Filet Mignon Cooked Table-Side at Brennan’s in New Orleans — The Meat Show

Filet Mignon Cooked Table-Side at Brennan’s in New Orleans — The Meat Show


I am at Brennan’s in New Orleans and I’m about to have the Steak Diane this is quite a unique tableside service. I mean obviously it’s something that traditionally in America has always been part of fine dining but it lost currency by like the nineteen eighties right? It really has! I mean I think chefs have always taken care in their food but as menus have gotten a little bit smaller they want to have more control over the food and what the guest is dining. So that’s one of the things that we’re trying to find a little bit. As guests like the entertainment value of going out to eat yeah there’s something… interactive about the experience. So tell us this is four ounces of fillet? Correct! These are two four ounce medallions of full length beef tenderloin it is our most popular additions not even off the menu. This is an off the menu item? This is an off menu item. But people— obviously the reputation precedes it. is it also one of those instances where somebody see that cooking across the room and like you see it you certainly you want it right? Between this and bananas foster you know you’re at Brennan’s with all the smells in the room. Getting those dark caramelized– Absolutely get you a nice crust so you get the different textures. You get the softness of the of the tenderloin, but also you get a little bit of that crust for ya. We sell somewhere between forty and sixty of these at either breakfast or dinner. The beef industry is a big fan of Brennan’s. And these are mushrooms? Just good old button mushrooms. Little butter, little garlic and a little thyme. I think those are the most special effects we’ve had on the Meat Show. This is the Steak Diane sauces. The traditional red wine and veal. So supposedly named after the a Roman goddess Diana?
Correct goddess of the hunt. That originally this dish or at least is thought by some to have started with venison?
Yes! I’ve heard that too—- well look at that! Thank you chef! All right thank you that— that’s beautiful and what a great experience actually have that cooked table side For all of the modernity and all the great things that we enjoy in the modern world, It’s kind of nice to have some of this traditional… like this Steak Diane perfect ah look at that! Beautiful, beautiful pink hue. I mean I’m not the biggest filet mignon fan to be honest but when you give it such a viscous obviously flavor imbued sauce like this– I guess it doesn’t really matter so much wow! What’s so great about this dish is you get all those positive attributes of the steak. That really intense you see in exterior that juicy light in the flesh— but the sauce is sort of like almost like a braise like a long stew . So you get those really deep deep flavor notes. There’s a real nuttiness there but there’s also the sweetness and that’s the  veal stock I’d probably say more but i’m lost in the Steak Diane. I am tongue tied if you have a head table side service I highly encourage it it really is part of the hospitality of  fine dining so I’m glad that it’s here at Brennan’s I encourage you highly to come down here the Eggs Hussarde is a great way to start the meal Steak Diane is a great way to finish the meal for more Meat Show Nola click here now and I’ll see you in the next episode

100 thoughts on “Filet Mignon Cooked Table-Side at Brennan’s in New Orleans — The Meat Show

  1. In college I worked at a restaurant in Boulder, CO There we not only cooked Steak Diane tableside, but also Tournedos of Beef and Stuffed Tenderloin for two. We also did Bananas Foster and Cherries Jubilee tableside. It was a lot of fun.

  2. only a noob seasons the meat before it is sealed. salt shrinks the cells tightening the meat and making it less tender.

  3. I heard once that food you see being cooked tastes weaker than food cooked away from you. Something about the early exposure to the smell of the food dulling you to the impact of the taste.

  4. A nice beautiful NY strip steak 1" thick, fat around it burnt a little and a little red and bloody in the middle, no A1, just a side of a jus to dump a little in the plate from time to time. And a cold BUDWEISER. MY FAVORITE MEAL.

  5. This smug interrupting beef loving idiot is a big reason I avoid these videos. The others are ok!
    Just beef then this guy then an odd urge to murder someone.

  6. I only wish the GM had accidentally thrown hot grease on that pretentious akkhat. No, i don't mean literally, but the comic effect of that would make me lol…

  7. Wouldn't like this at a restaurant have 20 people out there cooking and talking would be loud as all get at and smokey.

  8. Does nick ever eat the vegetable sides? I’ve never seen him eat a vegetable. The sides at these fancy steak dinners he sits down to look great.

  9. but the most important part is letting the steak rest so the juices redistribute throughout the meat. customer is not gonna sit there for 8mins waiting for it

  10. I have a friend that opened his own steakhouse. Small scale but very very value for money. I've spent thousands at his place (each time 30-40 us per person and over many many many times). He's quite showy so sometimes he whips out 2 blow torches and goes ham with them flames on my steak after pouring some special butter on top. Divine. (~30-40 USD/pax) can't get better value than that.

  11. I met the guy cooking at a front of the house staff meeting where he would detail the working of Brennan’s and how huge their staff is. Cool as hell.

  12. As much as I like the food they show, Nick is so cringe and offputting that I can hardly watch these videos without skipping past the parts where his fake accent vomits out a thesaurus.

  13. I'm starting to appreciate this walking thesaurus as the host of the meat show, even though I was among the crowd who made fun of him. I'm picturing a really casual and down to earth host and it really wouldn't work for all the fancy places they feature, it'd be like a hawaiian shirt in a white glove event.

  14. Is it just me or did they just completely skip the bit everyone wants to watch/know….. the making of the sauce. The suited chef throws liquid into the pan after I assume cognac or brandy and simply says …. this is steak Dianne sauce. He does say red wine based however I’d like to know exactly what is added to the base! We all know there are million varieties of steak Dianne so what was 5he point of this one?

  15. I don’t like the filet mignon as well. Really tender but lacks flavor IMO so it needs to be smothered in sauce. Ribeye all day!

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