Filet Mignon Cooked Table-Side at Brennan's in New Orleans The Meat Show
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Date: 2020-05-20
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Comments and reviews: 10
iamthebroker
Is it just me or did they just completely skip the bit everyone wants to watch/know. the making of the sauce. The suited chef throws liquid into the pan after I assume cognac or brandy and simply says. this is steak Dianne sauce. He does say red wine based however Id like to know exactly what is added to the base! We all know there are million varieties of steak Dianne so what was 5he point of this one?
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Is it just me or did they just completely skip the bit everyone wants to watch/know. the making of the sauce. The suited chef throws liquid into the pan after I assume cognac or brandy and simply says. this is steak Dianne sauce. He does say red wine based however Id like to know exactly what is added to the base! We all know there are million varieties of steak Dianne so what was 5he point of this one?
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Shawn
I have a friend that opened his own steakhouse. Small scale but very very value for money. I've spent thousands at his place (each time 30-40 us per person and over many many many times. He's quite showy so sometimes he whips out 2 blow torches and goes ham with them flames on my steak after pouring some special butter on top. Divine. (30-40 USD/pax) can't get better value than that.
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I have a friend that opened his own steakhouse. Small scale but very very value for money. I've spent thousands at his place (each time 30-40 us per person and over many many many times. He's quite showy so sometimes he whips out 2 blow torches and goes ham with them flames on my steak after pouring some special butter on top. Divine. (30-40 USD/pax) can't get better value than that.
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Happy
Cooking steak tableside is generally a bad idea, because customers want to eat immediately. The majority of them will dig in as soon as the plate hits the table, and won't allow the steak time to rest. A filet doesn't necessarily need to rest as long as, say, a ribeye might. But all steaks need to rest for at least a couple minutes.
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Cooking steak tableside is generally a bad idea, because customers want to eat immediately. The majority of them will dig in as soon as the plate hits the table, and won't allow the steak time to rest. A filet doesn't necessarily need to rest as long as, say, a ribeye might. But all steaks need to rest for at least a couple minutes.
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FilmDude
I'm starting to appreciate this walking thesaurus as the host of the meat show, even though I was among the crowd who made fun of him. I'm picturing a really casual and down to earth host and it really wouldn't work for all the fancy places they feature, it'd be like a hawaiian shirt in a white glove event.
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I'm starting to appreciate this walking thesaurus as the host of the meat show, even though I was among the crowd who made fun of him. I'm picturing a really casual and down to earth host and it really wouldn't work for all the fancy places they feature, it'd be like a hawaiian shirt in a white glove event.
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bionicsjw
In college I worked at a restaurant in Boulder, CO There we not only cooked Steak Diane tableside, but also Tournedos of Beef and Stuffed Tenderloin for two. We also did Bananas Foster and Cherries Jubilee tableside. It was a lot of fun.
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In college I worked at a restaurant in Boulder, CO There we not only cooked Steak Diane tableside, but also Tournedos of Beef and Stuffed Tenderloin for two. We also did Bananas Foster and Cherries Jubilee tableside. It was a lot of fun.
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DJ
flavor (noun)the distinctive taste of a food or drinkyeah no, you can't smell that flavor. even if you could smell the way the food tastes, you would say that smell or that aroma, not the flavor. that just sounds pretentious, edgy, and boujee.
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flavor (noun)the distinctive taste of a food or drinkyeah no, you can't smell that flavor. even if you could smell the way the food tastes, you would say that smell or that aroma, not the flavor. that just sounds pretentious, edgy, and boujee.
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Balthazzarr
I want to go to this place and say, I want this ultra well-done. Black on the outside. Black on the inside. If it doesn't look like a chunk of charcoal, I don't want it. Just seeing the look on the chef's face would be worth it. XD
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I want to go to this place and say, I want this ultra well-done. Black on the outside. Black on the inside. If it doesn't look like a chunk of charcoal, I don't want it. Just seeing the look on the chef's face would be worth it. XD
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Paul
A nice beautiful NY strip steak 1 thick, fat around it burnt a little and a little red and bloody in the middle, no A1, just a side of a jus to dump a little in the plate from time to time. And a cold BUDWEISER. MY FAVORITE MEAL.
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A nice beautiful NY strip steak 1 thick, fat around it burnt a little and a little red and bloody in the middle, no A1, just a side of a jus to dump a little in the plate from time to time. And a cold BUDWEISER. MY FAVORITE MEAL.
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Robert
At the Trump hotel in DC on top of having one of the best steaks ever, they served a tableside appetizer call clothesline bacon. Absolutely amazing. If you are ever in DC you will not get better food or service anywhere.
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At the Trump hotel in DC on top of having one of the best steaks ever, they served a tableside appetizer call clothesline bacon. Absolutely amazing. If you are ever in DC you will not get better food or service anywhere.
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Tim
Finishing the protein, mushrooms and sauce at the table is only the completion of the dish. The work and attention is in the detail of the pre made reduction and then the final assembly of all the components. Delish!
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Finishing the protein, mushrooms and sauce at the table is only the completion of the dish. The work and attention is in the detail of the pre made reduction and then the final assembly of all the components. Delish!
reply
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