@@js0988 I’m no anti-salter, but I actually appreciated the fact that he didn’t add a bunch of salt, but layers of flavor instead. And I’ll bet there’s some salt in that stock or butter. I really struggle with eating out here in the US because everything is over salted. We need to get used to just a little bit less. Our cardiovascular system will thank us!
@@stefanmariaschneider No, it will draw out moisture and the salt will disolve in the moisture, but the steak will reabsorbe the moisture. Thus season the stake insade as well as the outside. It will only dry the outside of the steak, which you want because it will give you a better sear.
This is the second time I made it. First time was amazing. This time we thought we were in heaven. My friend and I both never had such an amazing sauce, at home or in a restaurant. I am not sure what I did differently this time round, but I was generous with the cognac, butter, and cream. The layers of flavour were incredible. Thank you Stéphane!!!
I bartended in a French Restaurant for 20yrs and this was one of my favorites. And Sweetbreads. Oh my! The Chef/owner retired, and closed the restaurant. I missed a great opportunity to be taught his fabulous sauces. So glad I've found you!
Thanks Stephane, I loved the recipe. Steak au Poivre is my favorite dish by far! I have been eating Steak au Poivre for about 50 years. It was a family favorite when I was growing up. Both my parents who were great cooks, also loved to entertain their friends so good cooking was a must. Both of them took turns to make the family favorites, Steak au Poivre and Boeuf Bourguignon. As for the Steak au Poivre, each of them had a somewhat different version, Mom's was done in the traditional way much like Stephane's recipe (but using white onion as échalotes are not available in my country). My Dad added to it chopped Green Peppercorns and a little minced garlic (he always reminded us that this was not the traditional recipe) but his reason for adding the garlic was since échalotes were not available and white onion were the only option, he would first blanch the minced onions and garlic in boiling water for a minute or so thus making both of them milder and thus making the flavor closer to the échalotes. (Échalotes are softer than onion with a flavor that reminds a little of garlic so I think it was a pretty good way to balance the flavor and making it closer to the traditional flavor). I liked his version a little more but both were fantastic, they enjoyed the competition and we all had the luck of having great food. Last year my family spent a long vacation in France. As you can imagine, the two dishes I ate more were Steak au Poivre, and Boeuf Bourguignon. We went to may small bistrots and also many famous restaurants like Le Relais de l'Entrecote, Les Gourmets des Ternes, Chez Paul, Golden Pat, Bistrot Paul Bert, Brasserie Barbès, Auteuil Brasserie and others. Regarding the Steak au Poivre, on a few places they had the variation using the chopped green peppercorns (and no garlic of course). I did enjoy those even more than the traditional ones and I highly suggest you try this variation at least once. I frequently make this dish at home and almost always use both the cracked black pepper plus the chopped green peppercorns. My pan sauce is very similar to Stephane's but instead of échalotes of course I have no choice but to use the blanched white onion and garlic. and instead of Martell i use Curvoisier V.S. as Martell is not easily found here either. By the way, you can get on Amazon cans of Madagascar Green Peppercorns (these are the best). I have tried them all and the best by far come from France and are packed by a company called ETS MOULIN and they go for under $7 dollars for a 100 gram / 3.52 oz. can . Stephane, maybe you can add a link to these to your Amazon list... Thanks!
A G wonderful. I am going to screenshot this and send it to myself if you don’t mind. Lovely story and history and about make do when you can’t do. Best wishes 😘
Superb comment. Absolutely loved this. And steak Au Poivre is my absolute favorite way to have a steak. I have ordered green peppercorns in past…they do not last super long in fridge. So I use them up when I get them. Delish! Again, thank you for the wonderful comment. Lol may you always have the top comment on this man’s lovely videos.
