Julia Child's Beef Tournedos Gourmet Fancy Dinner 😮 | Jamie & Julia
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- Опубліковано 2 тра 2024
- Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook... like the movie "Julie & Julia". Today I make a fancy gourmet dinner of Beef Tournedos wrapped in bacon with madeira mushroom sauce and sides of buttered asparagus and potatoes sauteéd in butter.
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(serving for 4, I quartered this)
3-4 tbsp butter
½ lb fresh mushrooms
2-3 tbsp more butter
1 tbsp oil
2 tbsp shallots, minced
Salt & pepper to taste
4 filet steaks 1-1 1/2” thick 2½” in diameter, wrapped in a strip of bacon
2 tbsp more butter
1 tbsp oil
Salt & pepper to taste
½ cup beef stock
1 tbsp tomato paste
¼ cup Madeira mixed with ½ tbsp cornstarch
parsley
asparagus
butter
seasoning
baby potatoes
...butter - Розваги
My god I love this series , it has to be my favourite cooking series on UA-cam!
Aw shucks 😊
Tasting History with Max Miller as well. These 2 guys are responsible for some amazing bakes in my home!
I’ve just found this Julia Child series and I’m obsessed!
@@melaniemarrone9521 Townsends and Early American are good if you're looking into historical cooking.
@@Doug_M thanks! I've done a few of Townswends recipes. Will check out the other one.
How is this channel not BLOWN UP!? I don’t get it. I crack up watching your videos. Like spit out my drink cackle.
In her later books, Julia Child changed her method with asparagus. She preferred to NOT break off the butts, but use the whole stalk, peeling the tough skin at the butt and tapering it off as you get into the green. That way, you can eat nearly the whole asparagus stalk, there's less waste, and you don't get fibers in your teeth. But it's interesting to see her follow traditional French methods in this early book.
no way really :eye roll:
The more I watch you cook the more I realize cooking should be an adventure worth the risk!
Best advice my culinary instructor gave to me was to read the recipe in it’s entirety before starting. Then you know what is going to happen. Read all your steps before turning on the oven or burners.
I can't believe that you were a vegetarian before you started this. I love all the videos.
This has been the most fun cooking UA-cam series I've watched in a long time, if not ever. You really give me the courage to branch out and try cooking new things.
I know! This guy has me laughing and I know I couldn’t do this myself!
wouldn't be out of place on broadcast tv. astonishing that a vid of this quality has so few views after more than a year.
good luck bro hope the magic algorithm stratospherises you soon
Dude! I love that you are showing exactly what it’s like to learn to cook at home. I learned in a proper restaurant kitchen, and it was a curve for sure! Lots of the same questions and mistakes as you make! Takes me back! Thanks for the awesome show!
lol my favorite part of this is that Kristy is probably hearing all this and laughing.
"I'm bein' a cowboy right now" had me cracking up.
wow! watching the older videos compared to the newer videos. You have gotten so much better at cooking!
New potatoes are the new harvest ideally less than a day out of the ground they have an amazing flavor and texture that older potatoes lose relatively quickly
New potatoes are not fully grown potatoes that have not grown their skin fully yet. that's why you don't peel them (basically next to nothing to peel).
@@nadiarogo4511 those are not what I'm talking about. If you ever get the opportunity to grab some potatoes fresh out of the ground you'll understand.
I have had fresh potatoes- amazing flavor. But, new potatoes are young potatoes.
@@jacktheripperVII you aren't talking about the same thing. new potato is a specific thing that's a not fully grown potato. fresh fully grown potato is different.
@@CRneu where does the name come from then?
Never stop making these videos.
Just finished making it. Lord Jesus! It is next level GOOD.
My first experience with tournedos rossini was not from Julia Child but Hoshi no Kirby (Kirby, Right Back at Ya!) where one episode the Monster of the Week actually created tournedo for King Dedede. Considering that he largely was used to either bland fare from the Waddle Dees or the dubious cookery of Chef Kawasaki, it was treated as an enlightening experience. Masahiro Sakurai was the showrunner for the series and it was one of the last things he did with his creation directly, with him having a very high insistence on quality with both the production as well as the material, which explains why the food on the show often looked so good.
