Restaurant Level French Pepper Steak (Steak au Poivre)
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- Опубликовано: 24 июл 2024
- Steak Au Poivre is one of THE most fun recipes to make at home. There's so much fun cooking technique with a final result that makes you feel like you're dining at a French bistro.
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Steak Au Poivre Recipe
Ingredients:
▪2 x 8oz/225g filet mignon steaks
▪Salt
▪250-300g (~1 3/4c) whole black peppercorns, coarsely cracked
▪High smoke point oil (e.g., canola, avocado, or peanut oil)
▪75g (3 medium) shallots, brunoised
▪10g (2 cloves) minced garlic
▪2-3 sprigs fresh thyme
▪125g (1/2 cup) brandy or cognac
▪25g (1 ½ T) Dijon mustard
▪150g (2/3c) beef stock
▪150g (2/3c) heavy cream
▪45g (3T) unsalted butter
▪1-2g (1/2 teaspoon) freshly ground black pepper (for the sauce)
*For the garlic roasted asparagus*:
▪500g (1 lb) asparagus, tough ends trimmed off
▪1-2T olive oil
▪Salt and pepper
▪30g (2T) butter
▪4-5 cloves garlic, minced
▪Fresh lemon juice
Instructions:
1. Generously salt the steaks on all sides. Allow them to dry brine at room temperature for 30-60 minutes.
2. Preheat oven to 450°F (232°C) about 15 minutes before cooking.
3. Use a blender or mortar and pestle to coarsely crack the black peppercorns. Sift using a fine mesh strainer to remove any fine powder. You should be left with about 1/2c of black pepper.
4. Pat the steaks dry with paper towels until they have a matte finish to ensure the pepper sticks properly. Firmly press each side of the steaks into the cracked peppercorns, ensuring they are well-coated.
5. Heat a 12” stainless steel sauté pan over high heat and add a generous amount of high smokepoint oil.
6. Once the oil is shimmering and nearly smoking, carefully add the steaks one at a time.Press down with a spatula for about 15 seconds to ensure even contact and searing.
7. Sear for 2-3 minutes on one side, then flip and cook for another 90 seconds.
8. Transfer the pan to the preheated oven to cook for 3-5 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare.
9. Remove the steaks and let them rest on a wire rack.Dispose of the oil and burnt pepper from the pan.
10. To make the pan sauce, reheat the pan over medium heat. Add a squeeze of olive oil and the finely diced shallots. Saute with a pinch of salt for 2 minutes until softened.
11. Add the garlic and thyme and cook for another minute until fragrant.
12. Turn off the burner, add the brandy or cognac, and flambe to burn off the alcohol by carefully igniting the alcohol with a grill lighter or long match. Once the flames subside, turn the heat back on high and reduce the liquid by half.
13. Stir in the mustard, beef stock, and heavy cream. Reduce over medium heat, whisking occasionally, until the sauce coats the back of a spoon.
14. Reduce heat to low, then whisk in the butter and additional black pepper. Taste and adjust with salt as needed.
Plate the rested steaks and generously top with the peppery mustard cream sauce. Serve alongside garlicky buttered asparagus.
Roasted Garlic Asparagus
1. While the steaks are resting, prepare the asparagus. Place them on a quarter sheet pan, drizzle with oil, and season with salt and pepper. Roll to coat evenly.
2. Broil in the oven under high heat for 3-4 minutes, rotating pan halfway through.
3. Melt butter in a pan over low heat, add garlic, and cook until fragrant but not browned.
4. Drizzle the garlic butter over the asparagus, add a splash of lemon juice, and toss to combine
CHAPTERS:
0:00 Prepping and coating the steaks
4:32 Cooking the steaks
5:04 The 12” stainless pan I’m using
6:07 Seering the steaks
7:57 Making the pan sauce
10:48 Quick garlic roasted asparagus
#steakaupoivre #peppersteak #frenchsteak 
Хобби
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This recipe is PACKED with fun cooking technique. If you like to cook and haven't made steak au poivre at home yet, this is your sign.
Check out Made In's Stainless Steel collection by using my link to save on your order - madein.cc/0524-brian
website is broken. client side error on mobilr
can you do Steak TarTar
Nah. I never support advertisers that require the salespitch to interrupt the video.
Received my 12 inch stainless steel pan, made steaks with it last week, came out perfect-mmm mmm good! Thanks for recommending them
@@Running4Daze Better than my cast iron from Walmart? I think not.
I made this over the weekend for my father in law's 93rd burthday and followed the recipe exactly except for doubling everything. I can't remember so many people complementing me on a dish before. They even saw me make it and saw how straightforward it was yet were still blown away. That great silence when everyone beings to eat and no one speaks for 30 seconds as they are savoring every bite. Thanks Brian, this one was perfect.
