Dear Chef, I'm amazed as to how 3 years ago I had absolutely no clue about cooking techniques. To present day, where I understand what you are teaching. I consider myself a grateful student, thank you.
@@ChefJeanPierre dear sir 😍 we making (ghee) in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour) and believe me- you will forget your way 🥶🥶 if you understand that please make a video making it i want to see your face after smelling it 😂 this is Omani way from ( Oman 🇴🇲) in the middle east thank you 🙏😘
Again the reason I love this channel so much is Chef Jean-Pierre demonstrates that even the masters still can make mistakes (as in the pan not being hot enough for the sear) and it's no big deal you can quickly rectify them. The honesty of his videos is just as appealing as his jovial nature and delicious recipes.
@jaypoole8056 I’m a grad of The Culinary Institute of America, and I have all the equipment etc., but Chef’s demeanor and jovial nature is par with how a commercial kitchen works! Food is the most intimate connection we have with our customers, and a with Chef JP, ou can tell HE LOVES WHAT HE IS DOING and he loves the people for whom he is cooking! THIS is the essence of a PROFESSIONAL CHEF! Chef JP makes me smile every time I watch his videos, it takes me back to my five star kitchen days! How I miss those days 30 years ago. @ChefJeanPierre, merci beaucoup!!
@@lizcoombe4888 My culinary school was not as fancy as CIA, but still ACF accredited. As you put it though, you can have all the equipment and everything else, but it really comes down to the chefs who love what they are doing, and JP is among the best here.
During college, I worked at a restaurant as a line cook. Upon graduation, I took the family to the place I worked and had the medium-rare filet with bearnaise sauce. Still is my favorite thing to eat. Thanks for the memories.
This looks absolutely fantastic. We moved 3,000+ miles, there's a reason I'm telling you this. I have a new chest freezer full of locally-produced grass-fed and grain-finished beef from Tennessee. We met the rancher who raised and butchered this CLEAN beef. I was not leaving the beef, and my live flock of chickens, behind. THIS is the reason I'm telling you all of this, THIS is the recipe I've been waiting for to crack open my filets. My first "fancy-shmancy" restaurant recipe for the beef! Will comment or something when I've done this. Chef, you are truly inspiring.
My second attempt was perfect ☺️and the trick was fresh tarragon! Even my fillet was spot on with Maillard braising and a perfect blush pink interior thanks to internal monitoring in the oven, together with an arrosait of butter. Plated in layers on asparagus cradled between two baby carrots, below a mashed potato cushion, the fillet and the Béarnaise sauce with a few sautéed exotic mushrooms balanced on top. Thanks Chef!
Jack's editing of the "mmm, mmm" moments accentuates the joy on Chef's face! I don't have most of the utensils or any of the expensive pans, nor the gourmet oils, etc. But Chef has taught me how to use what I have and the substitutions that still make my food taste delicious. I thank you, Chef! ❤
A huge 👍 on the substitutions. My favorite sentence is "if you don' have ... then use ... or don't use anything, it's up to you. Make it the way you like it"
Chef, sadly my husband says, “No more watching J.P.!” You see, I’ve had to purchase proper tools too cook with sense watching you. He was kidding of coarse. My hubby is reaping the benefit too. We love you!!
Hello, fwends! My life was not great a little over two years ago. I spent the last two years working hard and getting back in school and getting rid of debt. The one thing I splurged on was cooking amazing home-cooked meals. I wouldn't spend an extra cent on anything but food. So cooking in the kitchen became a very happy experience for me during a relatively unhappy time period. This channel instantly brightens my day when there is an upload. Cooking has become magical to me, and Chef Jean-Pierre is the human embodiment of the feeling you get when you enjoy your time in the kitchen and a special meal comes out perfectly. Thank you!
I like it when the Chef takes the time to explain small nuances like the difference between spices and herbs. Words have meaning and it serves everyone to use them properly.
Yes and something I would like to mention is that spices are kind of like your dried seasonings which you cook the food with but Fresh Herbs like Cilantro and Oregano and Thyme baby Dill those are best added at the very end of the cooking process.
You are simply the best thing on UA-cam my friend and I always look forward to your two new posts each week xx May you long continue and keep so many of us inspired to try new things in the kitchen 💜💜 Much love from New Zealand ❤
As a lot of other people have said here, as an enthusiastic amateur trying new things it's great being shown what to do if you get it a bit wrong or forget something. Not having all the right pans or ingredients isn't a show stopper, chef tells you what you can you use instead and that it's not a barrier to making some great food. Love the channel, love the tutorials and love the chef, it's a delight to watch.. Best cooking channel around if you ask me. I've learned so much from it, thank you Chef..
In case you haven't seen it yet there's a great video where Chef JP sits down and answers some viewer questions, one of which explains how and why him and Jack started the channel in the first place.
