy a sous vide circulator, nice deep pot, foodsaver, searzall, bernzomatic torch, etc. Already cooked several dishes and can say confidently that following Guga’s recommendations have led to some fine eats Just make sure to start with quality and fresh meats, and for steaks make sure they are at least 1.5″ thick for a perfect medium rare. Already have a weber grill, and it’s tough as to whether I prefer charcoal vs the searzall. The searzall is a lot faster but charcoal c’mon. Overall I feel like a chef now and I can’t even cook honest!

  • Is White pepper sufficient enough to achieve the result of this sauce? he filtered out the ground pepper and left the corns in. However here in Wichita I checked my local dillons and whole foods market and they don’t have white pepper available, only the grounded result.

  • I have been doing Manhattan steaks for several years now without knowing that is what they’re called…always hated tossing some meat along with the fat though. I will try making the sauce this week. I do steak over wood charcoal though.

  • Don’t like sauce changing the taste of good meat. Don’t like food touching one another… Ninja must be ITALIAN. If I am correct, LISTEN TO HIM, he’s right by definition. ��������

  • IT’S been bugging me, but did he use a teflon coated pan and olive oil for steak? both which cannot handle high temps and low smoking point??

  • Hi,chef John…..
    Thank you for beautiful recipe….
    You are an amazing chef….
    Thanks again for five stars restaurant recipe….��������☺️��

  • i love european cooking styles,its successfully makes me got so many appreciate from my friends that always praise because my foods are delicious,and,i just bring them know,that im using european cooking style,its generating a delicious food,especially french and italy,i love both country for delicious food

  • Do a giveaway? Grand prize a trip to Guga and a Sous vide dinner. First prize a Sous vide tools setup with a pichanna? Then down from there. See if your meat supplier and equipment suppliers will back this up. I volunteer to help pick the grand prize menu! Lol

  • It looks nice and everything, but that is definitely not a Bordelaise sauce. Critically, it’s missing veal demi glace and bone marrow.

  • This is our first year hosting the entire family for Christmas dinner. I am making this right now to be a glaze for my beef tenderloin, fingers crossed!!

  • HOLLAND HOUSE Marsala Cooking Wine from the supermarket? Ingredients: wine, salt, potassium sorbate (preservative), potassium metabisulfite (preservative). 190 mg sodium / 2 Tablespoons. Oh, Guga…I’m sooooo disappointed. ��

  • Your intonation sounds like you’re doing a meditation instruction video. Thanks for the beautiful recipe! Would you mind if i top it off with a small piece of dark chocolate?

  • Guga what about stopping using plastic bags… or try to find ones that can be re-used. I like your videos, but I always keep thinking about the amount of plastic bags you use. I hope you do some consideration.

  • Chef, I revisited this after I watched and made your “cheater” veal demi-glace. The same technique works with that as well I saved the scraps from the strip steak for another use and just used a couple of tablespoons of demi-glace after I deglazed with red wine and then finished with the butter delicious! On another occasion I added some mushrooms, parsley and a jalapeño for some heat, which was a home run as well.

  • Guga, if you’re not going to turn the gain down on your mic, please at least make a conscious effort to chew at half speed. That will help somewhat with reducing the massive suction noises and sloshing of saliva all over the place that we hear in intimate detail when you eat.

  • How about an experiment with using silicone bag sous vide bags instead of the plastic to see if there is a difference? The silicone is better health option compared to cooking in plastic bags at high temps. Plastics leach hormone like chemicals into the food.

  • Its also Australia Day! Use suos vide to make an Aussie style meat pie filling and celebrate both wonderful cuisine styles at the same time.:-D

  • I made this & the Manhattan filet last night & it was amazing. My wife was impressed. I guess you could say I’m the “Don Juan of faux filet mignon.”

  • Would really like the written recipe for this sauce, thank you. Tried estimating how much it looked like for each ingredient you used and going to try this tomorrow.

  • Can someone explain how the meat was cooked? New to the cooking world but trying so many new things! I’ve never see that bag thing or the boiling mechanism he used. What is it?

