Steak Marsala | Chef Jean-Pierre 

For moral reasons I do not buy Veal and refused to cook it when I was a Chef, Veal is from a Calf that has had no life.

This video was honestly a mess Chef. You developed absolutely no fond. You seemed really nervous which is unlike you. You overpowered the marsala wine with the balsamic. You felt embarrassed about stirring the mushrooms too fast where you wouldn't have given a care otherwise. Are you alright man? It Felt like there was a person rushing you for time so you couldn't make it properly. Like there was someone else who had to use the set or something. Is this a Food Network show or a youtube Channel? Email your producers this comment.

I've learned so many valuable cooking tips from your videos. Thank you for sharing your knowledge. I was wondering if you could share a video of you cooking with KHAL ––––––––––––––––––––

Chef, looks amazing, as always whatever you cook. Love how you measure carefully????? It looks that I always comment the last, must be because I'm in a land Down Under and we are always a bit late for everything but we love good food, that's for sure.

AS ALWAYS ABSOLUTELY DELICIOUS !!! EASY !!! BEAUTIFUL PRESENTATION !!! COOKING SHOULD BE FUN WITH BOTTLE OF GOOD WINE.THANK YOU MY FAVORITE CHEF JEAN-PIERRE !!!❤❤❤❤😊❤❤❤ FROM FLORIDA ❤

Have watched your YT channel for the last couple of years and look forward to your videos each week and have learnt so much from watching you. One thing I would like to know, as it has happened to me a couple of times in the last few months, how do you adjust if the dish is way to salty?

if the sauce needs to thicken, why dump the fat from the steak pan? theres your roux!

Outstanding!!!

As a South African, preparing steak in a pan and then finishing it in the oven is a disappointment to friends and family when you serve it. We always look for a reason to "braai" (have a South African barbecue). If you end up having to barbecue the meat for others, you better know your story, or you will risk losing your role as the braai master🤣. So, thanks for all the tips and advice; it does help! I would like to know if you could possibly make a video on cooking on the stove (we use gas), which would be awesome. Additionally, a video on controlling heat when cooking, such as the tip you mentioned about bacon, advising to go slow, would be great to know for onions and other foods as well.

Hey Chef, do you rinse off the salt after you pull steaks from refrigerator? Thx

It's not redundant Chef. It's teaching those that dont know and re-enforcing what the regulars should already know so we never forget. The repetition reminds me of watching PBS back in the day as a child (33 yrs old now) and will absolutely try cooking for myself for the first time with one of your recipes Chef! Thank you for all you do!

At the beginning, I add a splash or two of marsala to the liquid when slow cooking a turkey breast. Make sure it's the dry kind and don't over do it, you don't want any alcohol flavor at the end when you use the juices for a sauce.

Still want a Ruhm Baba recipe please.

10:21 "I'm going to cook it thrrrrrrrrr, TWO minutes on one side". 😂😂😂 I promise this is all with the utmost respect and love.

Once again Chef Jean-Pierre, you hit a home run! I've been a long time avid viewer of your videos and have only followed 2 or 3 of your recipes to the letter, but overall you have made me much better.
Little things like "onion first" (unless using bacon), sweat the water out of ingredients, and my favorite is to add the liquids just when the garlic hits that nice fragrant note. Not to mention BUTTRR! Many other techniques of yours have turned me into the guy that throws a knockout punch at various family gatherings. Now they wait in anticipation for me! It's fun, and I love it.
You are a great teacher, and very entertaining. You are the best. I'll say it again, You are the best.

Thank you for this recipe. I love chicken marsala and never knew I could cook steak marsala. You have inspired me so much to keep cooking.

Braciole next!