Chef, Thank you so much for all your lesson. I am a good cook but I never had training until I found your channel. I have been getting the essentials made broth, garlic, purée, clarified butter. Everything I have tried is Wow! The crab cakes, garlic creamy chicken, spinach dip and Brussels sprouts. I’m learning to not like to measure and how to clean and sanitize as I go. I never enjoyed cooking until I started following you and I can’t wait that try all your recipes!
I have been making Bearnaise Sauce for fifty years since I first learned in Auvergne! I went to University with a student who was from there! I fell n love with the Languedoc Region for the rest of life! Occitania is a very unique place with a culture so rich and so beautiful! The best cooks come from there! In Montpellier my friend has a restaurant! She is a descendant of Abraham ben Issac of Narbonne. I wish more people about the Occitan!
I love Bearnaise on steak and it is also wonderful on a baked potato. Well, Bearnaise is good on anything! Thank you Chef for teaching your always grateful students how to make this most wondrous of sauces!
You should start a classics series with tips and tricks on how to get the best results for cooking all time favorites. Like 5 ways to perfect your omlett game or whatever. Or you could reinterpret these classics and modernize them. Thx for keeping me company while I eat. Great recipes. :)
I am a BBQ guy and have not been interested in classic cooking ------ but I have learned so much from you Chef! I have watched most of your videos since you started. I even watched a bunch of your classics when you had dark hair! I am older than you so I understand. Keep up the good work!
I make some of your recipes on occasion, but I use the basic techniques you teach quite frequently. For example, dry-brining meat in the refrigerator, cutting meat against the grain, making garlic puree and only adding it later with some liquid shortly thereafter to "catch" the essence (what a delightful image) -- what you have taught has really elevated all of my cooking, and made eating at home so much more enjoyable than before. Thanks, Chef!
Dear Jean Pierre, Thanks for another great recipee. Pepper Steak and Steak Bearnaise are my two favorites and you´ve now covered both! I was patiently waiting for your method for making this one and you (as always) never dissapoint! Great recipee, great technique, easy to follow!!! Thanks and hello from the White Coast in the sunny south of Spain! By the way, your channel is the best cooking channel and you are the best and most fun chef on UA-cam! Thanks again!
Chef I love the way you don't strain the reduction and keep all those nice herbs and onion/shallot for texture - too many times I've had this sauce at a restaurant and they ommit this. Sauce Bearnaise is my favourite butter sauce and you nailed it!
Dear Chef Jean Pierre, perfect school for the epic Béarnaise, and talking sweet Marsala Sabayon: please teach us to do it right, as on so many places, even good restaurants, they ruin it.Especially important how to use the bain Marie .Many thanks in advance.
Chef Jean-Pierre and Jack, two of my favorite people on UA-cam. This channel has taught me so much and my family has benefited from what I’ve learned here. Thank you for all these fantastic videos.
Hey chef Jean- Pierre I'm a chef now on a disability I sure enjoy watching you create these wonderful dishes I can no longer afford to make. I just love watching you create these sauces I don't make anymore and it's awesome to see that you have e 1.42 million subscribers. Keep it up.
That is a beautiful sauce! I often have tarragon growing in a pot on the windowsill, it's a pretty forgiving plant. And easy to dry, so you can get both variants at home. Normally I just sauté unpeeled raw green asparagus and add a splash of white wine at the end (often I also wrap them in prosciutto first, give that a try!), worked for me every time. But I will give peeling and blanching them first a go. Thanks for all the knowledge and advice Chef.
Chef, thank you so much for showing this recipe. I always have clarified butter on the ready and can make it with confidence thanks to you. I got a 3 day weekend and I know what I'll be treating myself in my kitchen Sunday 🤤Also, after seeing and tasting the incredible benefits of dry brining, I'll never season steak any other way again. No more " surface seasoning, but bland in the middle " for me.
I learned about the dry brining method a few years ago and never looked back. Seeing Chef JP doing it solidified my conviction that there's no better way.
Jean-Pierre man oh man// closing my eyes and listening to the enthusiasm and joy in your voice- you got a whole lotta love and your busy making the world a better place- be blessed buddy- be blessed abundantly
One of the reasons I love watching your shows , Chef, is perfectly highlighted at the end when you mention cooking time ... Both my Dad and myself like our meat cooked More rather than Less ... I don't want it burned or "Well-Done" but I like closer to Medium-Well than Medium-Rare ... and you mention how, it's a matter of opinion, cook it and eat it how you like... THANK YOU! You'd be *amazed* at how many people think they have some right to tell someone else how they should like their food ... I remember seeing a video about some fancy restaurant earned by an Australian TV Chef named Curtis Stone ... and he told the person interviewing him that his staff is trained to tell people that their steaks are supposed to be cooked Medium-Rare, at most, and when customers ask for more doneness, they explain that the meat "tastes best that way", and if the diner insists that they want it cooked more than Medium Rare, they basically refuse it and ask them to pick something else on the menu. To be that's absolutely ridiculous - they aren't asking for the Sun, Moon, and Stars here ... just their steak a little more "done" ... Anyway that's one of the reasons I love your attitude ... I'm also not the biggest Garlic fan, and you always say stuff like, "If you don't like something, don't put it in! If you like it, put it in!" etc. If I was a famous French Chef, I'd be just like you loL! 💯🧡🏴☠
Love these videos! I get to use the fresh herbs from my hydroponic garden, for starters and then feed Friends and Family Deliciousness. Thank you Chef!