By the way, for work I went to Paris a number of times…and was working nonstop and did not take moments to really notice the brilliant places I ate. One night we went to a very high end restaurant in which the ceiling retracted and we saw the night’s sky. Very elegant. Could not remember the name of the place. I have traveled to many European and Asian cities…Paris is the most beautiful in my opinion. And the food is amazing. Now I’m retired and wish I paid more attention to my 10 visits there. : )
The green peppercorns are a must IMO, otherwise I personally wouldn't bother making the recipe! That's how good they are with this dish. Their bright flavor goes perfect with the rich, dusky sauce. They can be found in certain grocery stores, typically near the capers. I've seen them at Sprouts and even some Publix. The ones in brine in a resealable bottle stay good in the fridge for a very long time. That said, this video does several questionable things...ignoring how the steak is cooked, you definitely should wait to the very end to add the butter, when the sauce is cooling. Every other recipe I've seen deglazes with the cognac instead of using any white wine. Chef Jean-Pierre has my favorite version of this dish on RUclips, but Marco Pierre White has a pretty good one too.
Very fancy version of Steak Diane and used to be a staple at restaurants in America until the 80's complete with the waiter making it tableside. Sauce looks amazing!
I have now made this 3 times, first time with a $40.00 custom cut ribeye 2 inch thick from a fancy butcher, second time with a decent $27.00 ribeye, and today with a 1 inch strip steak That was only $14.00. each time it has gotten better which is proof of not a good piece of meat, but a good recipe. Thanks for posting this, our new favorite steak recipe. BTW this time I substituted creme fraiche for the cream...give it a go!
This channel is great. There's a lot of content focusing on modern, quick (lazy) recipes, so it's awesome to see someone doing classic cooking that takes time, technique, and care.
I made this for my girlfriend yesterday - it was so perfect! Felt like I was at a bistro in Paris. Thank you so much for these videos. Mis en place for the win!!!!!!
Made this with a grass-fed beef filet tonight. It was soooo good! Picked up some cognac yesterday, and it added the perfect taste note to this dish. Made pilaf with basmati rice, and a green salad to accompany the beef. Thank you for all these videos - I have learned so much from you.
Ha! I absolutely fell over laughing with joy when you pulled out the bread to soak up the sauce. For me, the soul of French cooking is in the sauces and a good baugeutte is the ONLY way to enjoy the full experience. I learned how to do it here in France and will never look back. Pepper steak is one of my favorites so this video was especially delightful. Merci Stéphane!
I have now made this recipe four times and every time it does nothing but get better, this is been a favorite of mine for decades and so happy to be able to make it and make it well
I had a 30 year career flying back and forth between the states and Paris. I was fortunate to taste so many wonderful French dishes on layovers but this one was my go to at any restaurant I had not been to before. If they got this wrong, well don't go back. Thank you for the lesson and I am going to try this to give my family a taste of my good fortune spending some time there.
I've always loved steak in creamy pepper sauce but never managed to get it quite right. This recipe changed that. It turned out amazing and everyone who tried it loved it. Thanks so much for the upload!
So... I decided to make this today for lunch and it blew my mind how many layers of flavor I got with this few ingredients. I'm usually a kind of perfectionist when it comes to cooking but this was brilliant. I bought a nice brandy from my country (Spain) instead of cognac and a nice cow entrecot and holy smokes the result was worth! I already told my girlfriend I will make this dish on Saturday. Sure she'll love it! Thanks for your content and, even more, your passion about cooking. Kind regards from Spain!
Came across this video and immediately went out and bought the ingredients to make this - one of the best dinners I've had in a while. Had some sauteed mushrooms on the side that I ate with the sauce. Such a great recipe and such a great video!!
I was in Paris every 5-weeks for 10-years and ate at a lot of bistros. I agree when saying there is a special flavour in pepper steak - je ne sais quoi is appropriate! Thank you Stephane.
I didnt even know this was the french cuisine way of making sauce before this video! My mom learned me this technique way back and i have used it since. Im a true believer of blending the juices of the meat to create more taste in the sauce. Great video!
I made this Monday actually and it was great, I was thinking some stock and wine would have been good and here I see you added it! The sauce was delicious with potato dauphinois, and was delicious in green beans as well.
I made this last week and can honestly say it might be the best thing I have ever cooked. I haven't stopped talking about it. I can't stress enough how absolutely delicious this is and how this is now my go-to recipe when attempting to show off my culinary skills. Just perfection
I've never been much of a cook but since Covid I've been cooking like no one business. My husband has been so impressed. Going to make this for him this weekend !
