Professional chef Frank Proto and home cook Lorenzo are swapping ingredients and hitting the kitchen to make a steak dinner. We set Lorenzo up with a whopping $412 worth of ingredients for his attempt at Frank’s pro recipe. Meanwhile, a modest $29 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Lorenzo be able to execute the restaurant-quality steak Frank intended to make? Can Frank transform Lorenzo’s humble ingredients into something spectacular?
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LifestyleTranscript
00:00The only reason I'm doing it this way, I don't know, I have no idea why I did it this way.
00:04I've never done it before.
00:07Hi, I'm Frank, I'm a professional chef, and these are my $412 steak dinner ingredients.
00:15Hi, I'm Lorenzo, I'm a home cook, and these are my $29 steak dinner ingredients.
00:23Hurts every single time, right here.
00:26Why? I mean, every, every time.
00:29As always, I can make this work.
00:34It's so much stuff, it's so much stuff, Frank!
00:43So I had planned on making a chateaubriand with a tarragon bernese,
00:47creamed spinach, and pomme boulanger.
00:50Is this frange?
00:52That is a lot of French, let me break it down for you.
00:54I had a beautiful cut of meat, a chateaubriand.
00:57It's a large piece of meat from the center of the tenderloin.
01:00It's the priciest piece of the cow.
01:02Wow, that's a wonderful cut of meat.
01:04I was gonna whip up a tarragon bernese sauce,
01:06made with fresh tarragon, tarragon vinegar, and a splash of vermouth.
01:10Ugh, vermouth!
01:12For the side, I had honey gold potatoes.
01:14I like these potatoes.
01:15All ready to make a pomme boulanger.
01:17And finally, for a touch of green, I had some fresh spinach,
01:20aged parmesan, and creme fraiche to make a creamy spinach.
01:24I am opting out.
01:26With Lorenzo's ingredients, we have things that are a little simpler.
01:29Something you'd find in your pantry or your local supermarket.
01:32With a little technique and a splash of love,
01:35we're gonna make it even better.
01:36Chef Frank, I thought we were friends!
01:39If I had to guess, I'd say this cost about $35, $37.
01:43Oh, $29, really? Okay.
01:46If I had to guess, $325?
01:49$412?
01:50Hey, might as well.
01:54This is Chef Frank's recipe book.
01:57In the garbage! No, just kidding!
01:59I do have some instructions.
02:02First things first, let's start with the steak.
02:04So Lorenzo, the first thing you need to do is prepare your chateaubriand.
02:07Basically, I'm giving you a whole filet mignon.
02:10You have to trim off any chains, trim off both ends,
02:13and trim off some silver skin.
02:14The silver skin is some connective tissue that is super tough.
02:17You gotta make sure you get under it with a knife
02:19and kind of like shave along so you don't get too much meat with it.
02:23Okay, be careful not to move a lot of meat because that was wrong.
02:27I am slicing off the tenderloin tip.
02:30I have to do the same here on this side.
02:32It just looks expensive.
02:34Filet mignon is the most expensive and most tender cut of meat you can buy.
02:38The chateaubriand is the best part of that filet mignon.
02:41Basically, it comes from the inside of the cow and the back of the animal.
02:44The muscle doesn't get a lot of use, so it's super tender and soft.
02:48Okay, I'm on the next part of prepping my chateaubriand.
02:52I stole this from my cat.
02:56So, Lorenzo, what you're gonna do is tie it with some butchered twine
02:59so that the roast is nice and evenly sized, right?
03:03It's gonna cook even that way.
03:04It's gonna look a lot better as well.
03:06Not bad, right?
03:07I must season it before I sear it.
03:10I have one of my favorite things that I've learned here is to use tallow.
03:14I gave you beef fat because that's gonna add to the richness
03:17and the beefy flavor of the steak.
03:19Ready? Here we go.
03:20Brown is important, not gray.
03:23I have to do the ends as well.
03:25Ooh, chihuahua.
03:26Once we get that nice brown exterior, we're gonna add some butter.
03:29We're gonna add some garlic and thyme to the pan
03:32just to add to that richness and flavor.
03:34At this point, the chateaubriand goes into the oven just to finish cooking.
03:38Lorenzo had planned on making a flank steak with a baked potato,
03:41some mushrooms, some onions.
03:42I'm gonna make a flank steak and duxelles roulade
03:45with mushroom butter and pomme d'arfenne.
03:47So I have my dehydrator right here.
03:49I'm gonna take these mushrooms and turn them into my mushroom powder.
03:52I'm gonna use this mushroom powder throughout the whole dish.
