Add Garlic & Tomato Paste to Filet Mignon Sauce

Video Transcript

"Hi. I'm Chef Rainer Wickel and I'm here today with expertvillage.com. Well, we've got our onions frying in our butter and it looks like they're a nice golden brown, and we've been letting them cook for about five minutes, being really careful to make sure that they didn't burn, that they're just a nice brown. And now we need to put in the rest of the ingredients to finish up our base for our red wine sauce. Now there are only three more things that we need to put in there, and the very first thing is we're going to be putting four cloves of garlic in there. Now, the key with the garlic is we want to make sure to get all the skin off the garlic before we put it into the garlic press. I've already peeled three of them here, but what you need to do is just take your pearing knife, and what you want to do is you want to cut the ends off of the garlic, because we don't want that in our mixture. In on top of it, it makes it a lot easier to go ahead and peel the garlic, and you want to make sure that all the skin is off the garlic, because otherwise you're not going to be able to press it very well. There we go. Now go ahead and grab your garlic press and put the clove of garlic in there, and then we're just going to squeeze it right into the mixture. This is one reason why I always have my pearing knife along, because you never know when you're going to need it. It's just really handy to have. Now, once again, this is where the pearing knife comes in handy; just go ahead and scrape it off. And now we need to do that with all four cloves. And now remember, the reason that we're doing this is this is just to flavour the actual sauce. None of these ingredients are actually going to be in the sauce because we're going to be straining it. And now we have all our garlic in there. And go ahead and stir that all up. Now, this particular step right here, we're only going to be letting this fry for maybe about a minute, it's not really going to take too long. So, the next step is oregano, and we're going to put about a tablespoon of oregano in there, and just sprinkle it over te top. And the last step is we need to put about a quarter cup of tomato paste in there, which is basically about a half a can. So go ahead and put that in there. And now go ahead and, once again, mix that all together, because what we're doing right now is we're just making our base so that we're ready to put in the red wine. And now we're just going to let that go ahead and cook for about one minute, and just let that all bind together. And this is going to come out almost like a paste; it's actually going to be the base of our sauce. And this is how we mix all the ingredients together to make the base for our red wine sauce."