– Chef Daniel Eddy of Rebelle Restaurant. – ‘Sup, Cap? (laughs) – What’s on the menu for today? – We’re gonna do a veal porterhouse. 23 ounces of deliciousness. – Just a piece of meat and
two dudes drinking wine. – Exactly. – Sounds amazing.
– All right. (upbeat music) We’re just gonna kick it off. This is our cut right here. We’re gonna keep it a bit rustic, don’t even bother trimming it up, ’cause you know, some of
that fat is good on there. – [Patrick] For sure. – Season it on all sides. If you would be so kind as to just pass me that oil over there. So take this right into the pan. We’re gonna let that
come up to temperature. In the meantime, we’ve boiled
off some kennebec potatoes. Parboil them in that water, we get like aromats, so it really takes in that flavor. We take them and we crush
them up with our hands to really get this rustic look. – [Patrick] Yeah, they look good. – And so then we’re gonna
get them into the pan after we take that veal out, cook them in that —
– In that juice? – In that juice. – And what kind of potatoes
did you say these were again? – Kennebecs. They’re like your workhorse
potatoes, they’re great. They have a certain
amount of starch in them that helps to really
sort of crisp them up. If you actually wanna
get the parsley chopped, it’s one of your skills. – Let’s hope that none of my
fingers wind up in it, though. – Well… – This is the knife I’m gonna use? This seems small. – You know, make it work. (both laugh) – So like, keep it as a rough chop. It’s gonna go into the potatoes, so it doesn’t have to be anything of like great finesse. You just kinda wanna slice it through so it’s like you can almost smell it. – Well I can smell it, and — – I think you did a spectacular job. – Most importantly, there’s
no blood on the parsley. – No, not yet. But you still have the
rest of that to cut, so… – Oh, you want me to cut all of it? – Yeah, come on man, freshness. – Cut the parsley, open
the wine, you know — – You gotta learn how to
multitask in this, eh? – (laughs) What else do I need to do? You want me to wash the
dishes already, too? – Get a jump on them. We’re gonna start with the
fat cap right over here. See that? Just begin to sort of
render some of that out. – Why do they call that the fat cap? – Well, ’cause it’s fat and
it’s on the cap, you know? (Patrick laughs) (bleep)in’ rocket science. – Man oh man, I don’t need culinary school with you around, do I? I’m in good shape.
– Not at all. (Patrick laughs) – So you said it’s a veal porterhouse. – Veal porterhouse. – So obviously a baby cow.
– Baby cow. Touch it, pet it, stroke it. (Patrick laughs) It’s nice. Hit it up some more. – [Patrick] And you don’t
want it too dark, right? You’re just trying to get
a nice golden-brown to it. – Golden-brown, you know. There we go. – Now we’re gonna hit the side of it. – Oh, look at that.
– Bam! – (Bleep)in’ beautiful, eh? Gotta play with it sometimes, lift it up, get those little nooks that
sometimes are difficult to get. Don’t be afraid to
apply a little pressure, it can handle it. At this point, you can get a
little bit of butter in there. – [Patrick] Of course. Let’s do it. – Why not, you know?
– Why not? – [Daniel] Get the little bit of thyme. A little bit less on rosemary, you know rosemary can become
very overpowering, so. And really add the herbs
just at the very end. – [Patrick] Right. – Now you smell all that? It smells pretty good.
– Smells great. Looks great. – Look at the color. See
the color of the butter? – [Patrick] Yeah. – [Daniel] It’s nice and golden-brown. So then we’re gonna put it into this rack. – [Patrick] So that’s it,
we’re seared up enough. – Seared up enough. Go right into the oven. Oh, yes. – So we’re popping it in the oven — – Pop it in the oven. – About how long is it gonna wanna be? – Seven minutes in there, we’ll flip it over, give it another seven. So we get a nice little mid-rare. Now here we have our potatoes
that we’ve parboiled. We’re gonna get them into that same fat and slow and low. – All right, I’m starting to
get kinda thirsty as always. – I was thirsty when we started. (Patrick laughs) – So I know that you’re a
big fan of natural wines. – Hey. Natural! – Which is, ideally, wines that are made without any chemicals or
herbicides or pesticides. So this is from the Loire Valley. Bellivière is the name of the producer, and this is Rouge-Gorge, which is made from a kinda rare and ancient varietal called Pinot de Nice. Very herbaceous. – When you say herbaceous, is there like a specific
herb that comes to mind? – Yeah, it smells like a few
different herbs, but yeah. – So like, with that, would you ever focus on putting more rosemary
or some harder herbs — – It’s got some rosemary aromatics. – or softer herbs, all right. – Actually, there’s another herb that people often equate
the smell too, yeah. – Okay. – I mean like, all we need are
some edible marijuana cookies with this wine, that’s
a perfect pairing, but. You can see by the color, right? It’s kinda got a rusty color to it. – [Daniel] It almost looks
like the color of the veal. – Yeah. People often say it
almost has kind of a rosé kind of color, right? It’s really light and clear and… Smell it?
