I forgot to add the butter at the end. It is better with it. You can use other cuts of beef such as ribeye, strip steak, and skirt steak. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast
You made that look easy, yet restaurant quality. I’m not a filet fan, but I’m going to try that with a ribeye, or perhaps even a Denver steak (from Porter Road).
Another great tutorial! I do have a question. You (and most of the other UA-cam chefs/cooks) refer to cooking temps as medium, medium low, medium high, etc. To what temperature ranges do these refer? Is medium 350-425ºF? Or what?
This guy is so great. Everything about the channel is awesome. His demeanor and explanations are so chill. And the way he includes his family is SO sweet. I'm a Chef and I watch him all the time. I love making some of his versions of recipies on Sundays. It really relaxes me, and there's so many I really never cook usually so I learn a ton. Badass
We cooked this for VD. Amazing! Salisbury steak was delicious too. I watch your videos and listen to your podcasts. Your COSTCO video has changed the way we shop. Thank you! Keep up the good work.
This looks great! We are having a nasty ice storm here in Oregon & I’m harboring friends who have no power. I’ve been fixing your recipes which comfort the body & nourish the soul. Much thanks to you. I love your videos.
Be safe out there. I work for UO (remotely) and all my co-workers that are there are having ridiculous problems! No power (no heat, no internet, UO was closed for days, no food delivery to them, no ability to drive around there with all the ice). Now some people had no water because it got contaminated and traffic lights out near campus! It is worse than I am doing in midwest and we had snow, ice, windstorms.
@@jbjacobs9514 all very true. I recently moved into town to an area with underground utilities that got less ice. I have power, internet, water, and I’m a big planner so have food to feed hungry cold folks. It could be days before we get power. Last 5 nights have been big comfort food dinners and great conversation. Lemonade out of lemons.
All three are button mushrooms! Porcini Italan for old Button Mushroom (the older the more flavor) Cremini are French for older button mushrooms ( the older the better the flavor) Bella are Button musgroom grown in mines (Ideal conditions for growing OLD Giant Button mushrooms. When dehydrated and reconstatuted the flavor is even more pronounced! In cooking professionally I peeled mushrooms to make very White marinated mushrooms ! Then used the skins for sauces! My room mate had a mother from Milan Italy! I yjought I made the best Beef stew in the world until I had her Beef stew with dried Porcini mushrooms!
Hey Jim I’ve got to tell ya. I discovered your channel about two months ago. I. Cooked your Coq Au Vin last week. My wife said it was the meal I’ve ever prepared. It was delicious and I so appreciate the way you instruct simple men like to cook like that. I can’t wait to try the next one. Thanks again.
I couldn't find the recommended cut, so I went with a bone-in Riby-eye, which I grilled on my Kamado Joe over high heat. Meanwhile, I made the sauce per the recipe. After searing the steak, I nested in the sauce and finished it with a pat of butter. Served with spinach. Everyone loved it. The key is the sauce. Well done, from Texas.
I gotta say I love to cook, been watching the channel for a long time and you have such a cool uniqueness. Like the way you explain everything and the way you talk is so chill and normal. Not over produced or anything, (and I mean that in the best way) so it makes it feel like you’re cooking with a family member I love it. It’s very relaxing and genuine.
Peel button mushrooms marinate in lemon juice or your favorite vinaigrette for pan. Hour herbs du Provence or with Italian herbs or both garnish with red roasted bell pepper, wrapped in plastic after roasting to make it easy to remove the skin and you have a beautiful dish taste wonderful
I love your recipes! Since I'm fairly local to your area, I appreciate being able to go with some of your recommendations on where to find the best ingredients. Being from the same area also makes both of you very relatable. I'm enjoying your banter on the podcast also. Thanks for the great content!
I always love the end of your videos because it doesn't matter how perfect I think everything went If my wife doesn't like it. Real practical cooking at its' most honest, thanks!
Just found your channel. It's one of the best cook sites around. Great ,something real and not overly complicated,but something your proud to put on the table.
