Strain the Sauce for Filet Mignon

Video Transcript

"Well we've added our wine to our sauce mixture and now we let it simmer for about 10 minutes and we reduced it to about half. So now what we need to do is we need to strain all those onions and garlic out of the sauce and go ahead and make sure that we get all of it out of there before we put the sauce back into the pan to make our final product. So what we need to do is this is where the strainer comes in, go ahead and put your strainer over the bowl and what we want to do now is just grab the pan and make sure you have your spatula handy and we are going to pour that through the strainer. Make sure you get every last piece out of there. We want to make sure we get all the onions and garlic through there. Now remember all we are going to do is we are just going to have the sauce here but we are just trying to get all the chunks out of it at this point. Okay and now what we need to do is grab our press and what we want to do is we want to press all the juice through the strainer so that we get that sauce. Now this may actually take a little while because the sauce is actually pretty thick. So what you want to do you want it sit for about 10 minutes just so that all the juices drip out of it and then intermittently take your press and press on the mixture so that you can press it all the way through. Now this is going to take about 10 minutes. You should really let it sit because we want to get all those juices out of there. So intermittently just come back and take your press and keep on pressing on it and joust press through all the mixture and get all that juice out. We want to make sure to get all that juice out because that is what is going to give our gravy the flavor. This is how we strain the mixture to get ready to make our final sauce."