Thanks to Trade Coffee for sponsoring! Get a free bag with any subscription purchase: drinktrade.com/ragusea **RECIPE** 2 lb beef tenderloin 1 lb potatoes
Since the description doesn't have it, here's the recipe from the video, with vaguely appropriate numbers where Adam didn't give specific ones. Ingredients 2 lbs fillet steak 1-2 tbsp cornstarch (or flour) 2 tbsp vegetable oil 6 medium carrots 3 stalks celery 5-6 green onions 1-2 tbsp tomato paste 1 cup white wine (or red wine or broth) 2 packets unflavored gelatin 1-2 tbsp cornstarch 1-2 tsp Better Than Bouillon (or soy sauce or demi-glace or a stock cube) 1-2 tsp pepper 3-4 tbsp polasses (or honey or sugar) 3 cloves garlic 1 lb potatoes (about 2 large) 1 egg yolk 4-8 tbsp gouda cheese (or any melting cheese), divided 1/4 cup cream, divided Instructions 1. Preheat the oven to 350°F/180°C 1. Cut steak against the grain into large pieces. Salt & pepper the steak, then toss in cornstarch or flour 2. Heat vegetable oil to very hot, then brown the steak on all sides. The inside should be undercooked at this stage. Remove the meat and set aside 3. Slice the carrots, celery, and onion whites thinly. Sautee for 2-3 minutes, adding additional oil as needed, then add the tomato paste and sautee for 30 more seconds 4. Deglaze with wine. Scrape up the fond. Let simmer until carrots are soft. 5. Bloom the gelatin in 1/2 cup of cool water. Make a slurry with the cornstarch. Add the cornstarch slurry to the pan and stir to thicken, then add additional wine until vegetables are covered. 6. Add the Better Than Bouillon, pepper, molasses, and gelatin. Turn the heat to low and stir to combine. 7. Mince the garlic and slice the potatoes very thinly 8. Add the meat and vegetables to a baking vessel, then add the egg yolk. Stir to combine, then smooth the top 9. Lay on a layer of potatoes, then garlic, salt, & pepper, then half the cheese, then a splash of cream. Repeat for a second layer. If your dish has different dimensions, you may need more layers, adjust as appropriate. 10. Cook covered for 45 minutes, then uncover and brown for an additional 45 minutes, until potatoes are done to your liking. 11. Let cool for 10 minutes, then serve with green onion garnish. (Really just needed to know how long of a recipe it is lol. About 2.5 hours total, including chopping stuff)
Since a bunch of this is by-feel and I cook in imperial units, I don't know if I feel super comfortable giving metric units, but... 1 kg fillet steak 15-30 grams cornstarch (or flour) 15-30 grams vegetable oil 6 medium carrots 3 stalks celery 5-6 green onions 15-30 grams tomato paste 230 ml white wine (or red wine or broth) 2 packets unflavored gelatin 15-30 grams cornstarch 5-10 grams Better Than Bouillon (or soy sauce or demi-glace or a stock cube) 5-10 grams pepper A glug of molasses (or honey or sugar) 3 cloves garlic 1 lb potatoes (about 2 large) 1 egg yolk 50-100 grams gouda cheese (or any melting cheese), divided 60 ml cream, divided I'm not even sure these are all the right units for metric, but this is a pretty portion-insensitive meal though, just make it with whatever feels appropriate for the amount of meat & potatoes you've got lol
@@brrrrrr ??? Adam usually puts the recipe in the description himself. The video is useful as a visual guide on the steps and a way to give more in depth explanations of the how & why, while the recipe is more user friendly when you're standing in the kitchen figuring out how much cream to pour on. They are both useful and serve different purposes, which is why he usually makes the written recipe available...
I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say Prep: 10 min Step 1: Harvest a wheat field And I am just not that fast
I hate any cooking that takes more than 10-20 minutes of actual hands-on work, and I'm not very comfortable or proficient with knives still, so it drives me nuts when recipe writers act like a ton of chopping takes no time or effort.