Anyway, enough rambling, I appreciate you spending so many years of your life cooking based off of the techniques and knowledge of Julia Child, even at the cost of your sanity at times.
I come here for the savory dishes! I watch every single one you do. Keep them coming!
this has literally been my favorite channel to watch since starting quarantine a year ago all because I decided to watch Julie and Julia on Netflix 😂 well done!
As you were describing this dish and it's components, it brought back a flashback for me. I made an almost identical dish in culinary school. It was honestly such a weird experience for me to just have that memory rush back to me after 9 years. Excellent video as always!
In that case, what did you think of his technique?
@@toomanyopinions8353 he did better than I did for sure. My tournet looked awful
Mise en place. Everything in its place.
It’s Fond that’s on the bottom of the pan loving this recipe man
Your pain is my joy. Thanks brother. 🇨🇦
Can't stop won't stop watching these videos! 😂
This is quickly becoming a favorite.
You have me seriously thinking of getting Mastering the Art . . .
The food looks amazing and you're doing so well with the cooking! Thanks for teaching me the lardons technique!
Two tip - Instead of using a strainer, you might want to get a chinois. Stronger than a strainer for resisting the push of spatula or ladle. And what you did there with that asparagus was mincing. The dice was when you first cut the length of stem and had pieces about the size of, well, gaming dice. ;-)
Now you know....butter makes it better....julia knew it and now you know it.....iv known it since my conception
Oh no Jamie will you come back I have enjoyed your cooking so much. Xx
I just bought Vol I and II Mastering the Art of French Cooking and this is the first recipe I made today. The family loved it. I wish I could find the other recipe book The French Chef. There are recipes I would Love to try. Thanks and take care.
Hi, I love this channel: it is funny, quick, gourmet, easy-going ! Been binging the shows for a week now, and have shared it to some friends! You have inspired me to do more cooking, and I'm looking forward for some new episodes 👍👏❤️
Same, this is some bussin binge-able stuff!
Julia is the epitome of cooking to bring joy and pleasure, and joyful people live longer - which explains how she lived to be 91 despite all the butter and pork fat. EDIT: Do not peel new potatoes. They will fall apart. I know from experience.
I so enjoy the realness of how you cook.Thank you,your awesome...
Can definitely tell you are in England for this. I think the bacon in the recipe would be more the American style of bacon. I recall in England they called it streaky bacon. The bacon you used was either middle or back bacon.
Toothpicks thru the bacon. Into the turnodoes at a bit of an angle works better than string ....
Wow you passed Flipping and Shaking with the pan 101. Congrats! Looks so good. On to Wrapping Your Food 101.
Another great episode. (Can’t wait to see the next kitchen!)
That looked amazing!
That steak looked incredible. Julia would be proud.
Love the video and love your approach.
I look forward to these videos. Thank you
You truly make my day. Thank you so much!
So glad to see your subscriber base growing! You deserve it!
So fun! Love it.
Quel beau et bon repas !!
Bravo! nicely done!
Oh my tummy!! That looked delicious! I have watched and enjoyed all your videos. My favorite component is your fantastic personality. I love the dynamic between you and your lovely wife. Your camera skills and editing are top notch. Please keep making these!! This series is one of my favorite things to watch. ❤
Her dishes are the best
Hola Mr James.
You da man
Hope you have a nice week sir
It's always nice to watch your posts
Now that looks delicious... good job!
Things are a little haywire backstage but I'd say you knocked that one out of the park.
Waking up to a new cooking video is much better than the news
Love it too!!
I just thought to myself “hey I wonder if there is new episode and boom their it was!! ❤️❤️❤️❤️
Telepathy works!
It was very pleasant to watch! This dish looks so delicious ☺️
Thank you Nadia!!!
Looks the bomb!
Once again you made Julia proud.
🙌🏼🙌🏼
Thanks Shirley!!
OMG this is so funny to watch. I love it.
Delicious!
Good luck on your move and stay safe!
That is one tasty looking meal.
Yum
You have a new kitchen!
Love the channel, btw was that nylon string you used to tie?
