Whenever they do sous vide the comments are full of people moaning about it. I agree though, I would do this particular one in a water bath. It could be useful when you are using the poaching liquid, say as a soup base
If you have a sous vide you can low temperature braise with precision. Place a stainless steel bowl in the water bath and allow the water bath to warm the liquid in the bowl. You still need to use a thermometer, the liquid in your bowl will never match the water temp, but it does give consistent gentle temperatures
I've somehow never thought to slice filet steaks like that but it makes great sense, and was also done in the master butcher porterhouse video. I tried it with elk tenderloin - not as tender as this one looked but better than searing it. I'm a fan for sure!
First time I heard of a poached tenderloin was w/the French dish Boeuf a la Ficelle. I think I'm going to try this out. I'm not sure about the sauce in this one though
Yes indeed, we used to do it in a great Italian restaurant i worked in. A nice Rondal pot, 2 halves of a tenderloin. If you are confident in the kitchen, this also works very well in a roasting tray in the oven, but can take longer and is harder to monitor. Sous vide would be the most ideal way - seal it all in a bag and let it rip.
Wouldn't a good quality (preferably homemade) beef stock work better for poaching here? That should also take care of the body with all the collagen in it and have the sweetness from the mirepoix used. Then you could just season and use herbs.
In theory, could you do the same with sous vide. I have one at home, and I find adding a touch of beef tallow in the bag adds even more flavor cooking to 55.5 degrees Celsius While keeping it super tender. Though you still need to sear it at the end if you want Maillard reaction, so 30 seconds on each side on a super hot pan. But love the idea of this poaching method!
Interesting idea but I'm having kind of a hard time with this one. I think I'm too much of fan of textural contrasts, having a little more to chew on, Maillard flavors etc
Only the outside is grey. The point of this dish is to avoid the toughness that a hard-seared crust will bring. However, you could always poach them, then let them cool even further, before drying well and giving a quick hard sear for colour (which I also prefer - love the crust), but it would defeat the purpose of MAXIMUM tenderness...
That;s kinda the point though - maximise tenderness. No harm in a hard sear if you let them cool a bit further after poaching, then dry well and sear in clarified butter (higher smoke point, faster sear)
@@malcolmlindemann8500 essentially your talking about confit . You can use a sous vide water bath to confit, just fill your food bag/jar/whatever with oil.
Do the same thing in fat rather than broth, and we'd call it confit. If you are able to control the temperature of the fat precisely around the 140f level that may be a slightly different approach that could give some additional flavour to the meat (Especially because fillet is so lean). Does strongly depend on the fat used though. Could perhaps be some beef tallow or a mix of beef and duck or something like that.
Thanks for letting us watch you try to make the dish correct. You clearly had no idea what you were doing. Why not test the dish and perfect it before going on film? What a mess.
This video is funny bc this seems like an ideal scenario of sous vide
Whenever they do sous vide the comments are full of people moaning about it. I agree though, I would do this particular one in a water bath. It could be useful when you are using the poaching liquid, say as a soup base
Yeah, without a control freak, it could be finicky.
@@bkwilcox23 this allows for more gentle handling and constant monitoring.
@@BiggMo How is this more gentle than sous vide?
Sous vide can probably do a lot here but the thing is, the poaching liquid is also doing a lot of work to provide flavor and other modifications.
Low-key-flex having a Kramer in frame almost the entire video!!! Love ❤😊😘
If you have a sous vide you can low temperature braise with precision. Place a stainless steel bowl in the water bath and allow the water bath to warm the liquid in the bowl. You still need to use a thermometer, the liquid in your bowl will never match the water temp, but it does give consistent gentle temperatures
Why not just bag the liquid and steaks together?
@@rzashaif I had to guess, Breville wanted him to push the control freak. You can obviously just use a sous vide for this.
@@RoryStarr Breville now owns Chefsteps, or at least their hardware side. Their Joule is now a Breville device.