– Yeah. – Smells like rosemary and like piney. – Which is like, yeah, piney, which is like the rosemary also has a bit of that note, so. – Totally. – We’ll get more of the rosemary in the potatoes so it can
maybe carry it through. – It’s not a wine you
probably would wanna consume a lot of on its own. Definitely not a rosé.
– Nuh-uh. – I mean, that wine is red wine. You can feel, it has
structure, spiciness — – And it has really nice acidity too, because it’s gonna cut all that, all the fat from potatoes, the fat from the jus. – It’s a little strange. But then again, so are we, so.
– Yeah. (both laugh) (clink of wineglasses) So check out the potatoes now. See how we have like that butter and the fat that’s bubbling up. – [Patrick] I love it. – You can get in again to add a little bit of garlic in there. Let’s go into the oven, see where it’s at. Flip this meat. We’ll get it back in there
for a couple more minutes. It’s been seven minutes or so, we’re looking good. We’re gonna sort of stand it up, just so all that heat
disperses quickly and evenly. – [Patrick] Awesome. – [Daniel] So look at these potatoes now. – They’re beautiful.
– They’re beautiful, right? Got some golden, crispy bits. So we’re gonna finish just
cutting this onion here. At this point, you turn the
temperature down a little bit ’cause you just kinda wanna
soften them up a little bit. You wanna do the task of
adding your beautiful parsley? Dump it in there.
– Just dump it right in? – Make it as green as you want it. – That’s enough.
– Aw! – [Patrick] I don’t wanna make
it too healthy, all right? – No no no no no! (Patrick laughs) We’re done here. The last thing we’re gonna
do is add a little bit of the secret sauce. Secret sauce is the veal jus. So veal jus, we make from a veal belly and we chop it up, roast shallots, honey, garlic, thyme, and the veal belly. And so we’re gonna take
that microplane over here and we’re gonna add a little lemon for that last bit of brightness. And you wanna do this off the heat, because burnt lemon is not what we want. So see a little bit of that sauce at the bottom of the potatoes? – [Patrick] That’s awesome. – Here we go, in all of its glory. Porterhouse.
– That’s great. – Oh! Now check that out. Pass me that wine. (laughs) Look at that. – [Patrick] Who needs a sommelier? That color matches that color! (Daniel laughs) You just need a (bleep)in’ five-year-old! – Look at that. – Beauty.
– There you go. – Woo.
– Like a glove. (Patrick laughs) – Beautiful. – And then a little bit more
of this veal jus over here. Just a little finishing salt. Remember we spoke about
a little bit of pepper? – [Patrick] Yeah. – Tossed a little crunch. And at that point, I think we’re looking all right. – All right. Well, let’s go to work.
– Bon appétit. – [Patrick] Yeah, right back atcha. Oh, the potatoes are the first thing? I’m going with the meat first. – [Daniel] All right, go ahead. It’s kind of a whole happy
marriage, isn’t it, though? – I don’t think you can
go wrong either way. That’s great. Yeah, that’s perfect. It has such subtle flavors, you know, it’s so pretty. You don’t think you would talk about that about a piece of meat,
but it is kinda pretty. – [Daniel] Yeah. – You know what I was saying earlier about how this wine is something that really is ideally better with food. Because I feel like it kind of takes off some of the edge of this wine. Where this still kinda keeps its focus, but it almost kind of
makes it more delicate. – Yes, that’s when they don’t
compete against each other, when they actually, it’s
like they come together. – For me, that’s the better pairing. – Yeah. – When both things continue to be as great as they were before. Like everything in life.
– That’s a beautiful quote. – Yeah. Cheers.
– Cheers! (upbeat music)