  • Hey does it matter how many hours u cook this for like can I do it for 2 hours or 4 hours as long as I have degrees to what I like does cooking time matter

  • After I strained mine, it looked like the urine of someone in late stage kidney failure. It definitely was NOT beautiful like yours, but it still tasted good. ��

  • Instead of cream cheese make a white sauce w flour and butter and then add the roux to your mushrooms. Also a teaspoon of marmite takes it to the next level. The unami in marmite makes it 120%

  • Guga you recommended against using oil to bind salt into the surface of meat. But have you heard of using worcestershire sauce instead? Just few drops on surface of meat.

  • Hey there, Was googling around and everyone keeps saying that 135 degree is medium rare, approaching medium. Also that 1:30 hours is enough. Gouga you are like the best. What do you think the perfect time and temperature for a medium rare should be? I got myself a Beef Tenderloin from Costco. Before cleaning and butchering it, it was 2.1 KG and I expect to have a piece of Chateau B. that is 1.5 KG after I twined it.

  • Guga I did this tonight the CHATEAUBRIAND and Creamy Mushroom Sauce, GUGA’S WORLD FAMOUS MASHED POTATOES and the CRÈME BRÛLÉE for BEGINNERS I have to tell you that I am fairly new to SV I am normally a grill and smoker guy but you make recipies easy for all to do, thank you and keep up the great work. Oh and in case I didn’t tell you everything came out DEEEEEEEELICIOUS!!!!! that mushroom sauce is a side dish all by itself.

  • Not to be offensive, i Subbed because its really Well made Content with delicious but who Else is reminded of the idubbbz accent?

  • Hello Guga. Great video. I was happy to see that somebody else like Mr. Breadsticks agreed with me on the Ninja issue. Please, get rid of him in order to up the quality and class of your videos. Your video was perfect until the tasting scene. Thanks and keep up the good work.

  • I’m just starting on my sous vide journey and first up will be an aberdeen angus chateaubriand. The mushroom sauce looks great, im going to make that to go with it. Thanks Guga, good video.

  • My ultimate two favorite chefs who’ve made a profound impact in my life…on one channel ��happy tears this is just great and I want more

  • When I make my sauces, I add port, dry red wine, and even a little whisky or a cask strength rum, with rosemary, thyme and garlic. It’s ridiculously good

  • Made the mushroom sauce for a NY Strips I was cooking… very simple, very tasty sauce… i added some Everglades Heat to give it a kick

  • Been watching you guys since early January of this year and I have to say I’m hooked. Binged watched almost all your videos and noticed a lot of improvements from each and every video. Don’t stop guys. Love ya’. Peace.

  • Beautiful Chateaubriand Guga!! Curious why do you frequently use garlic powder instead of fresh garlic? Is it Mo’ Betta that way??
    For the butter finish on the searing, try to cook off the moisture from butter before adding to sear pan, just like you do before adding flour to make a roux for gravy & white sauce. Will give a deeper and richer sear.
    You are amazing Bro!! Learn much from SVE and always have a good laugh too!!

  • I love your channel and keep watching videos, so I hope you’ll forgive me for noticing something negative, or I should say something virtually EVERYBODY gets wrong about Châteaubriand, but NO it’s in fact NOT the center cut of a beef tenderloin, but really the short thick end where a wide tendon is going through underneath where that extra little lobe of meat is attached/sticking out. Fact is, restaurants keep serving us the centre cut because it’s tender, basically forced to do so because modern clientele are obsessed with texture rather than flavor, but the Châteaubriand is actually the chewier, most flavorful part of the filet. Just saying, not your fault, just terminology that mostly everyone seems to be getting wrong nowadays. Keep up the great work!

  • Easiest and cheapest way to get chicken or beef broth is at your nearest Chinese take out
    Just ask for plain soup and it’s usually only $1, for one quart of fresh chicken or beef broth

  • So i actually watched this only because i needed to know how to cook the filet. I am a 12 year old who’s dream is to be one of the best chefs in the world. Thank you french guy!

  • Guga that looks great but I don’t get why all your temperatures and cooking time are different from the anova’s guide ones. Might be the size?

  • We are your fans, since we started watching your videos my husband invents almost every day with your experiments, hahaha! We love them and we have learned a lot. Thank you! (Josefina and Rudy from Dominican Republic).

  • hef man if you whant i can gife you a another recept for peper sauce maby ninja like that hier in Belgium why like to hef sauce whit or chateaubriand normali peper cream sauce or porto sauce