@chefmusti92: Steak Fries with Green Peppercorn Sauce - Sirloin Steak 2 sirloin steaks 30 g butter 1 tbsp oil 2 garlic cloves (crushed) Thyme & rosemary Salt Freshly ground black pepper Green Peppercorn Sauce 300 ml cream 2 tbsp green peppercorns in brine 50 ml dry white wine 1 tbsp beef stock concentrate 1 tbsp soy sauce 1 tsp mustard 1 shallot (finely chopped) 1 tsp salt Fries 2 baking potatoes Oil for frying 2 tbsp chopped parsley 2 tbsp grated Parmesan 1 garlic clove (finely grated) Salt - - - #steak #fries #FoodTok #dinner #chef

Anish Sundar :

Anyone come from that person who had a really watery peppercorn sauce

Hanan☁️ :

Can I have a bite please

DrakeImp :

The fries were perfect till you double fried them

ayano :

all i do on this app is starve

Tomoe :

I’m so close

cailito :

⃟ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ ￴￴ :

So this is what she was trying to make

official.chur :

Sir I’m pregnant for 2/3 more months this is torture 💔😭

M.95 :

Sebo :

David :

Creo que estás aplicando la técnica del chef Blumenthal; sin embargo, la primera fritura debe ser controlada y a 130 °C. La llevas nuevamente a refrigeración y luego le haces la última fritura profunda a 180 °C, para darles el dorado característico. Tu la mandaste de una a 180 en ambas y se te pasaron.

Endrina Alba :

No pude con el antojo y lo hiceeee😳 lo más parecido posible

Rami :

How do I make this in 12 seconds with half the ingredients

آرياKW :

يارب ترزقني ريل يطبخ لي

𝚁𝚞𝚋𝚢 :

holy shit

Merari Corrales :

No te quedó un pedacito ?

eva ฅ^•ﻌ•^ฅ :

itsmimivasq :

Le diré a mi esposo que me lo haga

verylittlediary :

وحده بس وحده

Brady :

I need to learn how to cook like this 😭

Sissy :

I need to learn how to cook the perfect steak it’s like I can just never gauge the fire and the temp correctly

Rity :

Give me a little pleaseee

5 :

why do most food makers act like all they make is the best thing ever? 😂😂😂

Matt Day :

Genuinely planning to make this. Just checking with the triple cooked fries/frites - is the second oil cook at the same temp of 180? If so, how long should I rest them between cooks? And was that chives used as garnish at the end?

rafikii :