Steak and potato gratin/pie

Рет қаралды 344,359

Күн бұрын

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**RECIPE**
2 lb beef tenderloin
1 lb potatoes

Пікірлер: 450

@littlesunshine270 7 ай бұрын

Really detailed recipe in the description there Adam, can't really miss the beef and the taters.

@jonathanjoyhill6500 7 ай бұрын

lol

@simony1210 7 ай бұрын

Guess he forgot to finish writing it out😂

@shehranazim4784 7 ай бұрын

It's steak and potato pie. He's put in everything you need. Steak first, then potato. In the oven. Done

@copethedeez 7 ай бұрын

@@shehranazim4784yes sherlock we know

@SirPhysics 7 ай бұрын

It really helped me out. I almost forgot the steak 😅

@Tesl8n 7 ай бұрын

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)

@Tesl8n 7 ай бұрын

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

@wezul 7 ай бұрын

You are the MVP! Thank you for this!

@jfitch25 7 ай бұрын

Thanks for that!

@brrrrrr 7 ай бұрын

Kinda destroys the purpose of Adam's style of video but you do you

@Tesl8n 7 ай бұрын

@@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...

@shethjrebbell 7 ай бұрын

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

@pendlera2959 7 ай бұрын

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.

@NeilGirdhar 7 ай бұрын

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.)

@rogink 7 ай бұрын

@@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!

@Moley1Moleo 7 ай бұрын

Yeah it takes me at least 25 minutes to harvest a wheat field.

@TheIrishAlchemist205 7 ай бұрын

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.

@adamtaylor5832 7 ай бұрын

Using white wine for your corn starch slurry was the most Adam Ragusea thing I've ever seen

@JoejoeReference 7 ай бұрын

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.

@XxXxkeybladematerxXx 7 ай бұрын

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?

@martinbogadomartinesi5135 7 ай бұрын

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.

@chromberries7329 7 ай бұрын

is this a call out

@munen343 7 ай бұрын

Rohan kishibe!

@OnlyFlans42 7 ай бұрын

@@XxXxkeybladematerxXxdo you watch his videos lmao? He does none of the above. The man won't learn how to correctly grasp a knife

@spookyplaguedoctor5714 7 ай бұрын

You and Brian Lagerstrom are my favorite cooks on KZfaq, both of you do recipes that allow a comfortable amount of experimenting and yield a dinner my entire family enjoys.

@nicoskefalas 7 ай бұрын

Love them both too!!

@BrendonWilliams 7 ай бұрын

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.

@jeffrey8791 7 ай бұрын

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

@pratikpramanik7782 7 ай бұрын

“A little splash of cream, hell yeah” is what i say in my kitchen all the time lol 😂

@BestSomebodyNA 7 ай бұрын

@@jeffrey8791Kenji and Chef John are the grandfathers of modern KZfaq cooking that everyone always ends up basing their videos off of, will always give them props.

@josh8215 7 ай бұрын

When Adam said “Hell Yeah” I really felt that. That looked so good.

@hecklepig 7 ай бұрын

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.

@rogink 7 ай бұрын

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.

@Hobbyblasphemist 7 ай бұрын

Sounds more like a hash, corned beef hash was an affordable and popular option

@rogink 7 ай бұрын

@@Hobbyblasphemist 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 7 ай бұрын

@@roginkcorned beef is also different in the uk compared to the us which makes it cheaper here in uk

@rogink 7 ай бұрын

@@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?

@TheRealPOTUSDavidByrd 7 ай бұрын

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.

@hallaloth3112 7 ай бұрын

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.

@TheRoboteer 7 ай бұрын

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.

@sentientarugula2884 7 ай бұрын

F1 fan spotted!

@sambal5108 7 ай бұрын

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

@GyroCannon 7 ай бұрын

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

@hallaloth3112 7 ай бұрын

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.

@brycewalburn3926 7 ай бұрын

That looks soooo delicious! The egg yolk was a clever idea. I never would have thought of that!

@SkeetWeet4368 7 ай бұрын

mixing gratin and steak sounds pretty awesome

@SuperSocks7 7 ай бұрын

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.

@Reyna3103 7 ай бұрын

Thank you for putting the recipie in the description!

@wiggity-wack 7 ай бұрын

I would have never thought of this combo without you showing us, man is it genius!

@henriquejambu 7 ай бұрын

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!

@Pr0pyro117 7 ай бұрын

Can't wait to try it! Thanks Adam!

@HarvestStore 7 ай бұрын

I appreciate you and thank you for making content.

