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199,495 Views • Jun 19, 2024 • Click to toggle off description
Entrecotes Canailles (Sirloin In Cream Sauce)
4 medium shallots finely diced
2 sprigs chopped tarragon
clarified butter for cooking the steak
2 sirloin steaks
5 tbsp tarragon vinegar
1/3 cup dry white wine
1 1/2 cups heavy cream (you can add a lot less in my opinion)
4 tbsp unsalted butter
salt and pepper to taste
garnish with fresh cut chives
Views : 199,495
Genre: Entertainment
Jun 19, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.933 (204/12,005 LTDR)
98.33% of the users lieked the video!!
1.67% of the users dislieked the video!!
User score: 97.50- Overwhelmingly Positive
RYD date created : 2024-08-31T19:54:29.081284Z
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YouTube Comments - 170 Comments
Top Comments of this video!! :3
The cream and butter is completely necessary. "It is the French way"
138 |
The fridge breaths a sigh of relief for today XD
389 |
A lot of rich french cuisine was originally the food of kings. Maybe they were really assassination recipes😂😂
216 |
I feel like cooking dude has mellowed out. I like this new vibe
10 |
I am French Canadian and yes, it definitely needs all that butter and cream! LOL
6 |
Double tarragon nice.
11 |
The butter at the end is to give a shine to the sauce.
6 |
You’re onto something, Roux brothers are fantastic 👍
3 |
But if you reduced all the cream and butter would it be in a French cooking book?
19 |
Big congratulations on reaching 2 million subscribers. You are definitely the top cooking channel on YouTube.
9 |
The cream and butter is definitely needed😊
1 |
I love my Escoffier cookbook
4 |
I've still got that Roux Brothers book😊
6 |
Entrecôte= rib eye steak/ sirloin depending on the country
Canaille= thug
😂😂
21 |
Love love your honesty. Gracias Gracias 😋 "Isa
1 |
Oh I love the cream and butter brother. Hahag
2 |
Yep, looked like a lot of cream. I always follow any recipes to the letter first time. Sometimes it even looks like I knew what I was doing. Your vids really help, thanks.
27 |
I looooove these historical recipe videos!
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"Less cream and butter"
Hhahahaha not a chance bucko
2 |
@thatdudecancook
2 months ago
If I were to make it again I would add beef reduced beef stock with less cream and butter, recipe is below if you wanna try it out. Entrecotes Canailles (Sirloin In Cream Sauce) 4 medium shallots finely diced 2 sprigs chopped tarragon clarified butter for cooking the steak 2 sirloin steaks 5 tbsp tarragon vinegar 1/3 cup dry white wine 1 1/2 cups heavy cream (you can add a lot less in my opinion) 4 tbsp unsalted butter salt and pepper to taste garnish with fresh cut chives
157 |