Pierre Koffmann - Bordelaise Sauce with Fillet Steak - Classic French Bistro Cooking - BBC Maestro 

"Well Done you know some crazy people" I love it, spoken like a true chef 😂💚

“Nowadays, when people become a bit more, more, annoying yes” i laughed so hard at that 😂

I served him and his wife when I was a waiter in London a few years ago. He was an absolute gent and is regarded by restaurant people in the know as the Godfather of the London restaurant scene. Good to see him again.

Koffmann, the Roux brothers and Raymond Blanc revolutionised food in Britain. Merci beaucoup, chef!

‘Not pink wine no cuz that is for the girls’ made me 😂

There's something so relaxing about a chef with a French accent in a kitchen.

”Well done, is for some crazy people …” 😍

It's truly a privilege to have one of the best chefs of all time teach how to cook. He's hilarious, and it's really funny how he seems pissed off all the time xD. This generation of classic French chefs showed the world that simplicity is the key to greatness. Everyone can complicate things, but it takes a true genius to make simple things taste and look great.

Hope everyone knows how privileged they are to be watching Pierre Koffman show us this. Feel honoured to have watched the master at work thanks Pierre could watch you all day

It's refreshing to see a chef who hasn't let his head inflate. Thanks for the recipe.

Marvellous to see this great Chef. I once had Tournedos Rossini cooked by him at Tante Claire. Rather an obvious dish but in Koffman's hands sublime - also nearly everyone at the lunchtime service had ordered it because no doubt they knew it would be amazing. Everything else was of course always just delicious and I ate there as often as I could afford it. It was a wonderful restaurant with the emphasis on the food and the unpretentious pleasures of gastronomy, not "prestige" or showing off.

"When is like a brick, is well done." 😂

What a big master! Kept me hooked onto the lesson until the last moment.

Excellent! Classic French cooking is all in the chef-notice he isn't using copper pans and the latest utensils..love this!

73 years old, three michelin stars and absolutely zero fucks given, what a legend.

Can’t you imagine having this muscle memory and knowledge…. Wow, a legend

There is an incredible amount of expertise and knowledge in those famed hands. Love you Chef Pierre, you are a total LEGEND!

This man really is a deity of cuisine

Having worked under french chefs for a few years , this man is totally right . That sauce would taste magnificent , the kind of sauce the dishwasher would mop up with a nice bread roll !

Lovely Chef. Great, calm cooking. I would love to see more of him.

A great teacher..God bless him.

I love how Pierre’s instincts chime exactly with my own….😃😂😂👌 ‘Well done is er …for the crazy people’!

It is cooked so delicately, beautifully that made a simple meat cut with sauce a delicacy.

Cooked perfect for me! That appeared to be a cut of dry aged beef which makes it better. Never thought of adding marrow into the sauce and it was so simple to make! Bravo!!!

A pleasure to watch this chef ...explained it perfectly no waving hands shouting just did wat it said on tin looked amazing n so simple

Absolute legend god bless you with health and prosperity

You gotta' give to the French, they are by far, the best of the best in terms of western food. The Italians could give them a run for their money to some extent, but the French are in a class of their own. So much history, achievement, skill, beauty, inspiration, innovation, and sheer culinary brilliance pervades their food history. I've no shame admitting this and showing this respect to them as someone from England. There's a reason we all use french words in the kitchen and it's because they were the first and the best.

I like that little side explanation about the infrequency of sauces in restaurants.

The Master like many other legends before Marco. They are all amongst the Gods of cooking. You learn these little gems from them that wouldn't normally get from standard chefs.

Watching a stalwart&doyan of french cuisine is heartwarming experince. I make sure not making any mistake watching him attentivly.regards to his age & ageold dedicated cooking experience that he has put in for so long may you enlighten us with your recipes for 100 more years to come. God bless you,CHEF

"Well-done is for some.. Crazy people who don't enjoy the steak." 🤣🤣🤣🤣🤣 He's my guardian chef. HAHAHA

Thank you so much for this video of Chef! He kept is simple and easy. Followed Chef's instructions. The resulting Bordelaise Sauce was perfection. Happy New Year. Thanks again to BBC Maestro.

Lovely video, you give so much knowledge in just a few minutes!🤗😁🇺🇸

The way he tap the seasoning is very cute. ❤ Total legend! So many knowledge. Thank you, Sir

Fantastic technique and explanation of a timeless dish.

Oui, Monsieur!! Magnifique démonstration, Chef. Grand merci pour ce cours. 🙏

I once cooked Pierre some Findus crispy pancakes and he absolutely loved them. That was the start of a great relationship between myself and the kitchen. Great days.

The French are amazing at sauces and Chef Koffmann is a Master!

