Chef Reacts To Steak Tartare Video (would NOT do this again)
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- Опубліковано 27 жов 2023
- A throwback to 9 years ago... Can I beat my past self ? Go to our sponsor betterhelp.com/alex for 10% off your 1st month of therapy with BetterHelp and get matched with a therapist who will listen and help.
Worth remembering : Steak Tartare has to be prepared by professionals, with premium ingredients. I always tell my (talented) butcher about what I am going to do and I follow his advice. Do the same. It's worth noting that consuming raw meat, especially in restaurants, should be done with caution and only in establishments known for their strict food safety standards to minimize the risk of foodborne illnesses. If you're preparing steak tartare at home, be sure to follow food safety guidelines and use high-quality, fresh ingredients.
Simon from La boucherie moderne in Paris : / boucheriemoderne
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Steak tartare is a classic French dish made from finely chopped or minced raw beef. It is typically seasoned with various ingredients to enhance its flavour, such as onions, capers, Worcestershire sauce, Dijon mustard, and sometimes raw egg yolk. The mixture is often served with accompaniments like toast points, crackers, or French fries.
Steak tartare is known for its bold and rich flavors, and it's often considered a delicacy. The quality and freshness of the beef used are crucial since the dish is served raw. It's important to source high-quality, lean, and tender cuts of beef, typically from the tenderloin or sirloin.
The name "tartare" is thought to be a reference to the Tatars, a nomadic people from the Eurasian steppes, who were known for their consumption of raw meat. Over time, the dish evolved in France and became popular in Western cuisine, where it's often considered a classic appetizer or a main course in some variations.
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Salut,
Alex - Розваги
You know SImon is a great butcher because he still has all his fingers
but that means he doesn´t give any extra meat to his clients
After all these years
i juste see great working condition
True.
Nearly all butchers have full sets, meanwhile if a carpenter has all joints past 40 he's either very good or very lazy.
Remember, BetterHelp sells your health data to other companies!
Oke.
So are all those VPN solutions, be carefull outhere
Who doesn't? I'd probably go with them instead if there was another equivalent service that didn't
Yes! I've been commenting this too... 😅
That better helps
By all means, do revisit your older recipes, it’s always good to see how much you improved.
It were the kitchen hacks he did twelve years ago that made me subscribe to Alex' channel. Like making soufflees in mugs in the microwave and microwaved brownies
@@PaulaBean same here!
Alex is hands down my go to chef on youtube. While other chefs who started on youtube, ending up drifting away from cooking by selling out as much as possible (not saying as a definite bad thing), Alex sticks to what he did originally, pushing his skills to the max. Not only that but his professionalism and appreciation to professional chefs he introduces and their work is unbeatable. Much respect to you Alex :)
Love how the blue light reflects on the fridge so you still have a Blue Fridge! I love dry-aged beef and lamb--I can certainly see how it was able to stand on its own without mustard.
Loving the subtle intro’s of the new staff. It’s like you’re showing us the ingredients of the new dish you’re cooking up. 😊
I think you should get in to stir-fry and meat velveting techniques. There are a lot of things to unpack there that could create great content. How to make meat tender like in Chinese restaurants, with egg white, baking soda, meat hammer, starch, deep fry etc etc. Also I think that a good stir-fry has a lot in common with Italian cooking when it comes to emulsified fat. I had an old authentic Chinese cooking book, and their staple fat was lard, so a great stir-fry sauce is essentially lard, emulsified with a little bit of starch and water, the base is very similar to that of a carbonara, but with soy and other spices. I do not know if you are into stir fry and meat velveting, but I would like to see your take on that.
Old Alex sounds like hes trying waaay too hard to have an American accent, its kind of adorable!
I was going to say he lost his American accent lol
Oh wow so true. I was reading the top few comments while watching the video and as soon as I read this, I started notice it. Especially the way he emphasizes his "r".
@@bignate2814😢😢😢s w was s wws
Yeah I thought the same he sounds more French now
Is french, was just trying to speak english, is kinda challenge for those guys:))
A nice orange egg yolk plopped on top of the tartare would bring a nice contrast, and when you mix the egg yolk in to the tartare you get a creaminess that just olive oil can't bring.
