Steak Frites - A Timeless Classic Plus My Favourite Sauces

[@ethansamarija7055]

Hi Andy, humble cook here. I think a video on not only rendering fat, but also how to reuse/preserve ingredients would be an amazing and informative video for us humble home cooks. I find I tend to waste trimmings and other “scraps” due to the fact that I don’t know how to use them in the future. I find that the skill of making the most out of everything is what separates a good cook from a great chef. Love you Andy keep up the great work.

[@calulus925]

Yes please Andy... I would love this too.

[@m00s3m4n]

yes please +1

[@cv990a4]

But needs to be accompanied by him singing "kitchen tips with Andy"

[@gussampson5029]

You can always roast the scraps in the oven until they're dark, then put them into a pot covered with water to make stock. After understanding how unpleasant store bought stock/broth/bouillon really are, I've started putting more thought into making my own stocks whenever possible.

[@woodendforager3240]

just put the fat in in a moderate oven for an hour or two till it's shrunk up and fairly dried. you will have a oven tray of beef dripping. while hot, chuck some hard herbs in if you want, whole garlic cloves, peppercorns, whole spices etc. use the dripping to fry in, baste steaks, roast potatoes etc. animal fats much better for you than heating seed oils.

[@michelleread247]

Yes please andy! Make a vid on rendering fat.

[@Vampandamonium]

+1

[@jessetink3753]

I’d like to see this as well 🙂

[@redleader]

beef AND pork...please.

[@michelleread247]

@@redleader what he said. 😁

[@robertwood2539]

Top idea

[@Wb94_]

Andy’s dog is officially eating better than me

[@karthikbalaji7709]

Yeah ..count me in too

[@ricardofrombrazil-iam]

same here bro

[@andy_cooks]

😂 he eats well

[@egyptology22]

Officially?

[@vegabega]

The chain is some of the best cuts of meat as long as you don't mind the silver skin

[@eustaceomalley6071]

I just woke up... haven't had breakfast or a sip of coffee yet. Now I need this steak in my life right now. I put in an order to the grocer. I'm gonna try and cook this today. This is a great wake up day!

[@benclayton3762]

A good steak is the breakfast of champions.

[@andy_cooks]

Epic, let me know how it goes

[@eustaceomalley6071]

@@andy_cooks I was able to make the peppercorn sauce (I do not have a mortar and pestle... but I made due and ground the pepper by hand on a cutting board using the side of my cast iron pan LOL). The ingredients for the other sauce weren't available =(. The Sirloin turned out much better than I'd hoped - Angus Sirloin steaks, pre-cut (also cooked cast iron) and the Fries... I need to practice... That was maybe my 3rd time deep frying from scratch. Still... it was a GREAT meal to end the day. Thank you so much for the great channel (and your Back of House channel too!).

[@nikman2]

@@eustaceomalley6071 its rare that any other channel actually has people making and reviewing the recipe thanks mate!

[@jennyhonda9642]

Andy's "Back of house" channel is worth a watch.

[@pubbeaver]

Andy, the reason why the BBQ guys love pre ground pepper is 3 things. 1. consistent mesh size of the grain so that when we rub our meats its consistent. 2. pepper actually soaks up the fat/smoke and its flavour turns from pepper/spice to umami/beefy. 3. old pepper doesnt have the same BITE as fresh pepper so you can put a LOT more on and use it as a vessel for the smoke/flavour instead as the flavour itself.

[@joshfleurent924]

Finally, someone who agrees with me on KZbin. Don’t pepper your steaks before cooking, it burns and ruins a great steak!!! Thank you Andy!!!

[@joso5554]

Most importantly, it ruins ground pepper.

[@droctagonchali2na]

Yessss wild Nagi reference. Nagi is indeed a legend. I cook so much of her stuff for work lunches.

[@georgeprout42]

Nagi is great. I just have to watch her 6 months behind because of the difference between hemispheres - there's nothing worse than seeing a stunning salad when everything outside is frozen. 😂

[@lizzid63]

I love love Nagi and Dozer :) I have cooked so many of her recipes and naughty as I always have trouble sticking to a recipe I make an original once and next time I tweak and change here and there as I love creating something

[@PeterEmery]

Beef dripping is available in Australia in most Coles supermarkets and is sold in a 500 gram tub. It's found amongst the butter/margarine area.

[@theantipope4354]

Yes. Woolies sell it too.

[@PeterEmery]

@@theantipope4354 Not in my part of the world. They sell lard and blocks of animal fat which is not dripping.