@Zaekk 7 ай бұрын

Dude I love your Christmas/holiday recipes :)

@Dragao_Bebado 7 ай бұрын

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

@Zarathinius 7 ай бұрын

This looks great, definitely gonna try. KZfaq compression apparently does NOT like stirring a pan of sauteed carrots, I thought my bandwidth had tanked.

@chezmoi42 7 ай бұрын

I wonder if it prefers parsnips?

@blairhoughton7918 7 ай бұрын

@@chezmoi42It prefers premium (i.e. paid KZfaq). 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...

@The_Farwall 7 ай бұрын

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.

@TheFilmsKaper 7 ай бұрын

very in-depth recipe there adam, thank you

@m-vip-6997 7 ай бұрын

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❤

@HarrisHalabi 7 ай бұрын

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

@chezmoi42 7 ай бұрын

If it wasn't expressly for Lauren, mushrooms would be a fabulous touch.

@kiro9291 7 ай бұрын

that looks incredibly wholesome

@pilotspitfir3 7 ай бұрын

5 secnds in and i already know i'll make it someday.

@VladVexler 7 ай бұрын

Awesome!

@mikascherhag8909 6 ай бұрын

Adams channel has over the years, transformed into a musically, tasty and humorous science show. I love it

@ShaelynneDFuller 2 ай бұрын

I have that same corning ware dish with lid, really handy for small casserole dishes.

@charlottekesterton3822 7 ай бұрын

We call this a hotpot in the UK! a classic for a reason!

@lalegende2746 7 ай бұрын

I think you just gave our family a savory side dish to make for Christmas dinner, thanks a bunch Adam 🙌

@Blueavatard 7 ай бұрын

Wow detailed recipe in the description

@trichogaster1183 7 ай бұрын

Looks great, Ill save this one!

@tz8785 7 ай бұрын

This gratin layer, somewhat increased in substance to three layers of slightly thicker potato slices, is a great gratin on its own.

@mamadnamvar3371 7 ай бұрын

that looked so good

@honey-bagder3451 7 ай бұрын

how yummy. I might do the same thing but swap the meat for mushrooms.

@zombiedanceprod 7 ай бұрын

I made this for dinner tonight and got rare compliments from the wife. Thanks bud!

@agrillingbeerguy 7 ай бұрын

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!

@chezmoi42 7 ай бұрын

Yes, especially for fish or chicken dishes, celery leaf adds such a lot of delicate flavor. But of course, it's good in everything.

@slothape 7 ай бұрын

Theres something called a hot pot in the UK which is basically this.

@Panda-or2cs 7 ай бұрын

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 😅👍

@Karahalios1 7 ай бұрын

Simple and beautiful

@thefisherking78 7 ай бұрын

Yeah, definitely making this for Christmas. I bought the groceries today 😁

@maxcream6726 7 ай бұрын

I love Adam's ad transitions 🤣

@BillBraskyy 7 ай бұрын

I really enjoy these okder styled videos :)

@ianphillips4044 7 ай бұрын

Congratulations: you've discovered Lancashire Hot Pot! Yummy 😋

@robertgaultney2042 7 ай бұрын

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?

@ethanscribner7433 7 ай бұрын

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?

@BernStoogin 7 ай бұрын

Use whatever you think sounds tasty. He only used steak because that was the challenge.

@good_beans 7 ай бұрын

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.

@blairhoughton7918 7 ай бұрын

@@good_beansThis. The tenderloin Adam used is very low fat and needed the addition. Most burger meat (except 95/5) will bring its own.

@tanikokishimoto1604 7 ай бұрын

I am coming over for dinner.,. Ummm. I seem to be too late -- this sounds wholesome and great! Good dinner plan here!

@CheesiX8 7 ай бұрын

I am going to make this later.

@wordytoed9887 7 ай бұрын

When the world needed him potat-most, He delivered.

@yrcanlitprof1144 7 ай бұрын

I never though of putting in an egg yolk. Great idea.

@jetsamrover 7 ай бұрын

Great looking recipe, I'd have reached for some Worcestershire sauce.

@TheRenaissanceGuys 7 ай бұрын

Damn that looks delicious 😋

@IvanBigBad 7 ай бұрын

The “Hell Yeah” caught me off guard

@stephenluff9998 7 ай бұрын

God damn it. You've done it again Ragusea!

@o0tiger0o 7 ай бұрын

Love your video's Adam, Where did you get the blue dishs?

