Filet Mignon of Tuna and Duck Foie Gras from Chef Patrick O'Connell

Filet Mignon of Tuna and Duck Foie Gras from Chef Patrick O'Connell
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This luxurious dish combines seared onions, tuna, and foie gras with silky wine-butter sauce. Make the sauce first
and keep it warm; once you start cooking the onions, the dish develops quickly, and the crisp seared tuna and foie gras need to be served immediately.

[@jamesfox4261]

I worked there in the mid 2000’s before he received his first Michelin reviews. He is legend. Best training and experience as a young journeymen chef.

[@cameronquinn4972]

I worked there 2021-2023 best training ever. Chef Patricks still at the pass every day. This dish is also still served from time to time when guests specially request it.

[@Ken-fw7ue]

This is a perfect dish

[@lancer525]

I can't recall a better series, a better concept, or better execution than this fantastic bit of Television. This show really expanded the boundaries of what cooking could be, and whether anyone wants to admit it or not, this show paved the way for the Food Network.

[@jeffparnell5805]

I went to high school for culinary arts. This show inspired me to get in the kitchen back then. I remember coming home from school and watching this show. There was nothing like it, and there still is nothing like it. No competition, no studio kitchen, unpretentious. It's been 20+ years since I would come home from school to watch this, but I still remember if like yesterday.

[@macco360]

I've said it before: the negative comments and "thumbs down" are from people who don't know their food history! This was a show from the end of the nouvelle cuisine era among the cutting edge. Whatever you think of the food world at that time, you have to admit this stuff was chic. What will future generations think of our informal, peasant food craze? It's all interesting in its own way. Time and place should always be factored into retroactive criticism.

[@kendallwi]

Beautifully simple dish. As of last year, he had a modern take on this dish which still incorporated tuna and foie gras.

[@ahahaha6228]

For everyone talking shit: he's got 2 michelin stars now lol EDIT: Now he's the only one with 3 stars on the eastern seaboard not in NYC.

[@Marmalade_Sally]

And none of that changes the fact that he served burnt, bitter onions in a dish that looked utterly unappealing. Using "He has Michelin stars!" as a defence is like watching a cop shoot a baby in the face and then screaming "But it's totally ok cause he's a cop! LOOK AT THE BADGE! He knows what he's doing, guys." Learn to think for yourself, buddy. Love, a chef of 12 years. P.S. No Michelin stars, though XD. P.S.S. But I can cook an onion.

[@ahahaha6228]

@@Marmalade_Sally someone's triggered.

[@dahweinerslave]

Chef of 12 years and you don't know what a charred vegetable is? Idk if I believe u internet chef sir. Any culinary textbook will go in depth of the science of flavor development through charring (known as the Mallard reaction). Dude this is like trying to argue science. R u a flat earther? You know dinosaurs r real right? U know charred onions taste fucking amazing and have been around since modern cuisine? Read a book. Jesus

[@dahweinerslave]

@@Marmalade_Sally look man if u can't spell "defense" I don't care for your opinion on fine dining. Working at McDonald's for 12 years doesn't make u a chef.

[@Marmalade_Sally]

wOrKiNg aT mcDOnALd'S foR 12 YEars DOesN'T mAke u a cHeF

[@ZinsWorld]

Wonderful guy and wonderful food, i'm happy to be able to call him a friend :)

[@stephendove2850]

He’s come a long way!

[@cartoonmark75]

That will be $39.95 thank you very much. Looks delicious .

[@hkwall7590]

My mom said she used to watch this show years ago...she really likes the show...

[@macco360]

@Anguis79 Agreed. What was edible by our ancestors ten thousand years ago is still edible now, but by virtue of the industrial age we have access to many more flavors. Styles change. One generation's food is another's animal fodder. Frankly, we are lucky to have any food at all.

[@永恒-i1p]

Even time I watch Hell's Kitchen, I don't believe that these stupid "Chefs" who are eliminated very early are real. Now I finally realize that there are a bunch of people who don't know what they are doing at all, yet really think they are professional.....

[@julesgainey9677]

It’s called the dunning Krueger effect: stupid/untalented don’t know that they’re stupid or untalented so they assume themselves to be THE MOST INTELLIGENT & THE MOST TALENTED., look it up

[@DavidBrothers-j2o]

This guy looks and sounds like Bill Walsh the former coach of the 49ers

[@Landon_Lucas]

Back in the day when fish was a great meat substitute lol

[@jon1805]

What IS this orange vegetable? SIMPLY AMAZING

[@angeloveloso5004]

A carrot

[@aveuch]

@@angeloveloso5004 Clearly he was being facetious 6:50

[@awesome220]

@33barbington How many michelin stars do you have?

[@Gourmet_Goon80]

I respect this man until the end of the earth. He is my Thomas Keller. All-knowing, creative, and innovative.

[@J1ZZB0SS]

the bear has nothing on this

[@TheTruth61989]

if this video was posted last month....how are the comments from last year?

[@colinhague1436]

Wtf is with all the charred onions, I get a few as a small addition but damn. I do not like at all.

[@foreignmilk]

flamin' yawn is my favorite cut of meat

[@wulwul6113]

Lol the plating XD hahhhahaha

[@christophersmith4466]

Nastiness looking dish I've seen in quite a while! How on Earth can a majority of everything charred taste any good??

[@CooManTunes]

You're a tasteless imbecile.