I added a bit of maple syrup. Next time I won't add the cream, I like the flavor of the steak's grizzle without much else. Thank you, you have made my cooking much more innovative! I'm incorporating French and Mexican cooking and it's Delicioso!🥰😋
I love proper pepper steak with a pan sauce and in fact any pan sauce is brilliant, such as a properly made steak Diane. This has taught me so much. It looks delicious and I can’t wait to try it ASAP.
Made this for my 19 year old daughter. Used a nice little Porterhouse. Followed recipe exactly, hit it out of the park so far I drank Stephane’s share of a great Red.
I really enjoy your videos about cooking. There are many I will never make, but I always learn a technique from watching. This recipe is one I hope to use soon. It looks so easy--except for the timing!! Thanks for sharing.
I made this last week with a nearly identical recipe. I used a courser ground pepper though and as Stephan indicated, reducing the sauce down at each step is crucial to get the most flavour. Igniting the Cognac also adds another depth of flavour you can’t get if you don’t do it.
Added cognac to my shopping list because I'm going for this soon. As a kid I remember following my father's example, buttering bread and dipping it in beef juices then sprinkling with salt. I may have to start doing that again.
Hi Stephane, I am more versed in an indirect cooking method over a light smoke of hickory, then increase the temperature and sear the steak with a lovely outer crust. I have done a mushroom cream sauce for pork chops, and they are truly delicious. But I will try this sauce for beef.
Just remember, there is no higher state of the art than French cuisine...and this comes from an American that grew up in the restaurant business...simple & superb!!!
Italy is my favorite country & Italian food is among my very favorite, especially northern Italy but French cuisine represent the essence building blocks for any chef wanting to hone their skills.@@angelaberni8873
Merci, Stefan! I made some Brown Jus the other day for Jaegarschnitzel and was wondering what to do with the sauce/gravy tonight and voila, you come up with the perfect solution...
Bonjour Stephan, thanks for showing us how to do this. A few questions if you don't mind: 1. The white wine you used seemed to be a Pinot Grigio. Should it be a typical Italian, higher acidity style of Pinot Grigio, or the New World, more fruity style of Pinot Gris? 2. Would you recommend to brown the fatty side of the steak first? 3. Does it matter much if I only have non-stick pan? I always cooked my own steak but looking forward to making this one. Thanks.
Pepper steak is my husband’s favourite steak; I will definitely make it this weekend. The sauce looks exquisite. We, too, like our steaks medium rare. I’m wondering if after removing it from the pan, not put it in a heated oven, but tent it with foil until the sauce is made and add it to the heated sauce to bring it up to a warmer serving temperature? I think I will try this method.
I always start frying with steak that thick, sat on its fat edge down - the fat renders nice & golden and then you can fry the meat both sides to your liking 😊👍
Made this recipe I added fresh thyme leaves with the shallots it really enhances the flavor. Served it with butter fried potato gratin and blanched asparagus. Just throw this sauce all over that with some white wine and you have a 5 star night out at home.
I love this dish! I've made it several times, in fact I'm making it this weekend. I've always used brandy but will use cognac next time. I serve it with fingerling potatoes and green beans. It really is awesome and so easy to make.
Great recipe personal touch I will add 1 tsp of Dijon Mustard for the depth of the sauce and finish the sauce with 1 tbsp. cold butter mixed make the brilliance on top the steak
I do a reverse sear now whenever I cook steak and it never turns out overdone. Bake the steak on a wire rack in a low oven - under 200° - for around 15 minutes or until it’s around 110° inside, then finish it with a quick sear on both sides in a hot pan, maybe 1 minute or so a side. You just want to bring the interior up to around 120°. You get much less of the gray band of overdone meat, just a thin brown crust surrounding a perfectly rare center. And you spend a lot less time fiddling with the steak. I finish by making a pan sauce. I typically finish the steaks with crushed garlic, rosemary and butter, basting them for a few seconds off the heat as the pan cools until the rosemary sprigs start to fall apart. Then I remove the steaks and leave the rosemary sprigs, garlic and some of the butter on them, and cover with foil to rest. I then add a bit of butter to the pan, return to the heat and sauté some shallots. I deglaze the pan with sherry, then add a tbsp of Dijon mustard and a bit of chicken broth. I whisk the mixture together and cook until it reduces. If it splits, just add a bit of water and stir - it’ll come back. Remove from the heat and add a knob of butter once it stops bubbling - you don’t want the butter to split. Emulsifying the butter this way makes the sauce smooth and glossy. Pour in any juices that have accumulated from the resting steak and serve. Amazing!