03:55So it's a super important component.
03:57All I really gotta do now is slice our mushrooms.
03:59Mushrooms are mostly water.
04:01So these are gonna really shrink up to almost nothing.
04:03And what we're gonna do is take this tray,
04:06basically set it and forget it until those mushrooms are crisp and dry.
04:09I am preparing my potatoes to transform miraculously
04:16into pommes boulangeres.
04:20Basically, pommes boulangeres translates to bakery potatoes
04:23or the baker's potatoes.
04:25Potatoes and butter, how can I go wrong?
04:27I have butter, I have a dish.
04:29I'm gonna butter the dish.
04:30Okay, now you, holy moly.
04:33I have to be very careful.
04:34The main thing here to watch out for
04:36is when you're slicing those potatoes on the mandolin,
04:38don't cut your fingies.
04:40Oh, I see.
04:40The pommes thing is a little safer.
04:42Ah, that is safer.
04:44I'll do one more and stop.
04:46Three hours later.
04:49It's been about four hours.
04:50My mushrooms are dehydrated.
04:52We can take them out.
04:53They have some snap to them.
04:56It's time to grind them into a powder.
04:57I like to use a coffee grinder for this, believe it or not.
05:00Lid on.
05:02I let it go.
05:04I got a little special jar here.
05:06And here's my dehydrated mushroom powder.
05:09I'm gonna use this throughout the dish,
05:10including the mushroom duxelles,
05:12which we're gonna make right now.
05:13Lorenzo gave me two types of mushrooms,
05:15a cremini and a white button mushroom.
05:17They're pretty much the same mushroom,
05:18except for the color.
05:19These are something you don't wanna throw away.
05:22Mushroom stems have a ton of flavor.
05:24I use them for stocks, sauces, fillings.
05:27And in this case, I'm gonna use it
05:28for something super special later.
05:30I'm gonna start out by puring my mushrooms
05:31for our filling, let it go.
05:33So it's just starting to get to be a puree.
05:35It's getting a little liquidy,
05:37and that's what I want right here.
05:39And that's our mushroom puree for the filling.
05:41Okay, I'm tired, but I think I have about three pounds.
05:45All set.
05:46Next, I have to fry these up.
05:48I have my mushroom puree.
05:49It's time to make the duxelles
05:51or the stuffing for our roulade.
05:53First things first, heat up the pan and add some tallow.
05:56So we'll be frying for some time.
05:58Salt and pepper first.
05:59So I'm adding leeks, the garlic,
06:02and then a little bit of thyme.
06:03I'm gonna add my onions first.
06:05I'm gonna add a pinch of salt here.
06:07Our onions start to get a little soft.
06:09We can add our garlic, a little bit of pepper.
06:12They're smelling really good.
06:13I can add my mushrooms now.
06:15Try not to splash it all over yourself.
06:17No, this is not dog food.
06:18It is the food of the gods.
06:20I'm gonna turn it off.
06:21Now I get to, I guess, shingle the potatoes
06:25in my casserole.
06:26I guess I'm gonna do that.
06:27I'm gonna put this in my casserole.
06:29I guess the bottom doesn't matter too much,
06:31but I might as well practice making it pretty.
06:34I'm gonna add some more salt.
06:35I'm gonna add a little more pepper.
06:37So you can see that I'm getting a ton of moisture
06:39coming out, but it is gonna take
06:40about 45 minutes to cook down.
06:42Food is love and sometimes good things take time.
06:44So our duxelles has been cooking for about 45 minutes.
06:47It's really nice and reduced down.
06:49There's no liquid.
06:50If I pull it away, you don't see any liquid weeping out.
06:53And that's what I want.
06:54It's gonna be a nice, rich mushroom flavor.
06:57Before I take it off and cool it,
06:58I'm gonna add a little bit of our mushroom powder
06:59that we made earlier.
07:01That mushroom powder is gonna dry it out just a little,
07:03and it's also just gonna amp up the mushroom flavor.
07:06I have reached the finale of my frying of my potatoes.
07:10This is actually gonna be the last layer.
07:12I am shingling.
07:13I'm gonna put it on here to cool.
07:15I'm gonna spread it out nice and thin.
07:17So I'm just gonna throw this in the fridge,
07:18let it cool completely before we can stuff our roulade.
07:21Now I have heated veal stock,
07:24and I am supposed to pour this into this baking dish.
07:29I'm gonna add some pepper and some salt,
07:33and I'm going to dollop some butter.
07:37When you hear dollop, that's finger dollops.
07:40My potatoes are ready.
07:41I have covered it with aluminum foil.
