Steak Bearnaise in Less Than 20 Minutes! | Chef Jean-Pierre
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- Опубликовано: 13 сен 2023
- Hello There Friends! Today I'm making the classical Steak Béarnaise, using a Filet Mignon! Use any Steak you like, but DO NOT skip out on trying this Bearnaise Sauce. It is truly a match made in heaven with any Steak! Join me in this video on how to save money by making this at home instead of at the Steakhouse! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/dinner-ide...
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VIDEOS LINKS:
Béarnaise Sauce: • Making The Perfect Béa...
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction Pan: chefjp-com.3dcartstores.com/S...
❤️ Demeyere Stainless Steel Fry Pan: chefjp-com.3dcartstores.com/S...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/s...
❤️ Y-Peeler: chefjp-com.3dcartstores.com/Y...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ White Balsamic Vinegar: chefjp-com.3dcartstores.com/W...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/ 
Хобби
Dear Chef, I'm amazed as to how 3 years ago I had absolutely no clue about cooking techniques. To present day, where I understand what you are teaching. I consider myself a grateful student, thank you.
🙏🙏🙏❤️
Great watching u Chef
E.S.B. emotional support butter(new vernacular-thx Jack).@@ChefJeanPierre
Completely agree!
@@ChefJeanPierre dear sir 😍 we making (ghee) in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour)
and believe me- you will forget your way 🥶🥶
if you understand that please make a video making it i want to see your face after smelling it 😂
this is Omani way from ( Oman 🇴🇲) in the middle east
thank you 🙏😘
During college, I worked at a restaurant as a line cook. Upon graduation, I took the family to the place I worked and had the medium-rare filet with bearnaise sauce. Still is my favorite thing to eat. Thanks for the memories.
Again the reason I love this channel so much is Chef Jean-Pierre demonstrates that even the masters still can make mistakes (as in the pan not being hot enough for the sear) and it's no big deal you can quickly rectify them.
The honesty of his videos is just as appealing as his jovial nature and delicious recipes.
Thank you 🙏
@jaypoole8056 I’m a grad of The Culinary Institute of America, and I have all the equipment etc., but Chef’s demeanor and jovial nature is par with how a commercial kitchen works! Food is the most intimate connection we have with our customers, and a with Chef JP, ou can tell HE LOVES WHAT HE IS DOING and he loves the people for whom he is cooking! THIS is the essence of a PROFESSIONAL CHEF! Chef JP makes me smile every time I watch his videos, it takes me back to my five star kitchen days! How I miss those days 30 years ago. @ChefJeanPierre, merci beaucoup!!
@@lizcoombe4888 My culinary school was not as fancy as CIA, but still ACF accredited. As you put it though, you can have all the equipment and everything else, but it really comes down to the chefs who love what they are doing, and JP is among the best here.
Hello, fwends!
My life was not great a little over two years ago. I spent the last two years working hard and getting back in school and getting rid of debt. The one thing I splurged on was cooking amazing home-cooked meals. I wouldn't spend an extra cent on anything but food. So cooking in the kitchen became a very happy experience for me during a relatively unhappy time period.
This channel instantly brightens my day when there is an upload. Cooking has become magical to me, and Chef Jean-Pierre is the human embodiment of the feeling you get when you enjoy your time in the kitchen and a special meal comes out perfectly.
Thank you!
Amazing job going back to school AND taking care of yourself/learning to cook!!
We need shirts with chef JP on them and his sayings
Over 1,000 likes in an hour. I love it, this is the greatest channel on RUclips.
🙏🙏🙏👍
Chef, please keep up this ‘70’s theme! I love your take on these classic recipes! If it ain’t broke, don’t fix it! 🙏🤟
Thank you for teaching people like me, that did not grow up in the 70s the basic sauces of french cuisine!
