Maybe one of the best Food Videos I've ever seen .. Instructive, entertaining, well produced and thoroughly engaging ... I would even go as far to say it is a work of art.... No crappy music or repetition... Perfect
these are very helpful because im a kid who likes to cook dinner for my family by myself which is why i like these steak sauces because they are easy for me to quickly-ish (lol) make.
Honestly at first I thought I hated this video because no one was speaking but then out of nowhere I found myself enjoying the sounds. The pilot being turned on, the sound of the peppercorns being chopped, the stirring. I mean damn it was intoxicating. Thank you. Always say thank you when you're grateful. I'm grateful.
I did the red wine sauce tonight because I had all the ingredients on hand. I did it just like in the video but I didn't measure - just eyeballed it from video proportions - and it was bomb! Thank you :D
The béarnaise sauce is by far the hardest one. I study (French) cooking for 5 years and each time for my cooking exam l had to do a bloody béarnaise. I failed one of them, and seeing this guy add water with the egg yolk reminded me what l didn’t do, 20 years later. I cooked mine too much and it got bad. I tried with a whisk and an ice cube but it was too overcooked to revive. Anyway, great video. You have to try all try of them because they are all really delicious.
Nice. I've been looking for a long time for a green peppercorn steak sauce but couldn't find how to make it. Ill try it next time. Until now, I simply made a kind of a pan sauce, by getting rid of the oil, melting some butter on the pan, adding around 2 cloves of garlic, finely minced, a load of pepper, letting the garlic to release flavour and get softer, and the added about as much heavy cream as butter, and letting it reduce. It's simple but amazing
It all looks delicious! So far, I've only tasted béarnaise sauce (in a restaurant), and it was scrumptious. I want to try my hand at making all of these. If only fresh tarragon were available where I live. The stores here only carry dried, but I'm guessing it won't have as much flavor.
I made Bearnaise a thousand times. This is one of the hardest sauces to perfect as a saucier. In our restaurant, they would store this sauce in a heat well, and it would commonly separate, so I would have to make it more than once per day. This is the best sauce to serve with ribeye.
I created a simple dish of Cannellini Beans using my leftover, refrigerated Bearnaise. I just warmed 1/2 a cup of the tinned beans in a little of the can syrup. Just warm, not hot, lightly seasoned to taste. Stirred in a couple of tablespoons of the cold Bearnaise, some crumbled cheddar. (I used Tasmanian Mersey Valley classic) Served as you would pasta dish. I did top with Parmesan. Could have placed some crisp garlic toast on the side. (next time!) This Bearnaise held together nicely in the warm conditions, kept stirred. Delicious!
Wow. now I know what I'm doing on my days off! I would make a change to the fries. After you fry them, set them aside and let they go dry. Then, just before serving, put them back in the fat to brown them and make them crispier.
Yummy, you are an amazing chef.... you are five stars chef.... Thank you for beautiful recipe... love you,God bless you and your family a very happy life....🙏☺️🌻💝💞
The red wine sauce is delicious! I made it twice. But in all honesty, the sauce takes roughly 45 minutes reduce to a syrupy glaze. Your making steak you might want to wait a while before you cook it!
F P just a friendly tip (i also use this recipe for red wine sauce). Make your own stock or fond with the meat you are using. The fat from the meat in the stock will make it much richer faster, and it just taste incedible :)
Interesting, and so simple. I didn’t see a splash of lemon or a few drops of vinegar in the bearnaise - don’t you need a touch of acidity to balance out the richness of the butter sauce ?
Great Vid done these so many times now all recipes have become 2nd nature, only one I’ve added is porcini mushroom and black garlic the only 4 steak sauces you’ll ever need !
this afternoon I decided to bake myself an entrecöte. Accordong to me the finest tasting piece of cow. I did not know what sauce to serve with it...set ready the béarnaise, some mayo. Then I watched my kitchen table with on it : fresh full cream, salt and pepper , fine chopped fresh tomato, an echalotte, and a pack of spring onion shoots and some parcely. Let's move I said to myself and my Malinois dog. She confirmed.... Butter in the pot and when browning joining the entrecôte. Fire medium high. Couple of minutes at each side seasoning with salr an pepper untill desired cuisson ( just how you want to have it) That meat out of the pottee and joining my delicious mixture of garden herbs (from ALdi's) and tomato. Fire on high for a minute en then pot off the fire. Generously playing fire brigade with fresh full cream, pot on the hot fire till cream come up. It all over now the cooking fun. Time to dress my steak with that sauce, also generously and accoompanied by fresh warm toast. Incredibly good, my dog confirmed. have a very nice cooking eveningin and till soon. In order to make bigger quantities and heve less cream you can always thinnen your cream sauce with a stock beef chicken turkey albatros. In order to obtain a mondain taste (when you are inviting folk and you want them to do favours) just play fire brigade firs with some good cognac then cream and let come up so that alcohol evaporates. Bye need my rest after dinner.
