Black Onyx beef fillet pan-fried with black pepper, soft polenta with onions, roast juice with basil by 3 Michelin-star chef Eric Frechon. #michelin #steak #recipe
As an actual chef … don't bring that to my pass, and I dare you to bring it to my table. That's under and over at the same time. That's not 3 stars. Sorry.
>Watch the bear >Think I can be a chef >Buy pots and pans >one night broil a filet on stove top >Marinade in milk, and broil over hard >Serve with a side of jellybeans, raw
Wow this Chef has the French-coloured band in the neck🧣 That is standing for a Pastry OG Chef level, that is only owned by a few chefs around the world. Normally the president of France hands these titles out these chefs once every so many years. It is focussed on the pastries in general and amazing to watch what these Chefs make (bonbons, sugar sculptures etc.)
What if they taught chefs to cook the food so its done internally. Whoever taught ppl to prepare food un/undercooked like this shouldn't be labeled a chef. They should be labeled toilet visit chief. Doctor visit specialist. Bad skin Gods. Lastly. WHERE are ya'll being taught that you're a chef preparing raw food. Seriously what school. Oh it's rare. Medium rare. Alive. Either way. No matter what u ppl think. Foodborne illness IS REAL. Just because the human stomach can withstand things doesn't mean u continually test it. Certain bacteria is BORN INSIDE/ON food that has flirted with head but remained well under 135°/155/165. You're LITERALLY administering yourself bacteria's that weren't inside u b4 u ate the raw food. Granted eating it all the time u won't really feel anything after consumption. It's years later when your skin cracks and u get crazy skin diseases as well as your bowels not wanting to operate properly. I could go on for days cause I went to school multiple times for different food certifications in my restaurant days. There's MORE than 1 reason restaurants refuse to make rare and medium rare food. As well as laws prohibiting it in certain states. Cook your food ppl
23 Comments
As an actual chef … don't bring that to my pass, and I dare you to bring it to my table. That's under and over at the same time. That's not 3 stars. Sorry.
Si può fare molto meglio…. Voto 4 nella capacità di cottura Edge to edge
>Watch the bear
>Think I can be a chef
>Buy pots and pans
>one night broil a filet on stove top
>Marinade in milk, and broil over hard
>Serve with a side of jellybeans, raw
did the steak come out of the fridge 2 minutes before cooking? Awfully red in the middle.
This steak is not cooked correctly.
gordon ramsay: thats fking raw
Wow this Chef has the French-coloured band in the neck🧣 That is standing for a Pastry OG Chef level, that is only owned by a few chefs around the world.
Normally the president of France hands these titles out these chefs once every so many years. It is focussed on the pastries in general and amazing to watch what these Chefs make (bonbons, sugar sculptures etc.)
Brother that’s barely even blue rare
❤
3 star michelin and the Cook touch the meat with bare hands 🤮🤢
What if they taught chefs to cook the food so its done internally. Whoever taught ppl to prepare food un/undercooked like this shouldn't be labeled a chef. They should be labeled toilet visit chief. Doctor visit specialist. Bad skin Gods. Lastly. WHERE are ya'll being taught that you're a chef preparing raw food. Seriously what school. Oh it's rare. Medium rare. Alive. Either way. No matter what u ppl think. Foodborne illness IS REAL. Just because the human stomach can withstand things doesn't mean u continually test it. Certain bacteria is BORN INSIDE/ON food that has flirted with head but remained well under 135°/155/165. You're LITERALLY administering yourself bacteria's that weren't inside u b4 u ate the raw food. Granted eating it all the time u won't really feel anything after consumption. It's years later when your skin cracks and u get crazy skin diseases as well as your bowels not wanting to operate properly. I could go on for days cause I went to school multiple times for different food certifications in my restaurant days. There's MORE than 1 reason restaurants refuse to make rare and medium rare food. As well as laws prohibiting it in certain states. Cook your food ppl
way too raw. needs to be reverse seared at that thickness
Somewhere a boomer is watching this and thinking, “it’s raw.” 😂
Raw
It's raw. I'll pass.
A good steak doesn't need anything extra on top of it, kinda ruins it actually.
Gordan Ramsey wonder how he would comment
Bs I'll take mine off of a charcoal grill any day
Finally you changed the song used, thanks for the Brazilian Chef Asmodeus Lacricio Vasques
That's not a Steak. That's a Cow.
A high class Michigan star restaurant fries their steak….thats piss poor plate
so beautifull poale technique very elegant
To be clear, this is not a “how to” video