HELLO, I'M JULIA CHILD.

WELCOME TO MY HOUSE AND TO MY KITCHEN AND TO ANOTHER CULINARY ADVENTURE WITH ONE OF AMERICA'S MASTER CHEFS.

COMBINING AMERICAN INGENUITY AND TRADITIONAL FRENCH TECHNIQUES MY GUEST TODAY IS CHRISTOPHER GROSS CHEF OWNER OF CHRISTOPHER'S, IN PHOENIX, ARIZONA.

SO CHRISTOPHER... WHAT HAVE WE GOT ON THE MENU TODAY?

WELL, WE'RE GONNA DO A ROAST SIRLOIN OF BEEF, SLIGHTLY SMOKED WITH A MIDDLE-EAST GRAIN AND RED WINE SAUCE.

THIS IS YOUR LOIN.

LET'S DESCRIBE WHAT THAT IS.

WELL, THIS IS A NEW YORK STRIP.

EVERYONE'S PROBABLY MORE FAMILIAR WITH IT AS A NEW YORK STEAK.

YEAH.

AND WHAT WE'RE GONNA DO... WE'RE GONNA COMPLETELY DE-FAT IT.

THIS WOULD SERVE ABOUT 20 PEOPLE.

WE'RE GONNA MAKE ONE FOR ABOUT SIX PEOPLE.

I'M CUTTING IT IN ONE THIRD HERE.

WOULD THAT BE ABOUT TWO AND A HALF TO THREE POUNDS?

THAT'S WHAT WE'RE GONNA USE, EXACTLY.

YEAH.

HERE EVERYONE WILL BE KIND OF FAMILIAR WITH.

OH, LOOK... THAT'S A BEAUTIFUL PIECE OF MEAT, ISN'T IT.

THE MARBLING'S NICE.

THE MARBLING.

WE'RE JUST REMOVING ALL THE FAT HERE.

SO WE'RE JUST GONNA REMOVE THIS LITTLE PIECE OFF THE SIDE HERE.

THAT'S KIND OF GRISTLY, ISN'T IT?

YEAH.

AND WE'LL GET ALL THE FAT OFF HERE.

YEAH.

AND WE'RE GONNA SLIGHTLY SMOKE IT JUST TO GIVE A NICE SMOKY FLAVOR, BUT REAL SUBTLE.

AND WHAT I DO HERE, I CUT IT AGAIN...

SO NOW IT ALMOST LOOKS LIKE A FILET.

THE REASON I DO THIS IS BECAUSE... WE HAVE A THINNER SIDE HERE, AND A HEAVIER SIDE HERE...

SO IF WE WERE COOKING THEM BOTH AH.

WE'D LEAVE THIS ONE A LITTLE LONGER IN THE OVEN.

NOW I'M JUST GOING TO WALK RIGHT OVER HERE I'M GOING TO TURN, I'VE GOT THIS IN A WOK HERE... WE'RE GOING TO SMOKE IT IN THE KITCHEN.

WELL, THAT'S GREAT.

I HAVE SOME ALDERWOOD CHIPS I'M GOING TO PLACE... WHERE CAN YOU BUY THEM?

I THINK ANY PLACE THAT SELLS GRILLS, AT A HARDWARE STORE.

JUST A LITTLE BIT.

LET ME SMELL THAT.

IT ISN'T TOO STRONG.

NO, IT'S VERY SUBTLE I THINK.

YEAH.

WE WANT OUR BEEF TO HAVE A NICE SMOKY FLAVOR BUT WE DON'T WANT IT TO TASTE LIKE A HAM OR ANYTHING LIKE THAT WHERE YOU LOSE ALL OF THE FLAVOR OF THE BEEF.

I'M JUST GONNA PLACE THEM IN LIKE THAT... AND WE'LL JUST COVER THAT UP.

HOW LONG IS THAT GOING TO TAKE?

IT'LL TAKE ABOUT 15 MINUTES TO SMOKE.

THAT'S ALL.

IS THAT ALL?

IT SHOULD BE READY, IT'S ABOUT 15 MINUTES NOW.

OH, THAT SMOKE.

I'M GOING TO TURN IT OFF AND WE'RE JUST GOING TO PUT IT ON A PAN HERE.