I hope you cook better than you spell
Clearly a restaurant chef. "How much butter is in this dish?" "Yes"
Never too much😉
I'd love to imagine Brian speaks with the same cadence and pauses with his friends.
I love to imagine we are his friends
I would love a “Restaurant Quality…” series full of techniques. Maybe some sous vide recipes as well?
Resurant quality? Butter.
How much? Enough to make your doctor pray.
Thats resurant quality 😂
Instead of getting single filets, I get the whole loin at Costo for 100$. You can cut about 5 good fillets out of it and you get the two ends for roasts and lots of trim for fajitas or cheese steaks.
That actually would be a good video. Please.
"You can't have Steak au Poivre without pepper, that's like... What makes it Au Poivre!" -Archer, in the only quote i know from that show
lol I came here to see if anyone would Archer reference
“Without peppercorns, it’s not steak au poivre. It can’t be… by… like, definition.”
@@Dctctx Thank you for fixing his lame quote attempt
Huh, no one's ever told me to sift off the fine stuff for fresh peppercorn crust. Learning that alone was enough to make this worth the watch!
This channel is my new favorite every recipe is explained beautifully and turns out epically
Steak au poivre is a staple at my restaurant, cool to see you helping the home cook make this
Hows your restaurant called?
Looks great, but you gotta have those brined green peppercorns in the sauce, they come in a can. Makes all the difference.
💯. This is the truth!
Im a 13 year old boy and I’ve made your bread (1 dough 3 loaves 2.0) About 4 times in 3 weeks. I of course go for the BIG DOG😂 it tastes amazing!
Chops au Poivre sounds like a French mafia henchman
Babe wake up, he's cooking again.
Babe wake up, someone did another babe wake up.
@@mistermysteryman107 Butt hurty
@@keatonr782 huh….?
Why does your girlfriend sleep so much?
For an absolute treat, use brined green peppercorns in the sauce itself, it makes it so fragrant. Picked up that tip from Marcus Wareing on the skills challenge from Masterchef the Professionals a few years back, it’s divine.
Aloha. Growing up in the industry, that’s how I always saw it made.
That pepper crust and sauce are mouth-watering. The details to get these done properly are great. Thank you. Also, if you live in the right growing zones, asparagus is one of the easiest perennials to grow and is rather productive.
Does anybody else miss the little dance at the end of Bri's videos? LOL
Something fierce.💓💖💓
Honestly... Nah.
ABSOLUTELY
“Poivreing” top tier Brianism
This is some serious 400 level steak technique. This method fills in my learning gaps watching restaurant chefs make this dish. It's been a solid 10 years since I made Steak Au Poivre - I think it's time to break that dry spell and try your method. Thanks, Bri!
it's always amazing to see bri make such a beautiful dish so accessible
That porkloin shout was such a good recc. I had loins in my freezer and made it last night. Very very good.
Thank you for staying a staple on teaching people how to cook!
My dad’s exact words: “that was one of, if not THE best steak I’ve ever had”. And my dad is the type that enjoys NICE steakhouses. High end steakhouses. Literally ate next to a senator one time kind of steakhouses. So that’s an INSANE compliment. I’d like to make three points in favor of trying this recipe
1. It’s slightly time consuming, but relatively easy
2. The flavor is BONKERS good
3. You get to set something on fire
Bri,
I made this with about 1” pork chops and it was amazing! The mustard sauce made it taste like a restaurant meal, and the quick asparagus has me converted from roasted asparagus (esp. for the summertime)
THANK YOU for this simple recipe, my fiance said it’s a keeper and asked me to make it again in 2 weeks.
Well, I just made this for our dinner tonight and all I can say is Holy Mother of God. The sauce is so fabulous and full of flavour thanks to the cognac and all the other delicious ingredients. It was perfect with both the steak and the asparagus. I have enough sauce left to serve with another meal, so maybe a pork tenderloin later in the week is in order. That is, if I don’t end up spreading it on my toast tomorrow morning. It’s that good. Thanks for another perfect cooking lesson, Brian!
I love your way of saying french words, so nice !
This looks dope indeed.
I bought a pound of organic black pepper from Frontier and put into quart glass jars. It's awesome! My fav pepper grinder after decades of horrible ones, including super fancy from catalogs to the ready-to-go grinders from the grocery store: OXO good grips. Easy to fill, spins around, easy to adjust and only $15. Get two because someone will want yours it's that good!
I always salt meat, now. Especially steaks. I salt, put on rack, overnight, in fridge. Usually not much moisture to wipe off the next day and a great texture on the meat. Hard to explain until you do it.
Happy cooking everyone!
I can't wait to try this, Bri! Thanks!
We made this Saturday and it was absolutely amazing. A lot of fun, too! My first flambé.
Gonna cook this for my pops on Father's Day, thanks!