07:43I'm going to put it in the 350 oven for,
07:45I don't know, half an hour and see what happens.
07:48I think half an hour is safe,
07:49but we'll check on it, okay?
07:50It's time to prepare the steak.
07:52Lorenzo gave me a flank steak,
07:54and what I'm gonna do with this flank steak
07:55is I'm gonna make a roulade.
07:57Flank steak's one of these cuts that could be really tough
07:59if you don't treat it right,
08:00but I think it's a wonderful piece of meat.
08:02I'm gonna open it up or butterfly it,
08:05pound it out lightly,
08:06and then we're gonna roll it up,
08:07and that's basically what a roulade is.
08:09It's a roll.
08:10All right, I think that's pretty good.
08:11It's nice and even.
08:12So what I wanna do now is season up.
08:14We don't want it to go unseasoned.
08:16It's a piece of meat.
08:17It tastes good with salt and pepper,
08:18but we're also going to add some of our secret ingredient
08:21that we made earlier.
08:22It's gonna give a huge spike of umami to this,
08:24and now we can put our duxelle in.
08:26I know that it doesn't look great,
08:27but it has a ton of flavors.
08:29Here's the grain of the meat.
08:31I'm gonna roll this up,
08:33and that's our roulade,
08:34and what we do now is we're gonna get our butcher twine,
08:37pull it not too tight,
08:39tie it up,
08:40get rid of your little ends.
08:42I'm gonna do about four or five of these.
08:44It doesn't need to be super tight.
08:46It just needs to hold everything together.
08:49We're tied up.
08:50My roulade is prepped and ready to cook.
08:52Drum roll, please.
08:55Wow, it looks good.
08:57My pommes boulangeres is fork tender.
09:00I'm gonna let it cool,
09:01and hopefully it settles and kind of stays compressed and nice.
09:05It's been a lot of work,
09:06but we're finally here,
09:07and we're gonna cook this flank steak.
09:09Let's get some oil in the pan,
09:10and while that oil's in the pan heating up,
09:12add salt and pepper,
09:14and then we're gonna add a little bit
09:15of this secret ingredient, mushroom powder.
09:18Now, the mushroom powder is gonna give us a little bit of color.
09:20It's also gonna give us a ton of flavor.
09:22We're gonna drop this in topside down.
09:25Just leave it alone.
09:26Let it brown.
09:27We're gonna give it like a minute or two to get some color,
09:30and then we'll flip it on all sides.
09:31So you can see that it's seared off really nice.
09:34It's not finished cooking.
09:35We need to throw it in the oven for a little while
09:37to get a nice interior temperature
09:38of about medium, medium rare.
09:40I am making Bearnaise sauce.
09:43What is Bearnaise sauce?
09:45I don't know.
09:47Just a close cousin to a hollandaise.
09:49It's just flavored a little different,
09:51and it has some herbs folded in at the end.
09:53First thing you want to do for your Bearnaise
09:55is get a reduction on.
09:56We're gonna have some shallots,
09:57some vermouth.
10:01It's good!
10:01And some tarragon vinegar.
10:03We reduce that down so that we can add that
10:06to some egg yolks.
10:08Well, looky there.
10:09Absolutely reduced to almost nothing.
10:12A couple tablespoons of heavy cream,
10:14and I'm gonna strain it.
10:15I have to let this cool all the way through
10:18before I complete the Bearnaise sauce.
10:21Lorenzo gave me some russet potatoes,
10:23and instead of just making like a plain old
10:25roast or mashed potato,
10:27I'm gonna make pomme d'arfen.
10:28So basically what you do with a pomme d'arfen
10:30is you get potatoes, you peel them.
10:31You're gonna slice them into long,
10:33matte sticks on the mandolin.
10:35We put them into a bowl with some butter
10:36and some salt and toss it together.
10:38And then what we're gonna do
10:39is cook it in a small frying pan
10:42and really kind of shove as many potatoes
10:44into the pan as possible.
10:45All those ends get tucked in.
10:47You can always drain excess butter off,
10:49but I do wanna get some nice buttery flavor in there.
10:52So I like to put a couple of dots on top.
10:54Now is the challenge to flip this baby, right?
10:57So this is what I do.
10:58I like to take a plate, put it on top,
11:02and flip it out.
11:03We have a nice brown on top,
11:05and then what we do is we try and really be careful
11:08to get it back into the pan.
11:10We wanna continue to press down
11:12to make it a nice flat potato cake.
11:14Our pomme d'arfen is done.
11:16I'm gonna put it onto this rack
11:18and just let it sit until we're ready to use it.
