Michel Jnr Alain Roux Beef en Croute with Sauce Bearnaise

[@charleschuckfinley3304]

Feeling emotional watching as they’ve now both lost their fathers & mentors....I was so lucky to have met them all and got to worked with Albert Roux, his son and his granddaughter. RIP Chef Michel & Chef Albert

[@khanbibi]

my heartfelt condolences and prayers i lost my dad too last year i can relate

[@tugbagules8283]

Not only with their recipes but also with the philosophy they taught, Roux brothers inspired many and made a great contribution to the culinary arts. Legendary chefs. RIP.

[@bryancraig6581]

So sad. Such wonderful people. When my grandfather was married, their father who had become a personal friend to Grandpa, agreed to cater his wedding reception free of charge for his service in the United States Navy during WW1 and WW2. He served as Petty Officer aboard U.S.S. Indianapolis

[@urbanrider7981]

Proper chefs with elegance and class.

[@eliminator7ful]

Not too classy to pay your chefs 5.50/hr and expect 70 hours/week. Not classy at all.

[@SeeRedz]

They’re a bunch of sell outs, no class, no elegance, just ego. Real chefs won’t be seen on here.

[@jessiejames7492]

i agree 100%

[@himmel2436]

@@SeeRedz yea but they hold 3 michelin stars for more than 25 yrs. and my friends always eat the waterside inn everytime she and her kids visit london, pricey yes, but foods are extraordinaire.

[@himmel2436]

@ThatOneAsianBroChick Alain never cared of media exposures, but under his wings waterside inn is able to maintain their 3 michelin stars for ages till today. he's a man of less talk more work unlike his cousin mimi but honestly because Mimi likes talking and showing his woks, audiences are able to learn new recipe new techniques, at least it works on me.

[@Wtf0069]

Both the Roux brothers were artisans and pure genius in the kitchen, both sons are the same and will carry on the flame of success!

[@safenafe1]

Well what can I say....the Roux’s set the standard and we can only be thankful for this. These videos remind me why I’m a chef when I’m feeling down in my job. 👍

[@kevincassidy1983]

Bearnaise was exemplary. I loved seeing it that thick and set, and not loose and runny which everyone else seems to do now. Bravo

[@robinsss]

beef en croute sounds similar to Beef wellington

[@googleyoutubeaccount]

@@robinsss it is...

[@Gamemyster1991]

​@@robinsssit is the exact same dish

[@robinsss]

@@Gamemyster1991which came first ?

[@Gamemyster1991]

@@robinsss the beef en croute came first

[@r25012501]

something about Dads never change their both older men and his dad still goes "well done boys!" love it.

[@tofty21]

British cuisine owes so much to this family.

[@theflowerpotify]

I'm never getting tired of this video

[@angusmac2037]

"Sew ear is da shallange a"....smoothest voice ever

[@danielcarter9601]

This is really proper cooking by chefs who have dedicated their lives to the highest possible standards

[@axel7114]

Michel Jr. "Looks good? I think it looks beautiful!" > Sr. "Yea well, that's you... i'm the judge" #rekt

[@jorrgfromage9929]

not one of them can cook food

[@pandjiaryopoerwono3789]

@@jorrgfromage9929 say that to Jamie Oliver

[@felixcooks5435]

@@jorrgfromage9929 What do you mean?

[@superwario2741]

@@jorrgfromage9929 They literally all can...on a level you will never be able to comprehend let alone pull off.

[@garchompenthusiast]

Everyone remarks on their classiness, which they definitely have, but they also seem so pleasant and genial unlike some more clinical, or angry chefs

[@jessiejames7492]

i love watching michel roux.. he is such a calm intelligent chef

[@seamusward7778]

Any of these Roux guys are legends.. experts in every culinary aspect of good food and service.

[@superwario2741]

Such a difficult recipe to master. This was a masterful execution.

[@MatchesMalone1183]

It must be amazing for a family to share a passion for something. I'm sure at times it's challenging, but ultimately it likely brings them closer together than most families.

[@TurtleMC1993]

The most beautiful patterning on that pastry OMG

[@robertholtz]

It doesn't get any better than the best.