It’s great to make flavorful pan sauces with a pan seared steak. Restaurants do it bc it seems fancy, but it’s pretty easy. You just have to know the basic technique. We make N.Y. strip or ribeye this way in the winter months with a few differences (no flour, no broth, just cream & Marsala.) Some fresh rosemary or peppercorns are nice too. We don’t have any great steakhouses near us but you can get this is a good steakhouse.
I always love the work you do, my friend. Being an old Sicilian, we used to make this with veal traditionally. I don't think anybody eats veal any more (and there are sound reasons for that). This dish looks amazing, and you are a fine chef, no doubt... However, what we used to do, is at the very end of the marsala sauce, just before adding the meat back to the pan, we would add some additional butter and a good squeeze of lemon juice. Would it make much of a difference? I dunno, the care you took with the mushrooms makes me think I would eat your marsala sauce off a rusty car bumper. Good job, as always. I haven't commented in awhile as I'm just now recovering from a rather long and bitter bout with pneumonia. Perhaps I need some steak marsala!
Really great UA-cam channel for cooking. The food always seems great, instructions very easy to follow and so encouraging. Great great content - thank you!
Very similar to the recipe for Marsala sauce from Carabbas. I use Florio Marsala dry wine. It comes out delicious and although a good piece of filet is pricey, making it at home is a lot more economical. I buy Costco fillets also and find their meat excellent.
Love your show and your passion for cooking. I was a chef for 10 yrs and lost my passion because I hated the business aspect of working in a kitchen After 20 yrs I found my love for cooking again, because I did it with my wife together. And I loved surprising her with my dorment talent. We both watch your show together, and you always give me new ideas. Great job man
Finally got a flurry of snow tonight in London, just while im watching this, so seems the right time for such a rich, comforting dish! I even have some marsala left over from my Xmas trifle....thanks for your great channel, always such a great mix of recipes, presented so well, without unnecessary bells & whistles! I've been enjoying cooking for decades, yet I always learn something new from you. Really looking forward to another year of them! Happy, slightly belated , New Year to you & yours!
Wow, I love your videos. I know you guys are from the East Coast I can just tell if you're not, I'll be blown away and we are completely West Coast 100% but I really enjoy your flavor profiles and your involvement of your significant other really love your videos. please keep making them.
Completely worth splurging on the filet, but I've had great results with top sirloin (prime if you can find it) as a way cheaper alternative. Also, I cook the onions first in BUTTER until they start getting translucent, add the garlic and then the mushrooms. More butter to finish the sauce. 125-130 final temp on the steak is perfect.
Love your channel, made this for date night. Came out great, had my butcher cut 2 filets ($24) and followed as closely as I could. Served them with some brussel sprouts and pasta, gnocchi, mashed potatoes would have been better. A nice Cab Sav on the side. Keep em commin.
30 seconds in and I had to bookmark the recipe for my grocery shopping this week. My husband's favorite dish is chicken marsala and we get a STEAK version?? He's going to be in heaven, lol!
Very awesome, and so comforting! Something about that gravy just hits different. Those filets look excellent, as does the rest of your groceries. That's the only cut I'll do black and blue. I love that you teach technique. Really, you can do picatta, saltimbocca, francese, and many more if you understand the process. And, you make it fun and easy to learn! Thanks for another great video, and I'll top Tara at 9.8 (but I agree with her on the Bourguignon benchmark)
I saw this a couple weeks ago and wanted to give your recipe a try, only instead of using filet mignon, I used venison tenders. I'll be cooking this again!
I've used sliced portobello mushrooms. So good 👍. Also I'd suggest also trying this by searing in beef tallow. I find that the tallow really enhanced the flavor
I'll definitely make this but I made your Beef Bourguignon for visiting relatives having never made it before and it was a huge hit! That's tough to beat - as is your cast iron lasagna which I love to make for guests!
Cookware is important when you mix high heat and oils. I feel like a lot of chef creators are leaving food on the table, no pun intended. I could get channels like this some amazing sponsorships. Of course I'm not privy to the back dealings of each channel, but I know reputable cookware manufacturers that would pay at least $20K to have their pans in this video.
