Nice Matt. I wonder, is someone is listening in? I went out to breakfast today with friends and had an excellent meal of eggs benedict and hash browns. Waxing nostalgic, I mentioned the sauces and "compound butters" I used to make 'from scratch' in my restaurant. My favorite compound butter for beef thus far is a Cabernet Sauvignon reduction with fresh herbs. On my menu, we had tenderloin medallions or sirloin with a choice of sauces or butters (our fire grilled sirloin could be ordered stuffed with seafood (scallops, crab, haddock and Atlantic salmon bound in our own court bouillon based 'white sauce'). Anything could be topped with choices, such as flambéed mushroom gravy (made from our own beef and beef bone stock), in house made butters, Danish blue or boursin cheese, leek and shallot béchamel, hollandaise or even our béarnaise. We brought in whole tenderloins. On of my favorites was clarified butter and olive oil sautéed tournedos with tomatoes plated up in our baked 'puff pastry' towers with a mushroom, onion, garlic and chardonnay gravy topped off with fresh herbed sour cream. f'ing amazing dude... You are looking healthy btw.
Now I'm drooling, that all sounds amazing mate. Thanks for the compliment as well, 2022 was messed up but I did make a significant change in my life by cutting way back on sugar and carbs. I've put a bit back on over Christmas and new year so need to get back on it but It's good to be able to enjoy nice things sometimes without feeling that I'll go out of control again. Wishing you a good 23 fella
I do recommend lard Loafer, although I've been trying not to eat potato lately so i made some celeriac fries, which were quite nice really. comment ça va mon pote?
@@unclemattscookerylessons OK, je rends visite à mon frère demain pour récupérer une livraison spéciale de Londres. Ma femme deviendrait folle si elle découvrait ce que j'ai acheté. Tu vois, Godfrey Bloom Je l'ai mentionné à mon frère et il a confié qu'il investissait depuis 2 ou 3 ans. Seulement un petit risque au retour, donc... Mieux que l'inflation.
@@unclemattscookerylessons YOU SHOULD TRY IT TO SEE IF IT WORKS. PERSONALLY I HAVE NOT TRIED IT BUT I'LL TRY IT TO SEE IF IT WORKS. WITH MEAT PRICES SO HIGH IT MAY SAVE SOME MONEY.
@@frasermcburney270 I think it's a really good idea for tough cuts like shoulder and belly or shin or even cheeks, especially if you want to reduce cooking time for the energy cost. Worth looking into Fraser, thank you
@@frasermcburney270 In the end, I believe tough cuts need to be cooked long and slow (you are not losing out on energy if you do this in the winter.). Physical manipulation, like pounding or cutting, and then acidic or enzymatic marination helps somewhat. You have to give the marinade a way to penetrate into the interior of the cut. Otherwise, the surface becomes mushy and the interior is minimally affected (still tough). Thinly slicing across the grain, like in a seared rare flank steak works ok.
I don't like getting into arguments here but that was a sirloin my friend. from the Striploin. I do also love me a ribeye, I made a nice dry brined forerib video for that special occasion steak if you're interested?ruclips.net/video/5KKwhDgIUg0/видео.htmlsi=yyjQIbhVVgmhblN7
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Nice Matt. I wonder, is someone is listening in? I went out to breakfast today with friends and had an excellent meal of eggs benedict and hash browns. Waxing nostalgic, I mentioned the sauces and "compound butters" I used to make 'from scratch' in my restaurant. My favorite compound butter for beef thus far is a Cabernet Sauvignon reduction with fresh herbs. On my menu, we had tenderloin medallions or sirloin with a choice of sauces or butters (our fire grilled sirloin could be ordered stuffed with seafood (scallops, crab, haddock and Atlantic salmon bound in our own court bouillon based 'white sauce'). Anything could be topped with choices, such as flambéed mushroom gravy (made from our own beef and beef bone stock), in house made butters, Danish blue or boursin cheese, leek and shallot béchamel, hollandaise or even our béarnaise. We brought in whole tenderloins. On of my favorites was clarified butter and olive oil sautéed tournedos with tomatoes plated up in our baked 'puff pastry' towers with a mushroom, onion, garlic and chardonnay gravy topped off with fresh herbed sour cream. f'ing amazing dude... You are looking healthy btw.