[@SeeRedz]

Robert J. Holtz Too tight. Shame the Roux family are far from the best.

[@superwario2741]

@@SeeRedz You don't know what you're talking about. These guys are absolute masters and have been for the best part of a century.

[@Damoskinos]

Can I cook this in the microwave for 3 minutes at maximum power ?

[@smethdog]

Damoskinos Hahahaha. Yeah but make sure you cling it first. And leave it to rest for 2 mins. just like a good pack of super noodles

[@danielholmberg1875]

Damoskinos remember to cover everything with aluminum foil👍

[@7Ghos]

One way to give your dish some pop

[@nicklausbooks1593]

Damoskinos yes. Preferably in a metal container

[@postman445]

Damoskinos shut up you tart

[@robinhooduk8255]

needs stockpot

[@FLMKane]

your choice

[@masterroshi5573]

wrong chef, u want to head over to macro pierre white's cooking videos.

[@lew452]

Lord of the pies with soft herbs

[@Stevros999]

@@FLMKane lol

[@IAmChadBroseph]

Lol buddy looks like you're down the rabbit hole as well.

[@maddierosemusic]

I love the Roux family. Classy classy classy. With a name like that, it's Got to be good!

[@Wtf0069]

Michel Raux a fantastic chef and a real gentleman! RIP sir!

[@eddielloyd13]

Amazing food cooked by masters @ work. And Albert assisting amazing man.

[@scottrobbe4961]

Damn, I needed a quick recipe for dinner tonight. Going to give it a try

[@caterinavega4228]

You could do worse and try a Heston recipe for roast chicken.

[@stevebradley1683]

This is where recipes become art.

[@robholloway6829]

Alain's mix of French and English accents is fascinating to listen to. Not really related to the cooking, but fascinating nonetheless.

[@golibakhtiar3466]

The Roux family are incredable have given the chef job another level, equal to Royalty!

[@emmanuelsebastiao3176]

You Cannot beat The Roux as Chefs ... They are the top of their game ... Watching them operate is a dream

[@himmel2436]

there are many french chefs who could beat them to name a few alain ducasse, raymond blanc, and many more in france.

[@db7610]

​@@himmel2436don't forget Thierry Henry.

[@haziqzaidi]

Mbappe can easily score against them

[@hotwheels8571]

These are some of the only people Gordon Ramsay wouldn’t dare criticise

[@superwario2741]

They are his mentors mentors.

[@mikewilliams4499]

Everyone has their own approach. I brush the meat with mustard as soon as it has been browned, never use green leaves or crepes😳 and to avoid soggy bottom, put the meat and the roasting tray on a medium heat for two minutes before going into the oven.

[@jimwalsh8520]

Beef Wellington, a very British dish!

[@paulmaking1980]

Masters at work!

[@ethanhunter1521]

Some of these techniques are new to me. Thanks!

[@BossCrunk]

Those starting out might want to trim the detrempe to as close to a perfect rectangle as you can after the first roll out (trimming the minimum amount needed to make all the edges straight). It helps keep the paton from becoming wonky in turns 2-6. If corners become too rounded, a substantial % of the puff will not have the same number of layers as the portion in the center, say 75%, of the paton. Both their fathers were of course, giants.

[@NC2871926]

Work there do you? 🤣

[@garrymathers9]

One word for this family.. Legendary

[@suzita4019]

Beef is Tasty. AND I LOVE IT

[@frenchlasagna8138]

Alains art is un real. I want to learn from this guy.

[@nojallasad6069]

Roux Chefs are the chefs that I really.admire

[@tomkent4656]

What's the difference between this and Beef Wellington?

[@MrOptik1]

Eye swear to god your preps are perfect. Eye will now do some preps also. *prepares everything perfect also* You also. is a pass, you are also perfect. ahhhh yes..... masters of le perfect. we.....are perfect. STONKS.

[@laurenjones8499]

They make beautiful dishes

[@erinwatkiss5152]

i need to see this again

[@evieaddy9580]

... so wellington?