We look forward to your new video every week. I can't count the number of recipes from your channel we have tried. They are all fantastic. One idea for this one. Perhaps sous vide a lesser cut of steak and then reverse sear and then add to the marsala. We plan to try that soon.
If you use something like the ChefIQ thermometer, it will tell you exactly how long you need to cook your steak to get it to your perfect doneness. Removes any guesswork.
Stainless steel gets a bad rap for no reason. I absolutely love stainless steel. As you mentioned it just needs to be hot. Cheers on all the great recipes!
I just made chicken Marsala using your recipe yesterday but got to thinking if you could make a beef tenderloin Marsala. Second I'd really enjoy another taste test video. Maybe beef or chicken gravy or a frozen dinner? Keep up the Awesome videos.
I hate that grocery stores and markets leave the chain (that "overhanging meat") on a filet mignon and sell it as part of the higher price cut. Good butchers trim it for ground beef. I love chicken marsala so I'll have to try this with the next steaks we have.
I’m a big fan of your videos and your style of cooking but I’ve been scrolling through a fair chunk of your videos and I’m yet to find a lamb recipe. I know I could look elsewhere but because I trust your level of cooking I would like to see what you could do with lamb whether it be mince, chops or a joint. Just a thought from a fan! Love to you and your family from across the pond 🇬🇧
Made with chicken tonight. Crushed my old Marsala recipe. The family raved as we had it over mashed potatoes with chives.. I think the butter is unnecessary at the end unless you are using steak.
I'm going to attempt this with a London broil partly as a goof (or that's at least what I'll say if it doesn't work), but I bet I can get it close. Just might take an extra....24 hours.
I got home late after partying 🎉 and saw 2 fine beef tenderloins in the fridge 😋 I ate them and boy were they tender 😋 yummy ! The next day, my mom asked me if I cooked the steaks ? I'm like, they weren't cooked ? Hahahaha I loved those 2 steaks I ate 😅😂😅
I was hoping your pepper mill was going to be in your Amazon store! So hard to find a pepper grinder that actually puts out a decent amount of pepper when you grind!
Hey, big fan of the channel. Every recipe I've made has been incredible. I don't suppose you have a recipe for Canard au Vin Rouge layin' around somewhere.
RAW that’s a lot blood, I can’t imagine what is in the bloodstream of that cattle and everything that is been pumped into it and you just feed it to your family and love one!!! And I ain’t hating I’m saying it because it’s realistic in this society we are in today !! You know they don’t care about anything food looks good for sure but it’s just the blood can’t imagine if cows are sick
There are three types of Marsala wine, Dry, Semi Sweet and Sweet. You have to use the dry, if you use the sweet the dish is ruined. You should mention that in the instructions.
Had to laugh, her measuring stick is can you beat the Beef Bourguignon (hearing Julia Child’s voice saying "Beef Bourguignon" (Bœuf Bourgignon in French) Hard to beat! But You've got a 9.5! That's pretty excellent!
I'd think I had died and gone to heaven to find those steaks for $19...I just checked in, here they would cost me almost $77! These would be a very rare dream dinner for sure. Great recipe Jim...as usual. 😊
I forgot to add the butter at the end. It is better with it. You can use other cuts of beef such as ribeye, strip steak, and skirt steak. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast
Thanks for adding ingredients in metric, much appreciated.
Your recipes are really approachable and this has definitely become one of my go-to channels. Love the channel and the podcast. Thanks!
You made that look easy, yet restaurant quality. I’m not a filet fan, but I’m going to try that with a ribeye, or perhaps even a Denver steak (from Porter Road).
I cant afford filets can I use ribeye instead?
Another great tutorial! I do have a question. You (and most of the other UA-cam chefs/cooks) refer to cooking temps as medium, medium low, medium high, etc. To what temperature ranges do these refer? Is medium 350-425ºF? Or what?
Honestly there hasn’t been a bad recipe on this channel .
Agreed. Everything I've made from here has been great.
Definitely - this is one of my favorite channels. Fantastic recipes - I've cooked so many 😋
And there never will be!!! Huzzah!!!