Vraiment merci Chef pour prendre le temps à chaque fois d'expliquer clairement les techniques culinaires de base, en l'occurrence ici les sauces émulsionnées, (béarnaise, hollandaise...) rappeler à chaque fois l'importance de maîtriser les cuissons, de faire attention aux températures, de provoquer des réactions de Maillard, fixer la chlorophylle des légumes avec un bain froid en sortie de cuisson ... Vous êtes vraiment très pédagogue. Un plaisir à voir. Vous devriez être diffusé dans toutes les écoles de cuisine !
Wow..another amazing dish. Chef, you have definitely made me a better cook. My husband told me that he always thought I was a good cook. But after watching you and learning better techniques in cooking. You have set me up to a higher level as a cook. I wanted you to know, and I’m ever so grateful. Thank you again
I made this last night to serve with his chateaubriand recipe. Both fabulous. I echo what others have said - great, detailed instruction, excellent video production, no annoying music.Thank you Chef!
I want to once again thank you heartily for making this recipe on video. This is one sauce that I had always failed with, therefore I never made it for my family. Your guidance here has made it possible for me to succeed with this sauce for the first time ever! Yay!! 🎉❤😊 My family is getting a real surprise for Sunday dinner next week! (Chef's kiss) Thank you!
Chef, thank you for teaching me how to cook meat properly. I am Italian and am pretty good with pasta…ravioli, tortellini… all handmade thanks to my Grandma. But, I never learned how to cook steak. You have really increased my confidence with meat. Thank you!
You are the best teacher on youtube and such a great personality, when i started cooking i would watch gordon ramsay, etc, but your channel is so much better, what a gem, thanks for doing such a great and informative job!
I have learned more from this cooking channel than all others combined, and I can't tell you how many times I have said aloud in the kitchen, "Onyo always number one!" Thanks for all you do Chef, it is both most appreciated and entertaining!
You’re consistently one of my favorite channels. You’ve given me the confidence to cook meals for my friends. My friends think I’m a great cook, but I only cook for them after I’ve mastered something, they don’t see all the failures I’ve endured before in invite them
You have ignited my passion for cooking chef. Thank you so much. Please keep doing what your doing. I cook with you all the time. I have much more confidence having you right there in the kitchen with me through your videos. God bless you chef. ❤
Jack, I dunno if it was your idea to start doing the little behind-the-scenes peek after the outro, but it is (weirdly?) one of my favorite parts of these videos. This recipe looks SO good. I am going to make this FOR SURE.
Never having had béarnaise sauce before, I decided to give it a try when having some friends over for dinner one time. I made the shallot/white wine/tarragon reduction a day or two ahead of time and stuck it in the fridge, then right before the steaks were done, finished it with the eggs and butter and more tarragon (I used an immersion blender and drizzled in hot butter to provide the heat while keeping it from getting too hot).
Fantastique. Very easy to do with your instructions. Filet Mignon is expensive today ( I am still trying to figure out why), so one wants to get it right. I made your potato mash, and everyone was happy. Great Job, Chef J.P.! PS: I love to hear stories about your mom and how she did things in the kitchen. Like taking 12 hours to make sauce. That is amazing.
Beautiful Béarnaise Chef. Congratulations in advance as you near 1,500,000 subscribers!!! We love your food, your humor and most of all YOU! You've improved my cooking game more than any other single human on the planet and I'm forever grateful.
I've seen tarragon in supermarkets in the ) but never Chervil (in the US, but, have seen them in France) but I have them both in my garden, Chervil is easy to plant from seeds. For French Tarragon you will need a plan, it only propagates from cuttings.
Thankyou chef, I must admit that I've only been doing your pepper, which is amazing, but as I trust you implicitly, I will attempt to broaden my repertoire, thank you so much.
For anyone looking for something fun to do with the egg whites after you use the yolks: make a meringue. Then make chef's cherry clafoutis pie and put the meringue on top. I just did it and it's amazing--had to share. Many thanks for all the great recipes and inspiration, Chef JP!
