Delicious Steak Dinner Recipe! | Chef Jean-Pierre
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- Опубликовано: 31 дек 2023
- Hello There Friends! Enjoy a classic steak dinner with an elegant touch. This recipe brings together the richness of blue cheese sauce, the simplicity of buttered asparagus, and the charm of fondant potatoes. Perfect for a special dinner or a weekend treat, this recipe is straightforward but promises a luxurious dining experience. Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/beef-recip...
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VIDEOS LINKS:
Potato Fondant: • CHEESE STUFFED POTATOE...
Cut Vegetables (Asparagus): • How To Cut The Most Co...
Beef Stock: • Classic and Essential ...
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PRODUCTS USED BY CHEF:
❤️ Chef Jean-Pierre's Set of 4 Serrated Steak Knives: chefjp-com.3dcartstores.com/C...
❤️ Wusthof Offset Deli Knife: chefjp-com.3dcartstores.com/s...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Chef's Knife: chefjp-com.3dcartstores.com/s...
❤️ Y-Peeler: chefjp-com.3dcartstores.com/Y...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Demeyere Stainless Steel Fry Pan: chefjp-com.3dcartstores.com/S...
❤️ Stainless Steel Strainer: chefjp-com.3dcartstores.com/s...
❤️ Wusthof Slicing Knife: chefjp-com.3dcartstores.com/C...
❤️ Digital In Oven Thermometer: chefjp-com.3dcartstores.com/D...
❤️ Instant Read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ 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...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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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
You may think almost 30 mins for a Steak Dinner video is long? Yes, it is, but it's packed with information and lots of details. Almost foolproof, and that's why we should love our Chef Jean-Pierre so much. Happy New Year!
I had to go back and look. I rarely notice how long Chef JP videos are because they are informative and entertaining.
@@JerryB507 I always check for duration to know if I have time to watch it or not. Might be a bad habit, who knows. 😉
I made this last night for my father-in-law's 87th birthday. He knows I am not a good cook, so he was extremely impressed! Thank you for teaching me how to cook! 57 years old isn't too old to learn. Where have you been my whole life! 🙂 I also impressed my husband with your honey garlic salmon several days ago!
Great job!🙏❤️
@ChefJeanPierre I made your pork chops tonight. I soaked them in your brine recipe and they turned out so juicy and tasty! Yum!
Well, hello there friends!
Best of luck to chef Jean-Pierre, Jack, and the whole crew. We love Chef Jean-Pierre!
Remember : Measure carefully!
Is anyone else jealous of Jack? He's got the perfect job. He just runs the cameras and then gets to eat delicious food. Happy New Year to you and your crew chef! I'm looking forward to many new and delicious videos this year.
And... who want's to see Jack in front of the camera, too? 😉
I've watched separate videos on all of these dishes and still love watching the chef cooking. That sauce looks magical!!
Content idea. One lucky fan gets invited to the studio to cook with the master. I'll sign up first 😁😁
Add me to the list!
I found myself in the kitchen this evening, making a sauce...and staring over the pot waiting for it to heat up. I said (aloud), "Come on. Let's have some "blooping." See the impact this guy (JP) has on us?
🙏🙏🙏👍
I think I found my new favorite chef! Love it!
Thank you for featuring *red* meat!!! Happy New Year Jean-Pierre. Looking forward to many such in this new year. Let's make 2024 the best year so far despite what's happening all around us world wide.
I’d love to see a beat bobby flay battle between these two legends, my money would be on chef Jean Pierre of course 🙌
Those "O ring" potatoes would make a very interesting panko-coated french fry. And those cut out potatoes are the perfect "scallop" potatoes I have ever seen !!!
You did it to me again Chef, now I'm hungry. But because it's 1 am, and I have only three of the required ingredients for this meal(salt, pepper, and butter) I'm going to have to settle for a fried Spam and cheese sandwich.🤤😁😄
Spam is a superior canned meat product. Don't let anyone tell you otherwise.