WE'RE GONNA REMOVE IT AND RUB IT WITH THE OIL.

I THINK THIS IS A WONDERFUL OIL IT'S WHITE TRUFFLE OIL.

AND I SUPPOSE RETAIL...

IT'S ANYWHERE FROM $40 TO $50.

AND WHEN YOU CONSIDER IN TRUFFLE SEASON THEY RANGE UP TO $1,000 A POUND IT'S KIND OF A GOOD DEAL.

AND WE'RE JUST GOING TO PUT A LITTLE ON HERE.

YEAH.

YOU CAN SMELL THE WHITE TRUFFLES INSTANTLY.

SO JUST RUB THAT IN THERE.

IF YOU DON'T WANT TO SPEND THAT MUCH MONEY WHAT COULD YOU USE?

YOU COULD USE A LITTLE OLIVE OIL AND YOU COULD INFUSE IT WITH SOME HERBS HERE.

AND HOW LONG DOES THAT... FOR ABOUT 24 HOURS.

STAY ON THERE LIKE THAT NOW?

WE'RE JUST GOING TO THROW IT IN THE REFRIGERATOR.

I GOT A LITTLE BAGGY HERE.

AND THAT'S IT, IT'S READY TO COOK.

THAT GOES RIGHT INTO THE FRIDGE.

GOOD.

Julia: NOW WE'RE GOING TO DO THIS FUNNY GRAIN THAT YOU LIKE.

Christopher: IT'S A MIDDLE EAST GRAIN CALLED "FARECKI".

AND WE HAVE THAT HERE.

AND YOU CAN ALSO USE "WHEAT BERRIES".

VERY EASY TO GET.

YEAH, THOSE ARE EASY TO GET.

AND WHAT'S THIS?

QUINOA...

IT'S A SOUTH AMERICAN HIGH ANDES GRAIN.

OH, I'M ALWAYS CALLING IT QUINOA BUT IT'S "Q-U" SO WAS I... UNTIL MY WIFE, FROM SOUTH AMERICA, CORRECTED ME.

OH, NOW WHAT DO YOU DO WITH THIS THEN?

WELL, WHAT IT IS IT'S GREEN WHEAT THAT'S TOASTED IN THE FIELDS SO SOMETIMES IT'S QUITE MESSY.

WE'RE JUST SEPARATING THROUGH HERE AND... YOU'RE USING A CREDIT CARD.

OH I SEE, YOU'RE TRYING TO GET... LITTLE STICKS AND STONES OUT OF IT.

THAT'S LABOR INTENSIVE, ISN'T IT CLEANING IT OFF?

IT TAKES A LITTLE WHILE BUT I THINK YOU'LL LIKE THE FLAVOR.

HERE'S SOME ALREADY CLEANED.

THAT'S BEEN WASHED, HASN'T IT?

AND WE'VE RINSED IT... AND WE'RE JUST GONNA TURN THE STOVE ON HERE ADD A LITTLE OLIVE OIL.

YEAH.

LET IT WARM UP AND WE'RE GONNA ADD OUR FARECKI.

I'M JUST GONNA COAT THIS IT'S VERY SIMILAR TO A PILAF.

JUST STIR THAT UP A LITTLE BIT.

AND WE'RE GONNA ADD SOME CHOPPED GARLIC.

I ALWAYS LIKED TO SEE HOW VARIOUS PEOPLE DO THEIR GARLIC, THIS WORKS OUT VERY NICELY.

YOU NEVER USE GARLIC POWDER, I HOPE.

OH, NO.

IT'S TOO EASY TO GET FRESH STUFF NOWADAYS.

OH YEAH.

I DON'T UNDERSTAND WHY ANYONE WOULD, GET THE POWDERED STUFF.

I DON'T EITHER.

I'LL JUST SAUTE THAT UP A LITTLE BIT AND WE HAVE SOME SHALLOTS OVER HERE THAT ARE CHOPPED.

AND WE'RE COATING IT WITH OLIVE OIL.

YOU DON'T REALLY NEED TO SAUTE... JUST WARM IT, AND COAT IT?

YEAH.