@bronybro1616 7 ай бұрын

my favorite recipe to date lol

@WelfareChrist 7 ай бұрын

He had the perfect opportunity to quote a Prince song when he was pouring the cream over the potatoes.

@6.2v87 7 ай бұрын

1:48 comeback of the year

@danielsantiagourtado3430 7 ай бұрын

LOVE gratin!🎉🎉🎉🎉❤❤❤

@user-mp5lo3xo8s 6 ай бұрын

Hi, i was wondering if you could do a video experimenting with ading seasoning to pizza dough like oregano and such

@thefisherking78 7 ай бұрын

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 😅

@ledzeppelinfan1001 6 ай бұрын

Woah share share share

@simonrichter3400 7 ай бұрын

hearing adam say hell yeah is just so funny to me

@loolylooly81 7 ай бұрын

Nice candle, what scent? ❤

@TubePincher 7 ай бұрын

The adjective 'gratinated' is one that I will try to use more in my life.

@pampoovey6722 7 ай бұрын

That’s a Lancashire Hot Pot with beef. Hundreds of years it’s been a thing. Thank you for introducing it to us though 😊

@Hydramus89 7 ай бұрын

This is a Lancashire hotpot in the UK 😊 looks great.

@quick.sylver 7 ай бұрын

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!

@blowchunkz 7 ай бұрын

Did she like it?

@christopherflorian2382 7 ай бұрын

Made it last night. Forgot the molasses , but it was still amazing!

@dtupper 7 ай бұрын

guys'll pour cream on their gratin and say "hell yeah"

@nicoskefalas 7 ай бұрын

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 🎉

@Barrel4336 7 ай бұрын

A Hell Yeah for that Hell Yeah!

@BillBraskyy 7 ай бұрын

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).

@iamDBA1 7 ай бұрын

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 :)

@Hooorse 7 ай бұрын

This one is kinda close: kzfaq.info/get/bejne/sK2CYNOqsa7eYac.htmlsi=xaTaQAMW0VFpg6dN

@GamingFyrestone 7 ай бұрын

Your videos remind me so much of Alton Brown and I love it.

@Nate_Friedman 7 ай бұрын

When I saw the 5 filets I was almost certain it was going to be a butcher box ad lmao

@SnackGodd 7 ай бұрын

5:18 hell yeah

@iseabeck9488 7 ай бұрын

TO THE TOP.

@bsheaves 7 ай бұрын

Might have to try this with venison!

@ScotHarkins 4 ай бұрын

We're still getting Trade off your code. Couple of years now. Yay!

@somefreshbread 7 ай бұрын

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.

@lanceperfect 7 ай бұрын

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.

@blairhoughton7918 7 ай бұрын

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.

@lanceperfect 7 ай бұрын

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

@kiritofanboy 7 ай бұрын

I bet i would love trade, but are there any alternatives for the Eu folks?

@monkeygraborange 7 ай бұрын

I’m sayin’ this with love… you need at _least_ two more layers of potato! ❤ 🥔

@AnonymousMaykr 7 ай бұрын

Written recipe enjoyers are eating good tonight

@user-it5im6xu6q 7 ай бұрын

hey adam,i was just wondering when are you going to post a new pod ?No pressure just curious if they are over or if you're taking a brake

@theclash36 7 ай бұрын

Adam is going back to his roots on this one. ALL WHITE WINE

@NihilusTheGreat 7 ай бұрын

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" 😅

@LonkinPork 7 ай бұрын

5:17 can we just appreciate the deep sincerity of that "Hell yeah" for a moment?

@Vash141 7 ай бұрын

Back to the wine cellar, eh Adam? 🥂

@RevoReal 7 ай бұрын

The recipe in the description is killing me! Hahahaahaha

@singe0diabolique 7 ай бұрын

Like a cottage pie.

@apoc235 7 ай бұрын

Your coffee brewing in those ads is becoming more sophisticated. Maybe time for a collab with James Hoffmann? ☕️

@popcornmaster3172 7 ай бұрын

Yay white wine❤

@joshuagalka3526 7 ай бұрын

Yum!

@jamescassar5348 7 ай бұрын

I was waiting for the made in sponsor ad to kick in when he over crowded the pan and explains why it still hot 😂😂😂

@NoBSTravelChannel 5 ай бұрын

Amazing! What would a good side dish for this be?

@mini-_ Ай бұрын

This dish has protein, starch and vegetables in it already, I dont think a side dish would be needed, right?

@NoBSTravelChannel Ай бұрын

@@mini-_ I guess yea!