Can This ChefMaker Cook Me A Perfect Steak?

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Rosemary Garlic Butter:
2 tbsp butter for cooking garlic and shallots
5-7 cloves minced garlic
3/4 cup minced shallots
2 sticks of unsalted butter sitting at room temp
1 1/2 tbsp chopped rosemary
1 tbsp finely chopped parsley
1 tbsp lemon juice
1 lemon zested
1 tsp sea salt or kosher salt

Bearnaise sauce:
1/2 cup dry white wine
1/4 cup white wine vinegar
5 sprigs tarragon
1 medium shallot
10 whole peppercorns
Squeeze of lemon (1 or 2 tsp)
4 egg yolks
8 oz unsalted butter
1/2 tsp kosher salt

Rosemary salt video-https://youtu.be/qtwS9ahNZxY

Rosemary salt recipe full batch
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt recipe 1/2 batch
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested

Rosemary salt weighted recipe
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

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What’s up dude I’m convinced that we’re going to see some pretty crazy technological jumps in our lifetimes in pretty much every sector of humanity and let me tell you something the kitchen is certainly not getting left behind today I’ve got my hands on a truly special appliance that I believe is Paving the

Way for cooking technology and I’m about to put it to the test exploring its features and seeing if it can cook up a fancy restaurant style dinner from the comfort of my own home now Let’s My game plan for dinner is going to test out a couple different functions of the Dria we’re going to do a sousi filet minan with Berne sauce alongside that I’m going to have some crispy Yukon Gold potatoes and some Rosemary garlic and lemon butter it’s going to be a real

Cheffy meal let’s get straight into it let’s start by making an incredible rosemary and garlic compound butter this is going to be for the potatoes coming later in this recipe pans on low heat adding unsalted butter full recipe will always be in the description underneath my videos and we’re adding in minced

Shallots cut very fine and garlic and what we want to do here is keep the heat low and sweat these vegetables out for about 10 minutes sweating just means you cook them but with no color whatsoever so you got to keep the heat low I’m also adding a little bit of Rosemary salt

It’s a homemade seasoning I make on this channel I’ll put a link to that recipe and video at the end of this one woo that smells good and all you need to do is Stir this sort of frequently and after 10 minutes it’s done it’s nice and

Translucent all I did was Stir it a little bit along the way and what we need to do now is cool this down so I’m getting it out onto a plate and then I’m just going to stick this plate in the freezer maybe for about 8 minutes until

This stuff is room temp or a little bit colder while that’s cooling down we are going to zest aemon into your butter here that’s just room temperature unsalted butter before me for the compound butter about a whole lemon’s worth but a small one parsley of course Rosemary just finally chopped for both

Those herbs oh yeah oh yeah oh yeah oh don’t D don’t put that in the video Don’t Put It In little squeeze of lemon juice brighten things up next I’m adding in those chilled vegetables and just give it a really good mix oh yeah something very fun about making flavored

Butters give that little taste for seasoning that is going to be so good with potatoes couple pieces of Saran Wrap or cling film down right here same thing depends where you’re watching from and we’re going to add in our butter just roughly like this fold over our

Plastic and from here we’re going to sort of even this out try to get as much air out as you can before the next step just shape it with your hands doesn’t need to be perfect and then we’re going to pinch and just keep rolling that up

Like so now you can pop that in the fridge just as it is if you want it to be thicker you can pinch the edge like this and then push in roll like so and that will give it a more uniform shape all I’m going to do now is pop this in

The fridge to chill while we prepare the rest of the recipe Yukon Gold potatoes you could use another if you like I like Yukon Golds for roasting and we’re going to start by peeling them up don’t have to peel them either although I’m going to Once peeled I’m going to slice them

In half halfs in half and then into quarters like so so I’ll get eight pieces out of each potato of course you could cut them smaller if you want but I like this size into a bowl and then I would recommend rinsing them out just once or twice with cold water to remove

Any excess starch now before roasting we want to get away some of that excess water so just dry them off with a paper towel I’m really curious to see how the drio does these because when I’m roasting potatoes I’m almost always blanching them first but I’m skipping

That step today and let’s see how it goes and I’m keeping it really simple today just a little bit of neutral oil that’s avocado you could use another one if you want toss toss toss some nice sea salt could use another seasoning if you like but salt is just salt is a