[@ememe1412]

Yes. Beef 'en croute' of the French is the same nowadays. Although 'old school' Wellington I learnt 20+ yrs ago from an English chef had chicken liver pate, sliced York ham, duxelles then crepe wrapping the fillet and no spinach. The pastry was also made with beef dripping shortcrust and not butter rough puff as here.

[@evieaddy9580]

@@ememe1412 wow it's a timeless piece of cookery

[@janemccourt5022]

Do you have to use pancakes for every savoury en croute dish, like for your salmon and monkfish Coubilac too, or only for thick fillings? I am a novice home cook!!!! Pancakes are my biggest failure !!!! Thick, thin or medium pancakes here???? So grateful, thank you. xxxxx

[@LazyYes]

Is there any difference between a Beef en Croute and a Beef Wellington? Since they can be made in different ways/different ingridents but still be quite similar? Or is it as simple as Beef en Croute the french name and Wellington the english name? o_O

[@shadowremorse]

its basically the same really

[@tangentcarrot]

There some minor differences, such as wellington usin mustard and no spinach. I'd say these are variations on the same dish.

[@s.russell1856]

Oded Zimron Mustard? Where?

[@shadowremorse]

S. Russell after you sear the fillet u brush it with mustard for wellington

[@s.russell1856]

Dynn Never used it and never had it with mustard. No mustard on my filet mignon, thank you! But really, these are just personal touches that each chef can add at their own discretion. Same with the spinach leaves. I prefer, and often use paté instead of duxelles in my Beef Wellington. It is a typical variation. I agree that there's little difference between the two dishes, in actuality. En Croute simply means "in a crust," and both are wrapped in a crust. However, I did notice that wrapping the filet in spinach leaves AND crepes AND pastry is a method employed in the original version of the classic Russian dish, Salmon Coulibiac. There are DOZENS of takes on that recipe, also. Worth noting is that the crepes have been universally dropped over the decades, as they have also been from Beef en Croute. They came to be regarded as an unnecessary over-kill. I tend to agree.

[@suzita4019]

Beef very tasty. Excellent

[@FreqBand]

I finally found a purpose for my bird's beak knife (impulse buy).....for scoring pastry and bread. Now I need a round sharpening stone, darn it.

[@llamov]

I love my birds beak knife. My most used paring knife.

[@AmericanFUBAR33]

Is that beef wellington ?

[@Tenn3nts]

Fantastic seeing these legends work

[@gkgyver]

I saw this in one of my mom's cookbooks. 30 years ago.

[@Wvk5zc]

difference between this and beef wellington?

[@vikramkrishnan6414]

Same dish, different names

[@TehStupidBish]

Personally prefer Beef Wellington. I can't stand puff pastry and pancakes together. I just feel like it spoils the taste of the beautiful meat.

[@MrSnaveRevilo]

both this and a beef wellington can be made with a crepe layer, it's to prevent the puff pastry from becoming soggy. Beef Wellington would be the addition of pate coating the beef

[@shamirpatel3569]

But you need them as otherwise the Wellington will be soggy and the consistency of baby food which is not what you want to eat.

[@macklee6837]

Soooo... Beef Wellington then?

[@AncientMysteriesAndInnovations]

Mack Lee French

[@tylerdurden69420]

Non! Boeuf Avignon!

[@jassonsw]

Boeuf Waterloo!

[@Noah-ws8ho]

It's an old dish, probably originating in France. The name "Beef Wellington" is the 19th century equivalent of "Freedom Fries", the english didn't like the idea of making something with a french name, so renamed it

[@lightningbreaker5155]

Can somebody comment the word that they call the mushrooms while cutting it?

[@nealbourgoin9527]

Champignons

[@WitchKing1971]

a duxelle: pate of mushrooms, onions and seasoning

[@simonepirelli4197]

Can someone explain me something, When you cook this and during the service you have to hit it up, doesn't it go overcooked? How can you properly serve it in a dinner a la carte restaurant? I was thinking to make it small but then doesn't look good, if i make for example 3 separate portions and cook them separately..how can i do?

[@OjibweMaster]

I guess you can do it a la carte. like you said you'll just have to portion your beef/veal/venison fillets or whatever into steak size and then wrap it normally from there, could potentially look good. Try and see Also its just much better and practical to do this a large size like they did here because they're serving several people at once and you can just take slices off it. Hope that answered your question!