It might make it easier to cut a flat bottom for the potato so that it doesn't rock so much. (Recipe looks like a great demonstration of Adam's cooking intuition though.)
@@pendlera2959 The spuds and carrots could be sliced with a julienne to get them thin. Food prep is the easy bit. It's getting the ingredients for this kind of recipe. I mean, where have you seen gelatine? It's the sort of thing only used on industrial scale!
As someone deep down the coffee rabbit hole, watching the subplot of Adam's coffee journey has been quite enthralling. Last time he had Trade as a sponsor, he showed off his Aeropress and hand grinder, and now he's further expanded his equipment with a Fellow kettle and Chemex. Although I wonder how well percolation brewing is going for him given his prejudice against weighing things.
He's probably weighed things once or twice to hone in on a visual volume to work with. After that though? He's definitely doing all instinct pour overs. Given that typically, as long as it meets a minimum standard, he's satisfied with the thing as a daily driver. What I wanna know is does he do the bloom, a spoon swirl, maybe a chemex swirl. How much active technique is he working into it?
Getting into specialty coffee is a one way trip to spending hours and a lot of money into gear and technique. I hope he doesn't get into espresso because that's where he would go crazy lol.
You and Brian Lagerstrom are my favorite cooks on CZcams, both of you do recipes that allow a comfortable amount of experimenting and yield a dinner my entire family enjoys.
I'd recommend J. Kenji Lopez-Alt as well. He goes really in depth about why he's making certain choices but mentions regularly that it's totally okay if just skip it and do it however you like which will likely still yield a great dinner. Nevertheless it's a very informative channel for recipes, techniques etc. and it's relaxing to listen to
@@jeffrey8791Kenji and Chef John are the grandfathers of modern CZcams cooking that everyone always ends up basing their videos off of, will always give them props.
I really appreciate your approach to home cooking. "Yeah we got some of this, some of that, and hey why not some of this that'll probably be good" and it typically is good.
It's such a relief to see someone point out that you do not have to measure EVERY little thing, or that you have exact ingredients to make a good meal.
It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.
@@daddyalien Corned beef is a lot more expensive than minced beef - Ok I don't know if that was the case in the 70s. And I realise I've contradicted myself above - saying pie needs a pastry crust, then mentioning shepherds pie!
@@herobrine562 How is it different in the States? Here it's some kind of minced beef cooked in a can, although you can get it uncanned at the deli. I think in WW2 the Americans had something called 'Pemmican' - is that a another name for corned beef?
The sliced potato topping is a key element of a traditional Lancashire hotpot. That's usually made with lamb instead of beef, but this is a pretty common substitution. The result is absolutely lovely on a cold winter evening.
Man, I love your stuff. Do you think you’ll ever release a cookbook with a collection of your masterpieces? You strike that perfect balance between absolutely delicious and not impossible to make that so many other cooking channels fail to hit sometimes. Having your recipes in a book to follow and go back to would be amazing.
This is definitely one of your best recipe videos yet! Love how detailed it is for the home chef, and also love how it combines so many of your cooking techniques. Real time pace on the potatoes was also lovely
Having made a ton of beef chunk / steak stews, I can honestly say that they’re better than holiday meals of turkey. Simply by having more flavor than turkey
in Brazil this is a called a escondidinho (something like "little hidden pie"), but we usually make it with ground beef. this video was great, love the gratin on those potatoes!
Somehow this recipe reminded me of this but I have a definite challenge for you. My mum in the 80s used to make a macaroni pie in the style of a cottage pie, with a minced beef and gravy (with carrots etc) lower layer but instead of topping with mashed potato, we had a macaroni cheese layer. I've no idea how she came up with it and I've never seen it done since.
This looks great, definitely gonna try. CZcams compression apparently does NOT like stirring a pan of sauteed carrots, I thought my bandwidth had tanked.
@@chezmoi42It prefers premium (i.e. paid CZcams). I went back to look and it had no issues for me. I checked the settings and they now have a quality selection called "1080 Premium" which I guess is their copout for not shipping actual 4k and hoping I won't alert the FTC...