Thanks for the recipes dear... Your red wine sauce I add more fresh black pepper crush because my mum love spicy sauce,your green peppercorn not too spicy...thanks again dear👍👍
Oh man loving the video, should not have watch this at lunch... cold cut sandwich not looking that hot now ha. Great video though buying steaks after work and going to try out the sauce.
hello you can also do with camembert sauce, roquefort cheese (Gex blue, Termignon blue and Queyras blue, each has an originality) or a pepper sauce honestly I prefer these sauces
I agree steak should never be served well done or even medium well....but if they eat it rare let em slather it in whatever sauce...thats how my 4 yr old eats rare cuts....i may slather mine in that red wine sauce....it looked really delicious. Nice video!
Can i use crane vinegar? It's really hard to find a balsamic vinegar in our country and the substitute for the balsamic vinegar is apple cider or red wine (mixed with sugar) which is expensive here in our country
Maybe one of the best Food Videos I've ever seen .. Instructive, entertaining, well produced and thoroughly engaging ... I would even go as far to say it is a work of art.... No crappy music or repetition... Perfect
Probably some of the clearest and best instructions I have ever seen. No excess presentation to the point- concise . Great content
these are very helpful because im a kid who likes to cook dinner for my family by myself which is why i like these steak sauces because they are easy for me to quickly-ish (lol) make.
Honestly at first I thought I hated this video because no one was speaking but then out of nowhere I found myself enjoying the sounds. The pilot being turned on, the sound of the peppercorns being chopped, the stirring. I mean damn it was intoxicating. Thank you. Always say thank you when you're grateful. I'm grateful.
I did the red wine sauce tonight because I had all the ingredients on hand. I did it just like in the video but I didn't measure - just eyeballed it from video proportions - and it was bomb! Thank you :D
I had to watch this at bedtime...well off to the store now😂
Lol.
For some reason I feel like the sounds in this video were awesome
ASMR, my dude.
I apareciste this Chef a lot. Every step is well described, even in script. Good flavor. Good cooking technic
This is one of the most pleasant, concise, and no frills videos on You Tube. Beautifully done, and VERY informative.
Easiest instructions ever have I seen! Thank you kindly.
That's the best trick I've seen in a long time. Incorporating the flour with the butter
We used to have a french restaurant here in my little town on Oregon coast the food was fantastic and it was the SAUCES that made the food sooooo Good
So glad that I ate just before watching this video!
使ってる調理器具類が美しくて見惚れる。
The béarnaise sauce is by far the hardest one. I study (French) cooking for 5 years and each time for my cooking exam l had to do a bloody béarnaise. I failed one of them, and seeing this guy add water with the egg yolk reminded me what l didn’t do, 20 years later. I cooked mine too much and it got bad. I tried with a whisk and an ice cube but it was too overcooked to revive. Anyway, great video. You have to try all try of them because they are all really delicious.
THIS is how a cooking video is done! very well made, lovely sounds
Never expected that u French folks are so good! 😊 Expect two more recipes now! my Gillie doesn’t even know anything...
Nice. I've been looking for a long time for a green peppercorn steak sauce but couldn't find how to make it.
Ill try it next time. Until now, I simply made a kind of a pan sauce, by getting rid of the oil, melting some butter on the pan, adding around 2 cloves of garlic, finely minced, a load of pepper, letting the garlic to release flavour and get softer, and the added about as much heavy cream as butter, and letting it reduce. It's simple but amazing
@Intellect, reason&Logic Use your brain Probably without the steak as well. It'd only pollute the flavour
Gorgeous video! Exquisite! Love the ‘silence’! 🤩
Une Béarnaise c' est fabuleux !
Une sauce Poivrade , c' est délicieux !
Une sauce au Vin , c' est divin !
Oui baguette
Tactless Guy hon hon hon
@@fbi6909 : hello , shit eater !
T es sur que c'est comme ça on fait une béarnaise
What an excellent video. The recipes for the sauces look super.
The audio throughout was perfect !
It all looks delicious! So far, I've only tasted béarnaise sauce (in a restaurant), and it was scrumptious. I want to try my hand at making all of these. If only fresh tarragon were available where I live. The stores here only carry dried, but I'm guessing it won't have as much flavor.
who's watching this while fasting?
