Pork Medallions with Creamy Mushroom and Port Sauce - Easy Step-by-Step Recipe Tutorial

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! bit.ly/2KKgv1A this video recipe is a step by step demonstration on how to cook pork
medallions (filet mignons) with a delicious creamy Mushroom and port sauce. it is a classic recipe made in a lots of household in France and can be easily modified for kids by simply not using the port wine.
In order to make make that recipe will need the following ingredients:
food converter:
www.convert-me....
600 grams of Pork filet
100 grams of Button mushroom (small size)
50 ml of Port wine (portuguese port is very nice)
250 ml of Pure or double cream. (do not use light cream)
250ml of good quality stock or home made stock ( veal or chicken stock)
100 grams of plain flour ( to coat the meat in)
50 grams of unsalted good quality real butter (not Margarine)
Ustensils:
Frying pan: amzn.to/29N9OtX
Stockpot: amzn.to/29zj5qi
Rounded saute pan: amzn.to/29HaT8R

[@wordsmithgmxch]

Wow! Talk about authentic! All the high-calibre guys think it's necessary to be "creative". The tried-and-true French bistro recipes have already been perfected by generations of chefs, and you show us how to do it, step-by-step. This is the cooking series I've been waiting for!

[@paulortiz5047]

So many of the people who are doing their take or a riff on this that or whatever can't even boil water after time. I always want people to be able to cook classically, and properly before heading off into quote unquote their take on something. Mainly because I never ends well, at least not for the diner.

[@LardoDiColonnata]

I totally agree!

[@Revelwoodie]

I agree. There are a lot of great restaurants now still beating the dead horse of molecular gastronomy. Nothing will ever beat well prepared meats and time-tested sauces.

[@Lastie1987]

Exactly , old recipes proven and perfected by generations . Thats right way . I dont say ewery single possible recipe is discovered already but most of em are .

[@wordsmithgmxch]

@C C Oh, hey, nothing against truly creative cooking -- but I don't like overly personality-driven cooking shows, or empty hype. And though these stars may push the envelope in some ways, they are often 'way over my head. A merely competent chef firmly rooted in the French tradition is already a better cook than I'll ever be, and if I can just scrounge a few nifty techniques or -- dare I say? -- occasionally REPLICATE some of their premier dishes, well, I'm happy. And have you noticed? "Academy" is approaching the scope of a full manual or method of French cooking -- all very down-to-earth and "doable". The go-to channel!.

[@leomccarron608]

Bonjour! I am 13 years old from Canada and enjoy fine food. My mum loves to cook and is great at making international dishes. We just discovered you and want to try your ham and cheese crepes.

[@lifuranph.d.9440]

Good for you Leo. I like to make lemon crepes.

[@onesagotoomany]

Watching this video in 2019... "Thanks for subscribing, We are around 5000." ... Now over 250,000! Big congratulations Stephane, It's well deserved, your content is amazing.

[@ruthcatlin1222]

Stephane, we have just finished eating this superb dinner. My husband couldn’t stop mentioning how wonderful and savory everything tasted. This recipe will be definitely added to my tried and true folder. Thank you for making the video! Greeting from Kansas, USA

[@Westoakian]

My mother is from Paris, she taught me this dish many years ago, LOVE IT. We use tarragon and Grand Mariner to deglaze. Makes a nice flavor to the sauce. Thanks for the demo.

[@helengardiner7283]

That sounds delicious. I just happen to have some Grand Marnier...next time🙂

[@musiccraftbutdiff.4461]

Bro you forgot a moment when you didn't get satisfied in cup of rice just get extra rice hehehehe Because this dish is really delicious so proceed to get unli rice

[@alexvoyatzis211]

I just pulled this recipe off tonight and it left both my wife and I speechless, it was just so good. Thank you very much for putting a new spin on an old classic.

[@susankara7520]

Made this last night...out of this world. I've never produced anything so wonderful. Merci💕

[@harrypalms9491]

I made this tonight.. With some changes😁😁😁.. I tenderized seasoned chicken with a mallet. I used a vermouth to deglaze. I had some reduced chicken stock left over. I used the stock a little butter and salt to cook baby peas. I finished the meal with mashed potatoes and garnished with fresh chives…. Cooking the mushrooms for an extended time really brought out the flavor and made the dish…

[@XJarhead360]

Sounds delicious.