[@teopotty2949]

Here in Belgium, the home of fries (no matter what the French say about it), we cook fries in beef fat or sunflower oil. Very cool video.

[@adrienhb8763]

Home of fries ? You developed a great fries culture, but you didn't invent the fries, France did. But you came up with an awesome and better recipe.

[@philippacrowe8499]

@teopotty2949 I use Sunflower oil to

[@chocdesglacons]

You can also have them cooked in horse or duck fat at a few places.

[@BataviaRaya]

It was the Americans who say french-fries, not the french!

[@Root_boy]

Sunflower oil is the right choice

[@gsmith8098]

Sometimes, the simple things in life are often the best. Ya nailed it mate 👍

[@TechDaddyFr]

I love peppercorn sauce but for me, the best sauce for a steak frites is bearnaise. Can't beat bearnaise sauce.

[@generalcalamity]

Wholeheartedly agree with this 👌

[@andy_cooks]

I do love a good bearnaise

[@justbleazi]

100%

[@stephanyverma3512]

Thanks so much for this recipe Andy! I went to a London restaurant where they sale all you can eat steak and chips and they have this sauce, like the only things on the menu are steak, chips and this sauce. I had no idea what it was called we asked and they said it was their secret sauce. I made yours and tastes pretty close to it! Hubby is so happy ❤

[@brycesharp1796]

Pomme pont neuf is what you are doing there. Allumette means matchstick in French, and would mean a double fried potato cut to the a baton 1/8" thick. Love your cooking Andy, as a 25 year cook and chef, I really appreciate what you are doing. IMO, you and Alex the French guy are doing the best English speaking cooking channels. I don't learn something often but I love getting inspired to cook something different for my family. Well done chef. If you like Mexican food I highly recommend "Ruta la Nueve", these fellas have a lot of fun makes some of my favorite food on the planet, all outside, and over wood fire. This is a channel chefs can get very excited about, IMO.

[@joso5554]

Allumettes is originally the French word for (fire lighting) matches. In cooking, it refers to a particular variant of French fries that are very thin (but still about 1 to 2 inches long), similar or slightly thicker than actual matches. Classical homemade French fries are usually 1/4 to 3/8 inch (occasionally up to 1/2 inch) thick. They are commonly just called « Frites ».

[@Gdwmartin]

Old Fry guy here. Dad had a take out here in Newfoundland. Sebago was our preferred potato as well. Great for chips. I remember helping move these huge 40lbs blocks of shortening around for dad. That's what we deep fried everything in. Used these big Moffett brand commercial deep fryers. and a flat top grill.

[@alistairmills7608]

Chef Andy, you are a fabulous educator because this is your passion.

[@Getpojke]

Think that's the best class on Steak Frites I've seen. Belgium may want a mention along with France as to the origins of the dish, especially as many Belgians see it as their unofficial national dish. Do love steak pouvoir, especially with fresh/wet peppercorns in there. That Entrecôte sauce is a work of art.

[@magm9719]

Definitely a Belgian dish 😅 just like frites! They’re Belgian not French!!! But since no one knows where Belgium is… the closest well know country is France and since we speak French in the southern part of Belgium. France was the logical choice… Still a great recipe, thanks Andy!

[@charliedavis8894]

​@@magm9719 Wait a minute, some of us had a real education back in the day. We not only know where Belgium is geographically but we know that's who invented "French fries" or patates frites. I learned that in French class in the late 60s. Today's generation though, the only thing they know is, "Do you want fries with that?"

[@Getpojke]

@@magm9719 Maybe Andy will be kind enough to do a masterclass on mosselen-friet/moules et frites sometime to appease the Belgian culinary gods?🦪🍟They have some beautiful mussels in Australia.😋

[@magm9719]

@@Getpojke great idea!! That would definitely appease them 😅

[@adrienhb8763]

Steak frites may be an unofficial national dish in Belgium but the oldest mention of it is in a French cookbook. Fries were invented in Paris. Nope Belgium hasn't much to say about the origin of the dish. Sorry.

[@adamkehde3982]

I love doing my own beef tallow. I go to my local butcher, ask for beef fat (might be some small bits of meat on there, no issues and it’s really cheap) dice it all up into 2cm chunks or cubes, then into a small pot and cook on a low heat for a long time. You will not regret doing this. It stores really well in the fridge (because it stays solid) for months. Awesome recipe, Andy. Much love

[@beepboop212]

Do you add anything else to the pot? Or just the beef fat and cook it low and slow?