This looks absolutely fantastic. We moved 3,000+ miles, there's a reason I'm telling you this. I have a new chest freezer full of locally-produced grass-fed and grain-finished beef from Tennessee. We met the rancher who raised and butchered this CLEAN beef. I was not leaving the beef, and my live flock of chickens, behind.
THIS is the reason I'm telling you all of this, THIS is the recipe I've been waiting for to crack open my filets. My first "fancy-shmancy" restaurant recipe for the beef! Will comment or something when I've done this. Chef, you are truly inspiring.
I like it when the Chef takes the time to explain small nuances like the difference between spices and herbs. Words have meaning and it serves everyone to use them properly.
Yes and something I would like to mention is that spices are kind of like your dried seasonings which you cook the food with but Fresh Herbs like Cilantro and Oregano and Thyme baby Dill those are best added at the very end of the cooking process.
I had NO idea how hard it was to make this sauce.. crazy precision -- wow
Jack's editing of the "mmm, mmm" moments accentuates the joy on Chef's face! I don't have most of the utensils or any of the expensive pans, nor the gourmet oils, etc. But Chef has taught me how to use what I have and the substitutions that still make my food taste delicious. I thank you, Chef! ❤
I know, I have thrift store pans and very few of the fancy things, but he has totally upped my game!
@@lynnettespolitics9656 3 thrift stores netted me 2 nice stainless steel frying pans, a sauce pot and huge strainer and glass mixing bowl!
A huge 👍 on the substitutions. My favorite sentence is "if you don' have ... then use ... or don't use anything, it's up to you. Make it the way you like it"
Chef talked about Harissa a couple times so I googled it, Now I Want Top of The Shelf Harissa I Have To Try It!!!
such fun to watch you cook. Been busy this summer and missed you. Glad to have the time to watch you again. God Grant you many years.
Jack, I dunno if it was your idea to start doing the little behind-the-scenes peek after the outro, but it is (weirdly?) one of my favorite parts of these videos. This recipe looks SO good. I am going to make this FOR SURE.
👍👍👍😊
I love the little snippets after the outros! So much so that I'm always a bit disappointed when there isn't one...Jack is spoiling us! 😄
Same! 😁
Agreed!
You should start a classics series with tips and tricks on how to get the best results for cooking all time favorites. Like 5 ways to perfect your omlett game or whatever. Or you could reinterpret these classics and modernize them. Thx for keeping me company while I eat. Great recipes. :)
Oh my goodness!! My favorite meal. My mouth is watering. Thank you BUTTER KING.❤️
Jack greatly contributes to the joy I feel when I watch (& learn from) Chef Jean-Pierre! Thank you to the both of you!
In case you haven't seen it yet there's a great video where Chef JP sits down and answers some viewer questions, one of which explains how and why him and Jack started the channel in the first place.
This dish looks amazing!! I can almost smell it, and I'm salivating!
What a creative way to have "steak and eggs" 😅
I just love how you made two, one for Jack
This guy is amazing, he has the ability to make learning easy.
I love Bearnaise on steak and it is also wonderful on a baked potato. Well, Bearnaise is good on anything! Thank you Chef for teaching your always grateful students how to make this most wondrous of sauces!
Bernaise, bernaise, bernaise et asperges au beurre ! La joie de vivre 😋🎉💯
As a lot of other people have said here, as an enthusiastic amateur trying new things it's great being shown what to do if you get it a bit wrong or forget something. Not having all the right pans or ingredients isn't a show stopper, chef tells you what you can you use instead and that it's not a barrier to making some great food. Love the channel, love the tutorials and love the chef, it's a delight to watch.. Best cooking channel around if you ask me. I've learned so much from it, thank you Chef..
Thank you 🙏 ❤️
I agree!❤ love CJP!!
Really really love the added comments at the end of the video, where you keep filming and he doesn’t know it, that’s top notch filming!!!!