I like 225°F, it's the nearest setting my convection has above the boiling point of water. For the best results searing, you want a nice dry surface. This way there is less time steaming, more time caramelizing.
@@michealmorris3766 That’s a bit too hot I think. You’re more likely to overshoot your target. You’re really just trying to evenly warm the meat all the way thru, not cook it. It’s a bit like sous vide but without the bags and special immersion heater.
Oh man you make me miss La France. The cooking, the language, the wines, the bread- and to be frank-- french lovers. Here in Denmark I forget it all, No one speaks french, chefs quess more than they know, I end up in discussions so unnecessary....oh la la. Merçi bien èncore!
Can I use dairy milk instead of cream? By the way, I am slowly picking up French cooking from your video 😅. And also thanks a great deal especially for the perfect English explanations!! 👏🏻
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Made this for my wife’s parents today...I’m pretty much invincible now...great video.
I really hope you used more salt than shown here and several hours earlier.
@@js0988 I’m no anti-salter, but I actually appreciated the fact that he didn’t add a bunch of salt, but layers of flavor instead. And I’ll bet there’s some salt in that stock or butter. I really struggle with eating out here in the US because everything is over salted. We need to get used to just a little bit less. Our cardiovascular system will thank us!
@@js0988 the beef stock has sslt
@@js0988 if you salt the steak and let it sit, won't it dry out the steak?
@@stefanmariaschneider No, it will draw out moisture and the salt will disolve in the moisture, but the steak will reabsorbe the moisture. Thus season the stake insade as well as the outside. It will only dry the outside of the steak, which you want because it will give you a better sear.
This is the second time I made it. First time was amazing. This time we thought we were in heaven. My friend and I both never had such an amazing sauce, at home or in a restaurant. I am not sure what I did differently this time round, but I was generous with the cognac, butter, and cream. The layers of flavour were incredible.
Thank you Stéphane!!!
I bartended in a French Restaurant for 20yrs and this was one of my favorites. And Sweetbreads. Oh my! The Chef/owner retired, and closed the restaurant. I missed a great opportunity to be taught his fabulous sauces. So glad I've found you!
Sweetbreads.....so good!
Thanks Stephane, I loved the recipe. Steak au Poivre is my favorite dish by far!
I have been eating Steak au Poivre for about 50 years. It was a family favorite when I was growing up. Both my parents who were great cooks, also loved to entertain their friends so good cooking was a must. Both of them took turns to make the family favorites, Steak au Poivre and Boeuf Bourguignon. As for the Steak au Poivre, each of them had a somewhat different version, Mom's was done in the traditional way much like Stephane's recipe (but using white onion as échalotes are not available in my country). My Dad added to it chopped Green Peppercorns and a little minced garlic (he always reminded us that this was not the traditional recipe) but his reason for adding the garlic was since échalotes were not available and white onion were the only option, he would first blanch the minced onions and garlic in boiling water for a minute or so thus making both of them milder and thus making the flavor closer to the échalotes. (Échalotes are softer than onion with a flavor that reminds a little of garlic so I think it was a pretty good way to balance the flavor and making it closer to the traditional flavor). I liked his version a little more but both were fantastic, they enjoyed the competition and we all had the luck of having great food.
Last year my family spent a long vacation in France. As you can imagine, the two dishes I ate more were Steak au Poivre, and Boeuf Bourguignon. We went to may small bistrots and also many famous restaurants like Le Relais de l'Entrecote, Les Gourmets des Ternes, Chez Paul, Golden Pat, Bistrot Paul Bert, Brasserie Barbès, Auteuil Brasserie and others. Regarding the Steak au Poivre, on a few places they had the variation using the chopped green peppercorns (and no garlic of course). I did enjoy those even more than the traditional ones and I highly suggest you try this variation at least once.
I frequently make this dish at home and almost always use both the cracked black pepper plus the chopped green peppercorns. My pan sauce is very similar to Stephane's but instead of échalotes of course I have no choice but to use the blanched white onion and garlic. and instead of Martell i use Curvoisier V.S. as Martell is not easily found here either.