It's somehow comforting that an international food star with a large, well-equipped kitchen/laboratory.... still doesn't have a biscuit cutter. 😄
Seeing Josh in a video really makes me want to see new episodes of "Food, but we digress"
same! i miss that podcast!
Yesss! I was thinking the same :)
Yes please
I miss the podcast and always check back 😢
Same! I miss the podcast
The edit form the editor is more then enough to give this video a like! :')
I feel like a French guy should be able to get behind just ignoring half the letters in a word.
@@scaredyfish we might ignore letters but we don't ignore entire syllables
Hi Alex,
I've been following your channel for 9-10 years now, and I still remember watching your original tartar video when it first came out. It was one of the many videos that inspired me to start my own cooking journey.
Watching this new video, I feel like I've been on this journey alongside you. I see many of your reflections in myself, and it's made me think about and reflect on my own journey. This video has impacted me in a new and unique way, and I'm so grateful for your continued passion and dedication.
The fact that it almost looks like Ahi Tuna Poke really stands out because it shows some kind of equality between 2 raw proteins that can be eaten raw. It's just so perfect.
Salut Alex. There are few people on UA-cam that present such a dichotomy as you do Alex, I both love and am frustrated you. I love you for all the inspiration, the dedication, the ingenuity, and the passion but at the same time, whether it is ramen, pizza, or something as simple as beef tartar, you always present us with sublime dishes that we cannot taste when all I want to do is taste the dish that you present. It is currently Saturday evening and I didn't think I was hungry, but now all I want is tartare de boeuf!
Curse you and your wonderfully beautiful mind!!
Life is a journey and it is about evolving. Making a dish 9 years later, means the other me, with 9 years more experience, better sensed me. At the end we are also braver and doing things to edge is what chefs do. Almost breaking the lines, almost breaking rules, or even doing that by intention makes a dish wonderful. Happy to see the Beef Tatare 2.0 impressed you and your camera guy.
there is a confidence in present day Alex to know he can stray from a recipe and explore things on the fly and to question the use of certain ingredients to create a unique twist.
i started watching when this was French Guy Cooking, it would be great to see a revisit to one of the creations from "the tartine series"
What!! I love how you got the blue reflection of the wall on the stainless fridge to turn it blue. What a touch! I still miss the Blue Fridge Theory…. But I’m still impressed with your attention to continuity in the details. 🎉
Just last week, someone mentioned that, unquestionably, the three most difficult things to say in the English language are: "I'm sorry", "I need help", and "Worcestershire Sauce".
You're in good company mate. Also, it mostly adds salty and umami to a dish, but the umami mostly comes from anchovies, so you almost could have just used more anchovies.
it's one of those english places that have a crazy pronunciation with entire syllabes disappearing or getting turned around; like Edinburgh. It's impossible to guess.
Alex 9 years ago - happy, energetic.
Alex now - serious, mysterious, slow
honestly just looking at them i want to eat this one so much more. it's so inviting, fresh, and somehow because it's not bound as intensely, feels less carnivorous, less like you're just eating a single slab of meat, and more delicate, despite it highlighting the beef more. Would love to see more stuff like this :)
That looks absolutely spectacular. There’s two French dishes I’ve always wanted to try, a proper soupe à l’oignon and this, which is at the top of my list.
Love the format of the video too, I’d definitely like to see more revisits.
skip the onion soup not worth wasting it in paris, tastes the same everywhere. replace with snails
I think you should have used a salt-cured egg yolk and pickled mushrooms. I think there would have been a lot more depth of flavor, without getting in the way of the beef.
I love watching this as I cook, it's like having a foodie friend doing their thing without constantly being in the way ;)
being following your channel since that period, definitely want to see another video like this one! It brings back so much memories.
Ça m’a frappé quand j’ai réalisé que je regarde tes vidéos depuis 9 ans ! Ça vieillit bien ❤
Le pire moi c’est que je viens de voir le nombre d’abonnés, ça semble fou pour un youtubeur bouffe français ! À l’époque c’était un ovni et je le se que beaucoup se sont inspiré de lui depuis mais personne ne va autant au fond des choses que lui
Yes! I'd love to see you revisit old videos It's fun to watch you watching your reaction to your old self. And I like to see the new spin you will put on things due to the additional experience, knowledge & ideas you've gained since back then.