[@jonenriquezj96]

Sir, how many minutes do I have to leave the pork in the oven? Great video and recipe as always 😊😊😊

[@dan2uk1]

One of the best cooks on KZbin, I have made many of your dishes and they have all been delicious. Thanks for the videos.

[@FrenchCookingAcademy]

thanks a lot for trying the recipes

[@smspain09]

@@FrenchCookingAcademy Stephane - your recipes are great! Even more so, I have been using the techniques and ideas I've picked up by watching you cook to (a) improve my organization and efficiency in the kitchen, (b) elevate otherwise ordinary dishes, and (c) just generally have a better time cooking and better outcomes. Merci beaucoup et bonne journee!

[@FrenchCookingAcademy]

glad it help

[@Zepego-jk2iz]

@@FrenchCookingAcademy Hey, my town doesn’t have port wine. Is there a substitute or is it too unique?

[@andrewkemp70]

Stefan you legend! I cooked this for my anniversary and the sauce was amazing. The pork was tender! I used marsala instead of port and still great. We paired it with a nice Bordeaux. Salut de Brisbane.

[@pamelawhite3887]

"Nudge of Butter" with a real French accent is delicious in itself.....Stephane, your own cookbook should be titled, "Nudge of Butter"....love it and hope ALL your dreams come true. I love your Academy....

[@80Jay71]

I'm a chef by trade, so I thought when I saw the ingredients that I knew the recipe. But, since I've been following this channel I know you'll have a twist I didn't know about. I love cooking.. Always learning...

[@mysticmeg111]

You have the best French Cooking lessons on the tube. Thank you so much!!!

[@snoweh1]

I make similar sauces, but I cook the meat in a pan, then in the same pan put mushrooms to absorb the butter, then deglaze with wine/cognac/etc. then stock and reduce, then cream and reduce to thicken, all in the same pan. Really don't want to wash 10 different pans. Also add mustard and worcestershire sauce sometimes. Never sieve it. These types of sauces I could have every day and not get sick of it. I could put it in a glass and drink it, and maybe I will.

[@suppersready4you]

Hi Stephane, I have been following you for awhile and I never commented on any of your recipes which are amazing, all of these recipes remind me the same way I learned them at the culinary school Fortunately I had great instructors who taught me the real french cooking as Escoffier taught us all I really appreciate your work Keep em coming chef!!

[@Xalizar]

I think its wonderful you show us some less expensive recipes. I can't afford to buy the higher quality ingredients for every meal But I love cooking. And french cuisine looks so delicious Great work. Definitely gonna try this at home

[@aeem83pilot]

I was planning on using pork loin which is only $4/pound

[@GeorgeSemel]

I don't think when you add it all up it was all that much at least not here in the States. Pork Tenderloin if readily available. I doubt it would come to much more than 10 bucks. Who says you can do the sauce with a pork chop or something similar. I substitute things all the times, sometimes it works great other times well it's food eat what is on your plate, children are starving in India as my mom would say. That sauce would go pretty good with venison tenderloin, it's deer season now, thou it's not cheap.

[@sirwholland7]

Just made this last night, with cream of leak and potato soup... had a wonderful time taking full credit for your recipes!

[@ronschlorff7089]

try cream of mushroom soup next time,... to get a Tiny bit closer to his recipe! ;D

[@eddiebianchi1848]

For how long must leave pork in the oven ?

[@marchebert9813]

Made it AGAIN tonight. Absolutely incredible. Thank you Stephane!

[@georgecrow5907]

I'm a Chef at a French Bistro in Pennsylvania, and you nail it every time my man! Teaching me new techniques and improving on the ones I've already got nailed down A fantastic reference point for everyone from beginner's to experienced. Well done!

[@FrenchCookingAcademy]

+George Crow wow another comment that blow me away thanks for that 😀👨🏻‍🍳👍

[@MrGhostman666]

Thank you for the amazing recipe Chef. How long do you leave the browned Pork in the oven for? Was it to just keep it warm or cook it more. Merci..

[@MrTuohitorvi]

I love to do a very similar sauce with portobello mushrooms and madeira. Works great with pork just like this!