@@davidoconnor1773 yes I know. What does that have to do with what I said?
@@RoryStarr I wasn't contradicting you. I was adding context that you or others might not be aware of, that you were most likely correct.
I've somehow never thought to slice filet steaks like that but it makes great sense, and was also done in the master butcher porterhouse video. I tried it with elk tenderloin - not as tender as this one looked but better than searing it. I'm a fan for sure!
You gave me some additional ideas as far as cooking advantages. A quick sear after getting the desired temp... moving right along!
Nice to see a different take to steak. The whole ‘perfect crust’ thing gets a bit oversaturated on RUclips.
This is the channel that literally just used liquid nitrogen and a deep fryer to get the perfect crust 😂
@@HM13895yep- which is why I appreciate a different take on it ! Also that was an awful video….
@@satanismybrother Agreed
Silver medal. Love you guys. Thank you
That plate is a beauty!
Nice looking steak and sauce she did a nice job cooking.
I love this! Poaching is sous vide in a nutshell 🍖
Actually, Poaching is sous vide in a pot.
First time I heard of a poached tenderloin was w/the French dish Boeuf a la Ficelle. I think I'm going to try this out. I'm not sure about the sauce in this one though
As a German I can only say THUMBS UP TO MAGGI ! 😂
Grew up on Maggi! Love those stuff!
Great !
You are fun and makes cooking easy
5 years ago, this would have been a video pushing Joule. Many routes up the same hill.
Looks delicious, can you make this with a whole tenderloin? Maybe sliced in half so it fits the pan better?
Yes indeed, we used to do it in a great Italian restaurant i worked in. A nice Rondal pot, 2 halves of a tenderloin.
If you are confident in the kitchen, this also works very well in a roasting tray in the oven, but can take longer and is harder to monitor. Sous vide would be the most ideal way - seal it all in a bag and let it rip.
Who else saw the guy crawling below the counter at 2:37 ?! XD
The dog. Camp.
Wouldn't a good quality (preferably homemade) beef stock work better for poaching here? That should also take care of the body with all the collagen in it and have the sweetness from the mirepoix used. Then you could just season and use herbs.
Yes, but Grant did say this was supposed to be an approachable way. Always a good idea to look for ways to improve at home for yourself though.
That g shock 🔥🔥
Glad you like it!
WOW....$1300 for the control freak cooktop!??!?! Unreal.
They used to have a home use model that was like $900+ but I no longer see it on their site.
2:38 the bear crawl 😂
Who makes that gorgeous fleur de lis china?
Glad that youre back.
My poor dog was drooling as we watched this. Going to the grocery store now!!! Let’s go boy!
@@rbu2136 wait… you feed your dog filet mignon?
Which make of knife is that?
In theory, could you do the same with sous vide. I have one at home, and I find adding a touch of beef tallow in the bag adds even more flavor cooking to 55.5 degrees Celsius While keeping it super tender. Though you still need to sear it at the end if you want Maillard reaction, so 30 seconds on each side on a super hot pan. But love the idea of this poaching method!
can we sousvide ?
Putting a poaching liquid in the sous vide bag then put the bag in a water bath with a good controller and you're doing the same thing.
SOUS VIDE this!
Interesting idea but I'm having kind of a hard time with this one. I think I'm too much of fan of textural contrasts, having a little more to chew on, Maillard flavors etc
@@bnbronstein It kind of reminds me of steak tartare. Soft texture where you’re trying to let the quality of the meat shine.
whats the difference between this technique and sous vide-ing the whole thing then finish with the same method
You could do exactly the same thing in a sous vide bag as they did in a pot on a control freak. Heat is heat
About $1200.
@@robertholtz exactly what i thought
Me likes!
i wonder how confit-ing it would work.
Soooo... it's sous vide at 100x the price?
What's the craic with the quality of the sound ?
Is there a guy crawling around the table at 2:38 ?
