STEAK ET OEUFS | LE PETIT DÉJEUNER D'HIVER

Hello my friends, welcome to the house. It's 7 o'clock in the morning. We are hungry. Breakfast is on the menu. Steak with eggs. Steak with eggs means with eggs. Two eggs, organic, impeccable. And for the steak, it will be an English Angus Noir 3A, so quality. Here they are. It's the morning. We are hungry. 400 grams. For the garnish, there will be all this. Green shallot, which is also called green onion, white onion, basil and paprika spices. And of course, at home, a lot of garlic. First step, cleaning. The meat remains at room temperature. The bread is for later. The salt and paprika can stay here. The garlic, we push it. And we go to the onions. Onions here, on the table. And we're going to cut it from the inside. The first half is finished. We move on to the second. Onions like that. Onions in the bowl. Rescued as always. Another one. Impeccable. Everyone is there. Number one. Now the garlic here. The garlic like that. And we mash. We mash. Of course, the quantity is to your taste. Here we like garlic, so not bad. For the fearsome, my garlic has no germ. The garlic is finished. The container here. And the garlic in the frame. For the knife, it's over. The knife and the hand on the plunge. The preparation is almost finished. Now, green onion. Green onion on the table. And we're going to mash them. That's enough. Green onion. Green enough. Impeccable. For those who are not awake yet, I summarize. The garlic is cut like that. Onion like that. Green onion like that. So like that, like that, and like that. Now that everyone is awake, we move on to the meat. Here it is. Paprika here and there. We equalize. A little salt. We equalize. Meat turns. Paprika rumbles. Salt rumbles. We equalize. Meat turns. We equalize. A little more here. A little salt. We equalize. The hands on the board, but they will come back. Indeed, the hands are back on the board. So impeccable. The meat, we turn it and we square it. Like that, not too deep. Just to say that the heat will come in more easily. We turn and roll. This makes the board knife. The preparation is finished. Now, action. Fire at full. And I wait about 250 ° C to set my steak well. The pan is hot, impeccable. Duck stock, one spoon. We use it. And the dry part of the pan. We wait about two minutes. After the oil is dry, we turn it over. We use it. Another two minutes. Dry, turn it over. We wait another minute. Turn it over. At this stage, a little pepper. A little salt. Dry, turn it over. Pepper. A little salt. We even it out. After one minute, dry, turn it over. We wake up. Cognac. Cognac, like this. The dry part is cooked. The dry part, we reserve. Onions. Onions, like this. We even it out. We're going to let them cook. Turn it over. A little more salt. Dry, turn it over. We even it out. A little salt. A little pepper. We even it out. Turn it over. And we let them cook. The steak, we keep it hot. Like this. We don't turn it over to our sheep, but to our onions. Onions. Turn it over. Garlic. So not bad. Like this. We even it out. And we're going to do the same thing below, with a slight caramelization. To make sure we're awake, a little bit of cognac. And we turn it over. Super nice. Green onions, this way. A little more. Basil. We tear it like this. Turn it over. Maryse. It smells really good. Turn off the heat. And we reserve the garlic. The garlic, like this. The steak, we put it in the pan. And we heat it up. Perfect. And now, for those who are on a diet, we put the steak here. Full heat. And we wait for about 100°C. I'm at 100°C. The butter. A little butter. A little more. Just to be sure. We even it out. The butter is sizzling. Green onions. This way. Around. Now the eggs. Two eggs. One here. And one there. Perfect. Green onions. A little on the whites. And we're going to cook them. We even it out. We put the butter back on the whites. We even it out. The whites are cooked. Perfect. One egg like this. The other next to it. We reserve. Now the bread. A bread like this. Here. We turn it over. We even it out. We want the bread to soak up all the butter. We turn the bread over. We even it out. The butter is absorbed. Perfect. That's it for us. No loss. Turn off the heat. We keep the eggs hot on the hot water. Everything is hot. Light. We turn it off. Now we dress. Onion. We even it out as always. We put everything on the board. Board on the board. The meat on the board. And we're going to cut it like this. We put the meat together like this. It is super beautiful. Bleeding well. The steak like this. The tip like this. The board on the board. Now the bread. We turn it over. Super pretty. The plate is super hot. Clamp. Clamp board. The eggs. One like this. And the other next to it. Super perfect. Here is an impeccable breakfast. The children want to taste it. Impeccable. Health. Chef, we are hungry. We get up. And thank you to all the students who follow me during their classes. And to all the others. Bye. Hello my friends. I present my knives to you. My knives come to you like this at home. At home, no time to say. They come like this. The characteristic of my knives is that they have a sleeve with a non-slip texture. So ideal for wet hands. They are balanced. So really sporty. Tomato like this. Little red knife of course. We test. Super nickel. And thank you to all those who have ordered them. And thank you to all the others.