Yup
This guy is so great. Everything about the channel is awesome. His demeanor and explanations are so chill. And the way he includes his family is SO sweet. I'm a Chef and I watch him all the time. I love making some of his versions of recipies on Sundays. It really relaxes me, and there's so many I really never cook usually so I learn a ton. Badass
We cooked this for VD. Amazing! Salisbury steak was delicious too. I watch your videos and listen to your podcasts. Your COSTCO video has changed the way we shop. Thank you! Keep up the good work.
This looks great! We are having a nasty ice storm here in Oregon & I’m harboring friends who have no power. I’ve been fixing your recipes which comfort the body & nourish the soul. Much thanks to you. I love your videos.
Thanks! Really appreciate it.
Hey I'm dealing with the ice storm here in Oregon too, you making extra? 😂
Be safe out there. I work for UO (remotely) and all my co-workers that are there are having ridiculous problems! No power (no heat, no internet, UO was closed for days, no food delivery to them, no ability to drive around there with all the ice). Now some people had no water because it got contaminated and traffic lights out near campus! It is worse than I am doing in midwest and we had snow, ice, windstorms.
Nothing like hot meals straight out of the oven! Stay warm. Best wishes from NYC!
@@jbjacobs9514 all very true. I recently moved into town to an area with underground utilities that got less ice. I have power, internet, water, and I’m a big planner so have food to feed hungry cold folks. It could be days before we get power. Last 5 nights have been big comfort food dinners and great conversation. Lemonade out of lemons.
All three are button mushrooms! Porcini Italan for old Button Mushroom (the older the more flavor) Cremini are French for older button mushrooms ( the older the better the flavor) Bella are Button musgroom grown in mines (Ideal conditions for growing OLD Giant Button mushrooms. When dehydrated and reconstatuted the flavor is even more pronounced! In cooking professionally I peeled mushrooms to make very White marinated mushrooms ! Then used the skins for sauces! My room mate had a mother from Milan Italy! I yjought I made the best Beef stew in the world until I had her Beef stew with dried Porcini mushrooms!
Hey,William. Any thoughts on the best way to marinate mushrooms?
I saw William's answer below another comment...
I love it that you say "Cook your steaks to YOUR liking!" Thank you. God bless, stay safe and warm.
Hey Jim I’ve got to tell ya. I discovered your channel about two months ago. I. Cooked your Coq Au Vin last week. My wife said it was the meal I’ve ever prepared. It was delicious and I so appreciate the way you instruct simple men like to cook like that. I can’t wait to try the next one. Thanks again.
Same, simple and to the point… but that Beef Bergeron was my first video… I tried to make and wow.
I couldn't find the recommended cut, so I went with a bone-in Riby-eye, which I grilled on my Kamado Joe over high heat. Meanwhile, I made the sauce per the recipe. After searing the steak, I nested in the sauce and finished it with a pat of butter. Served with spinach. Everyone loved it. The key is the sauce. Well done, from Texas.
I gotta say I love to cook, been watching the channel for a long time and you have such a cool uniqueness. Like the way you explain everything and the way you talk is so chill and normal. Not over produced or anything, (and I mean that in the best way) so it makes it feel like you’re cooking with a family member I love it. It’s very relaxing and genuine.
Peel button mushrooms marinate in lemon juice or your favorite vinaigrette for pan. Hour herbs du Provence or with Italian herbs or both garnish with red roasted bell pepper, wrapped in plastic after roasting to make it easy to remove the skin and you have a beautiful dish taste wonderful
This reply may be for @robertbaker3174?
I love your recipes! Since I'm fairly local to your area, I appreciate being able to go with some of your recommendations on where to find the best ingredients. Being from the same area also makes both of you very relatable. I'm enjoying your banter on the podcast also. Thanks for the great content!
I always love the end of your videos because it doesn't matter how perfect I think everything went If my wife doesn't like it. Real practical cooking at its' most honest, thanks!
I'm so glad you're dispelling the myth that a pan always needs to be RIPPING HOT when searing meat.
