FILET MIGNON and BONE MARROW Mashed Potato - AKA Chateaubriand
When purchasing bone marrow from mysupplier this is how they come. It's a
hundred percent frozen, and as you cansee there's some blood inside of the
bone marrow. Now I like to remove it andit's very simple to do. Fill up a
container or a pot full of water andthrow in 1% of salt, mix it well and try
to dissolve as much as you can.
Add inyour bone marrow and let it rest in your
refrigerator overnight, this willautomatically remove all the excessive
blood inside of the bone marrow.
The very next day remove it and discardthe water. As you can tell not all the
blood was extracted from both of themand I want you to learn from my mistakes.
As you can see this one is pearl whitewith the second one I made a mistake of
keeping one on top of the other and thatthey're not allowed to salt to penetrate
and extract the blood and that's why Idid not remove all of it. But today we're
gonna be making bone marrow mashedpotatoes with it and the first thing we
need to do is grill them. I'm grillingthem at 400 degrees Fahrenheit until
they are nice and soft. Usually takes nolonger than 15 minutes , so let's do it!
As the bone marrow were cooking, I boiledmy potatoes. Once they were fork tender
I quickly strain all the water.
Using the same pot that they were cookedin I throw them back in and mash them
fine.I added an entire stick of cream cheese
and mixed it well.
And by that time my bone marrows wereready.
Normally on the next step I would beadding some butter, but today we have a
very special treat which is thesebeautiful bone marrows. Once they come
out of the grill it's quite simple toremove them. Add them all to the pot
season it well with salt and freshlyground black pepper. Mix it well and your
bone marrow mashed potato is done.
For presentation purposes only I decidedto clean all of the bones. As you can see
they turn out absolutely perfect.Now all there's left to do is fill them up
with the bone marrow mashed potatoes.
And for today's cook I'm using thisbeautiful Chateaubriand. If you are
unfamiliar with this cut it is the bestpart of the tenderloin. It's also known
as the center cut of the tenderloin themost prestige and tender part of the cow.
To make sure my seasoning was thick Ilightly coated with olive oil, then I
seasoned it generously with salt, freshlyground black pepper and garlic powder. I
want you to notice that that did notonly season the Chateaubriand itself but
also my board. The best way to seasoncuts like this all the way through is to
roll them all the way around this willensure that every single spot is
seasoned well.
To add an additional layer of flavor I'malso making an amazing basting sauce, and
it's very simple. Throw in a whole stickof butter, you want to lightly Brown the
butter but not burn it, one full spoon ofgarlic paste which consists of garlic
vinegar and granulated sugar. Rememberexact amount and ingredients always in
the description down below.Then throw in two tablespoons of Guga's
Rub, mix it well when your bastingbutter is done.
Now that my basting butter is ready andso is my Chateaubriand I'm going to
first sear it and then cook itindirectly until I reach an internal
temperature of 135 degrees Fahrenheit.But now I say it is enough talking and
it is time to cook it. So let's do it!
Alright everybody we have our beautifulChateaubriand on over here together with
our bone marrow. Now we have our bonemarrow mashed potatoes, I had some extra
we have it here too but this is a nicepresentation. You can present it
whichever way you guys think is best.Chateaubriand cooked to perfection this
is also known as filet mignon. Filet Mignon. Yeah. Are you guys ready? Yes Sir. Which one we're
gonna try first? We are gonna try the mashed potatoesor the beef? Beef!
Let's try the limes real quick. Ha, ha I like Chris! The limes were cut to
perfection Chris. All right that's what I want. Actually I think one of them looks thicker than the other one. One
of them looks...Come on! I tried. My bad. Allright so I got you a nice Chateaubriand for you, Chateaubriand
for you and I also have the bone marrows.There you go!
There you go Mr. Chris. Yes Sir. Perfectpresentation cheers everybody. Cheers!
yeah
okay
Sometimes it's good to be quiet andexperience once again!
It's good! When Guga gives you the very
relaxed voice... the
OhLord! Alright
when you get that one, when you get that onethat's how you know it's good. All right
so now I give this let's try one at atime because the combination is amazing.
Beef first, ready Chris go for it.
yes.So tender, extremely flavorful mm-hmm
The crust with that basting butter everybodyis just absolutely incredible mmm. Like butter!
First off it cuts like nothing.Right but I don't really have to try it
just you know just cut no matter what.Falls apart! Perfectly cooked everybody.
Remember when you cooking Chateaubriand you want to undercook it a
little bit because it's so soft if youovercook this steak and if you overcook
this kind of beef is just a crime youknow. Super soft, the crust tastes like
heaven, I don't know how else to describe it.
It's perfect, like I don't know, If you like filet mignon is the perfect filet mignon.
Filet mignon sometimestends to be a little bit less flavorful
that's why you need that extradevelopment of flavor with that basting
butter everybody. Incredible.Chris tell mewhat do you think about that? Okay so the
steak itself when you cut it feels likejelly. Straight jelly. Yeah. Yeah and then the
flavors like perfect. Perfect flavor? Perfect to the taste.
Yeah the seasoning the crust on the topit's absolutely incredible. All right
let's go with the mashed potatoes byitself. Oh I already did that.
Oh you did that already? Yea it's really good. How do you describe it is really good.
So here's the deal it's mashed potato witha tremendous amount of cream on it
together with instead of butterit is bone marrow everybody. You already
know it's gonna be good. Come on! you already know it's gonna be good.