Adam, I absolutely love your videos. Wondering why you didn't chop up any parsley or especially the celery leaves left on the counter. I know you used it as part of the garnish, but I always try to put in chopped celery leaves if I'm already using celery. Looks delicious though and I love the idea for an alternative holiday meal!
First😊Hey @aragusea! Just writing to let you know that I love all your recipes! Also I made a little video response about the history of pumpkin spice on your podcast episode with Kenji! Hope you see it, as you were the source of inspiration behind it! Have a great Holiday season 🎉
Hey Adam! Great recipe as always! Looks amazing! Quick question I have for you: I know you have a couple vids in regard to Cast Iron, Non Stick, and a few others, but if possible, kinda similar to your Steak 101 course, I'd love to see your take on a Pan 101 course! Kinda going over the basics of each pan and what's good for them and what's not, even maybe some awesome dishes you can make in each of them. Of course by no means am I demanding you do it, just more so if you have time and can fit it into your busy life! Thanks again :)
Clicked read more in the description to see the rest of the recipe…. didn’t expect it to just be steak and potatoes. It is what the title promised tbf 😅👍
This looks like a great idea! For a normal gratin dauphinois one would pre cook the potatoes in milk with garlic and nutmeg. Would doing that allow for skipping the covered cooking phase? Would you change anything else if so?
Another great recipe, as usual. I’m curious-do you have any recommendations for cooking without nightshades? My mom recently developed an allergy to them and I’m trying to learn recipes that don’t rely on them. For reference, no nightshades means no peppers (even sweet peppers,) no eggplant, no potatoes, and no tomatoes. I’d love to see your take on this kind of cooking. Thanks for the awesome videos!
That cream definitely curdled there. I'd skip that at home if you want it to look good inside and maybe add butter to the sauce instead to get that extra richness.
5:15 "... And then a little splash of cream- *_hell_*_ yeah!"_ Gave me Chef Randy Marsh vibes 😂 (that's a compliment because Randy is the best character hands down). He's definitely.y favorite character. My favorite Simpsons character is Ralph Wiggum. My favorite Sopranos character is Ralp Cifaretto. My favorite Adam Ragusea character was Pot O' Protein (I wish they did more with him).
Interesting!!! And a really great way to use up "leftover steak" if you have it, such as if you've gone Real Big and gotten hold of an entire ribeye chonk, or a whole beef tenderloin. I feel like ribeye might actually work better here but I admit to a touch of bias. Tenderloin is nice but not my favorite beef cut. I would but LOVE to see you experiment a bit with some turnips at some future point, they seem very under appreciated in American cooking (understandable actually, in the Southeast US I expect most folks would much rather leave the turnips in the ground and just keep harvesting the greens all year). Also!! Finally got around to actually trying real shallots. My first attempt to use them - well let's just say don't go to frickin' Wal-mart expecting large pieces of produce, whether fruit or vegetable. I finally found a local store that regularly stocks ACTUAL shallots like the ones I've seen in your videos. And they really are quite nice, my son prefers them over regular onions hands down (he normally won't touch onions unless they're invisible). And the fam still very much enjoys the one-pot rice casseroles I learned from you, too! Have a great Christmas and New Year!
You know, I find it strange, I really HATE CZcams Ads, but Ads in a video, working with the CZcamsr and sponsoring them I watch most of the time. I wonder why this hasn't caught on as a "CZcams as the middleman for sponsors" kind of situation. Would be more reasonable than forced ads, where I can't even be sure the user in question is actually getting paid. Trade coffee for the win by the way, great segway.
Hey Adam! I’ve been watching your videos for a little over 2 years now, and I had a video idea. I learned that a large portion of “Italian extra virgin olive oil” is fake. It would be really interesting to see a video about this!
Better than Bouillon is great! We use the imitation chicken stock all the time in place of real chicken stock. But as you say, it's rather salty so we usually skip additional salt. The candle is a nice touch, btw.