It can, but it's not necessary.
I absolutely love everything you make. This looks incredible. Im a huge Marsala fan. Thank you!
I love veal and chicken marsala. This recipe is very tempting. Your recipes and presentation are superb!
Just found your channel. It's one of the best cook sites around. Great ,something real and not overly complicated,but something your proud to put on the table.
It’s great to make flavorful pan sauces with a pan seared steak. Restaurants do it bc it seems fancy, but it’s pretty easy. You just have to know the basic technique. We make N.Y. strip or ribeye this way in the winter months with a few differences (no flour, no broth, just cream & Marsala.) Some fresh rosemary or peppercorns are nice too.
We don’t have any great steakhouses near us but you can get this is a good steakhouse.
Awesome
9.9 for the teaching class
Would be 10 if James was there!!!
😂👍
I always love the work you do, my friend. Being an old Sicilian, we used to make this with veal traditionally. I don't think anybody eats veal any more (and there are sound reasons for that). This dish looks amazing, and you are a fine chef, no doubt... However, what we used to do, is at the very end of the marsala sauce, just before adding the meat back to the pan, we would add some additional butter and a good squeeze of lemon juice. Would it make much of a difference? I dunno, the care you took with the mushrooms makes me think I would eat your marsala sauce off a rusty car bumper. Good job, as always. I haven't commented in awhile as I'm just now recovering from a rather long and bitter bout with pneumonia. Perhaps I need some steak marsala!
Really great UA-cam channel for cooking. The food always seems great, instructions very easy to follow and so encouraging. Great great content - thank you!
Not a big deal, but you forgot the cold butter! Easy and tasty recipe.
I did and forgot to put a text overlay. It is in the written recipe.
Very similar to the recipe for Marsala sauce from Carabbas. I use Florio Marsala dry wine. It comes out delicious and although a good piece of filet is pricey, making it at home is a lot more economical. I buy Costco fillets also and find their meat excellent.
added this to my favorites playlist. i will 100% be making this. cheers!
I just discovered your channel. Every single recipe looks amazing!
Thanks very much and welcome to the channel.
Love your show and your passion for cooking. I was a chef for 10 yrs and lost my passion because I hated the business aspect of working in a kitchen
After 20 yrs I found my love for cooking again, because I did it with my wife together. And I loved surprising her with my dorment talent.
We both watch your show together, and you always give me new ideas.
Great job man
Beef Bourg is probably the best thing anyone has ever made.
What a great program. Thank you! Pleasant, educational, a good part of my day.
Finally got a flurry of snow tonight in London, just while im watching this, so seems the right time for such a rich, comforting dish! I even have some marsala left over from my Xmas trifle....thanks for your great channel, always such a great mix of recipes, presented so well, without unnecessary bells & whistles! I've been enjoying cooking for decades, yet I always learn something new from you. Really looking forward to another year of them! Happy, slightly belated , New Year to you & yours!
Wow, I love your videos. I know you guys are from the East Coast I can just tell if you're not, I'll be blown away and we are completely West Coast 100% but I really enjoy your flavor profiles and your involvement of your significant other really love your videos. please keep making them.
Completely worth splurging on the filet, but I've had great results with top sirloin (prime if you can find it) as a way cheaper alternative. Also, I cook the onions first in BUTTER until they start getting translucent, add the garlic and then the mushrooms. More butter to finish the sauce. 125-130 final temp on the steak is perfect.
This looks amazing as always I love how you explain everything
Hi Jim. I watch your videos in Germany. I love your channel and your down to earth recipes. Love cooking them. Keep up the excellent work!
Love your channel, made this for date night. Came out great, had my butcher cut 2 filets ($24) and followed as closely as I could. Served them with some brussel sprouts and pasta, gnocchi, mashed potatoes would have been better. A nice Cab Sav on the side. Keep em commin.
30 seconds in and I had to bookmark the recipe for my grocery shopping this week. My husband's favorite dish is chicken marsala and we get a STEAK version?? He's going to be in heaven, lol!