[@roglake]

The only other way for a la crate would be to do individual tournedos wrapped in pastry, otherwise this would be a dish to serve a large party

[@roglake]

Sorry...a la CARTE lol

[@BDT31]

also you could put it on as a sharing dish and have front of house slice it at the table

[@justinhateswasps5277]

mise en place all the components then store them during service. portion size everything. a fillet of beef is a good portion size for one serving. Pop it in the oven or convection oven at a set temp and set time. 10-15mins it's done.

[@devinhalim5194]

It's basically beef Wellington right?

[@suzita4019]

My Dad who was a Chef and a Sargent Major. Who is with the Lord. My Dad is a very beautiful Dad. Kind generous warm tender respectful Gentleman. A Man of HIGH MORALS. a kind Man. And he is My DAD

[@JTNugget]

Okay?

[@flappospammo]

3 incredible chefs

[@henrysumner8041]

2 incredible chefs & 1 under achiever

[@nolakillabeast]

Hold on, they do all this to order? Like when someone orders they start preparing?

[@Khazandar]

No. If such a dish is served in a restaurant. the components will have been prepared ahead of time.

[@nolakillabeast]

BeardedDanishViking Are you sure? What about the super expensive restaurants?

[@drefuss8671]

No they do all of this ahead of time, think about how busy restaurants like this are, if they had to do all of this to order they would burry themselves in a matter of minutes.

[@lukemccurdy3763]

Yeah let me wait 2 hours for my entree please

[@lheurech]

What'ts the difference between a Boeuf en croute and a Wellington? Is it just the name? I know Wellington have Parmaham and chestnut w/ mushroom fill.

[@Khazandar]

It doesn't have chestnuts traditionally. The differences are the boeuf en croute uses pancake and spinach, no parma ham, and it is served with different garnishes.

[@garbygarb31]

@@Khazandar A beef wellington can be made with crepe as well. Basically the Wellington is English and En Croute is French. They're just slightly different in terms of ingredients but fundamentally the same thing.

[@marretasc7437]

will be nice if we have the recipe in the description

[@kevindelargy1306]

Master class! Text book

[@shaundstone]

GENIUS: Just Artwork x

[@Thesajlem]

2:14 music name pls

[@freyjrgensen8015]

Thesajlem Darude-Sandstorm

[@julian6588]

+frey frahm 😂😂😂😂

[@NickyKnickerson]

Wow. Good luck to the scholars.

[@SXI96]

Looks delicious, the pastry is cooked to perfection, I prefer the meat medium-rare though

[@mr11fawful]

Mm. for that it's perfect. don't want to lose flavor and juice

[@MrMG76]

Alain seems more skilled than Michel...and he has such a calm voice which displays someone who's in control...

[@CEB1896]

Who would win: Roux family, Pierre Koffmann, Raymond Blanch, Marco Pierre White or Gordon Ramsay?

[@powderthemonkey]

Jamie Oliver

[@CEB1896]

Jimmy Jam Nah 😂

[@spwicks1980]

Raymond, the poor bugger only has two stars (ignoring the fact Michel jr only has two aswell and Marco gave back his three stars ;) )

[@craigwilson9797]

thats cooking royalty there

[@cubs6583]

nice with chips and ketchup mmmmmmmm

[@FreqBand]

Can somebody recommend a very good "food mill" for an above average home kitchen ?? (usa ) $300 or less. Thks

[@mikedudka103]

you can get a food mill for like 100 or less

[@SamBrickell]

If you do use them though, be VERY careful not to overwork it. I wasn't aggressive or anything, and still my mashed potatoes came out like wallpaper glue.

[@Cobaltkatt]

The hashipo 300 series is pretty good I hear.

[@mohsinrao4334]

0:17 that's 8 michelin stars on the screen right there.

[@obie4366]

These guys are good!

[@chrislogan2557]

Why is he called Michel Roux Jr, when his dad is Albert not Michel? You're not a junior if it's you're uncle you're named after.

[@SmartJanitor]

Depends on the culture. In Francophone land, you are.