[@FrenchCookingAcademy]

Love the sound of that :o)

[@t-roj7849]

i had a pork filet mignon at a restaurant by the garden at versailles and it was the best thing i tried in france now i can make something similar at home thank you its delicious

[@hardeepjessy]

I just tried it. it was fabulous! Thx. PS i did not have port, so i replaced it with white wine. Still good

[@realtoast7036]

Just four years ago, mentioning the hope for 5,000 subscribers. Now, heading towards 400,000! Congratulations! This my favorite cooking channel (making this dish tonight). Family and friends think I know what I'm doing!

[@Fulbear]

It looks absolutely delicious - I'm expecting house guests next week and this dish will, without doubt, be on the menue.

[@Kernowcornwall]

Small thing: Use cognac or brandy or a light colored equivalent instead of port which as a deep red will make a purple sauce. If you look closely, Stephan is not actually adding port and might be a translation issue or perhaps port has slightly different meaning in France. Anyway, love this channel have done about 6 of these recipes so far!! Great, clear explanations.

[@jenbo2490]

He was probably using tawny port. Dry sherry is a good alternative.

[@MaxBrandenberger]

Lord have mercy...I have never filtered sauce before. Holy mother of God the difference that makes! You are the master.

[@tscherl]

"growing towards the 5000" then, towards the 500.000 now 👍🏼 😊

[@lani6647]

The 713000 now

[@tscherl]

@@lani6647 up it goes

[@mattcavoto]

Thank you for sharing this dish. I only had chicken breast on hand. So, I used that and followed everything as closely as possible in the video. My wife and I enjoyed it very much.

[@lisaspikes4291]

It’s great that once you learn the techniques, you can adapt them to what you have on hand! I’m sure this dish would be good with practically any meat!

[@barbrabest7117]

I made this recipe last night. I had some sauce left over. This morning, as I was making Eggs Benedict to my husband and myself, I decided to add this sauce instead. FABULOUS!!!!!!!! FABULOUS!!!!! FABULOUS!!!!

[@tigger4246]

Keep your videos coming. I'm a food teacher and I use your videos to show my students in school, they love watching and getting inspiration :) Thank you!

[@1sunstyle]

This channel has juice in France! I am new and I really have a new appreciation for French cuisine. Thanks.

[@allya4504]

I've made this recipe a couple times. It's so good! Thank you

[@Billyjoe_Patriot]

Hi Stéphane, I am french as well and I am surprised you don't have that much followers. You do a very classic, old school, french cooking, that is the base of most of all the world cooking, but I guess peoples don't want to cook anymore. So I thank you much for that because only by looking your vidéos I am back in my childhood where my mother and grand mother would cook that kind of delicious food. Keep up your great work !

[@clauden1198]

Thank you Stephane. My mom used to make the filet mignon sauce with Madère. If you don't mind, I will follow your recipe, I appreciate the thickness of the filets, but will replace the Porto with Madère and try to get back that special taste that came through my mom's recipe that I think only Madère can give. You're making the art of cooking fun and easy, I appreciate your direct, lively and friendly style!

[@zencomeseasy602]

Wow! That looks absolutely delicious. This is the first of your videos I've seen and you earned an immediate subscription. I can't wait to check out the rest of your work.

[@alpinebear9575]

How long should the pork medallions be in the oven before you take them out?

[@tedpytlik8123]

I usually cook my pork to about 135° F. It will continue to cook and get to 140-145. Should be slightly pink inside. Any more than that and you run the risk of drying out. I’d check after about five minutes and spot check after that every so often to get to the 140+/-. Make sure to check temp before putting in the oven. The oven temp is low enough to keep pork warm without pushing temp too high.

[@adammorris9008]

I make a very similar sauce for all kinds of meats; varying the wine or seasonings depending on what it accompanies. One thing I do different is that I pour the cream directly into the mushroom pan to reduce, in order to get more mushroom flavor, and the stock takes care of the fond from the meat. One of my favorite enhancements is sherry, marjoram, and white pepper.

[@lylletza]

Fantastic recipe! I tried it tonight as quick (after work!) mid-week dinner.. this recipe was quick and full of flavour! My picky 8 year old asked for 2nds! Husband wished we had a nice baguette to soak up the sauce! The sauce was amazing and I’m glad I found usage for my Christmas port!

[@AnnPorterCourtTherapist]

stay true to French -- no need to be American cookery -- I love your show. I'm glad I found you

[@FrenchCookingAcademy]

Ann Porter thanks it's great and easier for me to do french only cooking videos . Thanks for watching

[@zekemchenry2368]

Ann Porter I am so glad I found his channel too! I have learned so much! I am so appreciative of his channel and knowledge! Merci Stephan!

