Made this recipe and it was mind-blowing. Made it a second time but substituted coniac with Jack Daniels No. 7 whiskey and instead of green peppercorns we used red and white peppercorns along with the black peppercorns. Totally changed the wow factor.
John Pierre is the real deal. Not dependent on over the top editing. He IS the content. Not many youtubers can explain as thoroughly and spontaneously as Chef Jean Pierre. He talks as if you're in the kitchen with him. Protect this man at all costs!
Chef Jean-Pierre is so much more than a chef. His show is an anti-depressant. It uplifts us who watch, and releases our own happy chemicals - endorphins - This man is therapeutic. God bless him and his family
The world MUST protect Jean Pierre at all costs! His talent, enthusiasm and pure joy makes me so happy every time I watch him! Butter is better my friend!
Ou étiez vous toutes ces années? Je viens de vous découvrir il y a 1 mois! J’adore votre façon de montrer votre savoir faire!! Et surtout votre bonne humeur! Cette recette est incroyable. Le steak, la sauce et les patates fondantes!! Tout est parfait et vous rendez vos recettes faciles a faire!! Merci!!!!
It’s so wonderful that you are generous enough to share your recipes with us!! Your enthusiasm for cooking is contagious!! Please don’t ever stop your teaching videos!!!!!
Well hello there friend! I've made this recipe several times now and it's AMAZING! I will also say this if you just make the sauce it goes wonderfully ontop of sweet potato fries! I let those green pepper corns marinade in cognac for roughly a month and let me tell you... absolutely phenomenal!
You are such a good teacher. I made this with the fondant potatoes tonight, and this was a $300 meal at a fine restaurant. My steak came out to a PERFECT medium rare, and the fondant potatoes were so rich and yummy. I am glad I forgot to make the broccoli because I am sooo full right now. Thank you so much for sharing your knowledge with us.
In the 1950's I was apprenticed to a French Chef de Cuisine. I had pots of boiling water, knives and other objects thrown at me as well as verbal abuse. I eventually learned to cook. Long retired, it is I still enjoy watching other cooks from cowboys, Canadiens, the Aussies and the Chinese. Chef Jean-Pierre is the Go-To channel. A person could spend many years of time at the culinary school and much money for these lessons. Chef and his channel are a blessing for those who enjoy cooking for friends and eating the good food.
His videos show he is right there with you. You really feel like you are doing it together! It is really comforting to have a pad or laptop there. ALSO! Unlike most cooking channels, besides one I know of, he gives COMPLETE information, times, temps, tools, etc. He says you can do what you want as cooking is an art and a science. It is not rocket science. Try the recipe. If you fail, try it again. For the third time, you are a chef on that recipe.
Of all the cooking content I consume on TH-cam, I feel like Jean-Pierre is one of the only chefs that is an actual Master of the dishes they make. He's not just flying by the seat of his pants, or making trendy dishes, or trying something for the first couple of times...these dishes are ingrained in his soul.
Actually, I kind of like the fact that he DOES fly by the seat of his pants. To an extent, of course. He doesn't really measure, he makes it abundantly clear when you can do whatever the fuck you want, and he's equally clear when it's actually very important that you do something a certain way. Other people are a bit too snobby. A lot of people have the mentality of if you aren't using the "correct" kind of oil in something then you're fucking up... This man says, "Hey, you do whatever is good for your taste. Forget people who say you have to do it this way or that way!" Look up Uncle Roger Jamie Oliver on TH-cam and you'll see a perfect example of someone being too snobby about ingredients. Of course, Uncle Roger is intentionally being over the top, just to be funny, but it's an exaggeration of how some people really behave when it comes to ingredients. And it isn't a huge exaggeration, either.
Calling people friends is actually a very clever psychological tactic. Obviously, I'm not saying JP is trying to manipulate his viewers, I'm just saying that calling your fans your friends is a very good way to make them feel more connected to you. Another tactic you'll possibly notice, if you pay close attention to interviews on late night shows, is giving the audience attention. You'll notice that the more charismatic guests will take an extra few moments to really look at everyone in the crowd. If you pay attention to several interviews where people both do that and don't do that, you'll notice that the cheering tends to be louder and last longer when the celebrity gives them extra attention before giving the host attention. People love attention. People love attention so much that they'll do damn near anything to get it. So anyone who readily gives away attention is always going to be more loved than someone who doesn't. Careful of the kind of attention you give, though. Creepy attention won't get you anywhere 😂 Psychology is weird. And fun. ☺️
@@since1876 Indeed, I find that to be extremely interesting too, especially through peoples language and interactions. But in this situation, I suppose that Jean Pierre just wanted to be friendly because that‘s his general behaviour to treat people nicely😂 But your explenations about interpersonal communication will stay in mind because I love this kind of stuff, even though I am not a psychiatrist :D
Hey God, do U remember the "Galloping Gourmet"? Seemed like every episode was "clarified butter". I guess things like those, give Us a foundation to work from.