By the way, you can get on Amazon cans of Madagascar Green Peppercorns (these are the best). I have tried them all and the best by far come from France and are packed by a company called ETS MOULIN and they go for under $7 dollars for a 100 gram / 3.52 oz. can . Stephane, maybe you can add a link to these to your Amazon list...
Thanks!
A G wonderful. I am going to screenshot this and send it to myself if you don’t mind. Lovely story and history and about make do when you can’t do. Best wishes 😘
this is one of the best replies to a video I ever saw on youtube
Superb comment. Absolutely loved this. And steak Au Poivre is my absolute favorite way to have a steak. I have ordered green peppercorns in past…they do not last super long in fridge. So I use them up when I get them. Delish! Again, thank you for the wonderful comment. Lol may you always have the top comment on this man’s lovely videos.
By the way, for work I went to Paris a number of times…and was working nonstop and did not take moments to really notice the brilliant places I ate. One night we went to a very high end restaurant in which the ceiling retracted and we saw the night’s sky. Very elegant. Could not remember the name of the place. I have traveled to many European and Asian cities…Paris is the most beautiful in my opinion. And the food is amazing. Now I’m retired and wish I paid more attention to my 10 visits there. : )
The green peppercorns are a must IMO, otherwise I personally wouldn't bother making the recipe! That's how good they are with this dish. Their bright flavor goes perfect with the rich, dusky sauce.
They can be found in certain grocery stores, typically near the capers. I've seen them at Sprouts and even some Publix. The ones in brine in a resealable bottle stay good in the fridge for a very long time.
That said, this video does several questionable things...ignoring how the steak is cooked, you definitely should wait to the very end to add the butter, when the sauce is cooling. Every other recipe I've seen deglazes with the cognac instead of using any white wine. Chef Jean-Pierre has my favorite version of this dish on RUclips, but Marco Pierre White has a pretty good one too.
Very fancy version of Steak Diane and used to be a staple at restaurants in America until the 80's complete with the waiter making it tableside. Sauce looks amazing!
I have now made this 3 times, first time with a $40.00 custom cut ribeye 2 inch thick from a fancy butcher, second time with a decent $27.00 ribeye, and today with a 1 inch strip steak That was only $14.00. each time it has gotten better which is proof of not a good piece of meat, but a good recipe. Thanks for posting this, our new favorite steak recipe. BTW this time I substituted creme fraiche for the cream...give it a go!
This channel is great. There's a lot of content focusing on modern, quick (lazy) recipes, so it's awesome to see someone doing classic cooking that takes time, technique, and care.
Idk what content you watch but I’m sorry that that’s what you’re seeing. Check out channels like Joshua Weisman, Adam Ragusea, and Italian squisita
I made this for my girlfriend yesterday - it was so perfect! Felt like I was at a bistro in Paris. Thank you so much for these videos. Mis en place for the win!!!!!!
Did she make it worth your while?
Made this with a grass-fed beef filet tonight. It was soooo good! Picked up some cognac yesterday, and it added the perfect taste note to this dish. Made pilaf with basmati rice, and a green salad to accompany the beef. Thank you for all these videos - I have learned so much from you.
Ha! I absolutely fell over laughing with joy when you pulled out the bread to soak up the sauce. For me, the soul of French cooking is in the sauces and a good baugeutte is the ONLY way to enjoy the full experience. I learned how to do it here in France and will never look back. Pepper steak is one of my favorites so this video was especially delightful. Merci Stéphane!
Thanks!
I have now made this recipe four times and every time it does nothing but get better, this is been a favorite of mine for decades and so happy to be able to make it and make it well
I had a 30 year career flying back and forth between the states and Paris. I was fortunate to taste so many wonderful French dishes on layovers but this one was my go to at any restaurant I had not been to before. If they got this wrong, well don't go back. Thank you for the lesson and I am going to try this to give my family a taste of my good fortune spending some time there.
Your videos made me fall in love with the French kitchen, and made me even more intrested in food.
Thanks man :)
I've always loved steak in creamy pepper sauce but never managed to get it quite right. This recipe changed that. It turned out amazing and everyone who tried it loved it. Thanks so much for the upload!