The sauce is amazing. Gotta do this.
The “hey, what’s up ✌️” is back!! 🙏🙏🙏
Thanks, Brian! This looks delicious! Will be trying it soon.
Thanks Ken. Report back on how it turns out if you do!
Great video as always!!
Steak poivre is the best bistro meal ever, and not terrible to make at home. Fries and a beer make it complete :)
Aloha. Don’t forget duck confit.
Hey Bri! Looks delicious! Thanks for sharing! 🙂😋😎❤
life hack, use a handgrinder for coffee to grind pepper. Truly life changing
Damn it. I swore I was not going to comment this on yet another video, and here you are. Best make it a steel burr grinder. $30 for a cheap steel burr grinder. $200 for the pepper cannon.
Will be making this one soon. Thanks Bri
This was delicious! Made it with pork since we had that on hand. I made more of the DELICIOUS sauce the following night and the night after that - such a great sauce for mashed potatoes we had on the side, and I added it to pasta as a sauce as well. Will absolutely be added to my go to list of recipes!
subbing in pork chops is a fantastic idea I never even considered. definitely going to try it.
I think even pork tenderloin might be wonderful cooked this way.
I have some super-thick chops that I got on clearance sitting in the freezer. I’ll have to give that a try.
One of my favorite steak dishes!
Gracias ❤
I caught that pun at 7:03 "Sear-iously" A+
Looks delicious. I'm going to make it.
Try the sauce over over French Fry. You welcome.
French fries, roasted potatoes, pork, chicken....all nice with this sauce!
Will make this soon.. possibly this weekend
Amazing!
Just did this last night and it was amazing.
Hell yeah! Thanks for trying
A 2 lb sirloin cap (picanha) cut into 4 steaks Is very close to the tenderness of a filet But with all the flavor of a sirloin. The triangle shape is a little wonky but for half the price of fillet I can deal.
This looks delicious! I really want to give it a try. Thanks, Bri!
By the way, if you toast the peppercorns a little until fragrant and THEN crush them in the mortar and pestle, it should be a bit easier. A nice Thai mortar and pestle (since they’re usually crushing down peppercorns and other tough things, so they’re nice and heavy-duty) should work well. But obv you can just use the pan or the blender.
(Toasting them still anyway will still make crushing easier and give a nice, toasty flavour. Also I like to dry brine my meat in the fridge until the outside is fairly dry; no need to wipe, and I use a bit less salt since it will all be absorbed into the meat. Make sure your fridge doesn’t smell like stuff if you do this… I do this the night before, at least. But totally follow all his tips instead; they work well! Also, I’m not a chef, though I’ve learned these techniques from watching chefs. But yeah, just disclaimer on that.)
Bry - So freak'n good (ate it last night) and easy to follow. I love your content as well as your character. Keep it up!
I've been making pepper crusted steaks for decades and never had the idea to sift out the pepper dust
My favorite chef and my favorite version of steak!
The au poivre technique also works well with a nice thick tuna steak IMHO. Looking forward to trying this recipe soon!
You could use a fork to pierce your steak. They also sell inexpensive steak tenderisers at Spanish and Chinese markets, which look like a round handle with nails sticking out of the bottom.
Had this tonight with some mashed potato from Chef Jean-Pierre, What a combo! Thanks for posting the video!
I love this recipe for nearly any kind of steak. It turns it up a notch. Tho depending on what kind of meat it is, I’ll do either a green peppercorn sauce or a blue cheese sauce
Steak au poivre is definitely my favorite steak. Try it on a burger as well!
Also, try beurre monte (butter emulsified in water) instead of just straight butter on the asparagus. It clings really well and is very quick and easy to make. Garlic still works here. Think Papa John's butter sauce, but real.
Loved it! I think the amount of sauce this recipe makes was way more than actually needed though
This recipe has been in my repertoire since I met my wife, 27 years ago. Standard go to on celebration nights.
Hell yeah Bri. One of the best ways to eat steak period. Using a demi glace will push this well into the stratosphere
My fav youtuber!
Bri! I’ve seen some variations of this dish with green peppercorns involved in the sauce. From what I’ve tasted, they’re a different beast. Thoughts on using fresh peppercorns?
Aloha. That’s old school, but I still prefer it.
Half the reason I always order this at a steakhouse is because it’s fun to say “steak au poivre”. The other half is that it’s fucking GOOD.
Saturday Night Dinner ❤
Hey Brian ! Just wanted to let you know that i love your content, i've watched all of them ! Big love from France 🇫🇷 ❤ !!!
Appreciate that. Thanks for watching!
Salut 😊
@@JohnHausser ohhh la dinguerie ! Tu viens d'où ?
I would recommend keeping the units consistent. Metric or imperial is whatever, but switching them up is silly. It’s pounds, grams, tablespoons, 4 cloves at one point or 10g of garlic at another.