I made steak tonight (after leaving it salted in the fridge for two days) and for the first time I waited until it could be shaken loose in the pan after cooking it long enough. Perfect crust! Best tips! Great steak!
👏👏👏😊
Is it beef steak or pork? What kind of meat is it? In Sweden we dont say steak for filet mignone? Or beef filet? We call it file. Madeira is usually served with pork?
Apologies for being off topic, but made shepherds pie today with double mashed potato crust. Mama mia😂 God bless America! Huge success. Only way to go. You're the best. Thank you. 😊
👏👏👏👍😊
I thumbs up the video before I even watch it.
Fabulosity in a sauce. Adore this superb chef. Thank you, Jesus!
Steak deja Vu!
“Just leave it alone”- turns steak on side, “I like to be a little fancy once in awhile” “I try to do things Simple friends” Chef just continue being awesome lol
Such a joy to watch. He is such a sweetheart and the passion he has is absolutely contagious. So grateful to come across this channel and this lovely human being.
HAPPY NEW YEAR CHEF!!
I love asparagus so much I built a 3x3 garden bed just for it. Ya don't have to peel it, or even cut the bottoms off. It takes about 3 years to get the first yield, but after that it just gets thicker. Which means more! It freezes wonderfully! MAYBE UP TO 17 YEARS!😂😂😂
We're from Texas, but my wife and I visit France at every opportunity. Chef Jean-Pierre demonstrates why. The sharing of culinary expertise is hugely appreciated. We try to follow the instructions closely, and have always been thrilled with the result. Thank you for bringing so much joy into our lives. You are a treasure of America and l'Hexagon! Merci, mon ami.
It's like Deja Vu for some reason 😉
I just pass to wish you the best this 2024.
I just really enjoy your videos.
🎉🎉🎉
I’ve been watching you cook since I was a teenager. U R so good.
Thx
🙏🙏🙏❤️
Happy New Year to my favorite chef!
Sometimes I watch a video as much for the side as the main dish. Would love to see more videos just on side dishes, like the excellent green bean and the mushrooms videos.
I got addicted to this channell! Thank you Chef JP !
Chef, how beautiful. In my hot sauce business, straining is a routine thing. It delivers a smoothness and mouthfeel that is so desired in my product.
Unfortunately, at home, we seldom strain when cooking. I don't know why; possibly just thinking it was too much effort for the return. Because you so religiously strain, I decided to start doing it at home. I made a very simple brown flour gravy for some fried pork chops. I strained the gravy for the first time. Oh, the FEELING of eating was so much nicer, and the feel of the smooth gravy on the tongue made it far more delicious and elegant. Thank you so much for your repetitive reinforcement of elegance-inducing skills and techniques. You, sir, are a champion.
🙏🙏🙏👍
I finally got to make your green peppercorn sauce and I used Napolitano 1875 brandy instead of cognac aswell as overloaded it with peppercorn and it is absolutely delicious!
I've never been satisfied with normal green peppercorn sauce because there's not enough peppercorns.
Thanks Chef for your video with your recipe.
Have a ripper New Year mate!
Comment: Happy 😃 New Year 2024 A.D. : again: Congratulations 🎉: btw: Happy 😃 New Year 2024 A.D. !!!!
Luv all your recipes & shows. Made some with success. Please show us how to make a pate. Thank u Chef.
10:13 AM on New Years Day and I want to make this for family breakfast.
My favorite chef! Doesn’t make me feel like the horrible cook i am….
Vavvv sunum tarif harika eline sağlık şefim 👌🏻👌🏻
I was going to keep the stuff in the sauce, but when you said you could use it in an omelette I was sold. Chef Jean-Pierre you're very fun to watch, thank you for your videos!
Thank you, Chef Pierre. (More Butter!!). If only Chef Pierre ruled this stupid planet.
Chef Jean Pierre...simple recipes for a better world..!