So... I decided to make this today for lunch and it blew my mind how many layers of flavor I got with this few ingredients. I'm usually a kind of perfectionist when it comes to cooking but this was brilliant. I bought a nice brandy from my country (Spain) instead of cognac and a nice cow entrecot and holy smokes the result was worth! I already told my girlfriend I will make this dish on Saturday. Sure she'll love it! Thanks for your content and, even more, your passion about cooking. Kind regards from Spain!
I’ve made various pepper steak sauces but made this last night. It really is the best I’ve tried and not difficult. Thank you for sharing it.
I go back to this video all the time! It is my favorite and I would love to see you do an updated version of this again! I love this channel!
Came across this video and immediately went out and bought the ingredients to make this - one of the best dinners I've had in a while. Had some sauteed mushrooms on the side that I ate with the sauce. Such a great recipe and such a great video!!
Im just about to do the same, I bet it's delicious.
Superb. Was feeling very down today, but made this for dinner and it truly brightened my mood. Thank you for sharing this!
It’s 7:05 pm at night, I’ve already had dinner and now I have to go make a pepper steak. Thanks for making me hungry ...
I’m so happy you share the beauty of our way of cooking on such a big platform. 👏🏻
I made this last night and it was amazing! And I finally used my stainless frying pan and didnt have a giant mess to clean up. Thanks Chef!
French cooking is so beautiful and nuanced.
That sauce though!! Easily the best thing I’ve ever tasted. Thank you thank you
Stephan I love this channel. Thank you so much for showing us the delights of French cooking.
I love this man. He cooks beautifully. That sauce looks so delicious.
And he's a great teacher too!
I substituted the sirloin for chump, the stock for stock pots, the shallot for onion, the cognac for brandy. Was still excellent
I was in Paris every 5-weeks for 10-years and ate at a lot of bistros. I agree when saying there is a special flavour in pepper steak - je ne sais quoi is appropriate! Thank you Stephane.
This is awesome. One of the things I really wanted to work on were meat sauces. We live in marvelous times.
Thanks Stephan, I've been experimenting with pan sauces (thanks to you). I will have to try this one too.
👍🙂
I love the simple no frill no nonsense walkthrough. Everything we need, nothing we don't. Excellent!
I didnt even know this was the french cuisine way of making sauce before this video! My mom learned me this technique way back and i have used it since. Im a true believer of blending the juices of the meat to create more taste in the sauce. Great video!
love this recipe, deglazing first with the cognac is the key!
Just tried this. First successful attempt at cooking with wine. Definetly doing it again.
I made this Monday actually and it was great, I was thinking some stock and wine would have been good and here I see you added it! The sauce was delicious with potato dauphinois, and was delicious in green beans as well.
10:00 Speaking as Tunisian that's how we almost always use bread , dip it in sauce \stew , i approve
I tried it last night. Perfect result. Joy! Thank you.
👍🙂
I like how you layered the flavours at the end with the sauce.
Chapeau!
That sauce is also great with added garlic, thyme and deglazing with a sweet PX sherry. My favorite steak sauce.
Looks great less than 2 mins for more rare, sauce looks wonderful, yes I'll try, thank you Stephane
I made this last week and can honestly say it might be the best thing I have ever cooked. I haven't stopped talking about it. I can't stress enough how absolutely delicious this is and how this is now my go-to recipe when attempting to show off my culinary skills. Just perfection
This is really practical cooking. Great flavours in little time. Love it.
I tried this and it was very good. Thank you my french brother! 🙏🏾🇫🇷🥖
I've made this twice since the video came out. It's delicious.
The cream looks exactly like the map of France at 7:06.
Haha, I just noticed it too and scrolled down to see if someone already commented on it. Well, you beat me to it :)
it is how French this recipe is
Uh no not really
No, just no at all
Haha I can see the resemblance to the Atlantic coastline on the left side yeah
I did this on our boat. OMG it was SO GOOD! This will always be part of my culinary repertoire.
I've made this about half a dozen times now. It never gets old! Thank you
I've never been much of a cook but since Covid I've been cooking like no one business. My husband has been so impressed. Going to make this for him this weekend !
I added a bit of maple syrup. Next time I won't add the cream, I like the flavor of the steak's grizzle without much else. Thank you, you have made my cooking much more innovative! I'm incorporating French and Mexican cooking and it's Delicioso!🥰😋
I love proper pepper steak with a pan sauce and in fact any pan sauce is brilliant, such as a properly made steak Diane. This has taught me so much. It looks delicious and I can’t wait to try it ASAP.
