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!
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 !!!
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 😁😁
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 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?
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.
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?
“Just leave it alone”- turns steak on side, “I like to be a little fancy once in awhile” “I try to do things Simple friends” Chef just continue being awesome lol
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.
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. 😊
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!
Why in the name of Jean Pierre, TH-cam 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!
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.🤤😁😄
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.
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 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!
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.
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 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!
You start out telling us you’re going to share a secret? ….shhhh, quiet everyone…..if you say, “add more BUTTER” that will make my New Years Day! SMILE! In my humble opinion butter is LIQUID GOLD….Great edit Jack🇨🇦
So far every video I’ve seen that you’ve put out is as you say “even a child can do it” once again you’ve made this video look easy put some advice on saving food so I’m not wasteful but the videos and the cooking is fun to do thank you maestro and Merry Christmas and happy New Year to you and your staff
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.
Up here in Québec, we easily find great blue cheese in the regular cheese counter. What can I say? We're uppity here😋. However, even though we have a big variety of great locally made cheeses , I have yet to find a palatable Québécois blue cheese; so, I buy imported. My all time favourite is the Saint-Agur, made in Haute-Loire. For this great sauce you're preparing here, I would probably go for a Roquefort. As a matter of fact, I'm getting ready to prepare this wonderful meal to celebrate an important moment in my long standing love story with my husband. He sends his thanks.🤗
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.
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!!❤
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😊
Banana shallots deserve elephant garlic 😂 looks tres magnifique! I love that slicing knife! Great shortcut on using the cookie cutter, too. Great way to start the new year. Thank you Chef 👨🍳 Happy New Year, and please keep the videos coming!
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.
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???" 🤣😂
I'll be honest chef. I've always lived by a "try anything once" philosophy when it comes to food. But because of the smell I've never been able to bring myself to try blue cheese.
Chef this looks amazing! We need a video from you on Jacques Pepin's legendary Chicken Ballotine please!! I learned to make this last year, and for Thanksgiving a few days ago I just did it to a turkey. I would love to see if your method differs from his, or what you'd do differently for the stuffing. All the best! Keep up the fantastic content, Sir!
@@ChefJeanPierre Thank you! It was stuffed with diced onion, minced garlic, spinach, some leftover sweet rolls that I cubed up, spinach, thyme, oregano, and some sharp white cheddar. It was amazing!
As always I just love Chef JP. This time I have two questions. 1. When are we going to see Jack on screen? 2. Why do western chefs not use the Japanese technique for tasting? Instead of using a new spoon for every tasting the Japanese chef has their personal small tasting bowl and spoon a little into that bowl to taste, so using the same spoon for every tasting. No contact between spoon and mouth.
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.
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 had to go back and look. I rarely notice how long Chef JP videos are because they are informative and entertaining.
@@JerryB507 I always check for duration to know if I have time to watch it or not. Might be a bad habit, who knows. 😉
Well, hello there friends!
Best of luck to chef Jean-Pierre, Jack, and the whole crew. We love Chef Jean-Pierre!
Remember : Measure carefully!
I’d love to see a beat bobby flay battle between these two legends, my money would be on chef Jean Pierre of course 🙌
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 !!!
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 😁😁
Add me to the list!
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.
And... who want's to see Jack in front of the camera, too? 😉
I thumbs up the video before I even watch it.
I think I found my new favorite chef! Love it!
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?
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.
🙏🙏🙏👍
My favorite chef! Doesn’t make me feel like the horrible cook i am….
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?
🙏🙏🙏👍
“Just leave it alone”- turns steak on side, “I like to be a little fancy once in awhile” “I try to do things Simple friends” Chef just continue being awesome lol
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.
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. 😊
👏👏👏👍😊
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!
Great job!🙏❤️
@ChefJeanPierre I made your pork chops tonight. I soaked them in your brine recipe and they turned out so juicy and tasty! Yum!
It's like Deja Vu for some reason 😉
Why in the name of Jean Pierre, TH-cam 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!
🙏🙏🙏😊
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.🤤😁😄
Spam is a superior canned meat product. Don't let anyone tell you otherwise.
Fabulosity in a sauce. Adore this superb chef. Thank you, Jesus!
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.
I love the idea of straining the sauce and using the solids for an omelet!
I didn’t know what to do for tomorrow, but now I know. Thanks 👍🏻👍🏻👍🏻👍🏻
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’ve been watching you cook since I was a teenager. U R so good.
Thx
🙏🙏🙏❤️
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!
I just pass to wish you the best this 2024.
I just really enjoy your videos.
🎉🎉🎉
10:13 AM on New Years Day and I want to make this for family breakfast.
I'm from Australia and like soft vegetables
I’m from Michigan,USA. I just like vegetables 🤗🤗🤗I wish I was happy like U
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.
ABSOLUTELY DELITIONCE ! HAPPY NEW YEAR CHEFF JEAN-PIERRE❤❤😊❤FROM FLORIDA ❤
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!😂😂😂
Chef JP starting off 2024 with a classic! 😊
Happy New Year to my favorite chef!
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!
Comment: Happy 😃 New Year 2024 A.D. : again: Congratulations 🎉: btw: Happy 😃 New Year 2024 A.D. !!!!
I got addicted to this channell! Thank you Chef JP !
You start out telling us you’re going to share a secret? ….shhhh, quiet everyone…..if you say, “add more BUTTER” that will make my New Years Day! SMILE! In my humble opinion butter is LIQUID GOLD….Great edit Jack🇨🇦
Vavvv sunum tarif harika eline sağlık şefim 👌🏻👌🏻
What a great way to start 2024! A new John-Pierre video!