Just you
Fasting haha yeah right
Bro (as a gender neutral teen).... None of this is gonna mess up a diet. Put it on your regular food.
Me 🥲 I’m not alone.
hands down THE Best cooking video I have ever seen
I am a simple man: I see a big steak and freshly cooked sauce - I click like.
An incredible video! I subscribed and clicked the notification button because of the quality of this video.
I made Bearnaise a thousand times. This is one of the hardest sauces to perfect as a saucier. In our restaurant, they would store this sauce in a heat well, and it would commonly separate, so I would have to make it more than once per day. This is the best sauce to serve with ribeye.
Bacon Bandit no vinegar?
@@observerreacts I used champagne vinegar in my reduction. I would be the first to say that I wasn't the best Bearnaise maker.
And with Filet Mignon.
Thanks for preparing these three sauces. I am so excited to learn how to make these and change up my menu. Now I am soo hungry!
This is the best recepie for these sauces by the way
Excellent... Exactly what I was searching for. Thank you for sharing those recipes
Your channel just showed up on my feed, and I am glad it did. ❤
Usted es un gran chef!! Gracias por compartir sus recetas 😍👏👏👏👏👏 saludos desde Venezuela
I created a simple dish of Cannellini Beans using my leftover, refrigerated Bearnaise. I just warmed 1/2 a cup of the tinned beans in a little of the can syrup. Just warm, not hot, lightly seasoned to taste. Stirred in a couple of tablespoons of the cold Bearnaise, some crumbled cheddar. (I used Tasmanian Mersey Valley classic) Served as you would pasta dish. I did top with Parmesan. Could have placed some crisp garlic toast on the side. (next time!)
This Bearnaise held together nicely in the warm conditions, kept stirred. Delicious!
“Add thickness” is the phrase every Internet artist remembers when he draws Pokemon girls.
Pretty much all manga/manwha girls...
@@TheWhistleMan since Bulla is my waifu, I wish more artists would draw her show-accurate, instead of tossing on giant udders.
Mmmmmmmm. Looks so delicious. And beautifully filmed and presented. Well done.
The best sauce in the world.
What a brilliant idea to set the steak vertically on the pan when you put it in the oven.
Fantastic, God bless you all!
Wow this is so satisfying to watch
Wow. now I know what I'm doing on my days off! I would make a change to the fries. After you fry them, set them aside and let they go dry. Then, just before serving, put them back in the fat to brown them and make them crispier.
Good advice, it surprises me how few people know this.
Yummy, you are an amazing chef.... you are five stars chef....
Thank you for beautiful recipe... love you,God bless you and your family a very happy life....🙏☺️🌻💝💞
I love learning about recipes thank you
mmmmm, French sauces (aka Booze and Butter sauces).
I'm a fan.
oho back to basics remember culinary school days 🤩
I can’t wait to try these! The green peppercorn sauce is my absolute favourite!
Devin Sage I don't believe that for a second. Your favorite is a salted cream sauce served through a pulsating meat straw and you know it.
lovely videos, watch everynight before bed or when Im having a stressful day at work. thank you
The red wine sauce is delicious! I made it twice. But in all honesty, the sauce takes roughly 45 minutes reduce to a syrupy glaze.
Your making steak you might want to wait a while before you cook it!
F P just a friendly tip (i also use this recipe for red wine sauce). Make your own stock or fond with the meat you are using. The fat from the meat in the stock will make it much richer faster, and it just taste incedible :)
Use the frying pan instead of a pot, 5min is all you need, deglaze with the wine
Hi 👋 I’m here months late, what kind of wine do you like best with this ?
Them sauces look FIRE
Interesting, and so simple. I didn’t see a splash of lemon or a few drops of vinegar in the bearnaise - don’t you need a touch of acidity to balance out the richness of the butter sauce ?
You can probably get by with the acidity from the white wine alone, so additional vinegar is optional.
Great Vid done these so many times now all recipes have become 2nd nature, only one I’ve added is porcini mushroom and black garlic the only 4 steak sauces you’ll ever need !
Making the red wine sauce this evening. Beautiful video. Thank you. Wonder what Asian language is on the captions.
Terrific job. So nice!
The red wine sauce looks magnificent - I'm going to make it for my next dinner party to go with beef tenderloin!!!