Made this for my 19 year old daughter. Used a nice little Porterhouse. Followed recipe exactly, hit it out of the park so far I drank Stephane’s share of a great Red.
Simple, direct, juste................... D'accord................
Looks amazing, best pan sauce I've seen. Thank you, will surely try!
I really enjoy your videos about cooking. There are many I will never make, but I always learn a technique from watching. This recipe is one I hope to use soon. It looks so easy--except for the timing!! Thanks for sharing.
That looks bloody brilliant. Gotta give it a try this weekend.
Super simple ... the secret to good cooking. love it
That looks so delicious! I can’t wait to try it. Your sauces are to die for.
I made this last week with a nearly identical recipe. I used a courser ground pepper though and as Stephan indicated, reducing the sauce down at each step
is crucial to get the most flavour. Igniting the Cognac also adds another depth of flavour you can’t get if you don’t do it.
And let’s be honest, it’s a hell of a lot of fun. Never fails to freak out the wife.
Looks simply Deeeeeeeevine. Thank you for sharing. Will definitely be trying this recipe. Have a beautiful day and keep them recipes coming
Merci Stephane, great video as always.
Added cognac to my shopping list because I'm going for this soon. As a kid I remember following my father's example, buttering bread and dipping it in beef juices then sprinkling with salt. I may have to start doing that again.
My Dad would also do that. Another one he would do is dip the bread in his glass of wine. I always do it, delicious!
I am soooo happy to discover your channel……my daughter in law is French, maybe I will cook this for her. Thank you.
Hi Stephane, I am more versed in an indirect cooking method over a light smoke of hickory, then increase the temperature and sear the steak with a lovely outer crust. I have done a mushroom cream sauce for pork chops, and they are truly delicious. But I will try this sauce for beef.
Love this channel. So well presented 🇫🇷
C'est MAGNIFIQUE !
Just remember, there is no higher state of the art than French cuisine...and this comes from an American that grew up in the restaurant business...simple & superb!!!
Nothing compared to the variety and sublime Italian food.😂😂
Italy is my favorite country & Italian food is among my very favorite, especially northern Italy but French cuisine represent the essence building blocks for any chef wanting to hone their skills.@@angelaberni8873
@@angelaberni8873 Italian food is trash compared to french
Made it today, and it was a total winner!
Merci, Stefan! I made some Brown Jus the other day for Jaegarschnitzel and was wondering what to do with the sauce/gravy tonight and voila, you come up with the perfect solution...
And that completes my adding mushroom circle comment I just left!!
Jaeger sauce!
Bonjour Stephan, thanks for showing us how to do this. A few questions if you don't mind:
1. The white wine you used seemed to be a Pinot Grigio. Should it be a typical Italian, higher acidity style of Pinot Grigio, or the New World, more fruity style of Pinot Gris?
2. Would you recommend to brown the fatty side of the steak first?
3. Does it matter much if I only have non-stick pan?
I always cooked my own steak but looking forward to making this one. Thanks.
Absolutely fantastic mate thank you!!
Can't wait to make this! Lived in Paris 50 years ago and still can taste it.
OMG, I can't wait to try this at home. Thank you so much! I love this channel!
I love to listen and watch..... you are the best !
Thanks for this! I'll be making this for my mum's birthday this week 🥩🥔
Oh Stephan I cooked this for my wife and myself last night, oh boy! what an experience! thank you so much...
really glad to hear you enjoyed the recipe
Un vrai délice
Love French cooking. I’m thinking infusing a bit of tarragon into the sauce may create a lovely flavor profile. What do you think chef?
This is my FAVORITE steak sauce, my family loves it... SO GOOD!
Wow! Tried your method tonight. Can’t wait for opportunity to impress friends from France. It’s simple and delicious. Thank you.
👍👨🏻🍳🙂
Pepper steak is my husband’s favourite steak; I will definitely make it this weekend. The sauce looks exquisite. We, too, like our steaks medium rare. I’m wondering if after removing it from the pan, not put it in a heated oven, but tent it with foil until the sauce is made and add it to the heated sauce to bring it up to a warmer serving temperature? I think I will try this method.