11:20This is my reduced sauce that was cooled.
11:23Three egg yolks, and I'm just gonna mix this together.
11:27I'm using mushrooms a lot in this recipe.
11:30I happen to have a bunch of these leftover mushroom stems,
11:33and I'm gonna use them to make a jus,
11:35or a very light kind of a brothy sauce for our roulade.
11:40I have a pot on kind of medium-high heat.
11:42I'm gonna add some oil to that pot, right?
11:44It's just a neutral oil.
11:45And then I'm gonna add my onions.
11:47Put a little salt to help draw out some moisture.
11:50Now I'm gonna place you on my double boiler,
11:53and I'm gonna stream in my butter.
11:56I am basically emulsifying the butter into the egg yolks
12:00while cooking the egg mixture slowly.
12:03That looks good.
12:04It needs season, though.
12:05I need some pepper and salt.
12:07I can add my garlic, add my parsley stems,
12:10and then we can add all of the mushroom stems in.
12:13Because this is gonna be a finished sauce,
12:14I'm gonna add a little salt to it.
12:16I'm gonna add a little black pepper to it,
12:17and just a touch of that mushroom powder.
12:20Just a touch more oil, and then we can add our water.
12:24And what I'm gonna do is let this come to a boil,
12:26and then slowly simmer till it reduces at least by a half.
12:29When we reduce the volume of liquid,
12:31we're increasing the flavor of the actual liquid.
12:34This is called a bain-marie,
12:36and I am going to strain my béarnaise sauce in this.
12:41So this container is actually gonna keep the sauce
12:46nice and warm,
12:47and what I'm gonna do is put it in a warm bath.
12:51I'm gonna finish seasoning it with a touch of lemon juice.
12:56I reduced my jus down a little.
12:58It looks really good.
12:59I'm gonna hit it with a little salt and pepper right now.
13:01The jus is done.
13:02It's gonna be an amazing sauce for my roulade.
13:04So I've done a lot of mushroom so far in this dish,
13:07but I do have one last mushroom thing to do,
13:09and that is a mushroom and garlic compound butter.
13:12It's simple, but it's gonna amp up that mushroom flavor
13:15that we're looking for.
13:15First step, we put our butter in the bowl.
13:17We're gonna take some chopped garlic.
13:19We're gonna add some black pepper, a nice pinch of salt.
13:22Pop open our mushroom powder.
13:24Give a nice amount of that mushroom powder in there,
13:26and give it a stir.
13:28I'm gonna get a nice piece of parchment paper.
13:30I'm gonna take this,
13:31and I'm gonna kind of spread it out into a log.
13:34We take the parchment, fold it over the top.
13:37I'll take this tray,
13:38put my finger on the bottom piece of the parchment,
13:40and give it a squeeze.
13:42I'll do it one more time.
13:44Hold the bottom piece of the parchment and push.
13:47Roll it up.
13:50Twist your sides.
13:51I like to go the opposite direction.
13:53One way this way, one way that way.
13:55And we have our log of mushroom butter.
13:58I'm gonna just throw this in the fridge
13:59and let it get solid.
14:00We are at the creamed spinach portion
14:02of the ingredients book.
14:04I am just gonna take this entire field of spinach
14:09and put it in the water.
14:12We're blanching our spinach
14:13so that we can get most of the moisture out.
14:15After we blanch it,
14:16we're gonna ice it down till it's cold,
14:18and then squeeze as much of that water out as possible.
14:21Once our spinach is squeezed out,
14:23it's time to make our creamed spinach sauce.
14:25Butter first.
14:26I can actually add the shallots in already.
14:29My garlic.
14:30I will do my cream cheese.
14:32This is creme fraiche.
14:34Now I am going to add my heavy cream.
14:37I'm gonna do a little salt.
14:40Pepper.
14:42Add our chopped spinach back in.
14:44And then right before we're finished,
14:46we'll add that Parmesan cheese.
14:48Creamed spinach, voila.
14:50So Lorenzo gave me some onions.
14:51I've decided that I'm gonna make fried onions.
14:54I'm just gonna start by putting some of the onions in.
14:56The onions have been in the oil
14:57for about five to seven minutes.
14:59They're done.
15:01Get them out.
15:02And you wanna season them really well right now
15:04while they're sitting on the tray.
15:05I am ready to take my chateaubriand out of the oven.
15:10Oh boy, oh boy, oh boy.
15:13A lot of times when you cook a piece of meat,
15:16the juices squeeze towards the center,
15:18and if you slice it right away,
15:19all the juice leaks out.