Hello Chef Jean Pierre, This fantastic video on how to make a Bernaise sauce like a chef. So well explained, You also explained what to look for when buying asparagus and that you should peel it before cooking. Thank You so much for your devotion to us your fans. ( Friends) as you call us. Best Regards to you and Jack. ❤❤
Thank you Chef Jean Pierre! The bearnaise it's new to me But it looks Yummy as we say The eye eats first and the taste Is the smell of it To be clean it's half of ALL
Can't believe the chef used water! As "Water tastes like nothing!" 😂 Just teasing ofcourse 😋 That being said, my dad absolutely loves his daily piece of meat and is a huge fan of asparagus, all though we usually splurge on the white ones when they're in season.. (we're in the Netherlands, right next to Germany that's known for their white asparagus) They are SO good 🤤🤤 However I'm 💯 percent certain my dad (and me too) would absolutely LOVE this dish! Especially with the bearnaise 😍
Things I don't do but will. Asparagus ....peel the stalks. Make some clarified butter. I use avocado oil, but clarified butter better😊 Steaks...if I have it right temperature rises as steaks rest. So keep using the thermometer... Also a temp gun is essential for both pan and oven. Lovely cook. Very calm too. Tarragon...a wonder herb. Love it 👍
Chef is right. Bearnaise is INCREDIBLE on beef or pork. Try it. Please try to find fresh tarragon. Fresh chervil is hard to find, so dried is fine. You can hold but not re-heat the sauce, which is basically a Hollandaise, but you can save the mignonette -- the herb reduction before you add the egg yolks. I freeze it.
Hi !! Chef Jean Happy Monday watching the replay. Chef I was out of town just watching your video. Wow the steak was cooked to perfect. The Asparagus looked so delicious. That steak was juicy 😋 Hi Jack you get to enjoy all Chef recipes. You are very blessed 🙌 😇 Thank you for sharing the steak recipe have a beautiful day . ❤️❤️❤️❤️❤️❤️❤️❤️⭐️⭐️⭐️⭐️⭐️⭐️💯💯
I love tarragon. I actually make my hollandaise first, using only egg yolks and clarified butter in a bowl, on a warm griddle. Add the reduction and THEN add any liquid I want, to flavor or “stretch” the sauce as necessary. I learned the method back in the ‘80’s and have stayed with it. I think it’s more flavorful and I HAVE re-warmed it successfully, IF I don’t add water to the original sauce. The trick, I think, is to totally use the capacity of the yolk. I go by the “sheen” of the cooking yolks to know when to start drizzling the butter, and figure 5 oz of fat per large yolk, lemon juice and tarragon vinegar to thin: maybe a shot of tobasco and a pinch of cayenne (so people wonder what the little red specks are😅)
Dear Chef, I'm amazed as to how 3 years ago I had absolutely no clue about cooking techniques. To present day, where I understand what you are teaching. I consider myself a grateful student, thank you.
🙏🙏🙏❤️
Great watching u Chef
E.S.B. emotional support butter(new vernacular-thx Jack).@@ChefJeanPierre
Completely agree!
@@ChefJeanPierre dear sir 😍 we making (ghee) in a deffrent way we add ( Fried and ground coriander seeds// cumin// flour)
and believe me- you will forget your way 🥶🥶
if you understand that please make a video making it i want to see your face after smelling it 😂
this is Omani way from ( Oman 🇴🇲) in the middle east
thank you 🙏😘
Over 1,000 likes in an hour. I love it, this is the greatest channel on UA-cam.
🙏🙏🙏👍
Again the reason I love this channel so much is Chef Jean-Pierre demonstrates that even the masters still can make mistakes (as in the pan not being hot enough for the sear) and it's no big deal you can quickly rectify them.
The honesty of his videos is just as appealing as his jovial nature and delicious recipes.
Thank you 🙏
@jaypoole8056 I’m a grad of The Culinary Institute of America, and I have all the equipment etc., but Chef’s demeanor and jovial nature is par with how a commercial kitchen works! Food is the most intimate connection we have with our customers, and a with Chef JP, ou can tell HE LOVES WHAT HE IS DOING and he loves the people for whom he is cooking! THIS is the essence of a PROFESSIONAL CHEF! Chef JP makes me smile every time I watch his videos, it takes me back to my five star kitchen days! How I miss those days 30 years ago. @ChefJeanPierre, merci beaucoup!!
@@lizcoombe4888 My culinary school was not as fancy as CIA, but still ACF accredited. As you put it though, you can have all the equipment and everything else, but it really comes down to the chefs who love what they are doing, and JP is among the best here.
During college, I worked at a restaurant as a line cook. Upon graduation, I took the family to the place I worked and had the medium-rare filet with bearnaise sauce. Still is my favorite thing to eat. Thanks for the memories.
Chef, please keep up this ‘70’s theme! I love your take on these classic recipes! If it ain’t broke, don’t fix it! 🙏🤟
This looks absolutely fantastic. We moved 3,000+ miles, there's a reason I'm telling you this. I have a new chest freezer full of locally-produced grass-fed and grain-finished beef from Tennessee. We met the rancher who raised and butchered this CLEAN beef. I was not leaving the beef, and my live flock of chickens, behind.
THIS is the reason I'm telling you all of this, THIS is the recipe I've been waiting for to crack open my filets. My first "fancy-shmancy" restaurant recipe for the beef! Will comment or something when I've done this. Chef, you are truly inspiring.
My second attempt was perfect ☺️and the trick was fresh tarragon! Even my fillet was spot on with Maillard braising and a perfect blush pink interior thanks to internal monitoring in the oven, together with an arrosait of butter. Plated in layers on asparagus cradled between two baby carrots, below a mashed potato cushion, the fillet and the Béarnaise sauce with a few sautéed exotic mushrooms balanced on top. Thanks Chef!
