Marco's Steak Challenge - Marco Pierre White cooking tip video

For more tips and recipes from Marco Pierre White visit http://www.knorr.co.uk Why not try his Steak au Poivre http://www.knorr.co.uk/Recipes/Steak-au-Poivre.aspx

Category:

Howto & Style

Tags:

• Marco
• Pierre
• White
• Steak
• Recipe
• HowTo
• Season
• Marinade
• Fillet
• Beef
• recipe
• Knorr
• tutorial
• howto
• cooking
• cuisine

[grippolol]

@EclecticDiscus I think you grossly exaggerated how much Knorr is paying him to advertise their stock products. Not only that, but Marco has always, ALWAYS seasoned with stock cubes. It's in his biography, it's in his cookbook. I'm surprised he hasn't advertised for stock cubes since the 70's, honestly.

And don't be so quick to throw the word "sellout" around. You know damn well you'd stick a can of Dole peaches up your ass and say to a camera how great they are if they paid you high enough.

[ray85k]

@sweetypie000 Yea you're right bro he must have earned those three michelin stars by accident. When you get three stars you can do whatever the fuck you want lol. If he wants to make a few bucks by shilling for knorr then good for him, he earned the right.

[oopopp]

Of course the Knorr will taste better and loaded with flavor. It has the ONE thing we all LOVE and CRAVE but most won't admit it...MSG!!

[TheGruck]

"Maybe it's my imagination..." Na Marco, it's yer bank account.

[pepsiguzzler86]

@its3Dinmymind It's really nice, no joke.

[its3Dinmymind]

anyone tried this?

[hrbfuhwfbehubwrebfhu]

@shaklakapaka111 I totally agree with you

A steak should be medium rare not bloody blue raw, but it all depends on what the person likes.

[screwattackg1]

For someone who works on an average budget. The Knorr seasoning really does do the trick. I've tried other cheaper stock cubes, but they don't seem to do the trick.

[zapfaggot]

hands of steel

[InXLsisDeo]

@chongoonchua This sort of cooking is called cuisine bourgeoise, or familiarly home cooking. This has almost nothing to do with the cooking he serves in a starred restaurant, but it is no less enjoyable. In fact, like everybody else, chefs do this kind of cooking at home, not extremely fancy stuff. And in restaurants, they prepare stocks in avance. For home cooking, making and storing stock is way too much of a PITA so using stock pots DO make sense.

[britgary]

Who actually gives a fuck ? I would say the world is square if someone was paying me enough. He's still a good chef regardless.

[lollobojo]

Why the bad camera work? They never let him speak to a camera, and look into it, while talking. The viewer has the impression Marko is talking to someone else in the room...