[@tinyfishhobby3138]

@@beepboop212I’ve rendered beef fat before, I don’t add anything else to the pot. I try to dice fairly small and stir frequently to prevent any major sticking or anything.

[@guywight9123]

New to this but loving these videos, have noticed on a couple of videos Andy struggling with onions (i.e tears etc) , good tip … store your onions in the fridge and only drag them out when you’re about to slice/dice them. Has been working for me for 30+years and whenever I try to shortcut that… tears every time !! Love your work Andy !

[@alexpark8884]

Logically it makes sense to me! Less airborne particles if its colder as the knife can make a bit sharper cuts. Spitballing here but you could even put it in the freezer for 5-10 minutes to firm it up even more

[@claytongross5657]

The moment the brandy was added, the show turned perfect. Andy's "WHOO" a few times had me laughing so hard😆😆😆

[@Constantinus213421]

Holy cow, Andy casually brings out and opens a full, sealed box of Wagyu beef tallow, then proceeds to put a quarter of it into the pot, just to show us how it's done. Sometimes I forget he's a professional cook (sorry, "humble chef") for big houses, he's that cordial in these tutorials. Yeah, I know it can be reused, but I'm impressed. Not to mention the meat itself.

[@mickeyh53]

You continue to astound me..your book has taken my cooking to another level!..my Wife thanks you immensely!!

[@juhyuncooks]

밤에 보고있는데.. 너무 배고파져요 !!!!!!!!! 오늘도 잘 봤습니다 perfact your recipe 😃!

[@tgarz23]

def one of the all time best food combos

[@rickloginname]

That Entrecôte sauce - wow.

[@tristandavies9597]

Im so glad I'm not the only one who's noticed the caper jar too thing conspiracy

[@paulholmes672]

Yes, I hate jars that, when it says use a particular measure, and you can't get the dang that amount spoon in to get the stuff, capers especially.

[@McNasty43]

I LOVE capers, but having to deal with those stupid jars fuckin SENDS me. Makes me not want to bother sometimes.

[@KarobnotKarob]

I use a parfait spoon.

[@iskthor]

In Italy we also have capers preserved in salt instead of liquid, and they do not have this problem (also they taste better in my opinion). Do you not have those in Australia?

[@sm_au]

⁠@@iskthorwe have them in jars with the liquid

[@quentinpham8883]

The Entrecôte sauce is GOATED!!! I would swim in that if i could

[@simondepass4647]

🤣

[@WalterMitty1966]

Hi Andy , i'm English , currently in Normandy , for D Day +80 Chips are Frites (say freets ) Alumettes are Matches Brilliant as usual , mate Cheers Phil

[@SierraLimaOscar]

Correct. In France regular French fries are “Pommes Frites” or “Frites” for short. A much thiner cut of fries are "Pommes Allumettes" (matches) and there is an even thiner cut of fries which are called "Pommes paille” (straw).

[@mckidney1]

16:55 - A lot of internet does not consider the cooking method: These are pan fried - meaning the band around the center is much hotter than the rest (You see 48C, but the bound is around 100-150C). That heat cannot really escape outside and we do not want it to. You rest it to heat it up. This was developed for serving stakes as you can control not just temperature, but also when you are serving the steak. This does not apply for baths like confit or sous-vide: do not rest there! It also does not apply for good convection ovens - resting period is much shorter, because the air heats up the bound slowly.

[@Notimportant1995]

Here in Paris the most famous one (with the green sauce) they use tender loin, very good but the steak lacks flavour. Most other places vary from the crappest top round hockey pucks to beautifully cooked rib eye but it almost never disappoints. The fries are also indeed called allumettes which translates to “matchstick fries” and are thinner than hand cut chips, but bigger than what most places would call matchstick fries. A perfect sweet spot that goes wonderfully floppy. The famous Le Relais de l'Entrecôte that only serves steak frites with the green sauce is wonderful, but even better is their sandwich shop La Baguette du Relais is even better, cheaper and well worth a stop if you don’t want a sit down version of the meal.

[@charrlots]

Love your work Andy. Yes please on the rendering video

[@docbrunquist9493]

In Alaska where I live the black bears have no access to fish and they are finishing off in the fall with berries. The last few bears I’ve gotten had noticeably blue fat from eating blueberries….making the most amazing rendered bear tallow….i make my pie crust from this and I will be trying my potatoes in this tomorrow….thank you for your fun take on food preparation!