NOW WE CAN HEAR IT SIZZLE A LITTLE BIT.

WE'RE GOING TO ADD THE WARM CHICKEN STOCK.

YOU WANT THAT?

IS THAT ABOUT TWO CUPS, WOULD YOU SAY?

APPROXIMATELY.

YEAH.

AND IF YOU DON'T HAVE A COVER WE'RE JUST GONNA MAKE A... AS YOU WERE SAYING EARLIER ON ONE OF THE FIRST THINGS YOU LEARN IN FRANCE.

YES, IS FRENCH COOKING.

AND IT'S NOT A PAPER AIRPLANE.

SO IT'S A VERY CLEVER JUST TURNING IT INTO A VERY THIN TRIANGLE.

JUST MEASURE IT TO THE CENTER.

CUT THE POINT OFF.

LIKE THAT.

BUT IT HAS A LITTLE HOLE IN IT.

IS THAT SO THE STEAM CAN COME OUT?

JUST SO THE STEAM COMES OUT AND IT DOESN'T BUBBLE UP AND... HOW LONG IS IT GONNA COOK NOW?

IT'LL TAKE APPROXIMATELY 40 TO 45 MINUTES.

AND THEN WE'LL LET THAT COOK AND WE'LL GO ON TO MAKING OUR HARISSA.

WHAT'S A HARISSA?

IT'S SORT OF A HOT PEPPER SAUCE.

I THINK THEY FLAVOR COUSCOUS WITH THAT AND SEVERAL OTHER DISHES.

ALL RIGHT.

AND WE HAVE SOME ROASTED PEPPERS...

IN THE OVEN.

OH, I KNOW THIS, I WAS TOLD YOU HAD SOME.

I'LL BRING THAT OUT.

THERE YOU ARE.

AND WE JUST ROASTED THEM TIL JUST TO PEEL THE SKIN OFF AND THESE ARE COMING OFF REALLY, REALLY NICE.

THEY ALWAYS SMELL SO GOOD, DON'T THEY?

I'M GOING TO REMOVE ALL THE SEEDS.

ALL THE SEEDS, YEAP.

NOW, WE'VE GOT THOSE IN THERE.

IF YOU DIDN'T WANT TO USE THIS WITH THE GRAIN IT'S NICE IN SALADS, THE HARISSA, COUSCOUS.

YOU DON'T NEED TO BOTHER TOO MUCH ABOUT MEASUREMENTS, KIND OF DO IT BY EYE.

THAT'S NICE JUICE IN THERE.

WE'RE LOOKING FOR NICE PEPPERY FLAVOR AND A LITTLE SPICY.

A LITTLE.

I'M GONNA ADD JUST A COUPLE OF CHILES IN HERE.

LET'S SEE WHAT THOSE ARE.

WHAT KIND ARE THEY?

THERE WE GO.

SERRANOS.

THAT'S SERRANOS.

DRIED, THAT SHOULD BE ENOUGH.

YOU SEEM TO BE PUTTING QUITE A BIT IN THERE.

WE'VE GOT SOME GARLIC IN HERE, SOME ONION... AND WE'RE JUST GOING TO PUT IT IN A BLENDER.

(blender whirling) THERE WE GO.

NOW WE TASTE AND SEE IF IT'S A LITTLE SPICY.

NOW YOU'LL FEEL A LITTLE HEAT IN THE BA CK OF YOUR MOUTH.

I LOVE THE FLAVOR OF THIS, IT'S SO SIMPLE ISN'T IT?

THAT'S, YES IT'S SI MPLE TO MAKE AND YOU CAN USE IT FOR SO MANY OTHER THINGS.

AND IT HAS A LOVELY FRESH TASTE TO IT.

HOW IS THIS STUFF COMING ALONG?

WELL I THINK IT'S JU ST ABOUT DONE.

WELL NOW WE'RE GO NNA SEASON IT UP WITH SOME OF TH E HARISSA.

...THE HARISSA.

AND THAT WILL GIVE IT A LITTLE SPICE TO IT.

PUT A LITTLE SA LT IN THERE.

I'M JUST GONNA GI VE IT A STIR.

SO THAT'S ALL DONE?

THAT'S ALL DONE.