Chef Jean Pierre...simple recipes for a better world..!
So far every video I’ve seen that you’ve put out is as you say “even a child can do it” once again you’ve made this video look easy put some advice on saving food so I’m not wasteful but the videos and the cooking is fun to do thank you maestro and Merry Christmas and happy New Year to you and your staff
It's great to hear you are enjoying the cooking and being more mindful of food waste! Happy New Year to you as well! 🙏❤️
Right up my street Food heaven 🇬🇧
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.
Luv all your recipes & shows. Made some with success. Please show us how to make a pate. Thank u Chef.
Up here in Québec, we easily find great blue cheese in the regular cheese counter. What can I say? We're uppity here😋. However, even though we have a big variety of great locally made cheeses , I have yet to find a palatable Québécois blue cheese; so, I buy imported. My all time favourite is the Saint-Agur, made in Haute-Loire. For this great sauce you're preparing here, I would probably go for a Roquefort. As a matter of fact, I'm getting ready to prepare this wonderful meal to celebrate an important moment in my long standing love story with my husband. He sends his thanks.🤗
Gorgonzola Cheese Potatoes are delicious too! Please share your recipe.
Happy new year everyone
Perfect way to end my day after a long work day❤❤❤
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.
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!!❤
Texture is the conductor of flavor, so I've been told!
You chopped them so fine. I am on team leaving them. It adds a texture that I like.
this wesnesday for sure. Tks
IIts a great steak dishes ! You are the Best Chef . Thanks sir. ❤❤❤❤😊
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!
Thank you so much 😀
@@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? ✊🏼🙌🏼
Happy New Year, Chef! I love when you do these videos showing how to get a whole meal done and plated!
Ditto Chef! (after 10 years-the pan's handle comes loose)
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😊
Banana shallots deserve elephant garlic 😂 looks tres magnifique! I love that slicing knife! Great shortcut on using the cookie cutter, too. Great way to start the new year. Thank you Chef 👨🍳 Happy New Year, and please keep the videos coming!
I also love that Jean-Pierre uses metal in the non-stick cookware 😀
The hands are hilarious ❤❤❤looks awesome and I want that!❤❤
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.
I LOVE BLUE CHEESE
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???" 🤣😂
I love when Chef waggles his fingers. "And I haven't even put the butter in there yet," *waggle* "Heh heh heh!"
Happy New Year chef and everyone!!🤗🤗♥♥🎉🎉
Happy New Year 🎉! I hope the entire 2024 is wonderful for all!
Happy New Year Chef Jean Pierre❤️
I love that Chef teases us with a little bit of sauce on the plate and then dips his bite in the whole pot.
Happy New Year.
I'll be honest chef. I've always lived by a "try anything once" philosophy when it comes to food. But because of the smell I've never been able to bring myself to try blue cheese.
You always mk me smile I ordered. LG stockpot to mk the chicken broth ❤
Chef this looks amazing! We need a video from you on Jacques Pepin's legendary Chicken Ballotine please!! I learned to make this last year, and for Thanksgiving a few days ago I just did it to a turkey. I would love to see if your method differs from his, or what you'd do differently for the stuffing. All the best! Keep up the fantastic content, Sir!
You are a star! 👍🙂 A Turkey Ballotine is fantastic!
@@ChefJeanPierre Thank you! It was stuffed with diced onion, minced garlic, spinach, some leftover sweet rolls that I cubed up, spinach, thyme, oregano, and some sharp white cheddar. It was amazing!
Comment: btw: I am utterly speechless 😶 because this podcast is so wonderful: again: thank you 😊
Yummy 😋
I know the flavor this sauce is packing intensity. With that blue cheese I bet this tastes amazing!
It does! 😊
Happy New Year! Great video! would love a video on perogies !
Good morning chef. Have a great day and happy 2024
We love you guys!
Happy 2024, Chef JP & team!
Happy new year chef. Kind regards from Slovenija :) Big fan.
Thank you, Chef Pierre. (More Butter!!). If only Chef Pierre ruled this stupid planet.
Jack! I've got Déjà vu! 😂😂🤣🤣👍👍😉
Jack probably forgot the sound effects when chef added imaginary salt 😏
Happy New year chef. Hope you have a great 2024 🙏
Nice to see this video for a second time, deja vu. Happy New Year Chef Jean-Pierre and everyone else!
Happy New Year Chef JP and Jack! What a beautiful and elegant meal! Thank you for this luxurious dinner idea! 🥰
Chef Jean Pierre, this steak dinner with the amazing sauce looks scrumptious! ❤Thank you for sharing! Helene
Chef, I made the chocolate soufflé, I loved it! My girlfriend and her friends loved it! Everyone loved it. I served it with ice cream.
Happy New Year JP and Jack! I'm hoping 2024 is a good year for all of us.
Happy New Year. Looks really good.😊
Merry New Year!!!
As always I just love Chef JP. This time I have two questions.
1. When are we going to see Jack on screen?
2. Why do western chefs not use the Japanese technique for tasting? Instead of using a new spoon for every tasting the Japanese chef has their personal small tasting bowl and spoon a little into that bowl to taste, so using the same spoon for every tasting. No contact between spoon and mouth.
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.
HAPPY NEW YEAR from NJ
Always a pleasure to watch.
Oh yeah! I am gonna make this. Not sure when but I am. I made your French toast this morning and recorded it. ❤❤❤❤
Happy New Year Chef and Jack/Team!
Another full dinner theme! My life is so much better at building a weekly menu with your help! Thank you Chef.
Thank you
Happy New Year, Chef Jean-Pierre.