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Learn more with my online course: https://www.avozmechef.es/courses/Coc... INGREDIENTS: PEPPER SAUCE: 30G PEPPERGROUND 1 PORK TENDERLOIN 2 SHALLOTS 150ML WHITE WINE 350ML MEAT BROTH 150ML CREAM 4 CUBES OF BUTTER BORDALESE SAUCE 30G MARROW FOR COOKING 2 SHALLOTS 3 MUSHROOMS 150ML RED WINE 350ML MEAT BROTH 30G MARROW FOR EMULSIFYING ROBERT SAUCE 20G BUTTER 2 SHALLOTS 150ML WHITE WINE 350ML MEAT BROTH 2 TEASPOONS OF CORNSTARCH DISSOLVED IN WATER (OPTIONAL) 2 TEASPOONS OLD-FASHIONED MUSTARD 2 CUBES OF BUTTER TO EMULSIFY BEARNAISE SAUCE 200ML WHITE WINE 2-3 EGG YOLKS SALT ENOUGH AMOUNT OF CLARIFIED BUTTER 1 CHOPPED SHALLOT CHOPPED TARRAGON OR DILL CHEEKS 5 PORK CHEEKS SALT PEPPER 1 ONION 1 LARGE CARROT 1 LARGE TOMATO 200ML RED WINE 350ML MEAT BROTH 1 OUNCE OF CHOCOLATE CORNSTARCH (OPTIONAL)