That’s the dog, camp.
That's a bit of work.. but looks good
Nice to see a video where Grant talks at a normal volume 😂
But still with the lame sound effects.
Adding protein doesn´t make anything "healthier" then if it didn´t have that protein in it, it just makes it contain more protein...
Our bodies don't utilize the protein in gelatin because, unlike other proteins, gelatin lacks the amino acid tryptophan.
@@nickmontanaro9638 Gelatin isn’t a complete protein however it is still generally considered healthy
@satanismybrother actually no. It would be more accurate to say that gelatin is "not unhealthy" than to say it is healthy. Thanks for playing, though.
Literally a cursory glance on google will get you peer reviewed evidence for gelatin being nutritionally useful. Thanks for playing too nick.
Yum, gray meat.
Only the outside is grey. The point of this dish is to avoid the toughness that a hard-seared crust will bring. However, you could always poach them, then let them cool even further, before drying well and giving a quick hard sear for colour (which I also prefer - love the crust), but it would defeat the purpose of MAXIMUM tenderness...
No crust 😢
That;s kinda the point though - maximise tenderness. No harm in a hard sear if you let them cool a bit further after poaching, then dry well and sear in clarified butter (higher smoke point, faster sear)
You should try to cook it in wagyu fat.
I guess that may qualify as confit.
Tech-Boy
Its any difference using sous vide?
Big flavor because your cooking in broth, but its also more gentle than sous vide.
@@312fabio not functionally but might be good if you want to avoid plastic.
3:52 I don't trust my tenderloins either
Windbag
Can you souse vide in oil ?
@@malcolmlindemann8500 essentially your talking about confit . You can use a sous vide water bath to confit, just fill your food bag/jar/whatever with oil.
This video felt like a high school student trying to extend the length of their paper by adding filler to hit the minimum requirement.
Nice technique but too fussy even for you Grant
Do the same thing in fat rather than broth, and we'd call it confit. If you are able to control the temperature of the fat precisely around the 140f level that may be a slightly different approach that could give some additional flavour to the meat (Especially because fillet is so lean). Does strongly depend on the fat used though. Could perhaps be some beef tallow or a mix of beef and duck or something like that.
I think this is nice because it’s not got lots of fat for a change.
Fat can be cloying. This would have a cleaner taste.
Say "tender" more. 😂😂😂
علي موحان👍👍👏👏👏👏💗👏🤎👏👏🤎👏🤎🤝💗🤝💗🤝💗🤝🤝💗🤝💗🤝💗😘😘😘💛😘💛😘😘💗😘💗😘💗😘💗😘💛😘💛👍💛💛
Anyone what knife Grant has here?
Kramer carbon
@@calvinlim9485 Its not the zwilling kramer carbon knife, but I do agree they look alike
More tender then sous vide??
Screams a menu item off the Titanic
Boiled tenderloin. That's just DUMB.
It’s actually pretty smart:)
@@chefsteps to be honest, you should pouch only s*itty meats... Or at least the sous vide steaks should be fried afterwards on a pan.
Interesting, but quite anemic
Semi boiled? No thanks
First!
I'mma be honest, this looks terrible.
Thanks for letting us watch you try to make the dish correct. You clearly had no idea what you were doing.
Why not test the dish and perfect it before going on film?
What a mess.
One could add poaching liquid into a sous vide bag and do it that way normal sous vide. No need for tech-bro equipment like this boy is using.
lol, sous vide is the og tech bro equipment vs the ultra classic poaching technique.
Yeah, sous vide is tech bro equipment, bro…
man you are a tech bro! not this bloke!
No.
That's definitely not 5-6g of sugar.
lol
guys its a fillet....stop over complicating this.....
Is he even a chef ? a whole recipe with Maggi 😂
Nothing wrong with maggi.
@@satanismybrotherhahahahaha 😅😅😅
Dork
I won’t be doing this