GET THAT DONE AHEAD OF TIME AND JUST HEAT IT UP.

WE'RE GONNA FINISH IT WI TH SOME CHOPPED CHIVES.

I DON'T THINK IT NEEDS ANY MORE I'LL TURN THE HEAT OFF ON IT.

THERE.

NOW IF I WAS MAKING TH IS AHEAD OF TIME I WOULD ADD THE CHIVES AT THE LAST MOMENT.

YEAH, IT'LL KIND OF LOSE COLOR AND TASTE I THINK.

KEEP THAT NICE GR EEN COLOR.

I LOVE CHIVE.

OH, THAT'S GOING TO BE VERY PRETTY.

THERE, WE'RE FI NISHED... AND WE'RE JUST GOING TO RESERVE THAT WARM FOR WHEN WE DO THE BEEF.

NOW WE HAVE ANOTHER GA RNISH, THAT'S SHALLOTS.

OH, THOSE ARE SHALLOTS, YEAP.

I CAN SEE YOU'RE A RESTAURANT CHEF, CHRIS BECAUSE YOU'VE GOT EVERYTHING PREPPED UP IN LITTLE BOWLS.

THE MIS EN PLACE IS THE MOST IMPORTANT THING.

IF YOU'RE NOT READY YOU CAN NEVER SE RVE YOUR CUSTOMERS.

DO YOU WANT THIS TURNED ON?

AH HUH, AND WE'RE JU ST GONNA SIMMER THIS TIL THE SHALLOTS AR E NICE AND TENDER.

AND WE'LL PUT A LID ON THERE.

JUST A LI GHT SIMMER.

THAT SHOULDN'T REALLY BOIL... BECAUSE IT WOULD BREAK THE SHALLOTS APART.

WE WANT TO KEEP THEM WHOLE, WE DON'T WANT ANY COLOR.

AND THEN WE'RE GOING TO TAKE SOME OF THIS STOCK AND MAKE A LIGHT LITTLE SA UCE, AND JUST SORT OF NA P THE SHALLOTS AFTERWARDS WHEN WE AR RANGE OUR PLATE.

THAT WILL BE NICE.

WOULD YOU LIKE TO TRY ONE?

THEY'RE A KIND OF POTATO CHIPS.

WHAT ARE THEY?

I LEARNED THOSE FROM A GO OD FRIEND OF YOURS... MICHEL RICHARD.

UMMM, THAT IS LOVELY.

THEY DON'T TASTE LIKE ANY POTATO CHIP I'VE EVER HAD.

UMMM, DELICIOUS.

WE REFER TO THEM AS KIND OF "INFORMATION POTATOES" BECAUSE IT'S 4-1-1, I CAN'T FORGET IT.

FOUR PARTS POTATO, ON E PART EGG WHITE AND ONE PA RT BUTTER.

OH GREAT.

I HAVE SOME POTATOES CO OKED OVER HERE JUST FI NISHED.

DO YOU USE A SPECIAL POTATO?

NO, I JUST USE THE IDAHO BA KED POTATOES ARE FINE.

WITH THE FO OD MILL HERE WE'RE JUST GOING TO PUREE THEM.

THESE ARE VERY EA SY TO MAKE THERE'S A LOT OF THINGS YO U CAN DO WITH THEM.

AND YOU COULD DO THEM AHEAD OF TIME?

OH YEAH.

AND HEAT THEM UP?

NOW, WE'RE GOING TO GET OUR EGGS.

I'M JUST GONNA FISH TH OSE OUT OF THERE.

THAT'S THE WAY JACQUES PEPIN ALWAYS DOES EGGS.

IT'S A LOT FASTER, ISN'T IT?

AND THAT'S HOW MUCH BUTTER?

THAT'S THE SAME PR OPORTION OF BU TTER AS... 4-1-1.

OH, THE 4-1-1.

ONE STICK OF MELTED BUTTER AND FIVE EGG WHITES.

I'M JUST GOING TO MIX TH IS UP A LITTLE MORE.

YOU DON'T BEAT IT WITH A WHISK OR ANYTHING?

NO.

BECAUSE WE REALLY DON'T WA NT TO DEVELOP ANY AIR IN IT.