[@garethfox5118]

I want to try that looks lush 😀

[@BIGT-tg4gu]

Nice beef wellington

[@m.lymann2185]

Michel is one of the most arrogant chefs and one of the greediest. Siphoning gratuity from his staff of servers and they sued him.

[@chadodell4887]

Proof?

[@m.lymann2185]

@@chadodell4887 Google Michel roux tips scandal. There are a few reputable news outlets(the Daily Mail, the Guardian and etc) that reported on this incident. This should suffice your inquiry.

[@calumh1777]

6.09 haha pure class

[@e21big]

ah cold butter, never been able to get it right. From where I came from butter melted within 3 minutes after you got it out of the fridge so making short pastry is really, really a terrible job.

[@BunnaySango]

do you live on the equator? I have never seen butter melt that fast

[@e21big]

BunnaySango yes I do - exactly the reason why I never manage to make good pastry (well I guest I can work in my aircon room but I don't want to make a mess in my bed room)

[@s.russell1856]

e21big Fear not. Ready-made puff pastry works beautifully here. It is readily available and much more reliable than from-scratch pastry, for some of the very reasons you've pointed out. For years I made my own pastry crust, but the frozen puff pastry is such an excellent product and so easy to work with that I'll never go back. Just between the two of us, even the finest dining establishments made the switch long ago.

[@e21big]

S. Russell hmnn... guest I would have to give it a try, saw quite a few times here already. Although that's so.. ..unromantic Or if not then it will substantially increase the cost of making a bakery to my end - that's why I have been reluctant until now (but you're right, may be it's time to give up)

[@digitalboomer]

S. Russell Typical ingredients: Unbleached Enriched Wheat Flour [Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils Colored With Beta Carotene), Contains 2 Percent Or Less of: Salt, High Fructose Corn Syrup, Wheat Gluten, Mono And Diglycerides (from Hydrogenated Soybean Oil) And Soy Lecithin. Why would you feed someone this garbage?

[@rducky136]

Isn t this basically a beef Wellington

[@theanonymouschef1557]

Basically yes but beef en croute existed long before beef wellington.

[@benjaminluebberst168]

Please rewatch the video with subtitles

[@Mark-vf8op]

1 plate please

[@hoya1178]

That Bearnaise needs more tarragon spice

[@Andrewg820]

They make it looks easily done....

[@craignielson6605]

The obsession with rare beef continues

[@kh_qft762]

It's good though. Why call it an "obsession" ?

[@jamiehoward5538]

I need to dole out some punishment to my veg man. Omg I was laughing so much. Any chef would find the humour in that

[@seanmcmanus867]

They love Jamie Oliver😦😦😀😫

[@ahmalkadumas4539]

whoever started making these stuff selling big bucks is genius

[@GabrielA-mw4in]

Wow...art

[@timothywilliams4089]

Cooked meat should be cut on a yellow chopping board, not a green one, that is for vegetables, thought they would have known that, failed a health inspector test....

[@Mindtrapuk]

Why did they put meat on a green board ?

[@Monkeypole]

Board colours are just a guideline not a law, also different countries have different colours. Also if we're being picky he should be chopping the mushrooms on a brown board not green.

[@jessiejames7492]

iwatched an episode of him and his daughter. she weant to a prestigious cooking academy....what a legacy

[@ememe1412]

Emily used to hang around the kitchen shelling peas, picking beans, salads etc during the school holidays when she was 8-9 (when i was working in Gavroche to see). She was already watching her dad on the pass or butcher's block and being taught then. Very polite and pleasant kid.

[@xaverian1433]

Now this should be starred

[@aleyammamathew7777]

U r making a beef Wellington

[@Noah-ws8ho]

beef Wellington is the name the English gave the (originally french) dish during the Napoleonic wars, because they didn't want to associate it with the enemy. Think, like the Freedom Fries shit

[@BIGT-tg4gu]

Noah well if that’s the case they choose the wrong name .

[@SiegfriedPretsch]

Superb!

[@franksoul]

Luxurious.

[@georgewbushcenterforintell147]

Wonder what the veg cook screwed up

[@Zombie_Longwinger]

So basically a beef wellington

[@AFRN19]

Bravo !!