Pierre Koffmann - Bordelaise Sauce with Fillet Steak - Classic French Bistro Cooking - BBC Maestro
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- Опубліковано 10 лют 2022
- Watch and learn how to cook and present the perfect fillet steak dinner for you and a loved one with three Michelin-starred chef, Pierre Koffmann. The father of French gastronomy shows you how to create world-class cooking at home, here using the red wine sauce to give any beef cut a rich French Bistro twist.
This lesson is taken from Pierre Koffmann’s BBC Maestro online course, Classic French Bistro Cooking.
🎥 Stream the full course here: bbcm.co/pkyt
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BBC Maestro | Let The Greatest Be Your Teacher
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"Well Done you know some crazy people" I love it, spoken like a true chef 😂💚
😂😂😂 I am one of those crazies and when he said that I laughed uncontrollably.
indeed 😂😂
Those crazy people are my aunt, my mom, and lots of people their age (late 70s and above) here in East Asia. They still couldn't accept a piece of meat looking red and appears undercooked...
😅
"You don't enjoy your steak. You enjoy your french fries with it, but not your steak." Lol
I served him and his wife when I was a waiter in London a few years ago. He was an absolute gent and is regarded by restaurant people in the know as the Godfather of the London restaurant scene. Good to see him again.
A master of his art
ne şanslısınız bizler mutfaklar rezillik çekiyoruz ben de uzun yılar Ankara italyanlarla çalıştım direncimin bittiği yerde bu duayen şefi gördüm kendime geldim nihat bey
Marco Pierre White referred to him as "The Boss" so that shows Pierre Koffmans greatness!
Apparently he taught Marco, who in turn taught Gordon, all won 3 stars of their own... cool legacy.
Pierre is a hero to Marco who taught him as much if not more than he learned under the roux brothers, a man famed for only hiring French chefs and keeping a very quiet kitchen Marco worked for free like a dog for pierre until his skill was noticed and he brought him under his wing, in fact back in the eighties when Marco owned his michlin starred restaurant Harveys in Wandsworth his signature dish was pigs trotter ala Pierre koffman because he didn't believe in stealing another chefs dish without crediting their genius like Gordon often does.
They have a restaurant together
@@jac9301 Gordon did that? Wow that is so disgraceful
Gordon won 3 Stars?
@@madlipzjagd5378 He certainly did, his restaurant in Chelsea has held three stars for 21 years now (it's the same restaurant you see in Gordon ramsay boiling point) although he didn't get them as young as Marco did and he doesn't celebrate other chefs like his mentor did either.
There's something so relaxing about a chef with a French accent in a kitchen.
And yet there is nothing even remotely relaxing about a French kitchen in a restaurant
well, working in their kitchn for sure is not so relaxing, Speak from experience
It's truly a privilege to have one of the best chefs of all time teach how to cook. He's hilarious, and it's really funny how he seems pissed off all the time xD. This generation of classic French chefs showed the world that simplicity is the key to greatness. Everyone can complicate things, but it takes a true genius to make simple things taste and look great.
You're absolutely right!
Discipline and perfection with little things done right make a tasty meal, not complexity or reinventing the wheel. The best dishes I've cooked were simple but you could taste the dedication that went into them at every step of the way as you recognize it all come together. There are a lot of different philosophies out there, and I don't want to take anything away from them if they're successful in their own right, however, I believe a kitchen doesn't need to innovate but rather elevate its production.
”Well done, is for some crazy people …” 😍
73 years old, three michelin stars and absolutely zero fucks given, what a legend.
Hope everyone knows how privileged they are to be watching Pierre Koffman show us this. Feel honoured to have watched the master at work thanks Pierre could watch you all day
he is one of Marco Pierre White's 4 mentors. the other 3 were the Roux brothers, Raymond Blanc and Nico Ladenis.
Koffmann sold his restaurant to Gordon Ramsay in 1998 when Gordon and his entire team left Aubergine under protest so that Gordon has a restaurant to continue working
It's refreshing to see a chef who hasn't let his head inflate. Thanks for the recipe.
Lovely Chef. Great, calm cooking. I would love to see more of him.
What a big master! Kept me hooked onto the lesson until the last moment.
A great teacher..God bless him.
A pleasure to watch this chef ...explained it perfectly no waving hands shouting just did wat it said on tin looked amazing n so simple
An absolute legend. Salute
"When is like a brick, is well done." 😂
Marvellous to see this great Chef. I once had Tournedos Rossini cooked by him at Tante Claire. Rather an obvious dish but in Koffman's hands sublime - also nearly everyone at the lunchtime service had ordered it because no doubt they knew it would be amazing. Everything else was of course always just delicious and I ate there as often as I could afford it. It was a wonderful restaurant with the emphasis on the food and the unpretentious pleasures of gastronomy, not "prestige" or showing off.