[@thomashodgson6009]

Ann Porter 00”9’l,l,k

[@dgh25]

American cuisine ? What is that ? Did you mean pre cooked processed "food"?

[@The_Scouts_Code]

I've been looking at Yankee BBQ cooking lately as well and it's all sugar, honey, molasses, store-bought sauces, coke, more sugar, and heaps of salt, (which is in their store-bought sauces as well). I've seen one guy specifically say he wanted his bacon bites to "taste like candy". They are poor and destitute and naked and hungry compared to French cooking.

[@pina7352]

Hi Stephan, this is going to be my first attempt to try out your recipes. How long do you leave the pork in the oven preheated to 150c for ? Thanks

[@cuppyrider]

As there was no reply, I put the medallions in the oven until the internal temperature was a safe 65 degrees Celsius, with 3 minutes rest time after. Also, used a semi-sweet white zinfandel wine as I had no port on hand. It was a good substitute, but will try with port once I get my hands on some.

[@thomwroz3383]

Thank you for another classic recipe. The pork-port-mushroom-cream combo is hard to beat. I like the clarity and simplicity of your commentary. Thank you.

[@alicemckane4329]

Thank You for the wonderful recipes you share! My husband and I have loved each one we have copied!

[@patriciataylor3060]

I now have another wonderful dish to serve to my husband & friends - my husband loves the dishes I am making for (thanks to you) - he says he could never ever divorce me now!!!

[@FrenchCookingAcademy]

I am so glad to hear that people are actually making the recipes successfully it's great news. :o)

[@ronschlorff7089]

good cooking, better than marriage counceling? Worth a try I'd say!! ;)

[@pfaffman100]

Love this channel. Totally brilliant. Just discovered today. Big thanks. can't wait to cook this weeks meals for my wife.

[@shirleyhenry1505]

I love his recipes and even more his techniques, and love the French accent.

[@vadefeo1]

Made this last night without the Port. Couldn’t find it! One of my new favorite dishes!

[@agcandkrc]

Where have you been all my life?! Your videos are fantastic

[@onemercilessming1342]

I always thought "filet mignons" were only beef. Yes, I knew that pork had a tenderloin, too, but I wasn't aware that is was called "filet mignon". Love these videos!

[@paulortiz5047]

You could use veal, you could use venison, you can use most any meat.

[@paulortiz5047]

Mignon means cute in French. So, a nice looking filet. Of whatever.

[@russ9921]

Your videos are excellent - better than most of the famous chefs because they are made easy for keen cooks at home who want to improve their techniques. Bravo!

[@margariteolmos3457]

Excellent, as always. You have a very good teaching style that gives confidence to others to attempt French cooking, something which usually appears to be too sophisticated. Not anymore! Thanks.

[@maridollopez7792]

Thank you for making this video! 😁 It was fun listening to you talk as you cooked, so down to earth. I always thought filet minon was so complicated to do. you made it fun. Definitely will try with pork.

[@NiceandEasyASMR]

Your channel is amazing. I watch many cooking channels but yours is very concise and informative!

[@FrenchCookingAcademy]

Thanks for that, I am just trying to learn the ropes.

[@fingersfinesilver]

Lovely recipe, knew a version of it, I use brandy and flambę. The secret is the stock though and I used your (escoffier's) technique! May I suggest using a freezer bag to coat stuff with flour. Less mess and less flour.

[@TheNormndee]

I really like this channel! You present classic recipes without all of the nonsense...thank you!

[@housefish3205]

Just made this tonight, absolutely fantastic, best pork tenderloin I’ve ever had

[@musiccraftbutdiff.4461]

Yup but if you want to eat more Just extra rice heheh

[@tamamdir1]

Greetings from Greece. Excellent basic French cooking. We have a similar sweet wine in Greece which is called Mavrodaphne. ( used in the church for holly communion as well). Does the job as a substitute to port. Thanks again.

[@ronschlorff7089]

Nice, if they served this dish at mass, I'd go more often ;D lol.

[@johnflanagan4265]

Mais oui!

[@Revelwoodie]

I'll have to try that! I always keep plenty of madeira, port, marsala, sherry, etc. on hand for cooking. It would be nice to add a new flavor to the mix!

