 Bonjour! Welcome to Ludo La Maison. We are going to make a steak Diane with pomfret. What is a steak Diane? Steak Diane is a sear steak. It was created in New York in the after the day. You can Google it. It's fine. Just Google steak Diane. We are going to start with pomfret. Pomfret like my mom's style. Fast. My mom actually was cooking a lot of pomfret for me. At least two or three times a month we have pomfret. And I was very excited about the pomfret. But you know pomfret can be a little bit complicated. They say a good pomfret takes three days to do. To wash them, to blanch them, to cook them. But my mom, she was just doing that like that. We're going to peel the potato like my mom's style. My mom never use a peeler. She always use a knife. As you know, french fries is not french. It's from Belgium. Now we're going to cut the potato. So this is the side of the potato. Don't need to be perfect, you know. So we're going to put all the potato now in the hole. Grace it all. 350 Fahrenheit. The key is really to fry them at low temperature. The potato have time to cook. Too much right away. You're going to get a golden brown color. They're not going to be cooked. Be gentle, be careful, don't burn yourself, okay? In America, I would say you love your fries very, very crunchy. I love to have some meat potato pulp inside. I love almost love mushy fries. Voila! Sometimes you do sauce before you cook the steak. This one you do the sauce in the pan. Like that you get all the flavor of the steak. So we need Dijon mustard. Dijon mustard is from where? Dijon, where's from Dijon? Where I'm from, Jeff? Ah! The most important thing! Anyone? Yeah okay, you're f***ing with me now. Okay, tomato paste. Worcestershire sauce. Worcestershire sauce or whatever. Mix it very well like that. Worcestershire, Worcestershire, I cannot say this. Still a lot of people cannot say that. It's not just me because I'm French. Beef tenderloin. For me a beef tenderloin is the best cut of the beef. Okay, and I use a six ounce. Six ounce beef tenderloin. We are going to brush a little bit with some fish sauce. Fish sauce has a lot of flavor. Also salty. So the fish sauce is going to replace the salt and also give a better coloration. I love fish sauce but what is stink? It's so bad. It's good but don't use that if you have a date. You're going to smell like fish sauce. Put a little bit of black pepper on each side. Check the potato frites. Voila, our frites are ready. Look at this really full coloration. So you don't need to buy your friteuse. You know what is a friteuse, Jeff? Friteuse. It's a fryer. We don't need to buy a fryer, you know? People will say, oh I don't want to do pump frites in my house because I don't have a fryer. Just take a big pot, put your oil for the frites. So we put salt. So be generous on salt. I like the potato with a lot of salt, okay? So, okay, cook the steak. So, grab it all. Make sure it's hot. Good, it's hot. We'll put our steak here. When you cook a steak, make sure to cook each side at the same time. If you cook the first side three minutes, the other side three minutes too. A good steak is about crossed. Look at the beautiful coloration of the steak. Look. That's beautiful, you see? It's nice. It's crispy. All right, this one is ready. I'll put back here with the steak to rest a little bit. So it's important when you cook a steak to let rest the meat, okay? When you cook a steak, all the blood, you know, goes to the center of the meat and the meat gets very, very tough. When you let rest the steak, all the blood is going to go away. I'm going to take up the fat, okay? I'm going to want to just burn all. And here you can see, you have all the colorization of the steak and the pan. That is all about flavor here. Shallot in the pan. Just a little touch of butter here. Just like that. Just to get all the flavor. Cook the shallots slowly. I should have stirred them, stirred them all the time. And now, there's going to be time to deglaze with the Cirog VS. It's a very fine French brandy. 100% French. Like me. So, I'm going to take my little Cirog VS and put in the pan like that. Deglaze. And now, we're going to flambé. Oh, that smells good, guys. Well, that's all we have at home. That's live. We call that flambé. Very good, very good. Thank you, guys. So, now, I'm going to add my mix. We'll put that here. And we're going to put our veal stock. Bring to a boil. Mix very well. What we're missing now, Jeff, what do you think is the important, the French sauce? Burgers. Yay! A little bit of butter. Voilà. I'm going to add a little bit of shives in the sauce. A little bit of lemon juice. Perfect. It's ready, guys. We're ready to plate. So, the momo fried. Put the sauce on the steak. A little more shives on top. Steak Diane with pomfret.