Скачать или смотреть 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