0:04
now it's time to get started on our
0:06
stuffing fire filet mignon and the first
0:09
thing we're gonna do is start with some
0:10
onions and some fresh rosemary okay oh
0:15
that butter pretty four bags of cotton
0:22
how much onion dub we need we just need
0:25
one medium sized onion monkey does that
0:28
tablespoon of rosemary did you get this
0:30
from the yard yes I did as a matter of
0:34
fact it looks like you know rosemary is
0:37
so easy to grow I planted some tomatoes
0:40
and Basil's last you look for a
0:44
mozzarella tree and couldn't find one so
0:48
in goes the onions and then the rosemary
0:53
and we're just gonna let this all kind
0:56
of saute together yeah don't go anywhere
0:59
when we come back we're gonna finish
1:00
this stuffing because we're having five
1:03
stuff for like mignon today very fancy
1:07
very upper crust easiest
1:09
tenderest steak that there is now mama
1:13
not prefer bone-in let's say that
1:15
because the bonus world favorite flavor
1:17
comes from right but what we're gonna do
1:18
with these this is the perfect see how
1:20
big it is we're gonna stuff it so I've
1:22
got some portobellos now what I'm gonna
1:24
do cuz this is the this is the gourmand
1:26
in me y'all I'm taking the stem and
1:28
these gills out of here that's the Gore
1:31
moaning yeah that's the Golmaal I love
1:34
it we were riding along in the car me
1:38
and Jack and Donna my buddy Donna and I
1:42
said something and Jack said Kenny that
1:46
is not appropriate turn around look at
1:50
him I said why'd I say Jack it was not
1:54
appropriate he said you said hey Ginny
1:57
yep it's inappropriate well I was saying
2:00
gosh I hate that we got to go so late
2:02
for this he catches me on every word
2:06
hey is it appropriate stupid use
2:08
inappropriate oh my god I can hardly say
2:11
a word to the boy hey is off limit word
2:13
in our house well I hate that cuz I say
2:17
and I don't ever say I hate anybody I
2:19
just say well don't hate people like I'd
2:22
hate to meet mr. stake in Jackson's -
2:26
see that's what I was whoa these onions
2:31
are so gourmet they want to jump out of
2:33
the pot on y'all so we're ready for some
2:35
mushrooms in - think so - I'm trying to
2:37
mash them we've got our onions all that
2:39
we've cooked down with a little bit of
2:40
butter and we've got our our rosemary
2:43
I'm just gonna I'll try to do this
2:45
pretty cool are you gonna put those guts
2:47
in in there or you gonna save them for
2:50
you I can almost eat a Portobello y'all
2:52
and place a meat believe it or not
2:54
because it cuts and choose almost like a
2:57
meat it just takes the time to cook them
3:00
you gotta be careful yeah okay mom okay
3:06
if you want to mama I'm doing this
3:08
you're going to go ahead and make the
3:09
cuts for the pockets in our site all
3:12
right so I'm gonna cut a pocket being
3:15
careful not to cut it all the way
3:18
through to the other side you know about
3:19
three inches by maybe an inch and a half
3:21
mom I got to put my wine in here if you
3:23
smell that half a cup
3:25
now I'm dusting this with salt and
3:30
pepper and I need some salt and pepper
3:33
on my mushrooms - okay okie doke
3:39
okay let's get these stuff okay all
3:42
right mama it's gonna be high though it
3:45
is gonna be hot but you know what Jamie
3:47
it's gonna kind of all help that meat
3:52
cook along a little bit
3:54
mm-hmm you're not gonna be able to get a
3:58
whole bunch in here no we're not but you
4:01
know what there's no reason why we can't
4:03
serve some of this alongside yeah it'll
4:07
be delicious okay let's give this to
4:09
Paige okay how about be a son perfect
4:21
we're just going one have to be careful
4:23
when returning it mm-hmm
4:25
so puts them all on this stake and we'll
4:27
get it down on the grill set suit you
4:29
yes cuz we don't want it to stick and I
4:31
tell you I think I'm gonna spray our
4:35
grill as well okay cuz I don't want them
4:41
sticking that bad and Jamie if you can
4:45
son let's cook them on the back
5:00
looks delicious he's gonna cook for five
5:04
or six minutes on each side
5:06
I'm gonna fix something that I have
5:09
never cooked before on the show and it's
5:12
absolutely one of my favorite sauces I'm
5:15
gonna make a Bearnaise sauce to go with
5:17
these wonderful five star stuffed filet
5:22
sounds awesome I'm gonna attempt to make
5:24
a Bearnaise sauce and I tell you what I
5:26
hadn't done it in a while son so we'll
5:27
see what we got let's see a garlic
5:30
please and a shower and please mint some
5:33
real good yeah the whole thing all right
5:37
now in our pan I'm gonna add a couple of
5:41
tablespoons of a champagne vinegar I'm
5:47
gonna had about 1/4 of a cup of wine and
5:50
we're gonna let this reduce down we're
5:52
gonna cook our garlic and our shallot in
5:57
here while you're doing that son I'm
6:00
gonna separate our eggs
6:16
now to me the tarragon is so good and
6:20
that definitely defines a Bearnaise
6:23
sauce now Jamie's just chopping up mmm
6:26
about 1/4 of a tablespoon of tarragon
6:29
now I'm gonna sit our bowl up here and
6:31
let it start getting hot I'm gonna get
6:34
our butter ready okay room-temperature
6:37
butter y'all and I'm gonna transfer this
6:43
alright so son ready I'm ready
6:48
whisk quit son just slowly add your
6:54
butter and just squeeze it through your
7:00
I wish I had an apron on okay well hold
7:03
on all right dip your head down oh my
7:11
gosh it won't go around too big oh hey
7:13
and all this is gonna need that Sun is
7:16
all salt now what I need to do I love my
7:24
now son I want to cheer our yet and if
7:28
you would just add a little bit of that
7:30
warm mixture to my eggs please mo mo mo
7:40
okay we should be safe that bowl to your
7:47
hot ball in water and let's finish
7:50
beating it off I'm so glad that we'd
7:52
only make this thing once every eight
7:53
years perfect son take it off look this
8:04
beautiful Bearnaise sauce y'all look
8:09
let's pull our steaks up wouldn't it
8:11
take them all honey I'm so ready and I'm
8:15
gonna squirt just a little lemon juice
8:17
in it on top of some of our leftovers
8:31
dig in oh my steak is perfect those
8:37
carrots are delicious and I'm gonna make
8:40
sure I get some of that wonderful
8:42
tarragon Bearnaise sauce hate to cut it
8:48
I was so good over here
8:54
Jamie their taste of Renee's and tell me
8:57
what you think son mm-hmm look at that
9:05
perfect bite whoa mmm this is awesome
