Hanger Steak Béarnaise - Bruno Albouze 

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.

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!

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 !

Very good advice on fixing a broken sauce using the freezer method! Thanks Bruno!

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.

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.

This is a wonderful quick instruction on French sauces. Thank you so much.

Its a pleasure to watch you, if the world had more people like you.

Non mais cette technique de sauvetage d’une sauce tranchée en la mettant juste dans la cellule est GÉNIALE ! Merci, Chef

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!

I always like your videos, but this one is more thorough and more informative. Merci à vous Chef.

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!

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!

This is a great video. Provides much more detail than some of your other recent ones.

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.

Fantastic video. Thanks!

GREAT advice!! Store bearnaise in freezer then bring it back to normal consistency is something I have never seen before! 👍

Loved this video and learnt a lot from it. Thank you🙏🏼

Love your sharing, it’s simply Masterclass! Just less than 10-min, I learn so many important tips, apart from the recipe.

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?

How did you know I was craving béarnaise? Easily one of my favorite sauces.

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...

Un plat pour un Roi 🎉🎉 soyons Fous!!!😊

Exciting and virtuose ❤

I love bearnaise and I love Bruno

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!

there are no words, thank you Chef!

Love this channel!

Brilliant as Always, Bruno! It’s such a treat to see you in Action!!! Thank You Beaucoup !!!

thank you Bruno you are on fire lately

Thanks for the extended video.

Another one from 20 french bistro recipe!!!

Great! I like the two flags on the collar!

how many times have you cut of snipped yourself with a knife.... 4 times myself twice at catering collage and twice at work

Truly inspiring! Thank you.

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.

Thank you Chef, now I can make Bearnaise the right way!!

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 😊

Дуже гарно.Привіт з України💪🇺🇦🇺🇦

Tu es un vrai chef Bruno 🎉🎉🎉

Outstanding presentation as always.

Your videos are just always amazing!

wow you are a chef god!

I'm exhausted just watching!!!❤

perfect

You're back to long videos and I love it!

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.

hi, thank you for sharing your talent what is the replacement for wine? thank you

Love your longer video please make more :))

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Fantastic.

Yes

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?

Amazing but I can’t help but think about the amount of washing up necessary after using all those kitchen utensils, pots and pans!!

What is the life expectancy on the sauce, ~ 5 days?

At 5:58 the steak is not hangar steak or onglet in French, but skirt steak or la hampe

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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.

Miam miam miam

Can anyone tell me what mixer he uses?

Nice!

🙏🙏🙏💪💪👌🇬🇷🇬🇷🇬🇷

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Beautiful Bruno!💋

Hmmm! Ur "Perfect" sounds perfectly American!

Bruno You are Better than Marco piere white, And gordon ramsey together

its called courgette

Throw the veggies into the trash. Great meat dish!!!

"If you like the video, give me a thumbs up." I would happily give you 7 or 8 thumbs up if I could!

Now were talking

Sous vide... cooking in plastic? No. No. And, no.

Please help I am in danger!

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