Thank you, this is the most annoying part about his vids, he measures the salt in tablespoons then right after he gives the amount of pepper in grams
I say about a tablespoon to reference a rough amount . It would be weird for me to say “roughly 7 grams” it’s too specific.
@@BrianLagerstromThe problem is that you use weights for liquids, things that should be measured by volume. No one is going to weigh cognac or cream. Unless you think grams and milliliters are interchangeable - they’re not. Or grams for butter, when the wrapper on sticks has tablespoons and cups printed on it. Glenn over at the (very Canadian) Glenn and Friends channel did a primer recently on when you should use which one. Might want to check it out.
Awesome vid Bri…thanks! Random question, what are the details of the tiles used for your backsplash? Wife and I are renovating our kitchen and we love it. Thanks so much!
Just made this tonight, ima meet you and give you a hug one of these days
Lordy, does this look DELICIOUS!!!!!! Thanks for making something so fancy, so fast and easy. Just check the menu prices at a steakhouse if you're trying to talk yourself into indulging in filet to cook at home. There is no way I could screw this up with an instant read thermometer
When you're looking for the funky ghost purification song and stumble upon a dope recipe
Flambé🙌🏼🤙🏼 Dude that steak is next level
I think I know what I am making with my kids for Father’s Day.
So great of you to support the French people at this. Turn their mass protest of sitting in the river!
Your stuff always works but I would never thought to add the mustard before the reduction. I thought it was at the end but before the butter
Because without peppercorns, it's not steak au poivre. It can't be... by... like definition.
Those look awesome! I guess I will have to head over to La Grande's market on Donovan Ave in St. Louis and pick up a couple filet mignons, if you haven't been, give them a try.
I'd try the same steak with a simple fresh green peppercorn sauce
Love it
I trust you so much I doubled the recipe and made it for guests without ever trying it beforehand (risky, I know). I made this last night and HOLY SMOKES. Easy to make while impressing everyone. Everyone absolutely loved it! Thank you again my lord and savior Brian Lagerstrom!
Excellent video! Personally I would use demi glacé or a broth reduced by a little more than half before adding the cream but that’s just nitpicking.
let this man cook, literally
similar to diane sauce, but i like the changes, gonna give it a try.
btw if anyone is uncomfortable flaming the cognac, just cooking for 3-4 mins will also cook off the alcohol.
No whole green peppercorns?
You can also do the French “poor man’s fillet mignon”. Just cut a pork tenderloin into medallions like a regular fillet. Dust them in flour and pan sear them like you would any other steak. Just as tender and delicious as a beef fillet imho.
Well, now I know what the Thursday night special will be.
if you dry brine your steaks uncovered in the fridge for long enough (which is a pain cus you gotta clear out room, they can't be cramped in there they gotta have air flowing around them), the fridge is a dehumidifier and will dry out the surface of the steaks on its own. Not super practical over just dabbing them off with a paper towel but it can be useful.
Looks delicious.
On a side note. I never understood the terms "Restaurant quality or Restaurant Level". I've never been to any restaurant that can even come close to what l can achieve at home.
On one hand I'm like, that's impossible if you go to good restaurants
On the other? The best plain steaks are the ones I've made (not even wagyu)
Brian working his own promo link. That's a baller move.
Bri, you use those black spoons for tasting in a ton of videos, where would I look to get a set of those? I love the shape of them.
I normally avoid filet like the plague but since so many of your other dishes I have tried have turned out so well, I will give them a try.
You’re not a real steak lover if you avoid filet lol
I think you’re confused. There’s a reason filet’s always have a heavy sauce. Take make up for the lack of flavor. Now a good ribeye is a steak lovers steak!
@@JohnHausser Or, get this I have tried most cuts of steak and Filet is dead last. My top three are 20-30 day dry aged boneless ribeye with a fat spinalis cap, close second being a American wagyu Coulotte cooked regular steak style rather than what they do at Brazilian steak house, and three being Prime porter house. Inter muscular FTW.
@@michaellpeterson EXACTLY
Whenever I have a date night I'm doing this!
What are your thoughts on carbon steel vs stainless steel for searing and pan sauces?
green peppercorns?
mmm 🤤
Hey Bri how to do I let a steak rest for enough time without it cooling down?
Can this be done with a sirloin? and if so should I skip reverse searing it since it is so thin?
My last meal. Excellent.
That pepper sauce is waaayyy better on steaks than bearnaise in my opinion
Brian two questions for you regarding this recipe. First since we are not using the fond in the pan sauce could I use a non-stick pan just to make the sauce in? I have cast iron pans but no stainless steel pans. Second question I have a pepper grinder with multiple size stetting's could I just set it to the largest grind and use that instead of my blender?