[@STIML8ER]

Love your stuff amigo. 👍 the little tail end of the fillet, tuck it under and tie with butchers string. Hey presto, no waste last piece as thick as the first. Thanks for the recipe

[@SaraHA2371]

I live in America, but I'm part french and we have a few french family recipes but getting more in touch with my French blood has been very exciting and I want to thank you dearly for helping me with that. Your recipes are amazing and hopefully they will be past down through many more generations.

[@FrenchCookingAcademy]

Thanks a lot 🙂

[@edwincooper7812]

Just tried this recipe, unfortunately it looks like I’m going to have to do it again, it was an absolute success, top marks🤩🤩🤩

[@tomf3150]

The stock after the cream ? Weird, usually I deglaze with some alcohol then stock, reduce a bit then cream and reduce again.

[@privatecitizen5264]

Which is the appropriate way to do it. Perhaps he's just nervous for the camera and commentary?

[@gregory90211]

So amazingly wonderful, simple and elegant. I've studied and accomplished classic French cooking for years. You've nailed it and make it look easy. Knowing the basic steps, it is! Fabulous. Keep on trucking, so to speak. We love you!

[@richardm7181]

Best food channel on KZbin.

[@maypassion1]

Hello, you didnt mention how long we need to keep in the oven before we take out.

[@Anthonyq84]

May Passion Grosjean it’s on very low heat just to keep the cutlets warm while making the sauce

[@Raiden_N7]

What sort of Port was that? Was it a White Port, or a Tawny? I noticed it had a fairly pale golden colour to it, as opposed to the deep red colour of a Ruby Port. The recipe looked delicious; I can't wait to try it.

[@paulortiz5047]

It looks like Tawny port to me. Surely it is not white port and I don't think it was red enough to be Ruby port. And I'm not sure I've ever seen anyone cook with Ruby or white ports.

[@TheIndianserenade]

This is fantastic! Love and gratitude from India

[@TheMultisportGeek]

Hey Chef. I made this tonight. It was very easy and my family LOVED it. Thanks so much for teaching me!

[@rodneywatkins4731]

Yes, half a millimeter mushroom slices! 😄

[@tonypayson8306]

"That's a little too much sauce..." Sir, there is no such thing as 'too much sauce'.

[@teleopinions1367]

Exactly, that's when the baguette comes very handy.

[@cjb8010]

Tony Payson, amen.

[@bornyhitch1975]

just 2 much chew with mouth open.

[@TheMusashisan]

i know right?! think i was offended... 😁

[@williamrichards3707]

Speak for yourself

[@Princetheone.]

I am cooking this dish for 4th times and each time I come and watch again BCZ I don’t wanna miss anything and I thank you again 🇫🇷💖🇨🇦🙏

[@dselby5]

I made this last night... it was spectacular. I am so impressed with your videos that I joined patreon for your site for the first time. Thank you so much for everything that you have done. It is fantastic.

[@tonilyng4851]

Instead of Port, I am going to use Cognac. We will see how that goes.

[@CJ-jf9pz]

Am I crazy? You roll meat in the flour but the meat you put in the pot doesn't look like it has flour on them

[@Raiden_N7]

Given enough time, the moisture from the meat will wick into the flour, turning the thin coating translucent.

[@YOYOKE64]

Tap off the excess flour

[@BoggWeasel]

although you can't see it the starch is still there, that's what helps with the browning

[@juanpena6700]

I made this recipe tonight and add green beans with butter, lemon juice & parsley. it was delicious. Stephan, thank you for making French cooking so fun and easy.

[@FrenchCookingAcademy]

pleasure

[@in2him1]

so... I bought a pork tenderloin this eve on a whoopsie buy, £1 in UK and have frozen it... THIS recipe ! I cannot wait to try! Thank you. looks so délicieux!

[@LuaraNicole]

Excellent!!! I love your style of cooking. I am Dominican living in The United States

[@RedTSquared]

Making this tonight (12-9-18) for my Honey! This is going to wow her, so simple yet so elegant! Thanks for posting this!

[@Mags131]

I’m so excited to try this savory pork with creamy sauce. Thank you so much for sharing this.

[@XploringKB]

I love this dish. I go back to it regularly and did again tonight with mashed potatoes and carrots in a balsamic glaze. This always comes out so tender. Thanks for posting it.