Hi chef. I don´t know about the others, but i realy want to see the gang behind the camera. They are doing great to show us what you are doing. I love your videos 👨🍳
I think I’ve found my favorite cooking channel on TH-cam. I’ve checked out over a hundred cooking related content creators over the past 2 years and NO ONE has matched the passion, delicious recipes, and sound advice that Chef Jean Pierre has shown. Bravo.
Absolute master class right here. Steak Au Poivre can't possibly be made any better. This video should get a special icon from TH-cam for being the gold standard in its category. This chef whom we all love is a funny, jovial and joyful presenter, a great guy to step in front of a camera, with a taste for sometimes almost slapstick comedy. But boy, believe you me, when it comes down to the pure skills of making food on the highest level, this man knows his craft!
OMG Chef! Made this tonight and we nearly fell out of our chairs! The absolute BEST steak prep and sauce of ALL TIME! Your generosity of spirit is truly inspirational!!!
I have learned so many great techniques from this channel that I've begun making my own recipes that tastes amazing. Thank you for sharing your knowledge and techniques.
I cook breakfast for 200-300 people every morning. It's nice watching someone else cook for a change. Thank you for the lesson. I might prepare it for my wife
I made this sauce for my wife the other night, (from other video "my last meal" I believe) and it was the best sauce I have ever had. Thank you chef, I have learned so much from you!
My mom is from Louisiana. She cooks like you without the scientific terms. She has always cooked this way. She does not measure anything. She seasons to taste and most importantly she has learned mis en place. She's an excellent cook. So was her mother and most of my kin folk cook the same way. Their foundation is French from a long time ago when France owned part of America. When I went to live there as a teenager my people would pronounce it mainaise. I did not find out that it was the French way of saying mayonnaise until I was past 50 years old. My mom is 85 and enjoys watching your videos.
It is amazing! Absolutely ❤️ this peppercorn sauce recipe. I could drink it! This is an easy preparation, and it is so impressive, and most importantly DELICIOUS.
The last time I made au poivre sauce I had enough extra I put some in the freezer (I understand it keeps for 17 years) and then a couple of months later I had sauce for london broil or whatever. It was great!
Monsieur John, I just discovered you a week ago. Mon dieu!! Your recipes are rapidly filling my recipe bookmark. It will require me months to try them all but I look forward to the culinary fun. Merci mon'ami
hi chef. just wanted to say i learned one thing from you that i will hopefully never forget. i asked you about cooking wines and you said(i might be paraphrasing because i dont remember the exact words) "if i wont drink it, i wont cook with it". and since then i stopped buying "cooking wine" and i only use real wine. i dont like the taste of "dry" wines when drinking them, but they make food extremely delicious. i found a brand in a local supermarket that i can afford and it takes my dishes to the next level. if not for your advice i wouldnt have even thought about it. so thank you :)
Chef, here in Pakistan things are quite tough right now with the worst flooding seen in decades but you’ve cheered up my whole family with your beautiful and infectious personality. We’ve watched this video on loop about 10 times already. Bless you. And in Pakistan you can NEVER have too much butter in any dish or sauce! Thank you, Chef. Love from Pakistan 🇵🇰
I have eaten fantastic food in Paris and now I can make it myself. As Chef Jean says, “ it’s easy my friends”. He makes it easy. I have cooked some fantastic meals with his wonderful support. Thank you Chef! Butter, Butter, more Butter! I have always loved using butter and now I have you giving me absolution. One of my favorites is Chicken Milanese My grandchildren love it!
Only reason I ever started making clarified butter. Easy. Peasy. Make it every month. Take a few minutes out of you day, put it in a little cute mason hinge jar, you're all set. Keep Cooking!!!
I've been away and have missed you my adorable precious dumpling! This recipe caught my eye... its one of my favorites and I will make this very soon! You're as cute as ever!
I remember making this for the first time after watching you and was blown away! Like for real, I have learned so much. I'm keeping the garlic puree and clarified butter in stock, I tried tarragon, and do onyo first! I never would've had this sauce or known these things before. I'm better because of you. Thank you, Chef!
Good day hi from South africa. I have been doing some kind of cooking most of my life. I am 64 now and if I had seen your shows you a great teacher Thank you Dave
I'm in rehab from an injury and I started watching this channel. It's kind of a torture because the food here is soooooo horrible. But I can imagine how delicious it is. And I'm excited to get out and start cooking and impress everyone I know with these fantastic dishes. Thanks Chef!
Amazing thinking about how far this channel has come in the last year and a half. Absolutely deserved, too - chef's videos are always informative and EXTREMELY entertaining. ❤
I made this tonight and it came out perfect, even the sauce. I may not have completely clarified my butter as my cast iron pan was smoking but that could have been the pepper. I used my antique coffee grinder on the coarsest I could make it and the pepper was perfect. I had never finished a steak in the oven but I used a thermometer and it came out perfect. Even the sauce was great even if the beef stock was a bit thick and too tomato-y. The pepper was a bit too spicy for me so I think in the future I will skip the pepper crust and just make the green peppercorn sauce for a regular steak. Thank you for teaching me how to cook a filet mignon perfectly and make that sauce.
