Thomas Keller’s Entry-Level Luxury Skirt Steak Dinner скачать в хорошем качестве

Thomas Keller’s Entry-Level Luxury Skirt Steak Dinner

Take your personal data back with Incogni! Use code ANTICHEF at the link below and get 60% off an annual plan: http://incogni.com/antichef Back in Thomas Keller's cookbook today. It's almost always a guarantee that with a TK recipe there will be tears. I have weeped plenty following his recipes, but I think I've stumbled onto a recipe that all of us can make! This is from the Bouchon cookbook - Skirt Steak with Caramelized Onions and a Red Wine Jus 🚩Support the Channel on Patreon!   / antichef   🚩I'm on Instagram   / antichefjamie   🚩What I Use (Amazon Store) https://www.amazon.com/shop/antichefj... (As an Amazon Associate, I earn from qualifying purchases) 🚩Julia's Mastering the Art of French Cooking Vol 1 & 2: https://amzn.to/3lTownp Music: https://www.epidemicsound.com & https://www.artlist.io #thomaskeller #antichef #jamieandchef Ingredients: (serves four) For the steak and shallots: 4 10-ounce pieces trimmed outside skirt steak kosher salt and freshly ground black pepper 1/4 cup canola oil 4 tablespoons unsalted butter 4 cups thinly sliced shallots 4 teaspoons minced thyme For the salad: 2 to 3 ounces watercress, large stems removed 2 teaspoons minced shallots 1 teaspoon minced Italian parsley 1 teaspoon minced tarragon 1 teaspoon minced chives 1 teaspoon minced chervil extra virgin olive oil kosher salt and freshly ground black pepper For the red wine jus: 1 bottle red wine, such as Cabernet Sauvignon 1 cup diced Spanish onions (1/2-inch thick) 1 cup peeled and sliced carrots (1/2-inch thick) 1 cup sliced leeks, white and light green parts only (1/4-inch thick) 1 cup sliced shallots (1/4-inch thick) 1 cup sliced button mushrooms (1/4-inch thick) 3 thyme sprigs 6 Italian flat-leaf parsley sprigs 2 bay leaves 1/2 teaspoon black peppercorns 3 large garlic cloves, peeled and smashed 5 cups veal or beef stock