Thank you for teaching people like me, that did not grow up in the 70s the basic sauces of french cuisine!
such fun to watch you cook. Been busy this summer and missed you. Glad to have the time to watch you again. God Grant you many years.
Jack's editing of the "mmm, mmm" moments accentuates the joy on Chef's face! I don't have most of the utensils or any of the expensive pans, nor the gourmet oils, etc. But Chef has taught me how to use what I have and the substitutions that still make my food taste delicious. I thank you, Chef! ❤
I know, I have thrift store pans and very few of the fancy things, but he has totally upped my game!
@@lynnettespolitics9656 3 thrift stores netted me 2 nice stainless steel frying pans, a sauce pot and huge strainer and glass mixing bowl!
A huge 👍 on the substitutions. My favorite sentence is "if you don' have ... then use ... or don't use anything, it's up to you. Make it the way you like it"
Chef talked about Harissa a couple times so I googled it, Now I Want Top of The Shelf Harissa I Have To Try It!!!
Chef, sadly my husband says, “No more watching J.P.!” You see, I’ve had to purchase proper tools too cook with sense watching you. He was kidding of coarse. My hubby is reaping the benefit too. We love you!!
Hello, fwends!
My life was not great a little over two years ago. I spent the last two years working hard and getting back in school and getting rid of debt. The one thing I splurged on was cooking amazing home-cooked meals. I wouldn't spend an extra cent on anything but food. So cooking in the kitchen became a very happy experience for me during a relatively unhappy time period.
This channel instantly brightens my day when there is an upload. Cooking has become magical to me, and Chef Jean-Pierre is the human embodiment of the feeling you get when you enjoy your time in the kitchen and a special meal comes out perfectly.
Thank you!
Amazing job going back to school AND taking care of yourself/learning to cook!!
I like it when the Chef takes the time to explain small nuances like the difference between spices and herbs. Words have meaning and it serves everyone to use them properly.
Yes and something I would like to mention is that spices are kind of like your dried seasonings which you cook the food with but Fresh Herbs like Cilantro and Oregano and Thyme baby Dill those are best added at the very end of the cooking process.
You are simply the best thing on UA-cam my friend and I always look forward to your two new posts each week xx May you long continue and keep so many of us inspired to try new things in the kitchen 💜💜 Much love from New Zealand ❤
As a lot of other people have said here, as an enthusiastic amateur trying new things it's great being shown what to do if you get it a bit wrong or forget something. Not having all the right pans or ingredients isn't a show stopper, chef tells you what you can you use instead and that it's not a barrier to making some great food. Love the channel, love the tutorials and love the chef, it's a delight to watch.. Best cooking channel around if you ask me. I've learned so much from it, thank you Chef..
Thank you 🙏 ❤️
I agree!❤ love CJP!!
Jack greatly contributes to the joy I feel when I watch (& learn from) Chef Jean-Pierre! Thank you to the both of you!
In case you haven't seen it yet there's a great video where Chef JP sits down and answers some viewer questions, one of which explains how and why him and Jack started the channel in the first place.
😍 how CJP explains recipe it's so important to follow exactly his way☺ Bernaise sauce is so delicious 😋 on filet mignon !! I ♥
Oh my goodness!! My favorite meal. My mouth is watering. Thank you BUTTER KING.❤️
What a fast and such a high end dish in just 20 minutes!
Chef, Thank you so much for all your lesson. I am a good cook but I never had training until I found your channel. I have been getting the essentials made broth, garlic, purée, clarified butter. Everything I have tried is Wow! The crab cakes, garlic creamy chicken, spinach dip and Brussels sprouts. I’m learning to not like to measure and how to clean and sanitize as I go. I never enjoyed cooking until I started following you and I can’t wait that try all your recipes!
I have been making Bearnaise Sauce for fifty years since I first learned in Auvergne! I went to University with a student who was from there! I fell n love with the Languedoc Region for the rest of life! Occitania is a very unique place with a culture so rich and so beautiful! The best cooks come from there! In Montpellier my friend has a restaurant! She is a descendant of Abraham ben Issac of Narbonne. I wish more people about the Occitan!
Bernaise, bernaise, bernaise et asperges au beurre ! La joie de vivre 😋🎉💯
I love Bearnaise on steak and it is also wonderful on a baked potato. Well, Bearnaise is good on anything! Thank you Chef for teaching your always grateful students how to make this most wondrous of sauces!
You should start a classics series with tips and tricks on how to get the best results for cooking all time favorites. Like 5 ways to perfect your omlett game or whatever. Or you could reinterpret these classics and modernize them. Thx for keeping me company while I eat. Great recipes. :)
I am a BBQ guy and have not been interested in classic cooking ------ but I have learned so much from you Chef! I have watched most of your videos since you started. I even watched a bunch of your classics when you had dark hair! I am older than you so I understand. Keep up the good work!
