Hanger Steak Béarnaise - Bruno Albouze
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- Опубліковано 27 вер 2024
- Indulge in the exquisite flavors of a classic bistro favorite with a twist - hanger steak with béarnaise sauce. Join me in this video as I present 2 tantalizing ways to serve this perfectly grilled meat alongside wilted spinach and barbecued vegetables. Get ready to elevate your dining experience with this mouthwatering dish!
To get the full recipe go to brunoalbouze.c...
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I strongly encourage everyone who loves cooking to purchase at least one of bruno's recipes in their life. These are easy to follow directions and you one hundred percent will succeed. I have purchased some of the more complicated dessert recipes. I won't say that it was so easy because some of those did take me two or three tries. But I did succeed. At least we should all do at once to say we tried it. This one is one of the easier ones so let's all try it.
the man is a marvel. i purchased his faux lemon recipe i have pretty much successfully reproduced it except for the gold spray paint!
A dying breed of chefs..Old school knowledge with modern twists..
This man just turned all my knowledge of bearnaise sauce up side down. Great work chef!
Very good advice on fixing a broken sauce using the freezer method! Thanks Bruno!
I found this channel researching potato-scaled fish, and I am SO pleased to have come across this wonderful portal. Chef gives a straightforward approach to complicated dishes and explains everything beautifully. The pace of the videos is just perfect. The result is a video that is as entertaining as it is informative.
I LOVE the lighting and camera work...so professional. The lighting is so good and the closeups so well done that it even looks great on my phone.
Merci beaucoup for doing such a great job!
Beautiful and delicious dinner. Another winner!Making your recipes is the reason why my husband prefers eating at home than eating out. Appreciate you teaching us all the various methods for Bernaise sauce too. Will try the sous vide method next.
What a great educational video. Thanks soo much. Most chefs don't include the all important " what to do if it goes wrong?!" part of the learning process. As an amateur cook, if the sauce separated I would just have a fit and toss it in the bin, feel horrible and question the meaning of life over a few glasses of red wine!
I always like your videos, but this one is more thorough and more informative. Merci à vous Chef.
Its a pleasure to watch you, if the world had more people like you.
He is a genius, but I suspect he's like hannibal lecter in real life. Every now and again he has this look on his face, like he wants to eat you
I love your bistro series. Sweets are great to watch but i honestly won’t try to perform it but bistro recipes are definitely something we will do!
I've been watching your videos for years, and you are one of the few who explain everything and that helps a lot, thank you and keep it up, we need you.
This is a wonderful quick instruction on French sauces. Thank you so much.
Дуже гарно.Привіт з України💪🇺🇦🇺🇦
GREAT advice!! Store bearnaise in freezer then bring it back to normal consistency is something I have never seen before! 👍
This is a great video. Provides much more detail than some of your other recent ones.
Great! I like the two flags on the collar!
Brilliant as Always, Bruno! It’s such a treat to see you in Action!!! Thank You Beaucoup !!!
I've always wondered how Bearnaise was done with a bazooka, I've always done it old-school. I'm doing mayonnaise sauces with this, so its time I learnt. Its the nuance when we see you do it that counts. Chef Bruno and the video that launches thousands of stick blenders...
Bruno, for us old fans, please return to the ways one time and give us some moments of tasting the food and dropping the spoon and feinting haha or a joke with the face afterwards. Haha it was such good times.
Love your sharing, it’s simply Masterclass! Just less than 10-min, I learn so many important tips, apart from the recipe.
there are no words, thank you Chef!
I adore these longer videos, Chef Bruno! What amazing information! I love bearnaise sauce, I didn't realize there are so many variations. Perhaps we can have another video about them?
Thank you Chef, now I can make Bearnaise the right way!!
How did you know I was craving béarnaise? Easily one of my favorite sauces.
thank you Bruno you are on fire lately
Fantastic information chef! Love the sous vide Bearnaise. Mr Ramsay puts a little Piment d'Espelette on his hanger steak before grilling and so do I!
I took the traditional gastrix(?) method and combined it with Gossens turbot bearnaise to save time. Instead of waiting for the reduction to cool I added an ice cube which was just enough water to beat with the yolks.
Gossens used straight butter in his dish.
However plastic bag bearnaise was a first for me.
Thanks for the extended video.
wow you are a chef god!
Un plat pour un Roi 🎉🎉 soyons Fous!!!😊
You're back to long videos and I love it!
Une de vos meilleures vidéos! Merci pour toutes ces astuces et tours de mains! Cela va être bien utile. La haute cuisine c’est bien joli mais la cuisine au quotidien est le lot de la plupart d entre nous. J espère plus de ces vidéos 😊
perfect
how many times have you cut of snipped yourself with a knife.... 4 times myself twice at catering collage and twice at work
Outstanding presentation as always.
Hanger is not a skirt steak. Skirt is body cavity around the belly. Hanger is in the upper body cavity along but underneath the spine. It looked like he used skirt, which is a great cut for sure and their qualities are similar. But hangar steaks are quite small.
At 5:58 the steak is not hangar steak or onglet in French, but skirt steak or la hampe
What is the life expectancy on the sauce, ~ 5 days?
Yes
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its called courgette
Can anyone tell me what mixer he uses?
Throw the veggies into the trash. Great meat dish!!!
😋🤤
Beautiful Bruno!💋
Nice!
❤👨🍳🔪
🙏🙏🙏💪💪👌🇬🇷🇬🇷🇬🇷
There were two new methods to fix a broken and cold sauce to me. Amazing that I’ve haven’t seen them before. Cool to learn new tricks.
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Exciting and virtuose ❤
Just curious, not trying to be pendantic; you refer to this as a "hangar steak" but it looks MUCH MORE like a skirt steak, no? I know both cuts are from the diaphragm but my understanding of "hangar steak" is the two-sided cut with the cartilage running through the middle, and is typically about twice as thick as the cut you're using here. Is it just a matter of french vs american butchery?
Yes, it's a skirt steak indeed. Hangar does not exist tho but Hanger. While the hanger steak is more expensive and harder to come by, it has a tender texture and rich, meaty flavor. The skirt steak is less expensive and more widely available, with a chewy texture and rich, beefy flavor 🌝
Sous vide... cooking in plastic? No. No. And, no.
Bruno You are Better than Marco piere white, And gordon ramsey together
I just got back from Paris and the food was amazing there! I admire how French take their cuisine seriously without taking shortcuts . I am honored to learn from you here !
Love this channel!
Fantastic video. Thanks!
Now were talking
Hmmm! Ur "Perfect" sounds perfectly American!
Non mais cette technique de sauvetage d’une sauce tranchée en la mettant juste dans la cellule est GÉNIALE ! Merci, Chef
"If you like the video, give me a thumbs up." I would happily give you 7 or 8 thumbs up if I could!
I love bearnaise and I love Bruno
hi, thank you for sharing your talent
what is the replacement for wine?
thank you
Loved this video and learnt a lot from it. Thank you🙏🏼
Your videos are just always amazing!
Another one from 20 french bistro recipe!!!
Love your longer video please make more :))
Truly inspiring! Thank you.
Tu es un vrai chef Bruno 🎉🎉🎉
Miam miam miam
Fantastic.
👍
Amazing but I can’t help but think about the amount of washing up necessary after using all those kitchen utensils, pots and pans!!
That's why restaurants do exist 🐣
There’s an art in learning to minimize the mess and make preparation as easy and clean as possible, takes years. Use Bruno as a guide, as a home cook, it’s very hard to mimic him.
I'm exhausted just watching!!!❤
Please help I am in danger!