Wait … I'm getting a severe case of déjà vu watching this video.
You are correct. The video was uploaded by mistake at midnight Saturday night and needed to be re-uploaded on a regular day which is today. Have a happy new year! 😊❤️
@@ChefJeanPierreOh, thanks for letting me know. Holy cow. 🤣
Chef JP starting off 2024 with a classic! 😊
Right up my street Food heaven 🇬🇧
Happy New Year Chef JP and Jack! What a beautiful and elegant meal! Thank you for this luxurious dinner idea! 🥰
He is right about the blue cheese. I thought I didnt like it until I had the good stuff. Thank you again Chef Jean Pierre, these videos are like a great cooking class that we get for free. Amazing!
What a great way to start 2024! A new John-Pierre video!
this wesnesday for sure. Tks
This is perfection my friend.
Hi Chef Jean Pierre!!! Amazing video!!!! I’m going to make this fantastic steak, potatoes and asparagus dish for my dinner tonight!!!! Timing is everything and we love you!!❤
I am a late in life blue cheese lover. I found that with a lot of foods I disliked, I needed to find the right context to appreciate them. For me blue cheese was always awful until I had a salad with blue cheese, balsamic vinegar, and walnuts. That just made me understand what makes it delicious. Now I have it on salads, burgers, pasta, anything!
Happy New Year, Chef! I love when you do these videos showing how to get a whole meal done and plated!
Ditto Chef! (after 10 years-the pan's handle comes loose)
I'm from Australia and like soft vegetables
Texture is the conductor of flavor, so I've been told!
Happy New Year chef and everyone!!🤗🤗♥♥🎉🎉
Happy New Year! Great video! would love a video on perogies !
Happy new year everyone
I prepared this dish for dinner this evening and all I can say is that it was “FANTASTIC”. The sauce was oh so flavorful and the potatoes come out ever so tasty. Highly recommend giving it a try. Thanks Chef for the inspirations.
Happy New Year 🎉! I hope the entire 2024 is wonderful for all!
I’m from Michigan,USA. I just like vegetables 🤗🤗🤗I wish I was happy like U
wow!! happy new year chef!!! a great way to start the new year with a great recipe!
You start out telling us you’re going to share a secret? ….shhhh, quiet everyone…..if you say, “add more BUTTER” that will make my New Years Day! SMILE! In my humble opinion butter is LIQUID GOLD….Great edit Jack🇨🇦
Oh yeah! I am gonna make this. Not sure when but I am. I made your French toast this morning and recorded it. ❤❤❤❤
I love when Chef waggles his fingers. "And I haven't even put the butter in there yet," *waggle* "Heh heh heh!"
I love that Chef teases us with a little bit of sauce on the plate and then dips his bite in the whole pot.
Happy New Year.
Happy New Year Chef Jean Pierre❤️
We love you guys!
Jack! I've got Déjà vu! 😂😂🤣🤣👍👍😉
Jack probably forgot the sound effects when chef added imaginary salt 😏
Happy New Year JP and Jack! I'm hoping 2024 is a good year for all of us.
Happy new year Chefie. God bless you and your family...❤
ABSOLUTELY DELITIONCE ! HAPPY NEW YEAR CHEFF JEAN-PIERRE❤❤😊❤FROM FLORIDA ❤
Happy New Year. Looks really good.😊
I love the idea of straining the sauce and using the solids for an omelet!
Always a pleasure to watch.
Happy New Year Chef and Jack/Team!
I didn’t know what to do for tomorrow, but now I know. Thanks 👍🏻👍🏻👍🏻👍🏻
Another full dinner theme! My life is so much better at building a weekly menu with your help! Thank you Chef.
Best cooking channel on any media! Love your energy chef! Very positive and friendly.. just a pleasure to watch! Much different than the meals I prepare on my channel! I hope one day we can meet and cook on a video because it’s on my bucket list! Keep up the great work!