WE DON'T WANT THE BU TTER TOO WARM I SEE, YEAH.

BECAUSE WE DON'T WANT TO COOK THE EGG WHITES.

A LITTLE SALT AN D PEPPER.

GET THAT MIXED IN TH ERE REAL NICE.

I'M JUST GONNA BRUSH THIS WI TH A LITTLE OLIVE OIL.

AND AS YOU CAN SEE, WHAT I HAVE OVER HERE IS I HAVE A LI TTLE STENCIL... AH, JUST CUT OUT OF CARDBOARD.

...OF CARDBOARD, AND THAT'S FR OM THE BACK OF A LEGAL PAD.

YOU PLACE THAT IN LIKE THAT.

AND JUST ON CE OVER.

WELL THAT'S NICE, YEAP.

AND THAT'S SO YOU DON'T WANT IT TOO THICK, YEAH.

WELL, THAT'S VERY NEAT.

PICK IT UP.

PUT SOME THYME ON THERE... YEAP.

AND WE GO RIGHT INTO TH E OVEN WITH THAT AT APPROXIMATELY 35 0 DEGREES.

WE JUST BAKE THEM UNTIL TH EY'RE GOLDEN BROWN, AB OUT TEN MINUTES.

NOW WHAT?

WE'RE JUST GOING TO WA IT FOR THEM TO BAKE.

AND THIS IS GOING TO BE THE GARNISH -- WE'RE GO NNA PUT THIS INTO THE FARECKI.

SO NOW WE'RE GOING TO SAUTE THE BEEF AND THEN WE'LL BE RE ADY TO EAT, ALMOST.

I GUESS WE STILL CAN WHILE THESE ARE COOKING YEAP.

CAN'T WE?

NOW WE'RE GOING TO GET EV ERYTHING READY TO GO SO WE HAVE EVERYTHING DO NE IN ADVANCE... AND WE CAN JUST SERVE IT AND MAKE IT REAL EASY.

AND THAT'S BEEN MARINATING IN ITS FLAVORFUL OIL FOR 24 HOURS.

THIS IS OUR BEEF.

WELL THAT'S REALLY...

SORT OF A STRANGE BROWN COLOR...

BUT THAT'S GONNA GET BROWNER ANYWAY.

A LITTLE PEPPER.

THIS IS FR OM THE SMOKE WE'RE JUST GONNA SA LT AND PEPPER IT.

OUR PAN IS HEATING UP TH ERE, ADD SOME OLIVE OIL AND WE'RE GOING TO ST ART BROWNING THIS OFF.

I WOULD NEVER KNOW WHAT KIND OF MEAT.

IT LOOKS LIKE SOFT LOAVES OF BROWN BREAD.

IT ALMOST LOOKS LI KE BIG FILETS.

YEAP.

I'M GONNA ADD A LI TTLE OLIVE OIL THERE.

WE'RE GONNA JUST BROWN TH AT ON ALL FOUR SIDES GET IT COOKED UP A LITTLE BIT.

AND WHILE WE'RE DO ING THAT...

I'M GOING TO CH OP SOME SHALLOTS.

NOW THESE SH ALLOTS... WE'RE GONNA USE SO ME FOR OUR SAUCE AFTER WE DE-GLAZE TH E PAN HERE AND WE'RE GO NNA USE SOME FO R THE GARNISH FO R THE STEAK.

ALWAYS VERY SHARP KNIVES.

OH, THOSE ARE WHOLE SHALLOTS... THAT ARE GOING TO BE THE GARNISH?

AH HUH.

AND WE'RE GOING TO , EXCUSE ME.

WE CAN POUR SO ME OF THIS OFF BECAUSE THESE SHALLOTS HA VE BEEN COOKING IN JUST A LITTLE BI T OF CHICKEN STOCK.

AND THIS IS GOING TO BE OUR SHALLOT SAUCE.

IT'S GOING TO GO ON TOP OF HERE.

YOU'VE GOT A LOT OF THINGS GOING AT ONCE HERE.

BUT IT'S A VERY GOOD IDEA TO GET EVERYTHING READY AND THEN...

I AGREE, AB SOLUTELY.

WHEN YOU'RE READY TO SERVE.

