James Martin cooks Chateaubriand with béarnaise sauce and fries for Jennifer Ellison 22/09/2012

James Martin cooks Chateaubriand with béarnaise sauce and fries for Jennifer Ellison with help from Pierre Koffmann and Bryn Williams. 22/09/2012

[@seanlawman1518]

You can tell they are all kitchen pros, look at how they divert so effortlessly and smoothly each time they almost bump into one another

[@dawnlightening]

Chateaubriand with Bearnaise & frites is my favourite way of eating beef ! If it wasn't so expensive I'd have that every time.

[@163andyc]

Thought the chataubriand was the centre cut of the loin.

[@seanlawman1518]

No, it’s just cow neck

[@TylerShacklefordDurden]

Lol same here, infact I asked for one after just purchasing a full side of beef and thought I got screwedover when I saw the package containing the full head end. But apparently traditionally this is what was used, not the center cut. Seems mostly center cut you find in the us these days, but I just noticed a British steakhouse in NYC was serving this style which got me looking into it more.

[@fluffybunny7840]

Try it as a Sunday roast, Yorkshire puds! It's bloody lovely!

[@eviefrans3078]

What gives

[@eviefrans3078]

So bloody good eat it every day can not believe it delicious,,, 😎 😜😝😃

[@CooManTunes]

@@eviefrans3078 Right? Sunday's only, if you're a prude!

[@AidaJof]

Would have loved to see just James Martin - you do not really get a close up of his technique - as it is a chaotic kitchen

[@hamishwilkie7427]

89

[@dannyf4995]

Chateaubriand is the center piece as I know?? however it seems that the lady didn't like the meat. You should choose the proper piece at the center and do it better. Check out in KZbin there are plenty of Chateaubriand videos :-) .

[@annother3350]

She said wow. That generally means pretty good

[@capcolombie3834]

Chateaubriand is the head of the fillet not the centre. The centre is the Tournedos and the tail the Mignon. Know what you're talking about and then you won't embarrass yourself.

[@Jackulator77]

@@capcolombie3834 That is exaclty the other way. The Rournedos are the parts shown at his piece that are around the Filet. The Chateubriand is the big center part of the filet (the most expensive). he uses the cheap part together with the Tournedo pieces.

[@capcolombie3834]

@@Jackulator77 No it's not. I was in high end catering for over 30 years, worked at The Dorchester and other 5* hotels and top restaurants and therefore I really know what I'm talking about.

[@Jackulator77]

@@capcolombie3834 Then you didn't pay attention. Just read it in one of your old books then.

[@BrinsonMHarris]

O’2

[@CooManTunes]

Horrible quality video.

[@lukensage]

How annoying, everyone rushing around and for what ???

[@beatricemtu163]

Pierre Koffmann was the only real chef there. Chateubriand was cooked awful!

[@mmthiollier]

What a sloppy people

[@39devonshire]

Oioioioio

[@difang8165]

ghee

[@MrChefgiannis]

That fillet it's not to fresh! The discoloration show up. Oh! Boy.

[@ubergeraldine]

Wel thats TV for you.