That's a great idea, you should write them! As for "expiration" dates, who pays attention to those?! Might taste a little funky after a few years in the fridge but I've personally never gotten sick from old bouillon--granted, that's for the non-animal-based variety of stock. Adam's talked a bit about this and I generally trust my senses, but I'd appreciate a deeper dive on the topic. @@blairhoughton7918
Hey Adam an idea for a science vid or maybe a short: Is their a difference defrosting something like a steak or shrimp via fridge or with trickling water
Really detailed recipe in the description there Adam, can't really miss the beef and the taters.
lol
Guess he forgot to finish writing it out😂
It's steak and potato pie. He's put in everything you need. Steak first, then potato. In the oven. Done
@@shehranazim4784yes sherlock we know
It really helped me out. I almost forgot the steak 😅
Since the description doesn't have it, here's the recipe from the video, with vaguely appropriate numbers where Adam didn't give specific ones.
Ingredients
2 lbs fillet steak
1-2 tbsp cornstarch (or flour)
2 tbsp vegetable oil
6 medium carrots
3 stalks celery
5-6 green onions
1-2 tbsp tomato paste
1 cup white wine (or red wine or broth)
2 packets unflavored gelatin
1-2 tbsp cornstarch
1-2 tsp Better Than Bouillon (or soy sauce or demi-glace or a stock cube)
1-2 tsp pepper
3-4 tbsp polasses (or honey or sugar)
3 cloves garlic
1 lb potatoes (about 2 large)
1 egg yolk
4-8 tbsp gouda cheese (or any melting cheese), divided
1/4 cup cream, divided
Instructions
1. Preheat the oven to 350°F/180°C
1. Cut steak against the grain into large pieces. Salt & pepper the steak, then toss in cornstarch or flour
2. Heat vegetable oil to very hot, then brown the steak on all sides. The inside should be undercooked at this stage. Remove the meat and set aside
3. Slice the carrots, celery, and onion whites thinly. Sautee for 2-3 minutes, adding additional oil as needed, then add the tomato paste and sautee for 30 more seconds
4. Deglaze with wine. Scrape up the fond. Let simmer until carrots are soft.
5. Bloom the gelatin in 1/2 cup of cool water. Make a slurry with the cornstarch. Add the cornstarch slurry to the pan and stir to thicken, then add additional wine until vegetables are covered.
6. Add the Better Than Bouillon, pepper, molasses, and gelatin. Turn the heat to low and stir to combine.
7. Mince the garlic and slice the potatoes very thinly
8. Add the meat and vegetables to a baking vessel, then add the egg yolk. Stir to combine, then smooth the top
9. Lay on a layer of potatoes, then garlic, salt, & pepper, then half the cheese, then a splash of cream. Repeat for a second layer. If your dish has different dimensions, you may need more layers, adjust as appropriate.
10. Cook covered for 45 minutes, then uncover and brown for an additional 45 minutes, until potatoes are done to your liking.
11. Let cool for 10 minutes, then serve with green onion garnish.
(Really just needed to know how long of a recipe it is lol. About 2.5 hours total, including chopping stuff)
Since a bunch of this is by-feel and I cook in imperial units, I don't know if I feel super comfortable giving metric units, but...
1 kg fillet steak
15-30 grams cornstarch (or flour)
15-30 grams vegetable oil
6 medium carrots
3 stalks celery
5-6 green onions
15-30 grams tomato paste
230 ml white wine (or red wine or broth)
2 packets unflavored gelatin
15-30 grams cornstarch
5-10 grams Better Than Bouillon (or soy sauce or demi-glace or a stock cube)
5-10 grams pepper
A glug of molasses (or honey or sugar)
3 cloves garlic
1 lb potatoes (about 2 large)
1 egg yolk
50-100 grams gouda cheese (or any melting cheese), divided
60 ml cream, divided
I'm not even sure these are all the right units for metric, but this is a pretty portion-insensitive meal though, just make it with whatever feels appropriate for the amount of meat & potatoes you've got lol
You are the MVP! Thank you for this!