Seasoning people don’t seem to get that I want you to get it Mike if your name was Mike that was crazy for the rest of you didn’t mean much Sergeant Gilbert reporting for Duty that’s black pepper I can go higher that’s baby stuff you and that’s it let’s see how the doo handles

Them now this here drio has a pleora of modes but today we’re going to be starting with the classic cook which is the classic fry and roasting mode and this covers a lot of your bases with air fry defrost reheat broil roast toast bake and even dehydrate which is another

Cool feature and I’m going to go 400 de for about 20 minutes and let’s see how that goes simply open this up drop in my potatoes spread them out a little bit and start the cook after 10 minutes I’ll remove those potatoes and give them a little toss in the basket before placing

Them back in there we go 20 minutes is up let’s have a look at our potatoes and when you’re cooking any kind of Veggie you want to poke it with just a little sharp thin piece of metal see if it’s completely done these look pretty darn good I like the crispiness they have

Going all around nice I’m going to take these out for now we will risp them a little bit before service so they’re obviously nice and warm and crispy now let’s cook up some fet minan beef tenderloin I’m going to start by oiling it a little bit here and if you’re

Getting beef tenderloin try to get a thick one I put a little piece of butcher’s twine around this one right here just to make it a little bit more uniform and I’m putting some oil because for me it kind of acts like a binder it helps this seasoning stick and for the

Seasoning Rosemary salt a man I never get tired of seeing that green salt hit a beautiful steak it just looks good it just looks good wow again that recipe will be posted at the end of this video and trust me you’re going to want some of it for the holiday season it makes

Everything tastes like the holidays Sergeant Gilbert back in Action here that’s just pepper give it a nice crust pepper around on the steak a little bit like that so when you go to flip you can just dip all that up and then do the Other Side by far my favorite feature

About this drio system is the chef mode cooking setting and Chef mode doesn’t just do steak it also does pork lamb Seafood vegetables poultry it does it all it’s pretty amazing why is it called Chef mode you ask well because it offers more than 40 ingredient cooking programs

Curated by top chefs so even if you’re a cooking novice you can easily obtain dishes prepared by professional chefs with just the Press of a button I mean it’s not like they’re in your home but they’re programmed into this machine in a way so that’s pretty cool all you need

To do is select your desired menu choose your desired level of dness and the program will automatically supervise the cooking process for you just plug in the built-in smart meat thermometer probe fill up the water tank and the cooking process will work in Synergy with the combo cook technology system providing

You with Chef level Gourmet Cuisine while you do whatever else you do in the house it’s pretty cool you can also choose between classic and sued mode I am going for that soused mode it takes a little longer but you should get that edgo edge medium rare Perfection while

Your steak is sving we’re going to make some Berne sauce which is a derivative of Holland sauce which is one of the five French mother sauces it’s one of my absolute all-time favorites for steak here’s how you make it we’re going to start with a little dry white wine

That’s Pino Grigio you could use another one white wine vinegar shallots just finely diced because I like putting them in the sauce but more on that later Teragon I happen to love it if you’ve never tried it it tastes a little bit licoricey but it’s really nice and 10

Whole pepper corns we’re going to turn this mixture on to about medium heat and let it begin to cook down while that mixture Cooks down we now need to melt and clarify some unsalted butter straight into a pan over medium medium low heat if you’ve never clarified butter before don’t be intimidated it’s

Super easy all we’re going to be doing is removing the cream left over from the butter making process that’s still inside that butter after a few minutes you can see all that cream that’s sitting on the top I’m just going to tilt that pot a little bit and then

Moving around the rim I’m just going to scoop it up trying not to get any of that nice butter fat underneath and you can just discard that and you want to take your time here practice your skimming techniques once you’ve got that all golden and beautiful you can turn it

Off and leave it to the side for now after about 12 minutes or so of reducing it’s going to depend on your stove of course I’ve got that liquid down to almost nothing you can just see a little bit of it there in the bottom that’s

What we want and I should have put my Peppercorns in a little bit of cheesecloth or something cuz now I have to pick them out a lot of times people will strain out the liquid and just use the liquid but I like putting in the shallots and the Teragon I only have 10