Thank you so much 😀
@@ChefJeanPierre yes of course chef! Thank YOUfor all your hard work that you make look so easy and fun! But when we love what we do, we never truly work at all do we? ✊🏼🙌🏼
These videos by Chef JP are priceless. Really instructive and helpful!
Happy New Year, Chef Jean-Pierre.
Love your cooking Chef
Why in the name of Jean Pierre, RUclips don't recomend me this channel before! You are great!! Didactic, adorable and funny!!
I Have been watching your videos this last few days... oh, man, you are great!! Thanks for all your work and entusiasm!
🙏🙏🙏😊
Happy New year chef. Hope you have a great 2024 🙏
Dear Chef JP , you are such an inspiration for me ❤! I’m eating better because of you and feel more confident about my cooking!🤗🤗🤗
Happy New Year, Chef JP! May 2024 bring you and Jack the BEST of everything! Love Love Love 💗 your channel!
Thank u Chef! I’m totally making this. It looks so good!
That trick the Chef pulled was nice. I sometimes drop a potato in the sauce and ofc wait a little when everyone forgot about it. I'm sure plenty of people will be making that delicious mistake too rofl. Another great video Chef and Jack.
I fixed a thick steak last evening for my New Year's Eve dinner following your instructions (salted and 24 hours in the refrigerator). It was delicious and medium rare. My sauce was a horseradish/mustard cream. I also fixed a Hasselback potato which I had not done in years with fresh thyme. Yum!!
You say you lost a potato, I say that it's the best one.
Anyone that follows your recipes will eat the best meals that can be made. All you have to do is watch one of your videos and voila, dinner is served. Happy New Year to you and Jack and the "crew".
Jean Pierre, I always learn something new with you, thank You very much and I wish You a very happy new year!!
Comment: btw: I am utterly speechless 😶 because this podcast is so wonderful: again: thank you 😊
Yummy 😋
These potatoes would be delicious with Fontina cheese inside.😋
I ALWAYS have the fig balsamic vinegar at home, it’s also wonderful on fresh pears & strawberries.
Yay, thank you Chef just in time for tonight’s dinner. Happy new year everyone🎉❤🎉❤🎉❤🎉
looks delicious
Merry New Year!!!
Nice to see this video for a second time, deja vu. Happy New Year Chef Jean-Pierre and everyone else!
Thanks, J-P! I love bleu cheese, especially roquefort. I would have put the whole wedge in that sauce! Happy New Year! 🎉🎊🎈🎉🎊🎈
👍👍👍😋
Many Thanks from Australia, an amazing Dinner, My Gang virtually Licked their Plates, Now they are Howling for more of your Dinners, Hungry Gang they are at my Joint, Thankyou for the easy Lessons , Best of Luck from Australia.
Just looks absolutely delicious.
I had my hubby order this (steak au poivre) at a fine dining restaurant. He said, "Taste this!" Yes, it was tasty and tender. He said, "I could eat this all the time!" I said "And I can make it for you all the time, if you want it. It's one of THE MAN'S favorite dishes! I've already made this steak with the sauce w/o the blue cheese. He said mine was as good if NOT better than the restaurant and he really loved the sauce, which the restaurant did NOT serve. It was just the steak. I must try the potatoes. They look yummy! GOD bless you and the family and crew. Have a healthy, happy and prosperous New Year. What a wonderful year it was watching you, cooking with you and buying all the products you use. Btw... my hubby said "What? You don't have that already???" 🤣😂
Happy New Year!!! ❤❤❤
Dear Chef, happy new year to you and your family 👍. Thank you for making 2023 a great year on your channel. God bless you 🙏❤️
Definitely putting this on the menu when I next cook for a small group. Great idea to use the strained solids in an omelette. Thank you for sharing your knowledge and for your culinary passion.
I can't wait to try this
Happy New Year Chef, thanks for a great 2023, and best wishes for another wonderful year ahead.