[@axiomist4488]

Just thought of a small addition to the sauce. How about some chopped almonds ? It just occurred to me while looking at the finished dish. I have become a huge fan of French cooking in just a few days that Ive been watching these delicious videos . The way you describe all the details and also have so much fun making the dishes makes it so exciting to watch you work .

[@CheeseBae]

You could do that if you wanted to add a crunchy texture. Personally, I would go for toasted bread instead for a crunch texture. The reason for this is because almonds are mostly fat, and the sauce already has a ton of fat in it with the butter and cream. So it would make it even more rich. Toasted bread is mostly carbohydrates, which would complement this mostly fat and protein heavy recipe. I've added fresh rosemary to the sauce and can confirm it added another pleasant dimension to the sauce.

[@Zepego-jk2iz]

Hello, how long did you leave the medallions in the oven for?

[@colinturner9445]

Just did this dish for dinner for my family, we did sauté potatoes instead of rice with it. It’s a pretty epic dish! The sauce you end up with is incredible! Especially considering how easy and straight forward it is! Don’t be scared! Don’t over cook the pork! Thanks Stefan

[@adickens8202]

Chef Stephan, we love your recipe, especially the sauce. My husband live in Provence for several years and now can enjoy the wonderful French cuisine at home in Savannah, Georgia because of your great recipes and teaching skills! Merci!! Angela and Bob

[@FrenchCookingAcademy]

thanks a lot

[@danh-or5nt]

Did I miss something? Why heat the oven to 100C? I assume you just wanted to keep the pork warm while preparing the sauce and rice, but I didn't hear any mention of this. BTW your videos are just great. Your demonstrations and menu items are right up there with the legend Jacques Peppin'

[@CheeseBae]

I made this and it was fantastic. Only changes I made was I added fresh rosemary to the sauce, and instead of serving with rice I served with steamed broccoli. This meal had a lot of fat so the broccoli worked as a palate cleanser. Delicious.

[@franciscoortega2829]

I tried this recipe yesterday and it was delicious. I had to make some modifications however as I didn’t have everything readily available to purchase near me and I wanted to exclude the mushrooms. Wife is a bit allergic and I wanted her to enjoy the meal. Instead of the port wine I used red cooking wine and only 30ml. I used regular heavy whipping cream and chicken stock was ayote brought. It all was fantastic. I am a photographer so I did a simple plating and shoot and tagged your IG page with the photo. Love all the recipes you share! Keep them coming.

[@fawzantouray1481]

I have got a lot of experience from your kitchen big thanks for you

[@jeffreychew4722]

Stephan thanks for all the great recipes.

[@1sunstyle]

Thank You for giving me great ideas for cooking. I am a martial artist and have to eat huge amounts so I love it! I have been training almost 35 years since the age of 9. My favorite thing is eggs with lots of butter over toasted bread.

[@scottyg9167]

So utterly simple - for those with patience! - yet, as always with your cooking: fabulous

[@carolined3058]

Love your channel , learned a lot . Never knew that French cooking could be so easy . Bon appétit.

[@amandawight7124]

I love your recipes. I learned in the French style when I was very young and it has always been my favorite cooking style. The French know how to eat well. Tres bon.

[@raymondtexas0138]

I made this . Sooooo.... gooooood... Spot on ! 👍

[@pontevedra660]

Hi Stefan!!! Love you Chef!! I am never ever disappointed, always happy with your methods, you are so dedicated to cooking superb dishes. Merci, tres belle Stefan.

[@robpassavanti]

Thank you for spotlighting technique in all of your videos, Bravo,

[@magdakaniewski]

Cooked it today and it was enjoyed. Thank you for the method and recepie

[@richardbale3278]

This has become one of my go to recipes, for the past six years.

[@jeffreygrow9766]

I known this is late to post. This recipe for Pork Medallions and mushrooms is very very delicious. We have been making this for several years but have never gotten tired of of it.

[@helengardiner7283]

Ahhh! At last. Classic French cooking modified for my everyday Canadian home. I have exhausted all the Julia Child episodes I have. This was the first episode I have ever seen of you. This was so quick and satisfying, I will be back. I had everything on hand! Thank-you for not throwing in organic snail eggs from the Tibetan Highlands for the sake of "creativity".

[@akagabi]

I just did this and it was the best meal I've ever cooked in my entire life. Thank you so much for making this knowledge so accessible 🙏