Egg yolk doesn't bring heaviness, it bring creaminess, also you drowned it in olive oil so it ain't any more light.
You should do the regular recipe with the mature beef and compare, bet it would be better
Use Avocado oil.
@@fotogfitzfoto412 spotted the american...
No no. It brings disgustingness and the urge to throw up. Oh and salmonella.
@@Samtagri Unlike the US, raw eggs are completely safe to consume in the EU.
@@asw1546we They're mostly safe in the US as well. Not 100% but safe enough that I've had them more than a couple of times. Just don't get the super cheap supermarket eggs that they sell in a pack of 24 if you plan on having them raw.
Recipes are a human invention and as such are very much alive. Thank you for sharing your culinary journey and for having the humility to update yourself.
I really like this video. The way you go through your old techniques and comment on them, why they're good, and why you'd change them or keep them the same. Incredibly informative.
Alex! Love your videos. It's so fun to see how you've become such a natural in front of the camera and to see how much you've grown as a cook. Keep up the good work!
I will say that the filming of the chopping of vegetables was very nice....not too long, not sped up, not tedious, but close in and nicely portrayed.
Fantastic filming and editing!
I've never said that before. Well done!
I do want to see more videos of that concept!
Franchement ça déchire grave, au plaisir de voir d’ailleurs ton équipe aussi que ton studio qui prend forme
Keep going!😊
i love that you went back in time and reinvented a classic. More of these please.
Alex, I don't know exactly how long I've been subscribed, but it's been at least several years, and I always look forward to your videos. Your passion and love of food and learning really make my day.
your hand writing is absolutely BEAUTIFUL!!!!
i love this type of video. Revisiting and reimagining old videos and recipes
This is so wonderful, I hope you turn it into a series!! I kind of want you to revisit all of them, but if I had to choose I would say croque monsieur, and the marinades video!
Really enjoyed seeing you revisit an old recipe.
You and the butcher both commented that you want a lean cut of beef because raw fat is unpleasant to eat. I agree completely, but it does mean you miss out on a wallop of beefy flavour. I think you should try to incorporate some. Beef fat will be a solid up to about 40˚c, so even if you added rendered beef fat to your tartare, it would be likely to resolidify before serving. I'd be tempted to render some fat and then emulsify it with the mustard and any other sauces you're using, maybe a few drops of water, and some oil if you need more fat. Would coat the meat without going hard, and would definitely add loads of flavour that would be very hard to get from anywhere else.
I was thinking the same... Rendering the dry-aged fat would be sublime.
You're such an inspiration, keep doing what you do!
Ive been watching since it was french giy cooking and i wouod personally like to thank you for the work and education youve done. You've taught me so many things id never heard of and fanned the flames of passion within me
I love how you incorporated your editor and your camera guy in that video. Pretty cool to see the team!
I just love all your content and anything you come out with i'll end up watching and loving. Thanks for inspiring me and bringing joy to cooking - it's always such a pleasure and I feel you are my friend. Thanks, Alex.
Excellent idea to review old videos like this.
As an old subscriber (and French guy too), I feel proud of what you've done, and I definitely feel like you had, still have and will continue to have an impact on my vision and approach of cooking.
Thanks ✌💙🤍❤
Amazing! I got to know you many years ago through that steak tartar video. Ever since I’ve been following you!
I’m really into revisiting old recipes! It sounds like a great thing to do! It’s amazing how much you’ve improved
I have been watching your channel for at least nine years. What I see today reflects what I think is tremendous growth as a chef/artist. You speak a little less on technicality and what’s classic or traditional, and more on what you FEEL should go in the dish. You talk about creativity and what you enjoy. Absolutely beautiful, friend.
Much better thoughtfulness in this recipe. My favorite way to serve tartare is to place some of the 'additives' around to the tartare, such as a slaw or salad with mustared, pickled onion, crostini, some semi-soft cheese (think young brie, or maybe a soft blue such as cambozola). If crostini feels like a bit much, you can use romaine (or in this case radicchio!) as a vessel for your ingredients.
