You may think almost 30 mins for a Steak Dinner video is long? Yes, it is, but it's packed with information and lots of details. Almost foolproof, and that's why we should love our Chef Jean-Pierre so much. Happy New Year!
I've watched separate videos on all of these dishes and still love watching the chef cooking. That sauce looks magical!! Content idea. One lucky fan gets invited to the studio to cook with the master. I'll sign up first 😁😁
I made steak tonight (after leaving it salted in the fridge for two days) and for the first time I waited until it could be shaken loose in the pan after cooking it long enough. Perfect crust! Best tips! Great steak!
Is it beef steak or pork? What kind of meat is it? In Sweden we dont say steak for filet mignone? Or beef filet? We call it file. Madeira is usually served with pork?
Apologies for being off topic, but made shepherds pie today with double mashed potato crust. Mama mia😂 God bless America! Huge success. Only way to go. You're the best. Thank you. 😊
Is anyone else jealous of Jack? He's got the perfect job. He just runs the cameras and then gets to eat delicious food. Happy New Year to you and your crew chef! I'm looking forward to many new and delicious videos this year.
I made this last night for my father-in-law's 87th birthday. He knows I am not a good cook, so he was extremely impressed! Thank you for teaching me how to cook! 57 years old isn't too old to learn. Where have you been my whole life! 🙂 I also impressed my husband with your honey garlic salmon several days ago!
Those "O ring" potatoes would make a very interesting panko-coated french fry. And those cut out potatoes are the perfect "scallop" potatoes I have ever seen !!!
You did it to me again Chef, now I'm hungry. But because it's 1 am, and I have only three of the required ingredients for this meal(salt, pepper, and butter) I'm going to have to settle for a fried Spam and cheese sandwich.🤤😁😄
Thank you for featuring *red* meat!!! Happy New Year Jean-Pierre. Looking forward to many such in this new year. Let's make 2024 the best year so far despite what's happening all around us world wide.
Sometimes I watch a video as much for the side as the main dish. Would love to see more videos just on side dishes, like the excellent green bean and the mushrooms videos.
Chef, how beautiful. In my hot sauce business, straining is a routine thing. It delivers a smoothness and mouthfeel that is so desired in my product. Unfortunately, at home, we seldom strain when cooking. I don't know why; possibly just thinking it was too much effort for the return. Because you so religiously strain, I decided to start doing it at home. I made a very simple brown flour gravy for some fried pork chops. I strained the gravy for the first time. Oh, the FEELING of eating was so much nicer, and the feel of the smooth gravy on the tongue made it far more delicious and elegant. Thank you so much for your repetitive reinforcement of elegance-inducing skills and techniques. You, sir, are a champion.
HAPPY NEW YEAR CHEF!! I love asparagus so much I built a 3x3 garden bed just for it. Ya don't have to peel it, or even cut the bottoms off. It takes about 3 years to get the first yield, but after that it just gets thicker. Which means more! It freezes wonderfully! MAYBE UP TO 17 YEARS!😂😂😂
I was going to keep the stuff in the sauce, but when you said you could use it in an omelette I was sold. Chef Jean-Pierre you're very fun to watch, thank you for your videos!
Why in the name of Jean Pierre, RU-vid don't recomend me this channel before! You are great!! Didactic, adorable and funny!! I Have been watching your videos this last few days... oh, man, you are great!! Thanks for all your work and entusiasm!
We're from Texas, but my wife and I visit France at every opportunity. Chef Jean-Pierre demonstrates why. The sharing of culinary expertise is hugely appreciated. We try to follow the instructions closely, and have always been thrilled with the result. Thank you for bringing so much joy into our lives. You are a treasure of America and l'Hexagon! Merci, mon ami.
I finally got to make your green peppercorn sauce and I used Napolitano 1875 brandy instead of cognac aswell as overloaded it with peppercorn and it is absolutely delicious! I've never been satisfied with normal green peppercorn sauce because there's not enough peppercorns. Thanks Chef for your video with your recipe. Have a ripper New Year mate!
I am a late in life blue cheese lover. I found that with a lot of foods I disliked, I needed to find the right context to appreciate them. For me blue cheese was always awful until I had a salad with blue cheese, balsamic vinegar, and walnuts. That just made me understand what makes it delicious. Now I have it on salads, burgers, pasta, anything!
I found myself in the kitchen this evening, making a sauce...and staring over the pot waiting for it to heat up. I said (aloud), "Come on. Let's have some "blooping." See the impact this guy (JP) has on us?
Many Thanks from Australia, an amazing Dinner, My Gang virtually Licked their Plates, Now they are Howling for more of your Dinners, Hungry Gang they are at my Joint, Thankyou for the easy Lessons , Best of Luck from Australia.
Best cooking channel on any media! Love your energy chef! Very positive and friendly.. just a pleasure to watch! Much different than the meals I prepare on my channel! I hope one day we can meet and cook on a video because it’s on my bucket list! Keep up the great work!
@@ChefJeanPierre yes of course chef! Thank YOUfor all your hard work that you make look so easy and fun! But when we love what we do, we never truly work at all do we? ✊🏼🙌🏼
Bonjour jean-pierre, je me suis retrouvé par un pur hasard sur votre chaîne. Vous êtes fantastique, vos vidéos m'ont redonnées le goût de cuisiner. Vos trucs sont très appréciés, vos recettes simples et succulentes. Merci de partager votre passion et vive le beurre. Salutation du Québec😊
He is right about the blue cheese. I thought I didnt like it until I had the good stuff. Thank you again Chef Jean Pierre, these videos are like a great cooking class that we get for free. Amazing!
I had my hubby order this (steak au poivre) at a fine dining restaurant. He said, "Taste this!" Yes, it was tasty and tender. He said, "I could eat this all the time!" I said "And I can make it for you all the time, if you want it. It's one of THE MAN'S favorite dishes! I've already made this steak with the sauce w/o the blue cheese. He said mine was as good if NOT better than the restaurant and he really loved the sauce, which the restaurant did NOT serve. It was just the steak. I must try the potatoes. They look yummy! GOD bless you and the family and crew. Have a healthy, happy and prosperous New Year. What a wonderful year it was watching you, cooking with you and buying all the products you use. Btw... my hubby said "What? You don't have that already???" 🤣😂
These potatoes would be delicious with Fontina cheese inside.😋 I ALWAYS have the fig balsamic vinegar at home, it’s also wonderful on fresh pears & strawberries.
That trick the Chef pulled was nice. I sometimes drop a potato in the sauce and ofc wait a little when everyone forgot about it. I'm sure plenty of people will be making that delicious mistake too rofl. Another great video Chef and Jack.
I prepared this dish for dinner this evening and all I can say is that it was “FANTASTIC”. The sauce was oh so flavorful and the potatoes come out ever so tasty. Highly recommend giving it a try. Thanks Chef for the inspirations.
Hi Chef Jean Pierre!!! Amazing video!!!! I’m going to make this fantastic steak, potatoes and asparagus dish for my dinner tonight!!!! Timing is everything and we love you!!❤
Such a joy to watch. He is such a sweetheart and the passion he has is absolutely contagious. So grateful to come across this channel and this lovely human being.