I am so cooking that!
Love the laugh track !! LOL !
Smiles all the way through ♥️🍷
i love your tournedos
A butter punch to the face! 😂
I suspect that most modern bacon does not benefit from blanching.
I looked it up, and the idea appears to be to remove the excessive smoke and salt. Bacon that has to be kept in the fridge is a different kettle of pork, I think.
I also don't think she's using bacon which is as thin - and I think it's probably fattier, too.
Hey Jamie, that was a great video. I just wanted to point out that when you say "coagulation"... I think what your trying to say is "fond"? Coagulation in cooking is when the protine in food becomes thicker through a method, like adding acid , or heat or using an action like whisking. Fond is the caramelized bits left over by the cooking of proteins and carbs that you then use liquid or other methods to remove from the dish, because of the Maillard reaction it creates lots of flavours that we can then lift off the pan to create flavorful and intense reductions and sauces. So all that "stuff" that's remaining isn't coagulation, it's fond.
That all said this video is over a year old now and you probably have come a long way and already know this. Anyway keep it up brother, still pushing through your catalogue of videos. Day 3 now!
OMG!!!!!!!!! this turned out great!!!!!!! i wanted to eat that steak perfect (im not a big fan of asperinegus ) but the potatoes meat were da bomb. Thank you for everything Even kristys voice and the canned laughter lol ***i forgot to type in the O in Voice lol sorry edited
8:41:;Nicely done, Sir
Goodbye London kitchen!!! Excited to see the new one
it’s as though nick from new girl had his own cooking show.
Love when u fu**t up and get it right at the end. 😃
All that butter and boiling, I understand why there was a food revolution in the 80's.
I'm having a blast watching the Julia series. This is probably the 6th comment on as many videos but like giving tips I've learned.
Look up the hand method of checking doneness of steak by feel. First finger to thumb, that bottom chunk where thumb meets hand is what you're feeling (palm side of chunk) that's rare. Middle finger to thumb is medium rare. Ring finger to thumb medium/medium well. Pinky to thumb is well done (shouldn't need this one haha)
Hope I was able to make that make sense
Only touch the fingers to thumb not press.
This especially comes in handy for grilling
Should've tied up the asparagus at the tips, then cut them.
Beautifulllll. I could literally *almost* taste it when you took a bite. Looks tender af.
Also, I assume you wash your hands each time you casually handle the raw meat, yes? :O
Why do people feel the need to comment on washing hands after handling raw meat? If he does or doesn’t what the hell is the big deal? The food is going into his mouth not yours. People on the internet are annoying as hell
I’m starting to question if you’re truly an “anti-chef” and maybe you’re really a chef 👨🍳 food always looks great!
Each episode I think I improve a eeenie meeenie tiny lil bit
the last london episode
That damn whisk!!!
New potatoes are delicious.
Tournedos>> Tour ne do❌ Tour né dough ✅
maybe thicker cut bacon will retain more shape when blanched
P.S. keep all the cut offs for a vegetable stock. 😃
“Steak Toronado? What is that? Beef run over by an Oldsmobile?”
Goddam. You never disappoint, Jamie! 👍👍👍
Watching this one stressed me TF out 😂. Glad it came out though.
I have done that with corn starch once. You will never forget to NOT do that again.
New potatoes refer to new season potatoes
2:11 - 2:29 That's what she said.
funny I still call them new potatoes and I use butter all the time LMAO.
As far as I know, it's probably asking for thick slices of bacon, not thin.
The three main ingredients in French cuisine is BUTTER, BUTTER AND BUTTER.
OMG ! IM ONLY NUMBER 10 arrrrghhh! (stupid advertisements ) im sure its a WOW video as usual I will comment after Jaimie
🙌🏼🙌🏼 Ya Christina!
I watched for the hat.
The steak, potatoes, and sauce all look amazing. The asparagus however... you completely destroyed that poor asparagus.
1.8 m views!
I would have cooked the asparagus 1/10th as much, as barely tender, bright green, asparagus is delish. Everything else looked perfect. More mushrooms and more sauce would have pushed it over the moon.
Try the taters without skin next time it’s really good