Search

Remaking the Most Famous Steak & Fries in the World



This iconic dish has gone viral for a reason—perfectly cooked steak, crispy golden fries, and a sauce so secretive it’s captivated the world.
In this video, Jack dives deep into recreating the magic of L’Entrecôte, step-by-step. Learn how to achieve steak perfection, the ultimate crispy fries, and a rich, velvety sauce inspired by the Parisian classic. Whether you’re a home cook or a foodie chasing the next viral recipe, this is your chance to bring restaurant-quality dining to your table. Discover the secrets behind the dish that’s taken the internet by storm!

OUR RECIPE
Ribeye Steak

Sauce:
Chervil; a bunch
Tarragon, tbsp
Sage; 2 leaves
Basil; 2 leaves
Nutmeg; tsp
Shallots; one whole
Walnuts; 5
Butter; 250g
Capers; 5 big
Anchovy fillets; 5 big or 4 small
Lemon; 1/2 lemon
Worcestershire sauce; tsp
Mustard; tsp
Egg Yolks; 1

Frites:
Agria potatoes

METHOD
1. In a small saucepan start by cooking shallots in 1/2 of the butter. Cool the shallots till softened but brown.
2. Once cooked add in the rest of the butter then go in with the anchovies, capers, walnuts, tarragon, chervil, sage, basil and nutmeg.
3. Melt the butter down but don’t cook the herbs.
4. Once the butter has melted blitz the butter mix with a stick blender until very fine mixture is formed.
5. In large bowl whisk egg yolk, Worcestershire sauce and mustard together to form the base. While whisking slowly trickle in the green butter.
6. Once the herb mayo is made add 2/3 of the mayo back in the sauce and bring it to gentle heat
7. Serve

VIDEO CHAPTERS
00:00 – l’Entrecôte
01:23 – Preparing the Fries
01:55 – Starting the Sauce
04:09 – Cooking the Steak
04:43 – Finishing the Sauce
05:53- Fallow vs l’Entrecôte

KAYNAK

  • Genel

Tarifi Paylaş

“Remaking the Most Famous Steak & Fries in the World” üzerine 45 yorum

  6. Recently ended up in a Relais de l’Entrecote in Paris. Didn’t know the chain nor that it’s famous. Liked the concept and the chaotic-cozy ambiance. The comically long dessert list cracked me up (and they were honestly great desserts). Steak and fries were good, but def not worth any hype. Importantly: you can eat more and better in many bistros in Paris for the same price!

  21. Very good attempt, but I thought the chips looked better at the restaurant you went too. Maybe they use " Chippers Choice Potatoes", which obviously have a lower sugar content…and blanching in the water first before cooking at 130c, then 180c makes a difference in my humble opinion.

  31. You guys get it quite frequently but I'll add to the praise:

    Probably one of the best food channels I've ever seen. I think the intrinsic reason why it's so good is that the channel is essentially marketing for their own restaurant. This leads to a distilled experience. No ads, no sponsors, no bullshit. It's obvious the chefs have fun doing it as well. If I ever visit London I'm going to Fallow for sure!

  34. How on earth do you guys "decompress" at the end of each night? I can imagine that it's hard for some to decompress/sleep after a busy service. Is there a real risk of not being able to unplug from a busy night? I.e. going out after the day to a club or a pub too many times?

  41. Worked at Entrecôte for about 3 weeks. The potatoes are pre cooked at start of each service so they don't rest as much. Steaks are pre charred at start of service and finished in a broiler with the sauce. Sauce is pretty much 95% butter. Reste is lemon juice. Parsley. And a "mother" paste which I tasted. Had mainly pepper capres cumin amongst other things they do in factory which are kept secret even from employees. Labor was not fun. 50 hour weeks. With the massive fryer in your face the whole day I honestly though I was dead during a heatwave. Quit after just three weeks cause screw that

Yorum yapın

Popüler

Benzer Tarifler

© 2021 VideoluYemekTariflerimiz.Com