15:21If you let it rest,
15:22those juices redistribute
15:24and get you a nicer piece of meat.
15:25I am just gonna let it rest,
15:27but I'm gonna do so with a little aluminum foil tent on it.
15:30Once my roulade is done resting,
15:32it's time to plate.
15:35I have all my components out in front of me.
15:37The first thing I wanna do is take my pomme d'arfen.
15:40I'm gonna do two nice slices.
15:43Why am I using a knife?
15:44I shouldn't just grab scissors.
15:46You can see that my roast has a really great shape to it
15:48because we tied it up.
15:50Ah!
15:50No, just kidding.
15:51I am going to slice this up.
15:54I think it's beautiful.
15:55The meat is lightly pink.
15:57It looks so inviting.
15:59You can see that mushroom kind of like spiral in the middle,
16:02and that's exactly what I wanted.
16:03Let's give this a few slices.
16:05Try not to crush it so that the mushrooms pop out.
16:09Two nice slices.
16:10My creamed spinach.
16:12I think I'll make a little halvesy circle here.
16:14We don't wanna cover up all the beautiful work
16:16we've done on the steak,
16:18so the sauce should just kind of go
16:19at the bottom of the meat.
16:21I just wanna show that there's tarragon in there.
16:23I've got my pomme boulangerie.
16:27Boulanger?
16:28Boulanger!
16:29I like to put my potatoes on the plate
16:31and rest the steak up on the potatoes
16:33because we want to really show
16:35that beautiful cook on the meat.
16:37And this is my take on Chef Frank's steak dinner recipe.
16:42I'm just gonna do a nice thin slice of the butter.
16:45Cut this in half and put just a little dollop there,
16:48a little dollop there so it melts.
16:51Put a little of my mushroom jus right in the center here.
16:53Some of our onions on top.
16:55And then we're just gonna take
16:56a couple of little parsley leaves
16:58and strategically place them around.
17:00That is my flank steak roulade with duxelles,
17:03mushroom butter, and pomme d'arfen.
17:06I wanna bite into it already.
17:08Let's get going!
17:10Chef, get in here!
17:10What?
17:11What?
17:11What?
17:12What?
17:12What?
17:13What?
17:13What?
17:14What?
17:14What?
17:15What?
17:15What?
17:16What?
17:16What?
17:17What?
17:17What?
17:18What?
17:18What?
17:19What?
17:19What?
17:21Look at that!
17:22Beautiful!
17:23Oh my god!
17:24I went a little crazy with this one.
17:26This looks spectacular.
17:27Look at that cook.
17:28Lorenzo, can we try yours?
17:30Absolutely!
17:31We're going first.
17:32Yes!
17:32This is a couple of biter, I think.
17:34I don't think we can get away with just doing one.
17:36Okay, you twist it in my arm.
17:38Oh, dude.
17:39The cook on the filet is absolutely stunning and perfect.
17:42You can see it's pink all the way around.
17:44And the sauce, like look at the thickness
17:45and the coating ability of the sauce.
17:47Potatoes are amazing.
17:49We went classic French.
17:50You went fancy French.
17:51Yeah, fancy French.
17:52We got to stop eating because now we have to try my plate.
17:54What?
17:54We got to try my plate.
17:55No, man!
17:56I'll just keep eating.
17:57I'll try yours though.
17:58Can someone back this?
17:59I know it's a steak dish, but it's mostly mushrooms.
18:02Do you want to give it a taste?
18:02Yes!
18:03Okay.
18:06That's so good.
18:07The combo is just over the top delicious.
18:11One thing adds on and saturates the other.
18:14And they all mesh.
18:15Totally.
18:16And make something delicious.
18:18Chef Frank Frodo.
18:19Gosh dang it!
18:20Yeah, hit it out of the pot.
18:22I love it.
18:23Lorenzo, it's been amazing.
18:26I'm so happy that I got to not only just like meet you.
18:30Yeah.
18:30Become friends.
18:31I don't have any words.
18:32I'm out of words.
18:33I'm gonna cry.
18:34No crying!
18:35Wait.
18:36I'm okay.
18:38That was so nice.
18:39Wait, come on.
18:40Let's get, let's bring it in.
18:41Give me hugs.
18:41And then we'll have some champagne.
18:43You're a good man.
18:46Let's go.
18:49I was chugging.
18:51I was chugging.
18:51I don't know why I thought it was a beer.
18:53And I started chugging it.
18:55For your good old days.
18:56For the good old days.
18:57Thanks guys.
18:59Thanks.
19:03That was fun.
19:03That was really fun and delicious.
19:05Eat up, you guys.