I just about fell out of my chair, when this recipe popped up, "Bordelaise Sauce with Fillet Steak - Classic French Bistro". A perfect Bearnaise Sauce was my absolute favorite, until I had a great Bordelaise Sauce. I like how the Bordelaise Sauce is written first, as the star of the show and then the filet is the accompaniment.
Oh, dean, I loved reading about your gastronomic experience. Jealous and drooling here in Ft. Worth. Love, love, love Tournedos Rossini. You'll remember that forever.
Watching a stalwart&doyan of french cuisine is heartwarming experince. I make sure not making any mistake watching him attentivly.regards to his age & ageold dedicated cooking experience that he has put in for so long may you enlighten us with your recipes for 100 more years to come. God bless you,CHEF
Oui, Monsieur!! Magnifique démonstration, Chef. Grand merci pour ce cours. 🙏
It is cooked so delicately, beautifully that made a simple meat cut with sauce a delicacy.
Fantastic technique and explanation of a timeless dish.
The way he tap the seasoning is very cute. ❤ Total legend! So many knowledge. Thank you, Sir
Thank you so much for this video of Chef! He kept is simple and easy. Followed Chef's instructions. The resulting Bordelaise Sauce was perfection. Happy New Year. Thanks again to BBC Maestro.
This man really is a deity of cuisine
Burnt it.
There is an incredible amount of expertise and knowledge in those famed hands. Love you Chef Pierre, you are a total LEGEND!
Excellent! Classic French cooking is all in the chef-notice he isn't using copper pans and the latest utensils..love this!
Beautifully explained. Merci.
The Master like many other legends before Marco. They are all amongst the Gods of cooking. You learn these little gems from them that wouldn't normally get from standard chefs.
great to see a great chef at work
An absolute legend!
I like that little side explanation about the infrequency of sauces in restaurants.
A master class from Pierre
Can’t you imagine having this muscle memory and knowledge…. Wow, a legend
Nothing special
@@kalinovskiy1984 how many michelin stars do you have
@@MrBawblawblaw haw meny thstaths du you have ..dowwwww
@@kalinovskiy1984 ?
@@spendover I think he is mostly refering to the muscle memory. This is something we can do more times on a busy weekend than someone at homes do over an entire year. How we cut an onion that make a lot of people go "wow" we can do before even finishing culinary. 😅
Koffmanns understanding and experience however is absolutely mindblowing.
Koffmann, the Roux brothers and Raymond Blanc revolutionised food in Britain. Merci beaucoup, chef!
Lovely video, you give so much knowledge in just a few minutes!🤗😁🇺🇸
And this is the fabulous food and dining. By the amazing and knowledgeable chef.
What an awesome mini masterclass in how to cook steaks, by one of the greatest.
This is awesome!
Thank you Chef.
Thanks for this video Mater Pierre.
A master. Thank you very much!
Absolutely Brilliant ❤❤❤❤❤
Cooked perfect for me! That appeared to be a cut of dry aged beef which makes it better. Never thought of adding marrow into the sauce and it was so simple to make!
Bravo!!!
Thank you for this education dear friend. Most instructive.
Superb teacher.
Beautiful!!!
Fantastic!
Wow, just wow!!
The master!
Looks delicious!!!
Fantastique!
Fantastic, thank you
the most honest chef of all time
Superb! I have enjoyed this vid. This man has done this a few times hey? Thank you Pierre.
Merci beaucoup prof🙏 🙇🏻♂️😍
I love how Pierre’s instincts chime exactly with my own….😃😂😂👌 ‘Well done is er …for the crazy people’!
Your reputation is well earned Mr Koffman.
Gave this vid a thumbs up cuz Pierre is UNAPOLOGETICALLY French - quite refreshing!
That looks delicious!
Having worked under french chefs for a few years , this man is totally right . That sauce would taste magnificent , the kind of sauce the dishwasher would mop up with a nice bread roll !
the kind of sauce that he would share with the dishwasher and teach him how to make so he one day will be the chef!!
The unsung heroes of the kitchen. The dishwashers definitely play a vital role in the kitchen. 👍🇺🇸
What a charmer
Charming chef
Respect mon vieux !
Pure simplicity from year's of experience.....truly a Bruce Lee of the Kitchen.
I've to try this one!
Master at work
Masterful
Thanks for this. Learn new ways of cooking
‘Not pink wine no cuz that is for the girls’ made me 😂
"Well-done is for some.. Crazy people who don't enjoy the steak." 🤣🤣🤣🤣🤣 He's my guardian chef. HAHAHA
“Nowadays, when people become a bit more, more, annoying yes” i laughed so hard at that 😂
He is one of the true founders in the UK. The Roux brothers and Raymon Blanc also stand with the great Koffman.
