Steak Sauce You MUST try at home - L’Entrecôte/Cafe De Paris Sauce — Transcript

Full transcript

1. 0:00you know why I love this sauce because
2. 0:02it requires a whole block of
3. 0:04[Music]
4. 0:06butter welcome back tonight it's steak
5. 0:09and chips night we're going to be
6. 0:11serving it with a entot sauce God
7. 0:13there's nothing sexier than a pink piece
8. 0:16of meat or just like a really
9. 0:19well-cooked
10. 0:20[Music]
11. 0:26steak entot sauce one of the most
12. 0:30delicious steak sauces in my opinion
13. 0:33other than like a peppercorn sauce and
14. 0:35ISU but it's a little bit tricky so pay
15. 0:37attention I'm going to show you my tips
16. 0:39and tricks on making this very famous
17. 0:41sauce dice one shalot nice and fine and
18. 0:45we're going to saut it in some
19. 0:46butter you don't want to get any color
20. 0:49on the chelot you just want to saut it
21. 0:50until it's nice and soft and we get rid
22. 0:52of that rawness I turn this one right
23. 0:55down
24. 0:56low and we just want to let that melt
25. 0:59right in a small BL blender we're going
26. 1:00to put in the fresh herbs so in here
27. 1:03there is a handful of parsley Tagan
28. 1:05basil and some Sage leaves from the
29. 1:08garden next about 10 Capers or a
30. 1:11teaspoon five walnuts about a tin of
31. 1:15anees in goes half a nutmeg a good dash
32. 1:19of
33. 1:22pepper about half a lemon taking the
34. 1:24Rind off and it's ready to blend what
35. 1:26you'll end up with is this fine mixture
36. 1:29definitely don't want to get a big piece
37. 1:31of nut in your mouth going to add the
38. 1:32shot and butter mix into larger blender
39. 1:35cuz I did this on a small on the smaller
40. 1:37blender and I made a good horrible
41. 1:40mess lid on
42. 1:47tight and blend on the fast
43. 1:52speed right now we've got our Blended
44. 1:54sauce we're going to make the next part
45. 1:56of the sauce which is a mayonnaise so
46. 1:58going to add in one egg yolk into a
47. 2:00glass bowl
48. 2:04Dijon wherer
49. 2:08sauce and some white wine
50. 2:11vinegar just a dash and whisk that
51. 2:15together
52. 2:17first right now we've got our green
53. 2:20sauce and we're going to add that slowly
54. 2:23very slowly to our mayonnaise base if
55. 2:27you add it in too fast it's just going
56. 2:29to split it won't
57. 2:34emulsify little tip and trick if you're
58. 2:36finding your bowl is moving around too
59. 2:38much what you can do is get a
60. 2:42teail I learned this in culinary school
61. 2:45and just wrap it around in a
62. 2:49circle like
63. 2:51so and it creates like a nice secure
64. 2:57base essentially just pour it in really
65. 2:59really
66. 3:00slowly continuously whisking then it
67. 3:03what will do it will mulfy so bringing
68. 3:05that fat and the liquid together to a
69. 3:08nice thick liquid thick
70. 3:13sauce my wrist and arms are
71. 3:17tired I got no energy for later
72. 3:22darling all right so we've got basically
73. 3:24our very green mayonnaise um and this is
74. 3:28the bit that I always way I'm a bit
75. 3:30stumped as a chef I find it very
76. 3:32peculiar because what we're going to do
77. 3:33next is purposefully split the sauce
78. 3:36what I mean by that is we're going to
79. 3:38put some of it into a pan bring it to a
80. 3:40temp bring it to temperature
81. 3:43and basically it up so about a
82. 3:48third no more than a third is going to
83. 3:50go into a small pan I'm going to heat
84. 3:52that up right so we've got our sauce in
85. 3:55the pan and we're going to bring that
86. 3:57to a medium temperature and
87. 4:00let it
88. 4:03[Applause]
89. 4:05split so I'm going to keep stirring it
90. 4:08while it's heating up so I know what you
91. 4:11guys are thinking it's a lot of effort
92. 4:14for a sauce but it's totally inspired by
93. 4:16one of my favorite restaurants in town
94. 4:18in London cross and in Paris Lai deenice
95. 4:22again more French Pard of my French um
96. 4:25this is one of their sort of like
97. 4:27speciality sources they only do one
98. 4:29thing and it's it's steak chips and this
99. 4:31sauce and I love it it's very well loved
100. 4:35and yeah there's a lot of effort but we
101. 4:36all know good things while a lot of
102. 4:39patience and effort so you see that
103. 4:41sauce there now has
104. 4:44split that means that you can see the
105. 4:46oils are separating from the solids
106. 4:49slightly I'm going to stir that for a
107. 4:52couple more minutes and then I'm going
108. 4:53to add it back to the other
109. 4:55sauce so this part here I think we're
110. 4:58really cooking out those herbs and all
111. 5:00those flavors that like lovely sauce all
112. 5:03together and then it sort of softens it
113. 5:04a little bit otherwise it's very herbal
114. 5:06sauce right
115. 5:08now smells
116. 5:10[Music]
117. 5:11[Applause]
118. 5:15[Music]
119. 5:19[Applause]
120. 5:20[Music]
121. 5:23incredible so let's talk about my meat
122. 5:26we got bevet here also known as FL steak
123. 5:31and typically with a beet you're going
124. 5:32to have one bit here that's slightly
125. 5:34thinner and smaller slightly thicker in
126. 5:36the
127. 5:37middle and then it won't cook evenly if
128. 5:40you put that directly in the pan and I'm
129. 5:42not sure who has a pan this size so what
130. 5:44I'm going to do is cut it into three
131. 5:47pieces so one
132. 5:49there one down
133. 5:52here so I'll end up with this piece of
134. 5:54steak here and that's the bit I'm going