Oh, and I tend to pasteurize my eggs via sous vide, then separate the yolks to top; the egg yolk stays creamy, whereas fridge-cold olive oil becomes a bit slimy and grainy. For perfect cube cuts, it helps to par-freeze the meat for fifteen to thirty minutes before cutting, and doesn't hurt the texture at all.
I loved this! Yes please do more takes on old videos!
Now that you have mentioned and showed your editor and cameraman I notice how beautifully your assembling/eating scene was edited! Hats off to that!
Josh, as a fellow editor I greet you! Also, your digression was very helpful!
LOVE your reaction videos alex! You're the GOAT!😊😊😊
Alex, I've been watching your video for years. It's great to see people from your team! Please stay center, but these little moments are super-sweet ❤🔥
Thx Editor for the pronunciation tutorial! Great videos as per usual
Great video and video concept! Most interesting reaction video I’ve seen! Studio looking good as well 😁
Excellent inset, Josh! Glad you put it in :)
Dear Josh, bless and thank you. I have deep respect for that explanation because it eclipses any other I have ever known.
"How to look beyond failure" It's been 4 years and I think you should look at that video again because every time I do it helps me stop asking myself to deliver nothing besides perfection.
please make this into a series, it's awesome!!!
Love the idea of a revisit series! I would have eaten either version, but I love the drama of a raw egg being served on top of Steak Tartare
At 3:56 you can see a new interpretation of the Blue Fridge.
Perhaps you can install a blue neon on top of it for when you have a lightbulb moment and when you want to "activate" it and enter the Blue Fridge Theory mode.
Love the incorporation of the Team!
Nice, it's always fun to see how we've progressed & matured through our life journey. Plus one of the tenets of your channel has always been continual improvement of a dish.
I don't make tartare very often, but I've deviated from the standard recipe, partly due to my tastes/dislikes & ingredient availability. #1 is mustard, smooth mustard upsets my stomach, but wholegrain doesn't. So a little wholegrain goes in with some extra pickled mustard seeds. They add a nice pop in the mouth as you bite down. #2 I was out of capers, but had some poor man's capers; pickled nasturtium pods, they work well & the addition of sliced nasturtium leaves add texture, bitterness, peppery flavour, & the leaves retain texture when chopped up finely.
I'm easy-osie on the egg yolk, but like you have found that a good oil can make a difference. I've been adding some locally produced cold pressed rapeseed oil + a drop (quite literally) of sesame oil for a background earthy nuttiness.
Cooking is a journey, would be fun to see you revisit early work.
Josh, thx for the heads up :D that was funny as hell, I really like when the editor needs to intervene
In the US, it's called NY Strip or half of a "T-Bone" steak. I suppose, if you cut a T in half it makes 2 Ls... In either case, it's the opposite side of the T-bone from the filet mignon. If the filet is greater than 1.25 inches, it's called a "porterhouse", whereas if the filet is smaller than that it's called a "T-bone". The strip loin steak runs straight into the chuck loin, which has a significant amount of cartilage and... also, is considered tougher and "beefier" than the strip.
To clarify, "NY" here stands for New York. A New York strip steak could also be called a strip steak, sirloin, or striploin
I am loving all of the sneak peeks at the new studio space!
Also this may get lost in the comments but I am curious about what pen you use Alex?
so good, I need to try beef tartare now. Well done Alex per usual. Look forward to your future content, and yes I'd love to see you revisit old videos and improve upon/re-invent the dishes. Take care, be well.
Alex... Howdy, from Texas! Given your current kitchen/studio status I think it would be completely appropriate to revisit the Sardine video with new and/or updated recipes! You were in the process of building your old kitchen/studio in that video and you are currently doing the same! Congratulations BYW!!!! I can't wait to see where your channel goes from here!
I've not been following you for nine years, but I enjoyed this. Very educational as it shows the culmination of lessons you learned. Thumbs up from me for more content like this.
Happy to see Josh again, I was wondering if he was still working with you since we haven't had a Food but we digress episode in a long time. Will the podcast ever come back?
Amazing video Alex! I've been watching you since the old Tartar recipe! One suggestion I have is to revisit your 'Steak Poivre' (Boozy Peppercorn Steak with Chinese Twist). It's one of my favourite dishes to cook of yours. Curious how it's changed in your mind. Salut from Canada!