I don't need to tell you is good everybody, I don't need to tell you.
Obviously you're not going to be cooking this every day this has to be for something special, right Angel.
This I mean you know we got wegot a lot of things going on over here
everybody. I'm speechless,this is amazing. The bone marrow
mashed potatoes is so good that angel iseating the green stuff. Word! Right now it's
He's eating the chives on top of his...do youfeel the chives or you don't even feel
it? Not really.That's why you're eating it. That's a miracle!
Guys as you can see turned out fantastic I gottahurry up and finish this video because
Angel is gonna eat some more and soit's Chris. I definitely recommend it
everybody. Make sure whenever you'recooking a Chateaubriand on the grill you
give that extra basting of flavor, itwill turn out fantastic. And the mashed
potatoes together with the bone marrowis like Oh a different level.
I don't know, I don't know if they can see thislook I I just I'm having fun here.
You just having fun cutting it becausethat's too tender. I don't think they can
see with the bone marrow is... I hope you are able tosee it but it's super soft. Anyway guys I
hope you enjoyed this video if you doenjoy it make sure you give it a thumbs
up. If you're not a subscriber be sure tosubscribe for future videos, remember if
you're interesting in anything I useeverything is always in the description
down below. Thank you so much forwatching and we'll see you guys on the
next one take care everybody.
Are you alright Angel? Bro I only ate one!
You said you didn't wantthat much.Chris you better take that one
real quick before we are done. Guys as you can see we gotta go. Bye!
What was that!
He threw it at me first!
Today I am cooking on of the most prestige cuts of beef ever. It is the Chateaubriand, aka Filet Mignon and it is amazing. I am grilling it with some bone marrow mashed potatoes which will make you hungry and most important it will inspire you to get cooking! SUBSCRIBE to this Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- Subscribe to my Other Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- * Guga MERCH * Cups & Boards: https://www.etsy.com/shop/GugaStuff ----------------------------------------------- My SOCIAL MEDIA, Let's connect! Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ----------------------------------------------- * MAIL TIME Want to send something? P. O. Box 960808 - Miami, FL 33296 Important note: I can NOT accept food products * BONE MARROW MASHED POTATOE * 4 Large Potatoes 1 Whole Cream Cheese 3 Bone Marrows Salt and Pepper to Taste * BASTING SAUCE * 1 stick of butter (8tbsp) 1 tbsp Garlic Paste (Below) 2 tbsp Guga's Rub https://youtu.be/omXFw_JnP4E * Garlic Paste Recipe * - 8 garlic cloves minced - 1 tsp white vinegar - 2 tsp sugar * Chateaubriand by Grand Western Steaks Their Website: https://bit.ly/2XuwIMX Use Code "SVE" for 15% Off any purchase, no restrictions! * For Personal Touch Speak to Rep. Emilio (305)310-0559 F.Y.I. They have picanha, TELL HIM GUGA SENT YOU! * Slow ’N Sear Deluxe Kamado - Two Zones Are Better Than One. https://abcbarbecue.com/product/kamado/?afmc=1l * Best Weber Accessory (Slow n Sear) * https://abcbarbecue.com/product/slow-n-sear-2-0/?afmc=1l * My Wireless Smart Thermometer MEATER: https://amzn.to/2ugI8XE * My Knives * Everyday Knives: https://goo.gl/yPvava Chef Knives: https://goo.gl/iyiknP Strong Knives: https://goo.gl/iHjbq8 Fancy Knives: https://goo.gl/1vZ2s6 * FOGO Premium Lump Charcoal - The First Ingredient. Fogo Charcoal: https://www.fogocharcoal.com/ * OFTEN USED EQUIPMENT * Thermometer: https://amzn.to/2ugI8XE Cast Iron Plates: https://amzn.to/2rAevPp My Salt: https://amzn.to/2tofZgN Heat Gloves: https://amzn.to/2HSQwoI Flamethrower: https://amzn.to/2QCRcPi Mini Food Processor: https://amzn.to/2Hca58b Steak Cast Iron Plates: http://amzn.to/2FCTYQc BBQ Large Tongs: https://amzn.to/2Utcrsr Burger Mold: https://amzn.to/2JMh6xW Tongs Tweezers: https://amzn.to/2M6v3Gm Food Grade Gloves: http://amzn.to/2lTd8H4 * BBQ Equipment * Best Portable Grill: https://amzn.to/2HUWEww My Stove: https://amzn.to/2DBwP2C Charcoal: https://amzn.to/2uK95G2 Fire Starter: http://amzn.to/2F1OFJ2 Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Smoker: http://amzn.to/2lTdCNf Wood Pellets: http://amzn.to/2mMOR9O Weber Grill: http://amzn.to/2mXaIbp Slow N Sear: https://amzn.to/2uNwd6p SNS for Portable Grill: https://abcbarbecue.com/product/slow-n-sear-charcoal-basket/ Heat Resistant Glove: http://amzn.to/2EZGPnk Otto Grill: https://www.ottowildegrillers.com/?ref=14&utm_source=affiliate * Sous Vide Equipment * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Cheap Suction Sealer: http://amzn.to/2mtj1Oi Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Steak Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * The link below has EVERYTHING I USE * https://www.amazon.com/shop/sousvideeverything ************************************************** * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2iqkxxb Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 Large Travel Camera: http://amzn.to/2ntMidD Microphone: http://amzn.to/2jVU3UC Slider: http://amzn.to/2imtPdA Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2mMWaxV * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #BoneMarrow #Chateaubriand #Steak