Thanks for that!
Kinda destroys the purpose of Adam's style of video but you do you
@@brrrrrr ??? Adam usually puts the recipe in the description himself.
The video is useful as a visual guide on the steps and a way to give more in depth explanations of the how & why, while the recipe is more user friendly when you're standing in the kitchen figuring out how much cream to pour on. They are both useful and serve different purposes, which is why he usually makes the written recipe available...
Using white wine for your corn starch slurry was the most Adam Ragusea thing I've ever seen
I really do love that real-time pace shot. Makes me feel so much better bc so many recipes say
Prep: 10 min
Step 1: Harvest a wheat field
And I am just not that fast
I hate any cooking that takes more than 10-20 minutes of actual hands-on work, and I'm not very comfortable or proficient with knives still, so it drives me nuts when recipe writers act like a ton of chopping takes no time or effort.
It might make it easier to cut a flat bottom for the potato so that it doesn't rock so much. (Recipe looks like a great demonstration of Adam's cooking intuition though.)
@@pendlera2959 The spuds and carrots could be sliced with a julienne to get them thin. Food prep is the easy bit. It's getting the ingredients for this kind of recipe. I mean, where have you seen gelatine? It's the sort of thing only used on industrial scale!
Yeah it takes me at least 25 minutes to harvest a wheat field.
I've always appreciated Adam leaving in all the prep shots, even if sped up. He said that early on he liked that for the same reasons you do.
As someone deep down the coffee rabbit hole, watching the subplot of Adam's coffee journey has been quite enthralling. Last time he had Trade as a sponsor, he showed off his Aeropress and hand grinder, and now he's further expanded his equipment with a Fellow kettle and Chemex. Although I wonder how well percolation brewing is going for him given his prejudice against weighing things.
He's probably weighed things once or twice to hone in on a visual volume to work with. After that though? He's definitely doing all instinct pour overs. Given that typically, as long as it meets a minimum standard, he's satisfied with the thing as a daily driver. What I wanna know is does he do the bloom, a spoon swirl, maybe a chemex swirl. How much active technique is he working into it?
Getting into specialty coffee is a one way trip to spending hours and a lot of money into gear and technique. I hope he doesn't get into espresso because that's where he would go crazy lol.
is this a call out
Rohan kishibe!
@@XxXxkeybladematerxXxdo you watch his videos lmao? He does none of the above.
The man won't learn how to correctly grasp a knife
You and Brian Lagerstrom are my favorite cooks on CZcams, both of you do recipes that allow a comfortable amount of experimenting and yield a dinner my entire family enjoys.
Love them both too!!
I'll just throw Chris Young in there as well. He just put out an interesting video at the same time this came out. What a blessed Thursday.
I'd recommend J. Kenji Lopez-Alt as well. He goes really in depth about why he's making certain choices but mentions regularly that it's totally okay if just skip it and do it however you like which will likely still yield a great dinner. Nevertheless it's a very informative channel for recipes, techniques etc. and it's relaxing to listen to
“A little splash of cream, hell yeah” is what i say in my kitchen all the time lol 😂
@@jeffrey8791Kenji and Chef John are the grandfathers of modern CZcams cooking that everyone always ends up basing their videos off of, will always give them props.
I really appreciate your approach to home cooking. "Yeah we got some of this, some of that, and hey why not some of this that'll probably be good" and it typically is good.
It's such a relief to see someone point out that you do not have to measure EVERY little thing, or that you have exact ingredients to make a good meal.
When Adam said “Hell Yeah” I really felt that. That looked so good.
It's actually a very english thing that they used to make a lot back in the 70s. I have always heard of it as being called hot-pot and doesn't always have a stew like base but can be mince covered in sliced potatoes and backed like a cottage pie.
Yes, sliced spuds with a stew is hot pot. Pie needs a pastry crust. Cottage pie is just shepherds pie with beef, so mash instead of sliced potatoes.