What I learned today - Alex has very nice hand writing.
Your opening methodology is called self-reflection video modeling. Story telling is a suoerpower.
Blessings for aiming your gift and efforts to help others, Alex.
No specific episodes I can think of but YES revisiting some would be great in general❤
I like this revisitation of old videos.
Especially showing the old video to Simon.
loved the fountain pen sceen ❤
what ink did you used ?
We eat tartare with fried bread and garlic here in Czech republic. Sometimes restaurant brings all the ingredients on the plate (chives, onion, mustard, pepper, salt, paprika etc.) and beef so you can add exactly what you like and make your mix by yourself.
This looks so good. Great job Alex.
Love this Typ of video. Recap old things - very good
Great idea to revisit old videos. I'll have to browse them to recommend some. As for boeuf tartare, for whatever reason, it never occurred to me to use dry-aged beef. Next on my list!
I discovered this channel around the chopping onions really fast time, because I searched how to chop an onion. So your french onion soup vid is one I always think of. Not sure how you would improve it though, if not that one then your lasagna video is one I would also love to see.
I have no opinion on which old video you should redo but I did want to say I really enjoyed this video. Re-imagining something you had done previously with all the knowledge you've gained since.
Hey Alex,
tried your "sacrilege" ;) Applause for having the nutmegs to change a classic. I have deviated from the classic preparation ages ago (wasn't a fan of the raw egg - and earned a lot of angry eyes for it.
It's an insight into you pallet thank you for the openess. As a present of reciporicity, here's mine: salt, toasted black pepper, homemade green peppercorns in brandy (the stuff you use for Steak au Poivre) - in stead of L&P Sauce , toasted Sezchuan pepper, garlic, capers, fresh ground Wasabi - in stead of mustard (or ground fresh horseraddish),miso-paste in stead of anchovy, chopped and squashed demi-sec cherry tomato, shalot, chopped rocket, water cress, homemade lemon in brine.
Would love you feedback ;)
Enjoy
Great video....nice seeing the changes over the years
If you ever redo a video, maybe the Steak Au Poivre
I change my comment. If there’s something that I think that you could make is an in-depth series about fermentation in general. The way that a mother can be built in the way that that actually changes the structure of dough. How to build a mother and understand the in-depth process of yeast culture. Parts per million. understanding a mother for beer and understanding a mother for dough.
It might be pretty cool for you to get involved with a brewery and understand their process for cultivating yeast and sustaining different brew styles
We have a different version of tartare here in Poland. Usually, the additions consist of yellow onions, pickled mushrooms and pickled cucumber, as well as an egg yolk. Some people will add maggi, some will add mustard, but usually its just the things I first mentioned with finely diced or even ground beef. We put it on buttered bread, almost like a paté, which is why it's more fine than the french one I'm seeing.
Just today I read your book again and noticed how much deeper you went into literally everything
I don't like beef tartare, but I love your method! This is exactly what I do with the recipes I make every few weeks. Sometimes I forget to change and I always dislike the outcome. Not that it is untasty, not at all, but it is so unoriginal, so standard.
Great one Alex!
I love your interactions with the camera man :)
I had no desire to try tartare when i started this video and my mouth was watering by the end! Yes keep making videos like this.
Well all need a guy like Simon in our life.
The beef tartare video was the first Alex french guy videos i ever saw. Classic
I personally love adding fermentation into tartare. sauerkraut would go very well with the capers. also i love having a touch of seasonal fruits or berries, plums and strawberries go especially well
Revisiting old recipes is a great idea!
It’s great to see you grow brother
Shout out to the Pepper Cannon! I have one too and I'm extremely happy with it. Alex, Thanks for the video and the cookbook!
I loved it, keep revisiting your old recipes :)
You matured well, like a good wine 😂 I do my "tartare" with just row meat, olive oil, salt and a little bit of garlic 😊🙋♀️
I totally get wanting to update your recipes. I first had tartare 2 months ago, and 1 month ago changed the recipe up some by adding in chopped grilled prusciutto di parma.
I anyways love all your videos. Old Alex revisited is a beautiful idea!