Absolutely Brilliant ❤❤❤❤❤

Pure simplicity from year's of experience.....truly a Bruce Lee of the Kitchen.

An absolute legend. Salute

What an awesome mini masterclass in how to cook steaks, by one of the greatest.

The master!

Love French chefs. So opinionated when it comes to cooking. Seeking perfection. My grandmother use to make sauces for our meals. Today, served dry with a bottle of sauce. I miss my grandmothers cooking.

gotta love french cooking. Start with a stick of butter. yes.

Merci beaucoup prof🙏 🙇🏻‍♂️😍

Thank you for this education dear friend. Most instructive.

I’m not a big fillet fan due to low fat content which means less flavor but that sauce paired with a perfect mid rare is the exception. Very nice!

Love Chefs beautiful people

Apparently he taught Marco, who in turn taught Gordon, all won 3 stars of their own... cool legacy.

I love how you explained that, I will never again ask for a medium-rare stake I will ask for a medium

Many years ago I read Anthony Worral Thompson saying he is the real master chef who really started the french cuisine revolution in London.

Thank you Chef.

Gave this vid a thumbs up cuz Pierre is UNAPOLOGETICALLY French - quite refreshing!

And this is the fabulous food and dining. By the amazing and knowledgeable chef.

This is awesome!

Beautiful!

Highly entertaining!

the most honest chef of all time

Superb teacher.

Merci, Gracias, Thanks

great to see a great chef at work

Love his sense of humour.

The godfather of cooking

Wow, just wow!!

a Small restaurant that i liked to go with my parents and grand parents, The Owners where both chefs, Husband and Wife. The Husband was also a Teacher at a cooking school in the region and he was a "Maitre Saucier" (Master Saucer= a chef that specialize in Sauces), so any and all of the sauces he made for his dishes, where absolutly divine. And since he was a Teacher, the restaurant was also a good occasion for his best students to have some practical work under their belts, so you would always have like a couple of younger chefs apprentices aroudn help him. The place was tiny as all Heck, no more than 10 or 12 tables and the Kitchen was Open, like a Bar/counter, so that you could always see more or less , them work. Even has a 6 year old, i absolutly loved his Lobster sauce armoricaine( a tomato, cream and cayanne pepper sauce) with small vegetables and a "Biscuit" wich was a flaky pastry that sat on top of Jasmine rice. His Beef Skewers with fine herbs and baked in their skins potatos with Dill whiped cream was also a delight. And the freakin Grand Marnier Souflée as dessert... Sadly they had a tight schedule, due to their school work, they could only open up from 17h to 21h, so you HAD to make reservations, the place was quite famous in the region. Off course when they took their retirement, they closed the place, wich was a very sad event for us, since we where regulars there for like 25 years.

"If its like a brick, its well done" dead 😂😂

Grab the steak directly from the pan while it is still sizzling ... Classic Michelin-starred chef's move

Very enjoyable to watch! So much experience. He has such a dry sense of humour. I tried making this sauce for the first time and it was fantastic! (Only thing I didnt like was the metal pans scratching against the gas hob when shaking the pan) haha

An absolute legend!

Master at work

He is one of the true founders in the UK. The Roux brothers and Raymon Blanc also stand with the great Koffman.

A master class from Pierre

That clap he did after seasoning the steak was too cute haha

I love cooking with wine, sometimes I even add it to the food. :)

This man gave a young Marco Pierre White a job.

What a charmer Charming chef

Legend

Real Legend

Ha! On not letting meat rest at 12:06 "It wold be good to drink the juice and put the meat in the bin...", hilarious! I love how this Chef disses the well-done crowd, and then goes onto to scoff at the medium-rare types as well.

A master. Thank you very much!

That rant about the steak killed me 😂

Fantastic, thank you

The real Godfather of cooking

Respect mon vieux !

Fantastique!

Looks delicious. Can someone clarify what is the ingredient “marrot” (not sure if that is the correct spelling)?

"not pink wine, because that's only for se girls!" 1:00 "steak well done, some crazy people..you kill the taste and don't enjoy your steak" 9:54 ahahaha I'm dying here these side comments are GOLDEN 😂

Thanks for this video Mater Pierre.

Superb! I have enjoyed this vid. This man has done this a few times hey? Thank you Pierre.

Thanks for this. Learn new ways of cooking

The hand trick to test your steak, bravo! 😮✌🏻

Looks delicious!!!

”When it is like a brick, it is well done!”😅

Fantastic!

Beautifully explained. Merci.

nice, i now know how to cook fillet steak with bordelaise sauce, i just need to learn how to open the wine bottle

Beautiful...

I worked in his restaurant ‘ la tante claire in london in 1996 and learnt do much in his kitchen

WOW!!! Best!!!