Sounds more like a hash, corned beef hash was an affordable and popular option
@@daddyalien Corned beef is a lot more expensive than minced beef - Ok I don't know if that was the case in the 70s.
And I realise I've contradicted myself above - saying pie needs a pastry crust, then mentioning shepherds pie!
@@roginkcorned beef is also different in the uk compared to the us which makes it cheaper here in uk
@@herobrine562 How is it different in the States? Here it's some kind of minced beef cooked in a can, although you can get it uncanned at the deli. I think in WW2 the Americans had something called 'Pemmican' - is that a another name for corned beef?
The sliced potato topping is a key element of a traditional Lancashire hotpot.
That's usually made with lamb instead of beef, but this is a pretty common substitution. The result is absolutely lovely on a cold winter evening.
F1 fan spotted!
Man, I love your stuff. Do you think you’ll ever release a cookbook with a collection of your masterpieces? You strike that perfect balance between absolutely delicious and not impossible to make that so many other cooking channels fail to hit sometimes. Having your recipes in a book to follow and go back to would be amazing.
This is definitely one of your best recipe videos yet! Love how detailed it is for the home chef, and also love how it combines so many of your cooking techniques. Real time pace on the potatoes was also lovely
Having made a ton of beef chunk / steak stews, I can honestly say that they’re better than holiday meals of turkey. Simply by having more flavor than turkey
To be fair to Turkey. . .most people just don't treat it right. . . but I argue there is little on the planet that can beat a good homemade beef stew.
mixing gratin and steak sounds pretty awesome
in Brazil this is a called a escondidinho (something like "little hidden pie"), but we usually make it with ground beef. this video was great, love the gratin on those potatoes!
Thank you for putting the recipie in the description!
I would have never thought of this combo without you showing us, man is it genius!
That looks soooo delicious! The egg yolk was a clever idea. I never would have thought of that!
Somehow this recipe reminded me of this but I have a definite challenge for you. My mum in the 80s used to make a macaroni pie in the style of a cottage pie, with a minced beef and gravy (with carrots etc) lower layer but instead of topping with mashed potato, we had a macaroni cheese layer. I've no idea how she came up with it and I've never seen it done since.
5 secnds in and i already know i'll make it someday.
Dude I love your Christmas/holiday recipes :)
Can't wait to try it! Thanks Adam!
I appreciate you and thank you for making content.
Lauren asked for the meal and it included celery? You know Adam was a fan of this one, he didn't want to share lol
If it wasn't expressly for Lauren, mushrooms would be a fabulous touch.
Why am I so happy that I got the Walk don't run reference 😂
That video was my first time watching this channel and I never stopped since❤
In a world of 1 minute fast as f trending music and ASMR cooking vídeos, I find this channel very comfy and enjoyable to watch
This looks great, definitely gonna try. CZcams compression apparently does NOT like stirring a pan of sauteed carrots, I thought my bandwidth had tanked.
I wonder if it prefers parsnips?
@@chezmoi42It prefers premium (i.e. paid CZcams). I went back to look and it had no issues for me. I checked the settings and they now have a quality selection called "1080 Premium" which I guess is their copout for not shipping actual 4k and hoping I won't alert the FTC...
very in-depth recipe there adam, thank you
We call this a hotpot in the UK! a classic for a reason!
I think you just gave our family a savory side dish to make for Christmas dinner, thanks a bunch Adam 🙌
I have that same corning ware dish with lid, really handy for small casserole dishes.
Adams channel has over the years, transformed into a musically, tasty and humorous science show.
I love it
Theres something called a hot pot in the UK which is basically this.
Adam, I absolutely love your videos. Wondering why you didn't chop up any parsley or especially the celery leaves left on the counter. I know you used it as part of the garnish, but I always try to put in chopped celery leaves if I'm already using celery. Looks delicious though and I love the idea for an alternative holiday meal!
Yes, especially for fish or chicken dishes, celery leaf adds such a lot of delicate flavor. But of course, it's good in everything.
I love Adam's ad transitions 🤣
Awesome!