[@earlhayes2969]

I can't believe i haven't seen this guy before awesome channel

[@judithann7193]

He is well respected and loved. The best combination

[@ScotVenus]

I am sooooooo happy you made l’entrecôte sauce!!! I miss Toulouse so much, just for this restaurant! I’d love a video of the authentic thing with all of the ingredients! Thank you for this though Andy! 🫶🏻🙌

[@cieranmiller4445]

Insane restaurant! One of the best meals I’ve ever eaten and cost us 35 euros each!

[@ChapmanWW]

I watched the cauliflower soup video (which looked amazing). Love the back.of house channel, it's so relaxed

[@guest8102]

Mate, you are a wealth of information conveyed laid back... didn't know Kosher Salt & Cooking Salt were the same ... the former people charging a fortune for (Malden Salt Flakes are pretty special though... at $8/small pack... too much for me). Sirloin is my very favorite cut - a healthy inch thick (omg!). Pont Neuf is my new fancy farewell from now on :) and Caper Jars were designed by an Accountant... Love your work!

[@bhaisahab209]

Hi Andy. Can you please make a video on maintaining hygiene especially while handling meat and other non vegetarian stuff? Talking about the risk of bacterial infections, safe cleaning and cutting, storage as well as amount of temperature and time to cook each type of food that is non-vegetarian. Would love to have a detailed video on this. Birds and fishes are somewhat easy to handle, the red meat seems to be a headache also, pork. Thanks and cheers!

[@sketchyjoe1]

Yes rendering fat video please. I tried it once, I used the wet method I think and I almost burned my kitchen down on Xmas day when using it to make roast potatoes, cos I think the water content was too high. A video about rendering fat from the legend would be awesome. Keep trucking Andy and your wonderful team ❤

[@matthewgilfus1640]

I had L'entrecote in NYC and it's still the best thing I've ever eaten.

[@padders1068]

Andy! Yes Chef! Legend! They booth looked amazingly delicious! I'm now hungry for steak frites, even though I've though I've already eaten. Got a steak in the freezer, so that now going to get put in the fridge to defrost for tomorrow. Mine won't be as good as yours, very basic, oven chips, a fried egg, and some horseradish sauce. But looking forward to it already. Peace and ❤ to you and all of the team.

[@nicolaibrowinkel3473]

One of my favorite cooking channels. Keep it up!

[@jlb2739]

Love this channel chef. We watch this channel for all the techniques, tricks and tips that you teach us. We also love the Back of House videos for the casual vibe of the cook. And of course for all the Duck content.

[@rwn803]

Sunday morning and I just finished watching the Back of House video - It's soup season. Another great video.

[@charlotteklootwijk]

I've got a caper spoon at home, a really small spoon that fits through the opening of the jar and the spoon has openings, so the water drains through the spoon. No more dry capers!

[@cieranmiller4445]

I went to L’Entrecote last year in Toulouse when I was there for the Rugby League. The green sauce was a revelation. Going again early next month and it’s a must!

[@MovieFanobi]

Just here to say I watched the cauliflower soup video… and I can’t believe neither of you tasted the garnished soup bowls lol. My girlfriend and I enjoy your content and relationship. We love to cook. We’ve had some inspired one pots over the last year. Keep it fun and delicious! Thank you.

[@bierbrauer11]

We grow Tarragon, it's so fantastic, especially with Salmon here in the PNW! If you grow, don't grow from seed -- that will be Russian Tarragon which tastes like weeds. You want to go with a French Tarragon starter!

[@BlueJazzBoyNZ]

Anthony Bourdain Always loved a good Steak Frites With his Paramour (RIP) Kitchen Confidential is a Great read... !

[@AdmiralAckbar.]

Here from Back of House! Love the new episode, soup season!

[@georgepapatheofilou6118]

Could I get a serve of calamari please Admiral

[@DerekBolli]

[paraphrasing] "You could eat this (you peasant) or you could give it to the dog" love your work, Andy 🥰🥰👍👍

[@Knapp69]

Steak Frittes is usually served with Bearnaise sauce, absolutely delicious!

[@JasonSchmidt]

SO GOOD! Thanks for another great instructional video!

[@markthespark6240]

Here to watch this again again because of the back of house channel end message from Andy. The soup looked delicious. Can’t wait to try it.

[@Weavemoss]

Sometimes there's nothing better than good ol' steak eggs and chips. Definitely want to give the entrecôte sauce a go, looks so good. 🤤

[@benoitrivera1410]

You are the best Andy. Cheers from France.