Love French chefs. So opinionated when it comes to cooking. Seeking perfection. My grandmother use to make sauces for our meals. Today, served dry with a bottle of sauce. I miss my grandmothers cooking.
Love Chefs beautiful people
Love his sense of humour.
Real Legend
Beautiful...
gotta love french cooking. Start with a stick of butter. yes.
Wonderful commentary!!! ¡Bien jouÉ!
Many years ago I read Anthony Worral Thompson saying he is the real master chef who really started the french cuisine revolution in London.
Lovely😍😍
WOW!!! Best!!!
The French are amazing at sauces and Chef Koffmann is a Master!
The hand trick to test your steak, bravo! 😮✌🏻
I look everything you do chef!😊
That clap he did after seasoning the steak was too cute haha
I’m not a big fillet fan due to low fat content which means less flavor but that sauce paired with a perfect mid rare is the exception. Very nice!
Sounds like you just haven't had a good fillet then.
I guess that’s reason behind the choice of adding marrow and a rich sauce.
Funny, that you wrote mid rare and I read this just as he was saying people invented mid rare to sound like an expert but it unnecessarily complicated cooking.
Try a Japanese Wagyu A5 filet . The sublime marbling will make it taste like rib eye .
You gotta' give to the French, they are by far, the best of the best in terms of western food. The Italians could give them a run for their money to some extent, but the French are in a class of their own. So much history, achievement, skill, beauty, inspiration, innovation, and sheer culinary brilliance pervades their food history. I've no shame admitting this and showing this respect to them as someone from England. There's a reason we all use french words in the kitchen and it's because they were the first and the best.
This man gave a young Marco Pierre White a job.
Koffmann did not employ the English. He thought they were inferior to French cooks. So Marco said to him, I'll work for free. After busting his ass for 3 weeks and impressing Koffmann, he pulled him aside and said I'm gonna put you on the wage roll. Kind of a crazy story but a very cool one nonetheless.
@@huntakilla1234 this generation will never work for free to learn a skill
@@kenfern2259 Yeah sorry that cos of previous generations the economy has made life so unlivable that we have to work to earn money so we can barely get by, Ken. We'll never work for free to learn a skill cos that's not gonna put any fucking food on the table
@@kai326 learn a skill of free, that is definitely possibly with all the internet these days.
@@kenfern2259 oh I know plenty of skills for free. I play multiple musical instruments, I bake, and can paint. But in context of your reply, which was Pierre Koffman hiring Marco for free, no one in this generation will learn a vocational skill for free, you have to make something out of it if you’re gonna work. Just working cos it’s a learning experience isn’t gonna sustain life, especially not in this day and age, it just doesn’t work like that
Legend
New sub. Great content
Beast!
I love cooking with wine, sometimes I even add it to the food. :)
I love how you explained that, I will never again ask for a medium-rare stake I will ask for a medium
lmao I thought the same thing!
medium steak is not as good as medium rare though
order however you like! We’re not here to please the cooks
U r an a-hole customer, PLEASE continue to dine @ in-n-out!
Grab the steak directly from the pan while it is still sizzling ... Classic Michelin-starred chef's move
The GOAT
Ha! On not letting meat rest at 12:06 "It wold be good to drink the juice and put the meat in the bin...", hilarious! I love how this Chef disses the well-done crowd, and then goes onto to scoff at the medium-rare types as well.
The real Godfather of cooking
That rant about the steak killed me 😂
Looks so easy🙄👍
a Small restaurant that i liked to go with my parents and grand parents, The Owners where both chefs, Husband and Wife.
The Husband was also a Teacher at a cooking school in the region and he was a "Maitre Saucier" (Master Saucer= a chef that specialize in Sauces), so any and all of the sauces he made for his dishes, where absolutly divine.
And since he was a Teacher, the restaurant was also a good occasion for his best students to have some practical work under their belts, so you would always have like a couple of younger chefs apprentices aroudn help him.
The place was tiny as all Heck, no more than 10 or 12 tables and the Kitchen was Open, like a Bar/counter, so that you could always see more or less , them work.
Even has a 6 year old, i absolutly loved his Lobster sauce armoricaine( a tomato, cream and cayanne pepper sauce) with small vegetables and a "Biscuit" wich was a flaky pastry that sat on top of Jasmine rice.
His Beef Skewers with fine herbs and baked in their skins potatos with Dill whiped cream was also a delight.
And the freakin Grand Marnier Souflée as dessert...
Sadly they had a tight schedule, due to their school work, they could only open up from 17h to 21h, so you HAD to make reservations, the place was quite famous in the region.
Off course when they took their retirement, they closed the place, wich was a very sad event for us, since we where regulars there for like 25 years.
Damn that place sounded amazing. You know a restaurant is off the charts when they are small as fuck and only take reservations.
I worked in his restaurant ‘ la tante claire in london in 1996 and learnt do much in his kitchen