Dear Master-Chef Jean-Pierre, thank you for this wonderful recipe. It's always a pleasure to watch you prepare the delicacies.
I make some of your recipes on occasion, but I use the basic techniques you teach quite frequently. For example, dry-brining meat in the refrigerator, cutting meat against the grain, making garlic puree and only adding it later with some liquid shortly thereafter to "catch" the essence (what a delightful image) -- what you have taught has really elevated all of my cooking, and made eating at home so much more enjoyable than before. Thanks, Chef!
🙏🙏🙏👍😊
This dish looks amazing!! I can almost smell it, and I'm salivating!
What a creative way to have "steak and eggs" 😅
Dear Jean Pierre,
Thanks for another great recipee. Pepper Steak and Steak Bearnaise are my two favorites and you´ve now covered both! I was patiently waiting for your method for making this one and you (as always) never dissapoint! Great recipee, great technique, easy to follow!!! Thanks and hello from the White Coast in the sunny south of Spain!
By the way, your channel is the best cooking channel and you are the best and most fun chef on UA-cam! Thanks again!
Love how you just taught me about asparagus, never knew to peel it!!! Great video.
Chef I love the way you don't strain the reduction and keep all those nice herbs and onion/shallot for texture - too many times I've had this sauce at a restaurant and they ommit this. Sauce Bearnaise is my favourite butter sauce and you nailed it!
👍
The absolute best cooking channel on YT.
Dear Chef Jean Pierre, perfect school for the epic Béarnaise, and talking sweet Marsala Sabayon: please teach us to do it right, as on so many places, even good restaurants, they ruin it.Especially important how to use the bain Marie .Many thanks in advance.
Thank you JP for a great instructional video!
I'm saving this in my "Food and stuff" catalog for future reference.
I am new to watching this channel. I have been hooked on your show. I am looking forward to making this. So many amazing recipes that I want to make.
This looks ABSOLUTELY DELICIOUS!!! Thank you Chef and Jack for this great video!
It really is that good!
I’ve never cooked my egg yolks that way JP. I’ve always used a double boiler. This method is great for bernaise! ! Love it JP
Chef Jean-Pierre and Jack, two of my favorite people on UA-cam. This channel has taught me so much and my family has benefited from what I’ve learned here. Thank you for all these fantastic videos.
Hey chef Jean- Pierre I'm a chef now on a disability I sure enjoy watching you create these wonderful dishes I can no longer afford to make. I just love watching you create these sauces I don't make anymore and it's awesome to see that you have e 1.42 million subscribers. Keep it up.
That is a beautiful sauce! I often have tarragon growing in a pot on the windowsill, it's a pretty forgiving plant. And easy to dry, so you can get both variants at home.
Normally I just sauté unpeeled raw green asparagus and add a splash of white wine at the end (often I also wrap them in prosciutto first, give that a try!), worked for me every time. But I will give peeling and blanching them first a go. Thanks for all the knowledge and advice Chef.
Chef, thank you so much for showing this recipe. I always have clarified butter on the ready and can make it with confidence thanks to you. I got a 3 day weekend and I know what I'll be treating myself in my kitchen Sunday 🤤Also, after seeing and tasting the incredible benefits of dry brining, I'll never season steak any other way again. No more " surface seasoning, but bland in the middle " for me.
I learned about the dry brining method a few years ago and never looked back.
Seeing Chef JP doing it solidified my conviction that there's no better way.
Chef, Thank you for demystifying the Bearnaise sauce. Amazing looking simple and straight-forward dish.
Jean-Pierre man oh man// closing my eyes and listening to the enthusiasm and joy in your voice- you got a whole lotta love and your busy making the world a better place- be blessed buddy- be blessed abundantly
One of the reasons I love watching your shows , Chef, is perfectly highlighted at the end when you mention cooking time ... Both my Dad and myself like our meat cooked More rather than Less ... I don't want it burned or "Well-Done" but I like closer to Medium-Well than Medium-Rare ... and you mention how, it's a matter of opinion, cook it and eat it how you like... THANK YOU! You'd be *amazed* at how many people think they have some right to tell someone else how they should like their food ... I remember seeing a video about some fancy restaurant earned by an Australian TV Chef named Curtis Stone ... and he told the person interviewing him that his staff is trained to tell people that their steaks are supposed to be cooked Medium-Rare, at most, and when customers ask for more doneness, they explain that the meat "tastes best that way", and if the diner insists that they want it cooked more than Medium Rare, they basically refuse it and ask them to pick something else on the menu. To be that's absolutely ridiculous - they aren't asking for the Sun, Moon, and Stars here ... just their steak a little more "done" ... Anyway that's one of the reasons I love your attitude ... I'm also not the biggest Garlic fan, and you always say stuff like, "If you don't like something, don't put it in! If you like it, put it in!" etc. If I was a famous French Chef, I'd be just like you loL! 💯🧡🏴☠
Thank you chef! You videos a so much more than food. They make me smile. Your preforming a public service. Keep it up.