Wow detailed recipe in the description
I made this for dinner tonight and got rare compliments from the wife. Thanks bud!
Yeah, definitely making this for Christmas. I bought the groceries today 😁
how yummy. I might do the same thing but swap the meat for mushrooms.
I am coming over for dinner.,.
Ummm. I seem to be too late -- this sounds wholesome and great! Good dinner plan here!
Congratulations: you've discovered Lancashire Hot Pot! Yummy 😋
Simple and beautiful
that looks incredibly wholesome
Great looking recipe, I'd have reached for some Worcestershire sauce.
I really enjoy these okder styled videos :)
Looks great, Ill save this one!
that looked so good
LOVE gratin!🎉🎉🎉🎉❤❤❤
my favorite recipe to date lol
First😊Hey @aragusea! Just writing to let you know that I love all your recipes! Also I made a little video response about the history of pumpkin spice on your podcast episode with Kenji! Hope you see it, as you were the source of inspiration behind it! Have a great Holiday season 🎉
Hey Adam! Great recipe as always! Looks amazing! Quick question I have for you: I know you have a couple vids in regard to Cast Iron, Non Stick, and a few others, but if possible, kinda similar to your Steak 101 course, I'd love to see your take on a Pan 101 course! Kinda going over the basics of each pan and what's good for them and what's not, even maybe some awesome dishes you can make in each of them. Of course by no means am I demanding you do it, just more so if you have time and can fit it into your busy life! Thanks again :)
This one is kinda close: czcams.com/video/zGR-pyLHz1s/video.htmlsi=xaTaQAMW0VFpg6dN
I never though of putting in an egg yolk. Great idea.
Clicked read more in the description to see the rest of the recipe…. didn’t expect it to just be steak and potatoes. It is what the title promised tbf 😅👍
The “Hell Yeah” caught me off guard
This looks like a great idea! For a normal gratin dauphinois one would pre cook the potatoes in milk with garlic and nutmeg. Would doing that allow for skipping the covered cooking phase? Would you change anything else if so?
Your videos remind me so much of Alton Brown and I love it.
God damn it. You've done it again Ragusea!
Another great recipe, as usual. I’m curious-do you have any recommendations for cooking without nightshades? My mom recently developed an allergy to them and I’m trying to learn recipes that don’t rely on them. For reference, no nightshades means no peppers (even sweet peppers,) no eggplant, no potatoes, and no tomatoes. I’d love to see your take on this kind of cooking. Thanks for the awesome videos!
This looks excellent! I'm definitely gonna give it a try soon. Is there any reason I couldn't use ground beef if that's all that I had on hand?
Use whatever you think sounds tasty. He only used steak because that was the challenge.
No reason at all. Maybe skip the oil though, and just add the ground beef to a cold pan and let the fat render out to cook it in.
@@good_beansThis. The tenderloin Adam used is very low fat and needed the addition. Most burger meat (except 95/5) will bring its own.
I am going to make this later.
That cream definitely curdled there. I'd skip that at home if you want it to look good inside and maybe add butter to the sauce instead to get that extra richness.
This gratin layer, somewhat increased in substance to three layers of slightly thicker potato slices, is a great gratin on its own.
Amazing! What would a good side dish for this be?
5:15 "... And then a little splash of cream- *_hell_*_ yeah!"_
Gave me Chef Randy Marsh vibes 😂 (that's a compliment because Randy is the best character hands down). He's definitely.y favorite character. My favorite Simpsons character is Ralph Wiggum. My favorite Sopranos character is Ralp Cifaretto. My favorite Adam Ragusea character was Pot O' Protein (I wish they did more with him).
That’s a Lancashire Hot Pot with beef. Hundreds of years it’s been a thing. Thank you for introducing it to us though 😊
Did she like it?
We're still getting Trade off your code. Couple of years now. Yay!
Yum!
Damn that looks delicious 😋
This is a Lancashire hotpot in the UK 😊 looks great.
Love your video's Adam, Where did you get the blue dishs?