I have been making Bearnaise Sauce for fifty years since I first learned in Auvergne! I went to University with a student who was from there! I fell n love with the Languedoc Region for the rest of life! Occitania is a very unique place with a culture so rich and so beautiful! The best cooks come from there! In Montpellier my friend has a restaurant! She is a descendant of Abraham ben Issac of Narbonne. I wish more people about the Occitan!
Chef, Thank you so much for all your lesson. I am a good cook but I never had training until I found your channel. I have been getting the essentials made broth, garlic, purée, clarified butter. Everything I have tried is Wow! The crab cakes, garlic creamy chicken, spinach dip and Brussels sprouts. I’m learning to not like to measure and how to clean and sanitize as I go. I never enjoyed cooking until I started following you and I can’t wait that try all your recipes!
😍 how CJP explains recipe it's so important to follow exactly his way☺ Bernaise sauce is so delicious 😋 on filet mignon !! I ♥
You are simply the best thing on RUclips my friend and I always look forward to your two new posts each week xx May you long continue and keep so many of us inspired to try new things in the kitchen 💜💜 Much love from New Zealand ❤
What a fast and such a high end dish in just 20 minutes!
I don't deserve these videos. That's how good they are.
Nothing better. Thank you, Chef.
I am new to watching this channel. I have been hooked on your show. I am looking forward to making this. So many amazing recipes that I want to make.
4:40 That's a great explanation for spices vs herbs. So easy to remember, thanks!
He's just casually dropping knowledge that I'll remember forever.
I am a BBQ guy and have not been interested in classic cooking ------ but I have learned so much from you Chef! I have watched most of your videos since you started. I even watched a bunch of your classics when you had dark hair! I am older than you so I understand. Keep up the good work!
I made this last night to serve with his chateaubriand recipe. Both fabulous. I echo what others have said - great, detailed instruction, excellent video production, no annoying music.Thank you Chef!
My second attempt was perfect ☺️and the trick was fresh tarragon! Even my fillet was spot on with Maillard braising and a perfect blush pink interior thanks to internal monitoring in the oven, together with an arrosait of butter. Plated in layers on asparagus cradled between two baby carrots, below a mashed potato cushion, the fillet and the Béarnaise sauce with a few sautéed exotic mushrooms balanced on top. Thanks Chef!
I get so hungry watching these
I should weigh 300 pounds after cooking all your recipes for the last couple of years. Delicioussssssss.
Wow..another amazing dish. Chef, you have definitely made me a better cook. My husband told me that he always thought I was a good cook. But after watching you and learning better techniques in cooking. You have set me up to a higher level as a cook. I wanted you to know, and I’m ever so grateful. Thank you again
Home from a hard days work..opening a nice beer,eating some "fårikål" and watching this. Learning alot from Your channel.. Greetings from Norway 😊
best part is it doesent look like much when it gets served which will make the experience even better for people who try it because they will so surprised when they taste it
One of the best channels and some of the best content on RUclips! French cuisine demonstrated by a true expert.
Chef I love the way you don't strain the reduction and keep all those nice herbs and onion/shallot for texture - too many times I've had this sauce at a restaurant and they ommit this. Sauce Bearnaise is my favourite butter sauce and you nailed it!
👍
Thank you JP for a great instructional video!
I'm saving this in my "Food and stuff" catalog for future reference.
That is a beautiful sauce! I often have tarragon growing in a pot on the windowsill, it's a pretty forgiving plant. And easy to dry, so you can get both variants at home.
Normally I just sauté unpeeled raw green asparagus and add a splash of white wine at the end (often I also wrap them in prosciutto first, give that a try!), worked for me every time. But I will give peeling and blanching them first a go. Thanks for all the knowledge and advice Chef.
I love the zoom-in at every "mmmm" at 18:28 lol, well done Jack
Thank you chef! You videos a so much more than food. They make me smile. Your preforming a public service. Keep it up.