YES!!! I am making this asap! I will use ribeyes or veal. Thank you, Jim. I'm on it!
This is a good Valentine’s dinner for two. Add a salad and baked potato & a great dessert!❤️
Very awesome, and so comforting! Something about that gravy just hits different. Those filets look excellent, as does the rest of your groceries. That's the only cut I'll do black and blue. I love that you teach technique. Really, you can do picatta, saltimbocca, francese, and many more if you understand the process. And, you make it fun and easy to learn! Thanks for another great video, and I'll top Tara at 9.8 (but I agree with her on the Bourguignon benchmark)
I saw this a couple weeks ago and wanted to give your recipe a try, only instead of using filet mignon, I used venison tenders. I'll be cooking this again!
Made it for Mother’s Day. Huge hit! Thanks for the great recipes. Plan to make the beef bourguignon next.
The Beef Bourguignon was delicious. I was eating it for two days and would have been happy eating it all week. I'm going to try this one next.
I've used sliced portobello mushrooms. So good 👍. Also I'd suggest also trying this by searing in beef tallow. I find that the tallow really enhanced the flavor
I use the wired meat thermometer. Best gadget ever. I can set an alarm for when it reaches the desired temp. My steaks have been perfect ever since.
What a beautiful dish. It looked just perfect.
I'll definitely make this but I made your Beef Bourguignon for visiting relatives having never made it before and it was a huge hit! That's tough to beat - as is your cast iron lasagna which I love to make for guests!
Love the idea of steak indoors without a grill. Thanks.
The fan is the star 😂. Love your videos. I make your dishes often and my family loves them.
Love your channel. Always family oriented. Gonna give this one a rip very soon. Thanks from W Mich.
I"m going to have to make this. It looks so good. Also, you nailed a perfect medium cook on that steak. Nicely done!
Have you ever made jambalaya, or gumbo? Spicy cajun and creole dishes are wonderful for cold winter nights.
Looks absolutely amazing. I have a beef tenderloin in the freezer. Some of it is going to become Beef Marsala. Yum!
Chicken/Veal Marsala is one of my absolute favorite dishes of all time. Never tried beef marsala.
Cookware is important when you mix high heat and oils. I feel like a lot of chef creators are leaving food on the table, no pun intended. I could get channels like this some amazing sponsorships. Of course I'm not privy to the back dealings of each channel, but I know reputable cookware manufacturers that would pay at least $20K to have their pans in this video.
Thank you for this video. Looks like a great dish!
We prefer our chicken Marsala to the steak, I have to say this a worthy Recipe to make, Eat And save for any occasion 👌👌👌👌👍👍👍👍
Happy New Year to you and your family. Love this Recipe Champ 🏆 🤝
We look forward to your new video every week. I can't count the number of recipes from your channel we have tried. They are all fantastic. One idea for this one. Perhaps sous vide a lesser cut of steak and then reverse sear and then add to the marsala. We plan to try that soon.
If you use something like the ChefIQ thermometer, it will tell you exactly how long you need to cook your steak to get it to your perfect doneness. Removes any guesswork.
Second-Best thing you have ever made, and it's beef marsala. Chefs say there's only one of you....
I made your Beef Bourguignon, and it tuned out excellent. Now I really want to try this!
Thank you so much for sharing this recipe and it looks so delicious 😋 ❤🎉🎉🎉!
Looks fantastic James 😜 love your recipes…..have cooked so many since I discovered your channel 👍 keep up the good work!! xx
Costco has great tenderloin steaks! This looks so delicious! Thanks!
This recipe looks so luxurious and decadent, I’m not familiar with Marsala but I can’t wait to try it 😋
One of my favorite dishes, made with yummy BEEF!!! YAY! I'm sure it's excellent!!
Best cooking channel!
Yeah, definitely trying this the next time I cook a steak.
Thanks for this recipe. Looks absolutely delicious!
Always a pleasure to watch your vids. Love Marsala, but never had it with beef. Looks delicious!
Stainless steel gets a bad rap for no reason. I absolutely love stainless steel. As you mentioned it just needs to be hot.