BACK WITH A LITTLE OL IVE OIL OVER HERE.

I GOT JUST A LITTLE BI T TOO MUCH OIL...

I'M GOING TO PO UR IT IN A POT.

THEN AFTER IT'S DONE, IT'S GOING INTO THE OVEN?

IT'S GOING INTO THE OVEN TO FINISH ROASTING OFF.

SALT AND PEPPER.

YOU REALLY DON'T WANT TO ADD ANY COLOR AT ALL.

"SWEATED" AS THEY SAY.

SWEATED.

AND WHEN IT GE TS SOFT... WE'RE GONNA ADD SOME FR ESH CHOPPED THYME AND WE'RE JUST GONNA RE SERVE THAT ON THE SIDE AND THEN WHEN WE HA VE EVERYTHING DONE WE'LL JUST AS SEMBLE THE PLATE OR SERVE IT FAMILY STYLE.

...COME TO A BOIL.

OVER THAT WE'LL AD D SOME CREAM.

A LITTLE HEAVY CREAM.

JUST A LITTLE DOLLOP.

SO WE'VE GOT TH ESE SOFT AND WE'RE GONNA FINISH TH IS WITH OUR CHOPPED THYME.

WELL, THAT'S THAT FRESH THYME, AGAIN THAT WE'VE BEEN USING.

AND WE'RE JUST GO ING TO LEAVE PUT THAT ON THE SIDE AN D RESERVE THAT.

THAT'S ALL READY.

THAT'S FI NISHED.

YEAP.

AND NOW OUR SAUCE CO MING TO A SIMMER AGAIN.

THIS IS NICE AN D BROWN... CAN YOU SMELL TH AT SMOKINESS?

YEAH, IT'S NICE.

ADD SOME SALT, PE PPER... AND NOT TO O MUCH... THAT FINISHES IT OFF NICELY.

A COUPLE PI ECES OF BUTTER.

YEAH.

THAT'S FOR THE SHALLOT GARNISH YOU'RE GOING TO SERVE?

AH HUH, WE'RE JUST GO ING TO PUT THAT OVER OU R CONFIT SHALLOTS OR OUR WHOLE SH ALLOTS IN THERE.

THERE WE GO.

CHECK IF THE SE ASONING'S OKAY.

I HAVE TO SEE IF THAT'S ANY GOOD MYSELF.

OH, JUST A.

... THAT'S NICE.

AND I THINK OUR BE EF'S ABOUT READY.

IT'S NICE AN D BROWN.

SO YOU COULD SEAR IT AHEAD OF TIME?

OH, ABSOLUTELY.

YEAH.

FOR ME, WHEN I'M CO OKING AT HOME BECAUSE I LIKE TO ENJOY TH E DINNER WITH MY GUEST I LIKE TO HAVE EVERYTHING LINED UP COURSE BY COURSE SO I DON'T HA VE TO REALLY TH INK ABOUT ANYTHING WHEN I GO IN TO THE KITCHEN.

YOU DO A FINAL ASSEMBLY JUST BEFORE SERVING.

THAT'S A VERY GOOD IDEA.

AT THE END.

NOW I'M GONNA GET RID OF THIS OIL.

(hot oil sizzling) AND WE'LL AD D A... THAT'S ONE THING ABOUT THESE NO-STICK PANS WHICH TO DE-GLAZE.

YOU DON'T HAVE VERY MUCH... CARAMELIZED STUFF ON THE BOTTOM, DO YOU?

WELL YOU CAN'T HAVE EVERYTHING.

YEAH.

LET'S SEE IF WE CAN PICK UP A LITTLE BIT THERE.

A FEW LITTLE TH YME IN THERE.

AND THIS IS SOMETHING.... NOW THAT'S A GOOD IDEA CRUSHING THE PEPPER IN THE BOTTOM OF A PAN.

AND SOME CR ACKED PEPPERCORNS.

VERY NICE.

YEAH, WE'LL DO TH AT THE SAME WAY IF WE WERE DOING A STEAK AU POIVRE OR SOMETHING.YES.

YOU REALLY DON'T WANT TO COLOR IT TOO MUCH.

NO.

JUST SOFTEN, OH THERE'S YOUR WINE.