Now I'm drooling, that all sounds amazing mate. Thanks for the compliment as well, 2022 was messed up but I did make a significant change in my life by cutting way back on sugar and carbs. I've put a bit back on over Christmas and new year so need to get back on it but It's good to be able to enjoy nice things sometimes without feeling that I'll go out of control again.
Wishing you a good 23 fella
I‘ll try
interesting. I've tasted the original. You are on the right track.
So many ingredients, that it must vary depending on who makes it. The strongest flavour for me is the curry
Yum. But it’s my birthday weekend and we had steak yesterday. Can you go back in time and post this video last week? 😀
Just have steak again innit? Happy birthday as well
I so love all your Vids! Just a thought. How about using "Bamboo sushi mat" for rolling up our butter? Tight and tidy. Cheers.
Great idea, I would use some parchment paper as well though. Could get a bit messy 😄
Yum! Thank you Chef🤗
Thank you for that
The formatting of the recipe in the description got messed up.
Thank you for that, not sure how that happened, should be all fixed now
Bingeing these, you know what f””” you’re doing chef. Food looks amazing man
Thanks so much for taking time to comment on so many of my videos, I really do appreciate it
Na your good, tryin to get this algorithm whatever it’s called sorted for ya on RUclips. Plus your food is good Matt
Je mange du burger de bœuf fait maison en Loafer's lock up, avec chips, frit dans le saindoux.
I do recommend lard Loafer, although I've been trying not to eat potato lately so i made some celeriac fries, which were quite nice really.
comment ça va mon pote?
@@unclemattscookerylessons OK, je rends visite à mon frère demain pour récupérer une livraison spéciale de Londres. Ma femme deviendrait folle si elle découvrait ce que j'ai acheté. Tu vois, Godfrey Bloom Je l'ai mentionné à mon frère et il a confié qu'il investissait depuis 2 ou 3 ans. Seulement un petit risque au retour, donc... Mieux que l'inflation.
ok mon pote, je sais que Godfrey Bloom visite chaque mois bongo bongo land pour une contrebande suspecte. Mais il fait le boulot
@@loafersheffield i love our little exchanges
@@unclemattscookerylessons 😜
HAVE YOU EVER TRIED TO USE FRESH PINEAPPLE JUICE TO TENDERIZE MEAT. YOU LAY IT IN THE JUICE FOR 30 MINUTES TO AN HOUR.
I know the Indians use pineapple and or papaya to tenderise tough meat, some science stuff going on there, that I don't understand?
@@unclemattscookerylessons YOU SHOULD TRY IT TO SEE IF IT WORKS. PERSONALLY I HAVE NOT TRIED IT BUT I'LL TRY IT TO SEE IF IT WORKS. WITH MEAT PRICES SO HIGH IT MAY SAVE SOME MONEY.
@@unclemattscookerylessons Not sure about papaya, but pineapple contains bromelain enzyme which is extremely effective at breaking down meat fibers.
@@frasermcburney270 I think it's a really good idea for tough cuts like shoulder and belly or shin or even cheeks, especially if you want to reduce cooking time for the energy cost.
Worth looking into Fraser, thank you
@@frasermcburney270 In the end, I believe tough cuts need to be cooked long and slow (you are not losing out on energy if you do this in the winter.). Physical manipulation, like pounding or cutting, and then acidic or enzymatic marination helps somewhat. You have to give the marinade a way to penetrate into the interior of the cut. Otherwise, the surface becomes mushy and the interior is minimally affected (still tough). Thinly slicing across the grain, like in a seared rare flank steak works ok.
Nice video. That’s not a sirloin though. It’s a ribeye.
I don't like getting into arguments here but that was a sirloin my friend. from the Striploin. I do also love me a ribeye, I made a nice dry brined forerib video for that special occasion steak if you're interested?ruclips.net/video/5KKwhDgIUg0/видео.htmlsi=yyjQIbhVVgmhblN7
Cool! I’ll take a look
Please don't smack your lips.
Can't help it sorry