I’ve made it just like this for years. Love it! From California with love ♥️
I always start frying with steak that thick, sat on its fat edge down - the fat renders nice & golden and then you can fry the meat both sides to your liking 😊👍
Same here. That way you get beautifully cooked crispy fat that you can eat.
Great idea
Incredible that he didn’t do that, but he generally doesn’t appear to be a trained chef. More like a passionate amateur foodie RUclipsr
I would do the same as you. I'm suprised that he didn't render the fat from the edge at the beginning.
@@TheSeinsei just a matter of taste, we usually don't eat the fat at all, it's just there for the cooking part, to give taste
Omg I'm doing this very soon is making me sooooo hungry. Top tips and great technique. 👍 ❤
Great presentation thanks a lot Stephan
Merci Stepfane , steak au poivre is one of my favourite dishes , I will cook this and serve with new potatoes and peas
French cooking is the best. I'm going to make this with those mushroom tarts this Sunday. God bless.
Fighting words in countries like Italy or Thailand...
Another recipe I want to try...so good. My husband would want more sauce
Made it today. What an explosion of taste. Wow! Thank you!
Made this recipe I added fresh thyme leaves with the shallots it really enhances the flavor. Served it with butter fried potato gratin and blanched asparagus. Just throw this sauce all over that with some white wine and you have a 5 star night out at home.
Excellent ! Looks delicious .
I love this dish! I've made it several times, in fact I'm making it this weekend. I've always used brandy but will use cognac next time. I serve it with fingerling potatoes and green beans. It really is awesome and so easy to make.
👍
Great recipe personal touch I will add 1 tsp of Dijon Mustard for the depth of the sauce and finish the sauce with 1 tbsp. cold butter mixed make the brilliance on top the steak
I do a reverse sear now whenever I cook steak and it never turns out overdone. Bake the steak on a wire rack in a low oven - under 200° - for around 15 minutes or until it’s around 110° inside, then finish it with a quick sear on both sides in a hot pan, maybe 1 minute or so a side. You just want to bring the interior up to around 120°.
You get much less of the gray band of overdone meat, just a thin brown crust surrounding a perfectly rare center. And you spend a lot less time fiddling with the steak.
I finish by making a pan sauce. I typically finish the steaks with crushed garlic, rosemary and butter, basting them for a few seconds off the heat as the pan cools until the rosemary sprigs start to fall apart. Then I remove the steaks and leave the rosemary sprigs, garlic and some of the butter on them, and cover with foil to rest.
I then add a bit of butter to the pan, return to the heat and sauté some shallots. I deglaze the pan with sherry, then add a tbsp of Dijon mustard and a bit of chicken broth. I whisk the mixture together and cook until it reduces. If it splits, just add a bit of water and stir - it’ll come back.
Remove from the heat and add a knob of butter once it stops bubbling - you don’t want the butter to split. Emulsifying the butter this way makes the sauce smooth and glossy. Pour in any juices that have accumulated from the resting steak and serve. Amazing!
200 degrees is roasting temp hardly a low oven temp!
MaZEEZaM 200° F
MaZEEZaM Are you perhaps mixing F and C 200 degrees farenheight is a very low temp
I like 225°F, it's the nearest setting my convection has above the boiling point of water. For the best results searing, you want a nice dry surface. This way there is less time steaming, more time caramelizing.
@@michealmorris3766 That’s a bit too hot I think. You’re more likely to overshoot your target. You’re really just trying to evenly warm the meat all the way thru, not cook it. It’s a bit like sous vide but without the bags and special immersion heater.
Just made this. Don't like wine so left it out. What a dish!!! Tasted so good. Thanks for sharing :)
Definitely going to try this recipe.
Oh man you make me miss La France. The cooking, the language, the wines, the bread- and to be frank-- french lovers. Here in Denmark I forget it all, No one speaks french, chefs quess more than they know, I end up in discussions so unnecessary....oh la la. Merçi bien èncore!
Absolutely perfect ,merci bocu....
Can I use dairy milk instead of cream?
By the way, I am slowly picking up French cooking from your video 😅. And also thanks a great deal especially for the perfect English explanations!! 👏🏻
Wow. This was wonderful. I made this for dinner and it's was a hit