WHAT KIND OF WINE DO YOU USE IN IT?

THIS IS A CA BERNET SAUVIGNON.

YOU WANT TO USE KIND OF A COARSE WINE THAT HAS A LOT OF FRUIT AND FLAVOR.

IT'S A VERY YOUNG ONE, THAT'S GONNA BE NICE.

AND ALSO SOMETHING THAT YO U WOULDN'T MIND TO DRINK.

THAT'S IM PORTANT.

YEAH.

IF IT ISN'T GOOD ENOUGH YOU COULD RUIN IT... YOU SHOULD ALWAYS SAVE SO ME WHILE IT'S REDUCING.

AH HAH.

SO YOU DON'T GE T BORED.

YES.

AND HAVE SOMETHING TO DRINK.

IT'S A WONDERFUL... THAT'S VE RY NICE I LOVE THAT SMELL OF WINE COOKING.

AND YOU SMELL THE SHALLOTS IN THERE AND EVERYTHING.

NOW WE'RE JUST GOING TO AD D SOME BROWN VEAL STOCK YOU COULD DO, CHICKEN BO UILLON WOULD BE FINE.

GOOD, STRONG STOCK.

GOOD, STRONG, FL AVORFUL STOCK.

OKAY, WE'RE JUST GOING TO LET THAT REDUCE.

WE HAVE THIS SA UCE FINISHED... WE HAVE OUR SH ALLOTS FINISHED, OU R FARECKI IS FINISHED... AND WE JUST HAVE TO PO P THAT INTO THE OVEN.

SO YOU CAN GO OUT AND GREET YOUR GUESTS?

GO OUT AND GREETSTICK THAT THEM, AND...IN THE OVEN IN THE OVEN.

THAT MAKES GOOD SENSE.

ABSOLUTELY.

I'M JUST GOING TO CH ECK THE BEEF OUT AND IT SHOULD BE... YOU CHECK BY FEELING IT?

AH HUH.

LET'S BRING IT OVER HERE, AN D LET'S FEEL IT.

I THINK A LOT OF US DON'T UN DERSTAND HOW TO DO THAT.

IT SHOULD BE A NI CE, MEDIUM-RARE.

YEAH.

IT'S STARTING TO GET A LI TTLE BIT OF A RESISTANCE.

YES, I CAN SEE.

THAT'S VERY IMPORTANT... TO TRAIN YOURSELF THAT WAY.

I'M NOT GOING TO WASTE TH ESE NICE JUICES HERE.

THAT'S CERTAINLY ONE OF THE SECRETS OF GOOD FRENCH COOKING IS THAT OF SAVING EVERY MODICUM OF FLAVOR.

THOSE ARE ALL CA RAMELIZED AND... THAT'S YOUR FLAVOR ESSENCE IN THERE.

THERE WE GO AND WE'RE JUST GONNA AD D THAT IN THERE.

WE'RE GOING TO LE T OUR BEEF REST FO R ABOUT FIVE TE N MINUTES OR SO BECAUSE IF WE ST ARTED SLICING IT NOW ALL THOSE WO NDERFUL JUICES WOULD BE RIGHT ON THE CUTTING BOARD AND NOT ON TH E PLATE.

THAT'S AN IMPORTANT THING TO REMEMBER, DON'T RUSH IT.

AH HUH.

NOW I'M GONNA SEASON, FI NISH THIS SAUCE.

AND THESE LITTLE BITS OF BUTTER REALLY SMOOTH IT OUT, DON'T THEY?

SMOOTHS IT OUT, TA KES A LITTLE OF TH E SHARPNESS OUT.

NOW WE'RE GOING TO ST RAIN OUR SAUCE OVER HERE.

I'M TRYING TO GET EV ERYTHING OUT OF THERE.

THAT'S VERY IMPORTANT, THOSE...

IT'S JUST A LITTLE BIT OF PERFECT JUICE AH HUH.

THAT'S A VERY FRENCH WAY OF DOING THINGS.

I THINK I'LL TASTE TOO.

I THINK WE CA N GIVE IT A COUPLE TWISTS OF PE PPER THERE MAYBE.

VERY GOOD.

