Steak Bearnaise in Less Than 20 Minutes! | Chef Jean-Pierre

well hello there friends we're back again in the 70s with a delicious steak with a bear on their Sauce better than you'll get in any Steakhouse for half the price maybe even less money to do it at home it's so simple remember thumbs up if you like the video don't forget to subscribe to the channel and not forget to bring the bells stay tuned friends we're making steak Bernese delicious [Applause] okay the first thing we need to do to make a good baroness is to do a a shallots and taco reduction we're gonna do that so we got a couple of tablespoon of butter right there that I just met the regular bottle and then we're gonna do some shallots we're gonna do a uh what that's the one big shallots that I'm gonna reduce I'm gonna sweat for a couple of minutes right and then I am going to add some dragon tagon is a must to do a Bernice Francisco if you don't have if you can't find fresh tagon which is not exactly easy to find fresh tag or you have to admit um you can use a dry tarragon and since you are doing a reduction it'll be perfectly fine to use a dry toggle all right so I got one and a half tablespoon of Fresh Taco if you're using a dry you want to use maybe three quarter of a tablespoon you want to use less when you use dry because more concentrate and then I have about a tablespoon and a half a tablespoon a heavy tablespoon of shovel if you can't find shovel some of this thing is difficult to find you use a good flat leaf Varsity all right we're gonna cook this for a second when you smell it really good the shallots are sweating we are going to start the reduction and the reduction friends is very simple it's a good white wine vinegar champagne vinegar white balsamic vinegar which is what I have right here we're going to put about a couple tablespoon of white wine vinegar and we're gonna put some white wine about a couple of tablespoons maybe two or three tablespoons it doesn't really matter how much you put in because what you're going to do and a little bit of salt okay pinch of salt and the reason why it doesn't really matter is because we're gonna do a reduction where all this is going to get reduced down to maybe a tablespoon a tablespoon and a half that's called the reduction it's going to let all the alcohol out the vinegars acidity is gonna Escape everything is going to become nice and smooth and we're going to finish it up with clarify butter and the Egg and we're gonna cook the egg and we and add the clarified butter so we're going to let that reduce we're gonna let it get to room temperature and then we'll do step two all right so we'll be back when it's all finished and reduced okay friends well you can see this hardly any liquid lift that's a reduction so now what we're going to do friends we're going to cook the egg so we got uh we're gonna put the uh about an ounce and a half two ounces of water on a little water the enemy it works better then we don't have to worry about reducing if you put wine you got to do a wine reduction you already got your reduction so put your water in there friends and then we're gonna put three eggs yolks three egg yolks now the only thing you gotta remember friends is then right here you're at a hundred degrees 100 105 110 maximum and what you're going to do you're gonna cook the egg color like you would make this if you're making salvation you'll see that's how you do it again you'll put sugar and do you put the Masala wine or if you're making a sweeter you see we're going to cook the egg okay so it's going to take a few minutes to do that we gotta wash the heat if you heat it's too hot you can't put your hand on it then you know it's too hot then you you be careful you remove it okay otherwise you're gonna have to scrambled eggs so very very low Flame the lowest you can make it and maintain your temperature at around 100. that's why I like to use a digital thermometer because it tells you what you are at okay like right now it tells me I'm a little too hot so so I put it on the side because I don't want to overcook the egg I want to cook them but not overcook him it's really that simple okay it smells amazing it's the toggle that's got to be one of my favorite spice it's not a spice it's an oil a spices from a bark or seed and an herb is from a plant really simple so now don't call me calling you fresh herb or spice all right let's go back you see pretty soon we're not we're going to be able to see the bottom stay right now it doesn't stay okay we want to get to the point where when you move the bottom you can see the bottom so it's starting to solidify if you will and then we're going to put some clarified butter I got about four four and a half pounds of clarified butter and up let's move it aside make sure make sure it's not too hot you just gotta take your time it's the sauce that takes time and you cannot reheat it friends when you're ready you gotta be ready to eat in the next couple of hours it does not reheat you can keep it warm in the in a memory but it has to be a right right temperature all right we're going to be ready soon to stop putting the butter and the batter is an emotion so it's emulsify which means we have to do it slowly we have to incorporate the um the the clarified butter slowly not to overwhelm it so we get a