That should win an Emmy.
this afternoon I decided to bake myself an entrecöte. Accordong to me the finest tasting piece of cow. I did not know what sauce to serve with it...set ready the béarnaise, some mayo. Then I watched my kitchen table with on it : fresh full cream, salt and pepper , fine chopped fresh tomato, an echalotte, and a pack of spring onion shoots and some parcely. Let's move I said to myself and my Malinois dog. She confirmed.... Butter in the pot and when browning joining the entrecôte. Fire medium high. Couple of minutes at each side seasoning with salr an pepper untill desired cuisson ( just how you want to have it) That meat out of the pottee and joining my delicious mixture of garden herbs (from ALdi's) and tomato. Fire on high for a minute en then pot off the fire. Generously playing fire brigade with fresh full cream, pot on the hot fire till cream come up. It all over now the cooking fun. Time to dress my steak with that sauce, also generously and accoompanied by fresh warm toast. Incredibly good, my dog confirmed. have a very nice cooking eveningin and till soon. In order to make bigger quantities and heve less cream you can always thinnen your cream sauce with a stock beef chicken turkey albatros. In order to obtain a mondain taste (when you are inviting folk and you want them to do favours) just play fire brigade firs with some good cognac then cream and let come up so that alcohol evaporates. Bye need my rest after dinner.
Thanks for the recipes dear...
Your red wine sauce I add more fresh black pepper crush because my mum love spicy sauce,your green peppercorn not too spicy...thanks again dear👍👍
buerre blanc, beurre rouge , beurre noir, peppercorn sauce and bernaise are my go to steak sauce.
Holy shit this video made me so hungry. The perfect dips at the end, masterful!
Oh man loving the video, should not have watch this at lunch... cold cut sandwich not looking that hot now ha. Great video though buying steaks after work and going to try out the sauce.
I found this channel by accident . I just can say is amazing ... please do not stop doing this videos
I love love love this video!!! Now, could you do a version of the steak sauce at Le Relais de l'Entrecôte in Paris? Please???
I was never more hungry, then after watching this video ! I´ ll try those sauces as soon as possible. Merci pour la recette.
My sauces are definitely something I have to work on. You made it look very easy. (Just pay attention to what I am doing) Thanks for the info!
So satisfying. Why not use a saucier?
Fantastic !!! Excellent photography, and of course, brilliant cooking.
This guy makes better food on a portable burner than most cooks at a restaurant
hello you can also do with camembert sauce, roquefort cheese (Gex blue, Termignon blue and Queyras blue, each has an originality) or a pepper sauce honestly I prefer these sauces
Lucien pepper sauce is shown as one of the sauce is it not?
Gotta love the trusty Lodge cast iron pan
I agree steak should never be served well done or even medium well....but if they eat it rare let em slather it in whatever sauce...thats how my 4 yr old eats rare cuts....i may slather mine in that red wine sauce....it looked really delicious. Nice video!
simply Beautiful, i think you just leveled me up
this video is so relax
Can i use crane vinegar?
It's really hard to find a balsamic vinegar in our country and the substitute for the balsamic vinegar is apple cider or red wine (mixed with sugar) which is expensive here in our country
makes me happy
I'm going to try all of these sauces.
I hate and love this video in the same time.... Big like on the end... Still drooling bad ....
Looks yummy, I don't drink alcohol, with what can I replace it please? Thank you!
alcohol evaporates during cooking. At the end there is 0% alcohol content, jyst flavour of wine.
Exceptional video and audio. Can’t wait to try them out.
Thank you so much for sharing your recipe and knowledge,much appreciated!
best sauce video ever?
Looks delicious. Too bad none of the supermarkets I go to have thickness in stock. So I'll just have to find a substitute.
Red wine sauce is amazing
Outstanding! 🙌
Great. Looks easy to follow😊
Excellent 👍
Very good mate... it wal freshly prepared, refined and undoubtely delicious...
Exceptional video
Excellent 🙏👍🏻
Wonderful.......Yum Yum!
How did you cook the steak, that will be an important question, the section look just like what it should be.
Maitre Saucier - the hardest work in a restaurant in France.
This is like visual/audio ASMR for foodies
😮😍😍😍 love this type of cooking video
Verry nicely done. I know this person knows a bit about food from the way he opens wine bottle, and the rest actually :)
White wine vinegar is used for the bernaise
Perfect! Thank you.
OMG looks truly delicious
Interesting sauce thickening method. Might try this next time instead of the roux method.
Probably butchering the name, but it's called beurre manie
Question. Why make a butter and flour paste instead of a roux? What’s the purpose?
ASMR beginning to end 💙
My favorite meal ever,and so well done⭐⭐⭐⭐⭐💥