Thank you 🙏
Love these videos! I get to use the fresh herbs from my hydroponic garden, for starters and then feed Friends and Family Deliciousness. Thank you Chef!
4:40 That's a great explanation for spices vs herbs. So easy to remember, thanks!
He's just casually dropping knowledge that I'll remember forever.
Vraiment merci Chef pour prendre le temps à chaque fois d'expliquer clairement les techniques culinaires de base, en l'occurrence ici les sauces émulsionnées, (béarnaise, hollandaise...) rappeler à chaque fois l'importance de maîtriser les cuissons, de faire attention aux températures, de provoquer des réactions de Maillard, fixer la chlorophylle des légumes avec un bain froid en sortie de cuisson ... Vous êtes vraiment très pédagogue. Un plaisir à voir. Vous devriez être diffusé dans toutes les écoles de cuisine !
Wow..another amazing dish. Chef, you have definitely made me a better cook. My husband told me that he always thought I was a good cook. But after watching you and learning better techniques in cooking. You have set me up to a higher level as a cook. I wanted you to know, and I’m ever so grateful. Thank you again
Best recipe and explanation for this wonderful, exceptional sauce béarnaise!!! Thank you so much!
I made this last night to serve with his chateaubriand recipe. Both fabulous. I echo what others have said - great, detailed instruction, excellent video production, no annoying music.Thank you Chef!
I want to once again thank you heartily for making this recipe on video. This is one sauce that I had always failed with, therefore I never made it for my family. Your guidance here has made it possible for me to succeed with this sauce for the first time ever! Yay!! 🎉❤😊 My family is getting a real surprise for Sunday dinner next week! (Chef's kiss) Thank you!
Chef, thank you for teaching me how to cook meat properly. I am Italian and am pretty good with pasta…ravioli, tortellini… all handmade thanks to my Grandma. But, I never learned how to cook steak. You have really increased my confidence with meat. Thank you!
You are the best teacher on youtube and such a great personality, when i started cooking i would watch gordon ramsay, etc, but your channel is so much better, what a gem, thanks for doing such a great and informative job!
Wow, thank you!🙏
Your upbeat attitude and encouragement to us "non chefs" is greatly enjoyed.
Thx from California!
I have learned more from this cooking channel than all others combined, and I can't tell you how many times I have said aloud in the kitchen, "Onyo always number one!" Thanks for all you do Chef, it is both most appreciated and entertaining!
One of the best channels and some of the best content on UA-cam! French cuisine demonstrated by a true expert.
Love Béarnaise with steak!
MUST try this.
You’re consistently one of my favorite channels. You’ve given me the confidence to cook meals for my friends. My friends think I’m a great cook, but I only cook for them after I’ve mastered something, they don’t see all the failures I’ve endured before in invite them
👍👍👍😊
Home from a hard days work..opening a nice beer,eating some "fårikål" and watching this. Learning alot from Your channel.. Greetings from Norway 😊
Thank you chef and Jack for your hard work! I'm sure I speak for a lot of people when I say your videos revolutionalized our ways of cooking!
This guy is amazing, he has the ability to make learning easy.
You have ignited my passion for cooking chef. Thank you so much. Please keep doing what your doing. I cook with you all the time. I have much more confidence having you right there in the kitchen with me through your videos. God bless you chef. ❤
Thank you!🙏
That's delicious yummy this steak bearnaise. 😋😋❤😊🤩😍
I can always count on Chef Jean Pierre to give me new dinner ideas ❤ ....thank you Chef!
Jack, I dunno if it was your idea to start doing the little behind-the-scenes peek after the outro, but it is (weirdly?) one of my favorite parts of these videos. This recipe looks SO good. I am going to make this FOR SURE.
👍👍👍😊
I love the little snippets after the outros! So much so that I'm always a bit disappointed when there isn't one...Jack is spoiling us! 😄
Same! 😁
Agreed!
Never having had béarnaise sauce before, I decided to give it a try when having some friends over for dinner one time. I made the shallot/white wine/tarragon reduction a day or two ahead of time and stuck it in the fridge, then right before the steaks were done, finished it with the eggs and butter and more tarragon (I used an immersion blender and drizzled in hot butter to provide the heat while keeping it from getting too hot).
Great idea. 👍👍 This way you don't have to keep an eye on the temp while adding the butter, thereby minimizing any mistakes.
Really really love the added comments at the end of the video, where you keep filming and he doesn’t know it, that’s top notch filming!!!!
Looks absolutely delicious!
Nothing better. Thank you, Chef.
Emotional support butter 🤣🧈
Absolutely gorgeous Chef! Thank you! Hello from East Tennessee.
Fantastique. Very easy to do with your instructions. Filet Mignon is expensive today ( I am still trying to figure out why), so one wants to get it right. I made your potato mash, and everyone was happy. Great Job, Chef J.P.! PS: I love to hear stories about your mom and how she did things in the kitchen. Like taking 12 hours to make sauce. That is amazing.