Interesting!!! And a really great way to use up "leftover steak" if you have it, such as if you've gone Real Big and gotten hold of an entire ribeye chonk, or a whole beef tenderloin. I feel like ribeye might actually work better here but I admit to a touch of bias. Tenderloin is nice but not my favorite beef cut.
I would but LOVE to see you experiment a bit with some turnips at some future point, they seem very under appreciated in American cooking (understandable actually, in the Southeast US I expect most folks would much rather leave the turnips in the ground and just keep harvesting the greens all year).
Also!! Finally got around to actually trying real shallots. My first attempt to use them - well let's just say don't go to frickin' Wal-mart expecting large pieces of produce, whether fruit or vegetable. I finally found a local store that regularly stocks ACTUAL shallots like the ones I've seen in your videos. And they really are quite nice, my son prefers them over regular onions hands down (he normally won't touch onions unless they're invisible). And the fam still very much enjoys the one-pot rice casseroles I learned from you, too!
Have a great Christmas and New Year!
The recipe in the description is killing me! Hahahaahaha
Hi, i was wondering if you could do a video experimenting with ading seasoning to pizza dough like oregano and such
Now when I see you post a video, I'm not sure which of my watch later playlists to add it to. "Aquarium stuff" or "food stuff" 😅
1:48 comeback of the year
The adjective 'gratinated' is one that I will try to use more in my life.
hearing adam say hell yeah is just so funny to me
You know, I find it strange, I really HATE CZcams Ads, but Ads in a video, working with the CZcamsr and sponsoring them I watch most of the time.
I wonder why this hasn't caught on as a "CZcams as the middleman for sponsors" kind of situation.
Would be more reasonable than forced ads, where I can't even be sure the user in question is actually getting paid.
Trade coffee for the win by the way, great segway.
Nice candle, what scent? ❤
Made it last night. Forgot the molasses , but it was still amazing!
When the world needed him potat-most, He delivered.
Your coffee brewing in those ads is becoming more sophisticated. Maybe time for a collab with James Hoffmann? ☕️
He had the perfect opportunity to quote a Prince song when he was pouring the cream over the potatoes.
guys'll pour cream on their gratin and say "hell yeah"
Hey Adam! I’ve been watching your videos for a little over 2 years now, and I had a video idea. I learned that a large portion of “Italian extra virgin olive oil” is fake. It would be really interesting to see a video about this!
I love this idea!
Johnny Harris did a video on it. Ethan Chebowski did as well, look them up.
Nobody really says how large a portion or who has gotten caught. There's room for investigation.
Better than Bouillon is great! We use the imitation chicken stock all the time in place of real chicken stock. But as you say, it's rather salty so we usually skip additional salt. The candle is a nice touch, btw.
Love the stuff but man is it ever heartbreaking throwing away 75% of every jar when it expires. They need to put it in ketchup packets.
That's a great idea, you should write them! As for "expiration" dates, who pays attention to those?! Might taste a little funky after a few years in the fridge but I've personally never gotten sick from old bouillon--granted, that's for the non-animal-based variety of stock. Adam's talked a bit about this and I generally trust my senses, but I'd appreciate a deeper dive on the topic. @@blairhoughton7918
When I saw the 5 filets I was almost certain it was going to be a butcher box ad lmao
Made a modified (lazy) version of this for Christmas and everyone loved it. There's only like one piece left and I'm gonna have it soon 😅
Woah share share share
Yay white wine❤
I’m sayin’ this with love… you need at _least_ two more layers of potato! ❤ 🥔
A Hell Yeah for that Hell Yeah!
Steak pies are very common in Australia. Interesting to see a foreign interpretation.
Was not expecting a Kris Collins reference/video on this channel 😂
5:17 can we just appreciate the deep sincerity of that "Hell yeah" for a moment?
Yes!!!!!!
Hey Adam an idea for a science vid or maybe a short: Is their a difference defrosting something like a steak or shrimp via fridge or with trickling water
Nice 😮
Wassup my guy you should look into New Zealand savoury pie culture. I don't want to brag but they are so bloody good