135. 5:56to use for the bit steak frits today so
136. 5:59I'm going to oil P this up and season it
137. 6:00and then let's get it cooking in the
138. 6:05pan so pet is actually a very fairly
139. 6:08thin piece of steak compared to say a
140. 6:11ribey or sirloin so it's going to cook
141. 6:13very quickly but what we want to do is
142. 6:16get a nice Char Brown on the outside so
143. 6:18that Pan's got to be smoking
144. 6:21hot I'm using
145. 6:23these Chef presses to keep that pushed
146. 6:26down and nice and colored evenly
147. 6:30[Music]
148. 6:56I'm just checking the internal
149. 6:58temperature of the
150. 7:00steak I like the steak medium rare So
151. 7:03what I'm aiming for is about 50°
152. 7:06Centigrade that's about right so I'm
153. 7:08going to take this off we're nearly
154. 7:12there let's finish the sauce we got the
155. 7:15split part now it's cooled down slightly
156. 7:17that's going to go
157. 7:19in just giving a little season
158. 7:22up a little it's a little thick so I'm
159. 7:25going to add a little bit of lemon juice
160. 7:26just to loosen it up a bit still nice
161. 7:29and warm warm let's give it a
162. 7:37taste far up it's so fresh so vibrant
163. 7:42but packed full of
164. 7:44umami so good right it's time to carve
165. 7:47the
166. 7:48meat now with beet you're going to see
167. 7:51it's very visible where which direction
168. 7:53the muscles go you want to cut against
169. 7:55that so instead of this way we're going
170. 7:57to cut this way that's going to end up
171. 8:00with a much more tender piece of
172. 8:03meat and with B Vette I like to slice it
173. 8:06fairly thin otherwise it can be quite
174. 8:08chewy I love a bit of pink meat season
175. 8:11her
176. 8:12up just by
177. 8:14gently rubbing in a little bit of salt
178. 8:17now it's just time to Plate up right
179. 8:19good dollop of fries the green
180. 8:22sauce I'm going to put it
181. 8:25underneath and then steak
182. 8:32and
183. 8:33because it wouldn't be a steak fruits
184. 8:36without some sort of mustardy salad I
185. 8:39got some peash shs dressed with a deel
186. 8:42mustards dressing to finish now after
187. 8:46all that hard work I am starving and I
188. 8:49can't wait to dive into this so I'm just
189. 8:50going to go for it you do need steak
190. 8:53knives for B but we cut it nice and thin
191. 8:56I'm going to get a nice piece of that
192. 8:58sauce it's Tang H it's herbal but it's
193. 9:01got loads of umami far up that's
194. 9:04delicious yeah sorry I had to go for
195. 9:06seconds it reminds me actually going for
196. 9:09seconds is at the restaurant the Rel de
197. 9:12Anise is like when you finished your
198. 9:13meal you think you're done and they come
199. 9:15out with a second round
200. 9:17so it's just the gift that keeps on
201. 9:20giving and now that you may know how to
202. 9:22make it at home you can give that gift
203. 9:23to somebody else I hope you like this
204. 9:25recipe guys cuz I love this kind of food
205. 9:27it's perfect for you know the is wi is
206. 9:30coming in and it's like a perfect date
207. 9:32night food as well maybe I should get my
208. 9:34date to come in and try it come on who
209. 9:36whoa whoa who yeah all right oh I wasn't
210. 9:39talking about
211. 9:41you Ticky all right so let's give this
212. 9:44give this a little well shall we I mean
213. 9:46this looks pretty good I've been to L
214. 9:49deise A few times I say it way better
215. 9:50than I do yeah well you know um yeah
216. 9:54let's give it a go shall we see see if
217. 9:57it comes close to you know those date
218. 9:59nights we've had where we've been
219. 10:01queuing in the rain for hours haven't we
220. 10:04I think the longest we waited was about
221. 10:05an
222. 10:06hour W straight
223. 10:09away you get that Tang like I'm not even
224. 10:11going to pause my thoughts here because
225. 10:14I know that's like if you close your
226. 10:16eyes you're already there say it's
227. 10:17pretty close I mean it's a closely
228. 10:20guided secret like the the actual source
229. 10:23that they do I think theirs is a little
230. 10:24looser maybe it's maybe it's watered
231. 10:26down a little bit more I don't know I do
232. 10:28like my sources that to coat the meat
233. 10:30nicely though it's got a bit more
234. 10:32thickness to it but yeah and obviously
235. 10:33as the butter gets
236. 10:35cooler it sort of thickens up a bit even
237. 10:38more whereas theirs they put a little
238. 10:40tea candle underneath so it always stays
239. 10:42hot they do that to the the chips and
240. 10:43prob I think I just just get everything
241. 10:45want nice and warm yeah it's always nice
242. 10:46and warm when they serve your seconds as
243. 10:48well an affordable way keep very good
244. 10:51very good happy yeah good lunch good
245. 10:54dinner thank you very much oh you can't
246. 10:56put that on no PDA on camera
247. 10:59next the bloopers I'm not very good at
248. 11:02outros I'll just eat the
249. 11:05chips I think people would watch you eat
250. 11:07chips for a few minutes I bet they'll
251. 11:10watch anything for a few minutes darling
252. 11:13whoops so you want the full recipe or be
253. 11:15on antiz cooks.com but if you want all
254. 11:17the tips and tricks like choosing the
255. 11:20perfect steak what's the temperature
256. 11:22that you need to cook for a perfect
257. 11:23medium rare steak you'll find that on my
258. 11:25patreon page both will be linked in the
259. 11:27description below see you again sweet