Gourmet Dinner Part 2 Filet Mignon Brandy Mushroom Sauce

[PkTkO]

i just made this mushroom sauce and it's perfect :D! thank you soo much :)

[EasyRecipesHQ]

like the video

[tumadoireacht]

why is he wrecking a non stick pan by scraping it with tongs -wooden spatula !!!

[tamick21]

maybe i miss but how long did you cook per side?

[Atai9]

Subscribed! I made this today. It was amazing. The fact that I can have this for lunch everyday while loosing weight fills me with happiness. Oh, sweet steak.

[agh668]

this is a traditional french dish, btw. and the cook is actually from france.

[renderman24]

Very nice thank you!

You need to work on the food presentation a bit more however. The end result had a very earthy color palette dominated by greens and browns. You should visually seperate the sauce from the meat.

The plate could use some red or orange colors -possibly carrot slices in some form.

[MRELPARKO]

your earthly colors sound like baby shit and gorilla shit combined on a plate. so fuck off you homeless cunt and stick to eating the soles of shoes that you find at the dump. this guy in the video done it spot on. renderman, you just won the award for the biggest fucktard of the day.

[Atai9]

No carrots!

[UnresolvedMystery]

looks yummy!

[xicalintrue123]

Looks yummy thanks for the recipe

[ph0chiz0]

they look charred...

[JWild333]

I hope you get cancer. Meat was put on earth by God to consume.

[IamMarkus1962]

I would never completely cook filet mignon on a pan. I only sear on the pan, a few short minutes each side then finish in a pre-heated 450 degree oven until done. Never salt unless you are about to cook, and let the meat come to room temp before cooking.

[PlaymakerSeries]

Did anyone...ask you?

[rweqqwer]

rofl

[CUBANO76]

why do you have to be a dick about it?

[farmingtonfalcon112]

salt, while drawing moisture out, brings out the beefiness of the meat. thats why you season it and let it rest at room temperature before you cook it.

[rovaj13]

sorry dude but that was disaster.butter on the pan burned,olive oil can take temperature not over 90 celzius degre,filet burned to heel than left to be ice cold,sauce total disaster because you have used that burned butter,than tere is to much creme in that sorry excuse of sauce.Sorry,but as the 3 michelin chef i think you are ewerything acsept chef.

[imafilipinoguy]

why are the filet mignons black? i thought that they were suppose to be golden brown

[PartyMix81]

Lmao...so true!

[cessuh]

awesome...i l0v iT!tnx 2 u...

[Phongsta]

ohh baby

[disruptfam]

lol lol

[eltatayo1]

thats why i preffer oven after sealing the meat so it wont get cold, not just a pan,,and im sure that non sticking pan won't last long..

[lanroshkpu]

The recipe is OK but when you finish to make the spinach surely the meat become cold, and why to scratch a non sticking pan with metal utensils.

[bonguffel]

There are non-stick pans that are metal-utensil safe. But I agree, filet should be served immediately after putting the sauce on. Not that spinach takes long to sautee, but it wouldn't be hard to do them both at once. Once the sauce and meat touch they start to meld flavors, which hurts the complexity of the dish.

[richieramone1]

thanks for the tip on the sauce. How come u dont like to put the filet in the oven for a few minutes?