Thank you 🙏
I've seen tarragon in supermarkets in the ) but never Chervil (in the US, but, have seen them in France) but I have them both in my garden, Chervil is easy to plant from seeds. For French Tarragon you will need a plan, it only propagates from cuttings.
This looks ABSOLUTELY DELICIOUS!!! Thank you Chef and Jack for this great video!
It really is that good!
Our "Onyo Emperor" knocks it out of the park again...to no-one's surprise!!! Cheers Chef!
I so miss the food and style of eating in that era during NYC's better days back then...table side dining, serving Steak Diane, carving Prime Rib, Bordelaise and Bearnaise sauce, Bananas Foster, perfect Chocolate Mousse. Wunderbar. Will definitely try this real soon.
Just beautiful. It makes me think of the indiscretions of my youth. Oh, ... Bearnaise. Thank you.
I make some of your recipes on occasion, but I use the basic techniques you teach quite frequently. For example, dry-brining meat in the refrigerator, cutting meat against the grain, making garlic puree and only adding it later with some liquid shortly thereafter to "catch" the essence (what a delightful image) -- what you have taught has really elevated all of my cooking, and made eating at home so much more enjoyable than before. Thanks, Chef!
🙏🙏🙏👍😊
Never had this but we'll get the chance to make it now. Thanks Chef
Chef, thank you for teaching me how to cook meat properly. I am Italian and am pretty good with pasta…ravioli, tortellini… all handmade thanks to my Grandma. But, I never learned how to cook steak. You have really increased my confidence with meat. Thank you!
Chef, thank you so much for showing this recipe. I always have clarified butter on the ready and can make it with confidence thanks to you. I got a 3 day weekend and I know what I'll be treating myself in my kitchen Sunday 🤤Also, after seeing and tasting the incredible benefits of dry brining, I'll never season steak any other way again. No more " surface seasoning, but bland in the middle " for me.
I learned about the dry brining method a few years ago and never looked back.
Seeing Chef JP doing it solidified my conviction that there's no better way.
My favorite chef ever! Thank God I found you!
I do not have Instagram acct.
Don’t get saucy with me béarnaise! great show!🎉
I always check asparagus tips to make sure they are not going bad! I like the fat ones and yes, I always peel the bottom of the spears. So easy with a good peeler.
I also salt my steaks and leave them on a rack in the fridge for a few hours to one or two days. Even for cheap cuts like top sirloin or rump steak it def improves the quality of the steak and ensures a good sear. Take the time to season / salt steak and air dry on a rack in your refrigerator. Def worth the extra time folks!
Happy cooking everyone! Cheers and bon appetit!
Absolutely gorgeous Chef! Thank you! Hello from East Tennessee.
Love it when you go back to the ‘70s - great food!
Your upbeat attitude and encouragement to us "non chefs" is greatly enjoyed.
Thx from California!
Love how he made bearnaise sause look easy, patience
Chef, Thank you for demystifying the Bearnaise sauce. Amazing looking simple and straight-forward dish.
You are the best teacher on youtube and such a great personality, when i started cooking i would watch gordon ramsay, etc, but your channel is so much better, what a gem, thanks for doing such a great and informative job!
Wow, thank you!🙏
Dear Master-Chef Jean-Pierre, thank you for this wonderful recipe. It's always a pleasure to watch you prepare the delicacies.
Such a wonderful lesson today! Thank you, Chef!
It's a beautiful dish chef....we made this at my uncles restaurant in the 90's (only with a mashed potato). Now I have to make it again....yum!
Major YUM!!!! Thanks, Chef you're the BEST.
Learning from an old friend
I love this guy
Thanks for all the great recipes, Chef! I've learned a lot from you and I appreciate everything you do.
Dear Jean Pierre,
Thanks for another great recipee. Pepper Steak and Steak Bearnaise are my two favorites and you´ve now covered both! I was patiently waiting for your method for making this one and you (as always) never dissapoint! Great recipee, great technique, easy to follow!!! Thanks and hello from the White Coast in the sunny south of Spain!