RED WINE SAUCE IS SOMETHING... THAT I THINK YOU HAVE TO TASTE, AND TASTE... AND KEEP ADDING PE PPER TO IT.

AND SOME SALT BECAUSE IT JUST KE EPS GETTING BETTER.

IT STARTS TO EXPLODE WHEN YOU FINALLY GET IT SEASONED UP PERFECT.

WE STILL HAVE THIS SAUCE.

LET'S PUT TH IS... THAT LOOKS A LITTLE THIN.

WELL, SOMETHING WE DO IN THE RESTAURANT AND YOU CAN DO AT HOME AT THE VERY LAST MINUTE.

YOU DON'T WANT TO OV ER-REDUCE THE CREAM... TO GET A NI CE RESULT IS BY ADDING A TABLESPOON OF WHIPPED CREAM TO IT.

AS IT COMES UP TO A SIMMER, ALL THAT AIR IN THE CREAM KIND OF THICKENS THE SA UCE A LITTLE BIT.

WE'RE NOT GOING TO WHIP THAT IN... LET IT COME TO A SIMMER AND IN CORPORATE ITSELF.

AND THIS IS GONNA GO ON THE SHALLOT GARNISH, ISN'T IT?

AH HUH.

OKAY, IF YOU COULD JUST HAND ME THE FARECKI... WE'LL JUST HAVE TO PL ATE-UP OUR DISH HERE.

WE'RE MAKING SO ME QUENELLES WITH THE SP OONS HERE.

NOW THAT'S A VERY NICE WAY OF DOING IT.

DO THAT VERY SLOWLY NOW... JUST SO WE SEE HOW YOU DO THAT.

JUST PICK IT UP IN ONE HAND... YEAH.

PUT IT IN, AND JUST PU LL IT OUT, TWISTING IT.

TWISTING IT SEVERAL TIMES, YEAH.

ALL THESE WONDERFUL JU ICES COMING OFF.

OH, THAT LOOKS JUST RIGHT.

AGAIN, A VERY SHARP KNIFE.

THIN SLICES, THAT'S A GOOD IDEA.

THEN IT LOOKS LIKE MORE.

AND THEN, HERE WE WILL FI LL OUR PLATES OVER HERE AND NOW WE JUST NE ED SOME SHALLOTS... JUST LIKE THAT.

AND WE'RE GO ING TO PUT... THAT'S LOVELY HOW THAT SAUCE HAS THICKENED UP.

IT'S KIND OF FOAMED UP.

YEAH, AND THERE'S OUR RED WINE SAUCE.

AND WE DO THE SA ME FOR OVER HERE.

THAT'S NICE... BECAUSE YOU'RE NOT COVERING UP THE BEEF.

YOU CAN STILL SEE WHAT IT IS.

BECAUSE IT'S BR OWNED NICELY.

MORE SHALLOTS.

PUT THAT OVER TH E TOP LIKE THAT.

AND TAKE SOME OF TH ESE GUYS IN HERE.

UM, THAT LOOKS GOOD.

THAT HAS A LOVELY SORT OF PERFUME OF... OR AROMA OF SHALLOTS.

GARNISH WITH A LITTLE CH ERVIL, TARRAGON.

YEAH.

CHIVES, WHATEVER YOU'D LIKE TO DO.

OH, AND HERE ARE THOSE LOVELY POTATOES.

THOSE ARE OUR LITTLE CHIPS ALL UP IN HERE.

OH, THAT'S WONDERFUL.

AND, THEN THAT'S HOW WE WO ULD PRESENT OUR DISH.

WELL, THAT'S PERFECT I THINK.

WELL, I'M READY TO EAT IT ALL.

ME TOO.

OKAY.

CHRIS, YOU WERE WONDERFULLY GENEROUS TO COME AND SPEND THIS HALF HOUR WITH US.

I'VE LEARNED A LOT... AND I KNOW EVERYONE ELSE HAS.

IT'S WONDERFUL TO HAVE YOU, ONE OF OUR MASTER CHEFS.

WELL, THANK YOU.MANY THANKS.

I'VE BEEN FLATTERED AN D HONORED TO BE HERE.

BON APPETIT.

BON APPETIT.

BON APPETIT.