Cheers on all the great recipes!
I have a bad habit of watching this channel at 1AM and then thinking "I could really go for some beef Marsala right now".
I got a Costco membership yesterday because of you.
I just made chicken Marsala using your recipe yesterday but got to thinking if you could make a beef tenderloin Marsala. Second I'd really enjoy another taste test video. Maybe beef or chicken gravy or a frozen dinner? Keep up the Awesome videos.
That looks incredible!
Beautiful dish. The perfect Valentine's Day! plate to impress my girlfriend. Should be a great night :) Awesome recipes. Love your channel!
Costco and Sams meat is amazing.... looks great!
I hate that grocery stores and markets leave the chain (that "overhanging meat") on a filet mignon and sell it as part of the higher price cut. Good butchers trim it for ground beef.
I love chicken marsala so I'll have to try this with the next steaks we have.
I love Steak Diane but this looks even better!
Omgosh…. That looks amazing !
Valentines is just around the corner…I think someone’s gonna have this❤
Oooooh, what a great idea! I was going to make it this week for my husband, but now I'm thinking I'll save it for Valentine's!
Your other option is to sous vide the steak to the right temp, flash sear it, and then pour the sauce over.
Veal marsala would be my last dinner request on death row.
Now you just have to figure out who’s on the least liked list! Lol
Bravo man - great choice!
Looked really good!
I’m a big fan of your videos and your style of cooking but I’ve been scrolling through a fair chunk of your videos and I’m yet to find a lamb recipe. I know I could look elsewhere but because I trust your level of cooking I would like to see what you could do with lamb whether it be mince, chops or a joint. Just a thought from a fan! Love to you and your family from across the pond 🇬🇧
Love this channel.
looks delicious, will try this soon.
That looks delish!!
@SipandFeast, the knot you used has a name, the surgeon’s knot.
Made with chicken tonight. Crushed my old Marsala recipe. The family raved as we had it over mashed potatoes with chives..
I think the butter is unnecessary at the end unless you are using steak.
I'm going to attempt this with a London broil partly as a goof (or that's at least what I'll say if it doesn't work), but I bet I can get it close. Just might take an extra....24 hours.
I love this guys videos
I got home late after partying 🎉 and saw 2 fine beef tenderloins in the fridge 😋 I ate them and boy were they tender 😋 yummy !
The next day, my mom asked me if I cooked the steaks ?
I'm like, they weren't cooked ? Hahahaha
I loved those 2 steaks I ate 😅😂😅
I was hoping your pepper mill was going to be in your Amazon store! So hard to find a pepper grinder that actually puts out a decent amount of pepper when you grind!
I'll use chuck steak and I always bring meat to room temp
Hey, big fan of the channel. Every recipe I've made has been incredible. I don't suppose you have a recipe for Canard au Vin Rouge layin' around somewhere.
RAW that’s a lot blood, I can’t imagine what is in the bloodstream of that cattle and everything that is been pumped into it and you just feed it to your family and love one!!! And I ain’t hating I’m saying it because it’s realistic in this society we are in today !! You know they don’t care about anything food looks good for sure but it’s just the blood can’t imagine if cows are sick
There are three types of Marsala wine, Dry, Semi Sweet and Sweet. You have to use the dry, if you use the sweet the dish is ruined. You should mention that in the instructions.
Honestly never had beef with Marsala. There is chicken with red wine though called Coq Au Vin.
Had to laugh, her measuring stick is can you beat the Beef Bourguignon (hearing Julia Child’s voice saying "Beef Bourguignon" (Bœuf Bourgignon in French) Hard to beat! But You've got a 9.5! That's pretty excellent!
I'd think I had died and gone to heaven to find those steaks for $19...I just checked in, here they would cost me almost $77! These would be a very rare dream dinner for sure. Great recipe Jim...as usual. 😊
Where do you live? That is crazy expensive. A lot cheaper in U.K.
@@TheSilvercue I live in BC, Canada...and yep, it's crazy expensive!
Ok, so I see it is Tara that sports the switch blade. Does she also sport the brass knuckles? LOL!