[@Balance-v8x]

I just watched your cauliflower soup video on the Back of House channel and wish I could taste it! Looks awesome! Andy, you make me hungry when you keep nibbling away at the bacon and cheese while answering questions! 😂 Need to try this wagyu beef one day when we can afford it! 😊

[@nathanjones5660]

I am a "Back of House" enjoyer. I watched the "It's soup season" vid. I feel like a bot, but I am not. Andy made me do this.

[@Nick-from-norfolk]

If you put the sirloin fat side down in a cold pan then put heat on medium you don’t need the tallow because the rendered fat on the sirloin will fry the steak with a really good Maillard. Then finish off in oven for a few minutes

[@andrewpalacios1363]

Andy said FRENCH FRIES first, then causally said CHIPS at like 00:58, GOT HIM lol

[@ingridjanssen1770]

I just watched the back of house soup season episode. Loved the cauliflower soup with bacon and blue cheese. I’ll have to try that when we get to cauli soup season here in Canada in a few months.

[@gamesvrtech6666]

Can't wait to try it myself, thanks for the recipe! I've been to L'Entrecote in Toulouse with two friends and it was just delicious 🤤

[@blairhoughton7918]

I have a little plastic long-handled dipper/strainer for getting olives out of the jar. I bet it'd be perfect for getting capers out while leaving the brine, too.

[@adamyoung480]

Aloha. Just made pasta salad today. I just use a fork for capers.

[@mike5904]

Yes mate, a video on making beef tallow would be good 👍 Good video as usual, cheers 🍻

[@ttb284]

Chook, me Mrs, taught me to use the handle end of a teaspoon to get capers out of those skinny jars. Top vid as always. Baz

[@johnmorgan3031]

My wife and I watch "back of house". Can't wait to try your soup recipe.

[@LesterYoun-nt9sz]

wow Andy I'm hungry, can't wait to try it yummy.

[@chrishewitt4220]

Brilliant... and you're so right about the capers in the jar! Like come on, peeps!

[@1337flite]

Tallow used to be common in Australia. My Mum and Nan always kept a pudding bowl of "dripping" in the fridge - back in the days if a semi regular Sunday roast dinner. Grandpa used to eat it on bread sometimes - I think a throw back to the depression. You could also buy tallow in the supermarket - here is SA the local brand used to be Chapmans - a local small goods manufacturer - now defunct - from Nairne in the Adelaide Hills. Not sure if off the shelf in the supermarket is still a thing. It used to come in tubs or waxed paper. I can't remember the other brand - I used to stack the fridge in supermarkets, so I was familar with the line. Oh and Andy - RISSOLES please. I beeseech thee!

[@alanbyrne2415]

Andy’s the chap 🙌🏻

[@clairewright8153]

I’m not even hungry, but I could tuck into both of those yummmmm.

[@lucielove7411]

Loving your entrecôte sauce. We Brits say Worcester Sauce. (The 'shire' is silent). Some call it Lee and Perrins. Great in sauces and essential in a Bloody Mary. You may be just a chef but you sure know how to entertain the masses!

[@alistairmills7608]

Gabriel Gate' was around tfe corner in Mont Albert Melbourne. In winter Gabriel would leave his steaks to sun on the window sill. Traditional French thing. Ive tried it. Very good result for Porterhouse and Scotch

[@fouulg1]

The way you described how soft fries should be was fine, it's an art not a science 🙂

[@FreeBird614Two]

OMG I love this preparation and presentation of the steaks and chips! I could almost taste it through the video... ha!

[@jayaline]

For the capers, miniature spoon, or scoop 'em out with a butter knife, or the back (handle) of a spoon or fork.

[@mari3ners311]

We need a pt. 2 for these frys and make some Australian style poutine

[@micah1754]

I love when you do that bit where you ask your partner what she feels like and then cook that :)

[@Jaimedevos]

Loved that you went for the proper sized patat!

[@CashWill_Trading]

Just finished watching these two fine folk on another channel and they directed me to come over here for a watch 👀

[@chachboi947]

this recipe finally got me to kick my feces addiction. thank you brother

[@pwp8737]

?

[@chachboi947]

@@pwp8737 Don't get me started. It's been a long road, but thanks to this Angel sent from God's side I've won the war after losing so many battles both publicly and privately. Eating feces is not all it's cracked up to be @pwp8737 and don't get started. I told myself it would only happen once and it took 23 years to kick.