perfect emotion almost there friends you see okay friends you can see now we can see the bottom and then that's when we have to start adding about it now I want to do it slowly friends you want to make sure the battery has an opportunity to be absorbed by the eggs and if you're too hot you're going to be in trouble so take it off the heat and just slowly put your butter let it absorb add it up so before you put more it's kind of like me making mayonnaise it's an emotion except it's a hard emotion same deal see it's starting to be nice so however long it takes friends to get to that path before I put the bottle where you can see the bottom it could take you five minutes it can take you 10 minutes just be patient and we're getting a beautiful Bernese starting to have a beautiful texture you see it's looking beautiful It's gotta have a consistency of a loose mayonnaise if you will and it's looking gorgeous so take your time no rush keep an eye on your heat turn the heat off the burner is going to be warm enough to keep the pan warm and we have a safe a beautiful bearnaise just a little more salt adjust the little paper a little more soaked a little more pepper and friends we have ourselves a beautiful Bernese then we are going to put in a good snack so you can all see the texture of it it's beautiful you want to pour it in and now I'm putting the back of the to the flight band but I'm sure Jack can get it somehow it's beautiful you keep it in a warm place not hot warm place friends and you see oh well I messed up I want to show you the with a spoon and look how beautiful it is friends you see look at this it's got the beautiful perfect perfect consistency all right and uh I'm gonna clean this up delicious and this is Friends huh you make a brownies now that we have our sauce ready we're gonna get the sticks we're gonna get set up I'll be right back with the steaks okay friends this is really easy okay the only intricate part a little bit is to make the bayonets but it's not that difficult you tried I promise you you'll succeed we got two beautiful Philemon and you know what I do with the steaks friends I take them and um I put them in a rock like that 24 hours sold them on all side and you see they turn kind of like this mahogany color uh which is really really cool and uh and it makes it a super super dry crust so I'm gonna put a little bit of black pepper I don't put any salt obviously because I salted them for those of you that have not seen friends the um the video on uh on how to cook the perfect steak Jack is going to give you a link it explains everything why put the salt in advance white clay the dry Brine and all that stuff it's really simple stuff I promise you all right I got clean up eye bottle here and clarify about it if you don't have clarified butter use a towel to be great or use uh a good cooking oil we're gonna put them in and we're gonna leave them alone we're gonna create a beautiful Maya reaction all right we're gonna leave him alone and then we're gonna cook them on all sides first we're going to create a crust on the top and the bottom and then we're going to roll them around I got my oven going at 450 degrees they're gonna cook in the oven after we get a beautiful color out of them all right so now friends I'm gonna do asparagus it's very simple plate friends it's asparagus and uh and a bearness and a stick like like nothing to worry about very simple one I do resize this I wanted to show you the difference things you see this is a fresh asparagus it's a fresh asparagus this is an old asparagus you see when they're in a package like this you see them when they're in a package like that don't buy them okay you got to pay attention because this is this is old this is not good for nothing okay take it on Boom goodbye all right so now we're going to turn on the other side or not quite yet we're going to give a little more of a cost all right it is very simple it's good for a New York strip another thing with asparagus friends you see a lot of people tell you you don't peel this pocket there's a little more money here first of all you got to get big ones don't be getting the little thingy ding dong ladies little thinner than this don't buy them they're they're a pain you want to peel them and and it's really nothing to do look look friends look if you don't peel them you think you're going to be able to eat the pot no you're not no you're not okay so you peel them it's very simple you see you peel them like this right then you cut the bottom off I see those people and they go oh if you do this it breaks yeah guess what if you do it here breaks if you do it here breaks if you do it here it breaks everywhere it's there's no breaking point cut it like if you ever do clean flour you got to clean that so they uh when you poach them in water you rehydrate them let's turn this on the other side remember on the top of his friends we're going to put a beautiful brownies on top of it all right so you poach them and when they're done you put them in lasagna pan today we're just going to saute them with a little butter you know my heat was a little off that's why I'm having issues with this thing not cooking exactly how I want it but we're going to leave it we're going to give it a second so I'm gonna wait a second until I get some beautiful