[@kennethlatham3133]

Ever had S'MORES?

[@joepetch308]

Charred = bitter Onions = acidic Acid > bitter. Also salt counteracts bitterness along with acidity so it works out.

[@chrissmith7730]

I seriously doubt that a charred to jet fucking black onion taste very good!

[@richardkennethantolin7016]

Chris Smith we used charred to jet fucking black onion in our old fashioned consomme :) it sweetens the soup and amplify its aroma and flavor..

[@isaacvs1]

Sooooooo 80s

[@michaelchamp3093]

Was actually the 90’s. Couldn’t wait to watch the episodes as a young culinarian

[@marcuscicero9587]

keeps using the rear burners, yikes

[@sammy50001]

"meat substitute'...lmao tuna IS MEAT!

[@robrandolph9463]

meat without feet

[@kennethlatham3133]

For generations the word "meat" was used to tacitly refer to red meat, pork, chicken, lamb. Vegetarians were just a fringe terrorist organization back then.

[@superwoman2887]

A chef really ? really in France he will be put in jail using foie gras like that!

[@kita4601]

Superwoman agreed

[@superwoman2887]

Because it goes against any rules of test,,,this guys thinks he can replace the ingredients and create something original half burger half sushi to create his version of french cuisine,Many chef in the US do this like mixing salmon or steacks with strawberries etc can of i dont even know how to call that...

[@Phranclinn]

you guys are idiots , foie gras goes awesome with tuna , just look at Le Bernardins menu , yea the Le bernadins in New York , named one of the best restaurants in the entire world , They have Tuna carpaccio served over foie gras medallion , brushed with olive oil and a squeeze of lemon , SUBLIME !!!

[@weakassnow]

This guy just got his 3rd Michelin Star idiot also when was this the 70s ?

[@kennethlatham3133]

Oh, you'd probably cry "Rape!" if somebody put chocolate in your peanut butter.

[@pronoun-free]

I don't know if I can trust a chef that cannot pronounce mignon correctly. Not to mention, aren't the veins supposed to be removed from foie gras, not 'cleansed'? Coupled with the fact that he believes people are too stupid to realize those vegetables are carrots and zucchini, and the addition of burnt onions? No thank you!

[@thomasroeker5908]

When your cutting slabs you remove veins. It ruins the shape

[@beedoubleu547]

Bless your heart.

[@kita4601]

Thank God for innovation. Good for its era. Looking back, its like what the fuck! Boiled veggies and burnt onion. Meh, have to try make this. See if its actually any good. Good thing there is a link for recipe.

[@SuperOlds88]

Kitty The onion brule' is used more to add a darker color to stocks, not to really eat as is. Boiled veg, so what, still done.

[@christophersloan4842]

Chefs are roasting leeks to cinder then dusting things with it , food it shit at the mo no individuals no skill

[@tammynewman]

Burnt onions man I don’t know 🤔

[@AaronSHem88]

so dated....

[@urbanviii6557]

The completely blackened onions would disturb me. Looks ugly, and probably tastes ugly.

[@markie19921]

So its burned unions on one side and raw on the other side? Cooking green vegetables in the same water as carrots????? And seriously balsamic vinegar and foi grass??? I wouldnt send my worst enemy's to this place

[@blakfloyd]

lol conventional narrow mindedness.

[@sammy50001]

LOL is this a joke? Burned onions? ... and wow does putting the foie gras in ice water cleanse the veins??? Up-vote for laughs.

[@TheIkaika777]

Stop making the natural beauty of food look unnatural.

[@smcgloth]

What a horrible looking plate. The onions just ruin it.

[@mmil3s272]

SleeplessSteve youve got michelin stars right

[@33barbington]

This is a terrible way to treat a beautiful cut of tuna. The preparation of the vegetables is much ado about nothing. It is wasteful to treat expensive ingredients like that.

[@mikeycorales282]

Im sorry but he isnt that great!

[@ianelgar6472]

How in the fuck can you eat the onions. What a fail

[@3starskiwi]

Those onions are cancerous.🤮🤢

[@NigelLew]

That is entirely pedestrian, boring and wrong.

[@georgewbushcenterforintell147]

Little kids in Laos make better food from landmines and snakes

[@kennethlatham3133]

See there? If you're going to slam something, do so creatively! Well done!

[@georgewbushcenterforintell147]

@@kennethlatham3133 I don't remember saying this or even understand it

[@kennethlatham3133]

@@georgewbushcenterforintell147 Heard!

[@karel007]

Black onions !!!! Wtf. Sure he's no real cheff... Pretend.. Cancerous.. U probably never heard of it!! The French don't call rhT sauce "vin rouge". Sorry find another profession... Not in food.

[@connor9024]

Karel he called it a buerre rouge which is a traditional sauce like a buerre Blanc. I use to work at a very prestigious hotel and we’d serve charred onion with our green beans. Plus the French use burnt onion in milk sauces called an onion brûlée or sometimes an onion flute

[@kennethlatham3133]

Ever heard of "S'MORES"?

[@johnyf.q.8043]

humm... Cancer by the slice

[@jeydub8541]

Very weak garnish. Inappropriate sauce. And that plate is ridiculous. I suspect Patrick and Reinhardt spent more time picking out that plate than considering the garnish for this dish. Maybe he ought to change the name to The Inn At Little Gay Babylon . Let's bring out the silver service tray for Great Chefs.