[@Atticuscreed]

I pressure cook a lot of brisket and the trimmings from that make amazing tallow for chips

[@adamklassen828]

Make this for your partner and they’ll love you forever. Andy just gave the key for a forever relationship ❤😂

[@judithann7193]

Really good jus is what I like the best. A little salt and pepper and the flavour of high quality beef. Yum. Please do rendering.

[@DarthNecrotic]

For the capers, get a small funnel you can use to pour em back in. It's not the best solution but it'll save you the mess.

[@steve-ru9sy]

Big fan of you differentiating between the different names for creams. Had a lot of trouble as a kid when my Irish grandma would send me to get double cream in Florida 😂

[@johnbrown884]

Great episode, love Steak Frites. Used to be a restaurant in Fortitude Valley - Les Bubbles, did it as their signature - yum. Great episode of Back of House tonight as usual as well. Keep up the great work on both channels.

[@olly7673]

Those steaks look absolutely fabulous, the marbling meant they were always going to be Wagyu. A nice bit of butchering and tidying up there Chef 👏 Your dog is a lucky dog enjoying that. Our 's get the gnarly bits of the steaks but no Wagyu, just 36 day Aberdeen Angus ribeye, our favourite. Dry brining the steaks for 8 hours is my go-to method of bring out the flavour, everyone should try it, though I find doing it in the fridge helps with the drying out process. I always put Dijon with my peppercorn sauce so I am going to have to Google that now as I thought it went in a peppercorn sauce, and I only use brined green peppercorns in mine, so wonder if I have been missing out. I've never tried the entrecote sauce but some advice would be for you to find a brand of capers that has a short, big diameter jar to pour the leftovers back in easily, rather than that ridiculously narrow jar neck. Interesting to hear you say that internal temperature of the steaks will rise 5-6 degrees C after you have taken the steaks off the heat. I have never heard of that, and it is counter-intuitive to think the temperature will rise having removed the heat sauce... intriguing.

[@jaymitra8531]

The solution to the caper conundrum is wider jars! The US seems to have those. You're right back when I lived in Sydney I think it was all skinny arse little tall jars.

[@christopher5855]

There are so many good sauces that go with steak it’s so hard to choose my favorite.

[@AndyHutton-s5z]

We get those small bottles of capers here in the UK. 3 teaspoons = 1 tablespoon, easy.

[@GetRecipe]

Looks good and delicious! Perfect for lunch and dinner...

[@Jackiegoal]

My solution for your caper problem: use a pastry fork. You can get 6-8 of them every scoop and there's less messing about.

[@benandstefflauchlan3946]

Sensations video Andy - such relatable steps

[@ryanspivey1819]

for capers, I use the spoon side of a cocktail mixing tool

[@Timmycoo]

Idk why I find it satisfying breaking down a steak. Getting it to be edible pieces.

[@all-gone]

Andy I love your videos. I’m splurging on an apron. They look great! I went shopping yesterday and was about to put a small sealed bag of shallots in my cart and glanced down and saw a price ticket of $6.99. I thought that’s got to be wrong. I thought that had to be the price for the big “jarlic” on the shelf below. So I asked the produce clerk and checked and advised, “yes sir, that’s the price!” 😮 I asked, weren’t they like $2.39 not long ago??? He said everything has gone up. I couldn’t believe it. That’s crazy pricing. I ask where are they from since they were so pricey? He checked the wrapper and saw they were from the Netherlands! I asked him why is Publix (the grocery store) importing the only shallots in the store from the Netherlands to South Florida? 🤔Surely we can grown them locally cheaper. He replied, 🤷🏼‍♂️ I don’t know? I put the shallots back. 😮 I have entirely new appreciation for chefs chopping up shallots for their recipes. Dicing up 4-5 shallots is a small fortune! Anyway seeing your shallots getting prepared made me remember this. Thought I’d share. What do two shallots cost in other parts of the world? I’d love to hear in a response below. Take care all. Andy another great video. Those steaks, sauces and chips look delicious. Thanks for sharing. I’m going to try to replicate these goodies this coming weekend. I didn’t mean to hijack your message area. Cheers mate! 😊 🇳🇱🇦🇺🇺🇸

[@chronicallynicole8392]

I am one of those silent followers usually, but I accept your challenge from your other channel! Watched the video, and now I'm leaving a comment.

[@scoliva]

I love this channel. Always have. Always will. But I have to admit, I miss the "Order Up" videos. I'm still hanging out for Chef to make Shui Zhu Niu Rou 🤤❤

[@Kent-Eric]

That L’entrecôte sauce reminds me of a Cafe de Paris butter we made at a restaurant I worked at.