By the way, your channel is the best cooking channel and you are the best and most fun chef on RUclips! Thanks again!
Love it. Thank you Chef.
I’ve never cooked my egg yolks that way JP. I’ve always used a double boiler. This method is great for bernaise! ! Love it JP
Chicken soup for the Chef, please! What a fabulous class on Steak with Bearnaise!
I have been looking for this sauce to put on top of the Filet steak, perfect time. I love love Tarragona, add it to all my meat.
Amazing sauce and demonstration. Thank you Chef!
Chef, sadly my husband says, “No more watching J.P.!” You see, I’ve had to purchase proper tools too cook with sense watching you. He was kidding of coarse. My hubby is reaping the benefit too. We love you!!
Chef you are a pure delight! ❤
Chef Jean-Pierre thank you for the great steak recipe. One of the best steaks I have ever had every time I visit Paris was Entrecote Steak with Red Wine Sauce. The best one I had was at Le Relais de l’Entrecôte and L'Entrecôte de Paris. We all have tried to duplicate and make the sauce and steak but nothing tastes like the Entrecote steak that you get in Paris. Please consider making an Entrecote Steak for your viewers' and subscribers would be greatly appreciated.
I want to once again thank you heartily for making this recipe on video. This is one sauce that I had always failed with, therefore I never made it for my family. Your guidance here has made it possible for me to succeed with this sauce for the first time ever! Yay!! 🎉❤😊 My family is getting a real surprise for Sunday dinner next week! (Chef's kiss) Thank you!
I can always count on Chef Jean Pierre to give me new dinner ideas ❤ ....thank you Chef!
Always love your videos!
ABSOLUTELY AWESOME
Love how you just taught me about asparagus, never knew to peel it!!! Great video.
Thank you for the video chef.
It looks delicious
Good morning! Delicious! ❤🤗
Always perfect!
Happy, good natured, interesting and talented. Merci Chef.
Always a win watching Chef!!!!
Love these videos! I get to use the fresh herbs from my hydroponic garden, for starters and then feed Friends and Family Deliciousness. Thank you Chef!
Love you chef. You are amazing!
Looks absolutely delicious!
Chef Jean Piere you are the greatest.. l have learned so much from you and I had fun with your wonderful delivery. Thank you very much,chef.
Jean-Pierre man oh man// closing my eyes and listening to the enthusiasm and joy in your voice- you got a whole lotta love and your busy making the world a better place- be blessed buddy- be blessed abundantly
Thank you chef and Jack for your hard work! I'm sure I speak for a lot of people when I say your videos revolutionalized our ways of cooking!
I love this guy I love your wit and instruction. thank you for doing what you do
Wow Chef, as always...LOOKS AMAZING!
I have learned more from this cooking channel than all others combined, and I can't tell you how many times I have said aloud in the kitchen, "Onyo always number one!" Thanks for all you do Chef, it is both most appreciated and entertaining!
My all time favorite steak recipe!
Steak Tournedos uses a crispy thin slice of bread, cooked in butter until it’s a crispy throughout, disc, to be laid beneath your filet, with this gorgeous Bernaise over it. The sauce is everything here and if you’ve not tried this, you CAN do it at home, and you WILL be amazed at the textures and flavors you will be savoring. Rich but not cloying, it’s a perfect combination of ingredients and preparation. Try this, folks. And? If you cannot find - (why are the better cuts so hard to find nowadays?? I keep reading that no one wants them. LOL NOPE! Not true! And where are those cuts going to?? Hmmm…🧐 🔥It’s as if they are being withheld..), then go ahead and grab a lesser cut, perhaps a well marbled chuck or “tri tip”, if you must. It’ll also be delicious.
Thanks, Chef. I dream of this meal. A simple side is the way I go here, too, showing off that plated opera of deliciousness. 😀