Beautiful Béarnaise Chef. Congratulations in advance as you near 1,500,000 subscribers!!! We love your food, your humor and most of all YOU! You've improved my cooking game more than any other single human on the planet and I'm forever grateful.
Thank you very much!🙏
I've seen tarragon in supermarkets in the ) but never Chervil (in the US, but, have seen them in France) but I have them both in my garden, Chervil is easy to plant from seeds. For French Tarragon you will need a plan, it only propagates from cuttings.
I love this guy I love your wit and instruction. thank you for doing what you do
Oh my…… my mouth is watering! Thank you so much for teaching us ALL how we can eat well at home!
Thankyou chef, I must admit that I've only been doing your pepper, which is amazing, but as I trust you implicitly, I will attempt to broaden my repertoire, thank you so much.
Learning from an old friend
I love this guy
I should weigh 300 pounds after cooking all your recipes for the last couple of years. Delicioussssssss.
It's a beautiful dish chef....we made this at my uncles restaurant in the 90's (only with a mashed potato). Now I have to make it again....yum!
Thanks for all the great recipes, Chef! I've learned a lot from you and I appreciate everything you do.
For anyone looking for something fun to do with the egg whites after you use the yolks: make a meringue. Then make chef's cherry clafoutis pie and put the meringue on top. I just did it and it's amazing--had to share. Many thanks for all the great recipes and inspiration, Chef JP!
Oh wow I am addicted to learning the skills you teach so wonderfully ! I am so impressed with your masterful teaching style. Thank you Chef🙏
🙏🙏🙏😊
Hello Chef Jean Pierre, This fantastic video on how to make a Bernaise sauce like a chef. So well explained, You also explained what to look for when buying asparagus and that you should peel it before cooking. Thank You so much for your devotion to us your fans. ( Friends) as you call us. Best Regards to you and Jack. ❤❤
Just beautiful. It makes me think of the indiscretions of my youth. Oh, ... Bearnaise. Thank you.
Thank you Chef Jean Pierre!
The bearnaise it's new to me
But it looks Yummy as we say
The eye eats first and the taste
Is the smell of it
To be clean it's half of ALL
This looks delicious Chef!!! Another great recipe!! 💖🥰 You make learning how to cook so much fun!
I don't deserve these videos. That's how good they are.
One of my favorite dishes of all time. JP is undefeated!! 🏆
Also, @Jack, drop the How to Cook the Perfect Steak link at 9:55:00
Can't believe the chef used water! As "Water tastes like nothing!" 😂
Just teasing ofcourse 😋
That being said, my dad absolutely loves his daily piece of meat and is a huge fan of asparagus, all though we usually splurge on the white ones when they're in season.. (we're in the Netherlands, right next to Germany that's known for their white asparagus) They are SO good 🤤🤤 However I'm 💯 percent certain my dad (and me too) would absolutely LOVE this dish! Especially with the bearnaise 😍
Things I don't do but will.
Asparagus ....peel the stalks.
Make some clarified butter. I use avocado oil, but clarified butter better😊
Steaks...if I have it right temperature rises as steaks rest. So keep using the thermometer...
Also a temp gun is essential for both pan and oven.
Lovely cook. Very calm too.
Tarragon...a wonder herb.
Love it 👍
Good morning! Delicious! ❤🤗
Chef is right. Bearnaise is INCREDIBLE on beef or pork. Try it.
Please try to find fresh tarragon. Fresh chervil is hard to find, so dried is fine.
You can hold but not re-heat the sauce, which is basically a Hollandaise, but you can save the mignonette -- the herb reduction before you add the egg yolks. I freeze it.
Chef you are a pure delight! ❤
Hi !! Chef Jean Happy Monday watching the replay. Chef I was out of town just watching your video. Wow the steak was cooked to perfect. The Asparagus looked so delicious. That steak was juicy 😋 Hi Jack you get to enjoy all Chef recipes. You are very blessed 🙌 😇 Thank you for sharing the steak recipe have a beautiful day . ❤️❤️❤️❤️❤️❤️❤️❤️⭐️⭐️⭐️⭐️⭐️⭐️💯💯
I love tarragon. I actually make my hollandaise first, using only egg yolks and clarified butter in a bowl, on a warm griddle. Add the reduction and THEN add any liquid I want, to flavor or “stretch” the sauce as necessary. I learned the method back in the ‘80’s and have stayed with it. I think it’s more flavorful and I HAVE re-warmed it successfully, IF I don’t add water to the original sauce. The trick, I think, is to totally use the capacity of the yolk. I go by the “sheen” of the cooking yolks to know when to start drizzling the butter, and figure 5 oz of fat per large yolk, lemon juice and tarragon vinegar to thin: maybe a shot of tobasco and a pinch of cayenne (so people wonder what the little red specks are😅)
We need shirts with chef JP on them and his sayings
My favorite chef ever! Thank God I found you!
I do not have Instagram acct.
Amazing sauce and demonstration. Thank you Chef!