caramelization okay now what we're going to do is we're going to turn around we're going to get the side of it and I'm not expecting to have the same carbonization on the side and I'm just gonna pop in the oven because it's a little too thick to do in a fry pan the whole time just want to seal the outside see it actually it's not sitting it's just cooking it a little bit foreign six minutes because they're quite thick so uh Jack you want to put a timer by six minutes that'll be great and then we're gonna saute the asparagus but we're gonna do it in a regular butter yeah because I'm not going to burn them there's a little bottle right there right I got some shallots going I'm gonna cook that for a minute and then I got the asparagus those asparagus have been poached and as soon as they come out of the uh the boiling water when they cook to your liking however that may be um I put them in ice water right away so they stop cooking and they sealing the beautiful color all right so we cook the shallows real quick and then we are going to put it in asparagus and just get them warm and that's all we do friends okay so I'm only going to do a couple of plates I got plenty right there and that's all I need I'm gonna put some salt and pepper all we're gonna do is get them warm that's all I need a little salt and pepper and voila I'm gonna cook them gently just to make get them hot and then when I come back we're gonna take the steak out and we're gonna let it rest for a few minutes okay friends well I'm gonna take them out and let them rest look they're beautiful they're beautiful say look both sides are gorgeous we're gonna let them rest okay now it oh look at this this is gorgeous now I like a Maria medium rare so it's up to you if you like a more cooked I take them out at 115 120 because that's the way I like it if you're liking more cookie cook a little bit longer that's cool remember thermometer thermometer get a thermometer reference so you can use it now if we didn't have a Bernese this my friends I could deglaze this and make a pan sauce it'll be amazing but with to be honest you don't do that you don't you just be honest is the sauce it's not a reduction of any kind but this is gold right there so I won't throw it away I'll use it later all right friends so we're gonna let those guys rest and everybody's always saying oh they're gonna get cold they're not gonna get cold just relax otherwise we're gonna cut them we're going to lose all the beautiful juices okay so we're gonna let them rest about seven eight minutes okay okay friends they're rested we're going to make a very simple uh preparation with the asparagus asparagus is delicious with hollandaise well well steroids even get more flavor so you know you put the you could put you could make a mashed potato also to do that but I just think this is very simple preparation my friends we're gonna take a steak we're gonna put it right here and it's very simple yeah like I say you can certainly make some potato dish and things and let me just clean this up and and clean my plates very simple I mean I didn't do anything fancy here friends and then we're gonna put our prayer on edge right on top of it and uh so so you see the the dinner party then there's nothing to it the only thing is to make this in advance but to serve you can serve your potatoes with it and things there'd be nothing wrong with it and then you take your Bernese right there my friends and you just pull it out here now how much you put in that's really up to you I like to put just a couple of spoons on it to still stay somewhat elegant and then to seal the deal I'm gonna go in and put a little sprig of the tiger to remind everybody that we have a Bernese steak and voila simple we're going to take a fork and we're gonna get into it because I know you all want to see it so I'm just gonna go in and beautiful right there goodbye and we're gonna cut into it and see how beautiful we look on the inside beautiful rare the way I like it you like it a little more cook you go ahead and cook a little bit more but I tell you what this is going to melt in my mouth and especially um what um my friend in the studio yeah spiders you're gonna need the whole thing imagine in your mouth so remember I cook my steak to 115 120 because I like it rare you want a more cooker 125 130. it's really up to you it's a matter of opinion there's no right there's no wrong it's your way whatever it is remember thumbs up you like the video don't forget to subscribe to the channel and don't forget to ring the bell thanks for watching foreign [Music] this is really delicious I forgot how delicious a delicious brownies is you can just put it on there um really really delicious

Channel: Chef Jean-Pierre

Views: 175,469

Keywords: filet mignon, how to cook steak, bearnaise sauce, how to cook filet mignon, steak bearnaise, steak with bearnaise sauce, how to make bearnaise sauce, bearnaise sauce recipe, how to cook filet mignon in a pan, filet mignon recipe, best filet mignon, perfect filet mignon, filet mignon steak, perfect steak, the perfect steak, how to cook a filet mignon, cooking filet mignon, filet mignon dinner, filet mignon and béarnaise sauce, filet mignon steakhouse, cook filet mignon

Id: Aq-p3H0wO3I

Length: 19min 20sec (1160 seconds)

Published: Thu Sep 14 2023