Cooking with Cognac with Chef Florian Hugo at Brasserie Cognac

http://www.behindtheburner.com What do Prime American beef, cognac and a whole lotta' juice have in common besides being delicious? Chef Florian Hugo! Hugo proves that cognac is not only an aperitif, but also an excellent addition to sauces and a perfect way to combine the food business with pleasure!

"Technique: Beef tenderloin cooks best when it is tied together, this helps maintain its shape.
Trick: Use the meat as a brush and move it around in the oil when the pan is hot and ready.
Tip: A nice sear with brown coloration is essential on the outside of the tenderloin, this keeps the juices inside. Medium-rare should take 7-8 minutes and should be allowed to rest for 4 minutes.
Technique: It is extremely important to sear without burning the tenderloin, if it is burnt the juices can't be used and you will need to modify the recipe.
Technique: It's best to use butter when preparing the sauce, the butter emulsifies directly into the sauce. Using oil will cause a separation in flavors.
Tip: Be careful cooking with a fat and an alcohol - though the end result is amazing, the flame from the flambé can be dangerous.
Tip: Cook and indulge with the best cognac used by Chef Florian Hugo."

Enjoy discounted culinary tools and ingredients at http://www.behindtheburner.com/deals.html

Category:

Howto & Style

Tags:

• Behind the Burner
• Divya Gugnani
• Caroline McBride
• Brasserie Cognac
• Florian Hugo

[emrodney]

the peppercorns do look like they add a lot to the dish.