Peppercorns in here it’s not a big deal I’m just going to pick them out real quick it’s not a big deal till you make a big deal out of it dude quote that Marcus to finish your bernes I’m starting with four egg yolks The Damp paper towels underneath just to keep the

For moving around I’m going to start by doing a little squeeze of lemon in there you could leave the lemon out if you want plenty of acidity coming later and then I’m going to start and I’m just going to whisk this first for 2 or 3

Minutes just to begin to aade those egg yolks now I’m putting in my wine shallot and Teragon mixture and it goes and continue whisking that’s going to begin to warm up the eggs a little bit do a little pinch of salt as well at this point and always add more later if we

Need and usually when I’m making Holland or Burnes I’m using one of these kind of hand mixers but because I know not everybody has one I want to show you how to do it with this bowl technique cuz hope hopefully everybody has a bowl and what I’ve done with my clarified butter

Is brought it up to about 220° F and so it’s actually going to cook the eggs right now so we’re just going to stream this in little by little you don’t want to put too much at once otherwise you can split your sauce just begin streaming in that butter and don’t worry

If it’s not thick at the end I’m going to show you how to save it but as this butter is going in these eggs are getting hotter and hotter and as that’s happening they’re beginning to thicken up just keep working it in little by little your arm is going to kill part of

The process oh ah man it’s brutal as I’m getting towards the last 20% of the butter here this is when you’re really starting to see it thicken up more how’s that feel it feels terrible my arm is killing oh it hurts so bad woo oh oh my

Arm is dead now while it is pretty decently thick right now I do like it a little bit thicker so here’s what you do take a little pot with water that’s going to have that bowl fit inside we going to turn that on to about medium

Heat what we’re doing now is creating a double boil ban Marie is the French term usually when people make holles or bernes they start with the egg yolks over with the double boil I really don’t like that technique cuz what happens is the egg yolks push up the side of the

Bowl overcook and then get mixed back in ending up with a lumpy hollay or bernes if you do it the way I just showed you now you can thicken it up without having any of that to worry about kind of came up with that it’s pretty cool I doesn’t

You know whatever I don’t know it’s not like it’s nothing it’s not a big deal no I just you know I don’t know just keep whisking don’t get too aggressive with that heat we’re just looking for a little bit of light steam under that bowl and if you want it

Really thick thicken it up a lot as you can see this looks absolutely absolutely Divine perfect to me I’m just going to add a touch more salt cuz I just tasted it needs a little more and that’s it once it’s thick to your liking your Berne sauce is complete you want to just

Leave it somewhere slightly warm while you prepare the rest of your recipe took 53 minutes on the soused setting and it’s done let’s take a look at this honestly that sear doesn’t look bad this thing looks pretty darn good to me and the good people at drio told me that

When this timer goes off it’s actually rested so you don’t need to rest it but I am going to pop this out because I need to put those potatoes back in to rec crisp on the air Fred setting all my components are done there’s only one

Thing left to do let’s plate this dish Up all right Marcus I mean what do you think dude it looks pretty good looks great we blow torch some of the butter onto the potatoes the real question is what does this steak look like on the inside it’s covered in bernes on honestly that is an absolutely perfect

Edgo Edge medium rare if it wasn’t I would tell you so and I think by looking at it you can judge for yourself that looks unbelievably good okay Marcus dig in buddy do you want me to cut it into little little tiny squares for you

Dinosaur shapes yeah I can sure I can do a Mickey Mouse here we Go get a potato oh more sauce more sauce more sauce woo I’ve never had Bernay sauce this is great with a steak I’ve never had anything like this and I would say you know I’ve been cooking professionally for 19 years now if I were to go to a fancy restaurant and pay

$50 $60 for this I would not be disappointed at all that is freaking good it’s even better than I I thought it was going to be to be quite honest with you woo and the butter on the potatoes is just the Rosemary and lemon thank you for watching and hanging out

With me today in my kitchen if you want to learn more about the drio there will be a link for that down in the description underneath this video the drio chef maker is also running a Halloween special where you can save $60 until November 5th and if you’re eager

To keep learning today here are two more awesome beef related recipes that I really think you’re going to love I also have an ebook out called master in the making that has 55 of my top recipes and we also have sweet merch available for purchase until next time you know I love

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