I have made Steak au Poivre according to your first recipe a lot. Several people have said it was the best steak they had ever eaten. But now I tried the slight modifications in this recipe including clarified butter and awesome beef stock and it is even better. I made a couple gallons of beef stock last week using your method of amping up beef broth. I also took your advice that it will keep in the freezer for 17 years and froze all of it. So as I was getting everything ready tonight I realized all my beef stock was frozen. So I got a jar and popped it in the microwave to thaw (the only thing I use a microwave for) Then since I had a little time I watched the video on this recipe again. I dint need to watch it to know how to make it but I greatly enjoy your videos as they make me smile! The meal came out great. I used a rib eye from locally raised Nebraska Angus beef. I often have trouble finding a lot of ingredients I want here in the middle of nowhere with the exception of beef. Our beef is the best. I could easily just drink the sauce. thanks.
I watched this particular video a half dozen times at least! One of my favorite recipes. I am going to try and make my own beef stock from your recipe. Thank You Chef Jean-Pierre
Joy, joy, joy! That’s my experience when watching these videos. Thank you chef, not only for the delicious recipes but for sharing your delightful personality with us! ❤
I love watching you create these amazing dishes and very much appreciate the level of detail you provide to us. I have learned so much watching you over the years so please know that you have inspired so many people and have taught us way more than you will ever know. Thank you again Chef Jean-Pierre👨🍳. God Bless you my friend! And may your butter never burn 🔥. Your favorite student and #1 fan!
dear Jean-Pierre, we like the video, and mostly we like that you like what you do and how you do it! Will try to follow your recipe and instructions and treat my family to this gorgeous meal. Thank you.
He grabs the 500 degree pan handle at 12:20 and doesn’t even flinch. I have done that and nearly knocked the pan off as I jump around the kitchen screaming. This guys is the boss
thanks to this video i had the absolutely best self made dinner this evening! i used red wine instead of cognac since i couldn't find cognac anywhere but it turned out to be absolutely fantastic, i'm still blown away at how easy it is to do having such good instructions and by the taste of the final dish. i also made sure the presentation is awesome. i felt like eating in a fancy restaurant while being at home haha
Every video I watch is an education about food, preparation, equipment, knife skills etc,etc, with humour mixed in. Have learnt more from you than all the rest put together. Thank you, thank you, thank you. Good luck my friend.
I love how he is just so nice. And helps everyone feel comfortable with whatever they are able to do. Thanks for doing these videos! Oh, I just met someone who used to work with you! So random and he just spoke so highly of you. I feel grateful to view your videos. ❤
I am a total pepper freak, so I'm right there with you Chef JP. I've only had filet mignon twice in my life so this, no doubt, would be spectacular. And the three-cheese filling for the potatoes: other-worldly magnificent. Dear Lord, I am soooooo hungry! 🥲😋😛
I just found your channel Chef. I cannot tell you how wonderful it is to see a classical French Chef on TH-cam. THANK YOU THANK YOU THANK YOU! Your mise en place is perfection. Not too busy, uncluttered and workable. I am SO SICK and tired of seeing Gordon Ramsey destroying classic dishes, and over complicating what should be just as much fun to create as they are wonderful on the pallet! I wouldn't let THAT man take the garbage out in my kitchen. Food is about about LOVE and JOY! Not screaming across the kitchen at underlings who are just wanting and needing attention of the head Chef. Bravo for showing us how it is done! With a smile! Bravo! .
I have never seen you before and wasn’t sure if your channel was for me, but once I saw the sign on the wall of your kitchen, I realized you are the one I will be following. Thank you.
Chef, I feel like I won a jackpot when I found your channel. Your recipes are wonderful, and you are a gift to those of us who love to cook. May you have many more years of teaching and creating amazing dishes!
as so many have said.. Jean-Pierre is more than a chef, he is a teacher AND a lovely inspiration to cooking and just life and enjoying cooking for the sake of enjoying cooking and making it an art of personal choice.. thank you for doing these videos and please continue.. I enjoy your sense of humor and your love of cooking!! you are both an inspiration and a therapist..lol
ohh man that is beautiful food, the french know how to eat and i happen to have some garden picked green beans too ,just need the steak lol , bravo chef excellent ca
Chef Jean, I stumbled upon your channel probably around Christmas 2021 and I have to say, I have the bell rung, and I whenever you post a video, i always find some time through the day to watch every single video you post, I like them before I watch, because your videos have helped me through some really tough times, the way you talk to us all as "your friends" means so much as a viewer, I feel like if I was lucky enough to meet you, I'd know a lot of things about you. I want to say thank you for everything you do to run this channel. I've learned so much from watching your videos. Thank you! Secondly, I'm curious if there is a story about your career as a chef. I'd like to learn more about your restaurant, your parents, the school, I'd like to learn more about you too.
Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!
Chef, i just love you and ypur down to earth explanations. You've taught me so much about cooking, things i never thought were possible. Thank you. Much sincere love.
Chef Jean-Pierre, you are the boss of your sauce!!! I am absolutely in love with making the beurre blanc sauce now. I made it with cod and also have made it with scallops and that sauce is absolutely delicious. I look forward to making this sauce when the weather gets cooler to roast beef meat bones and cook for the stock. AMAZING. Merci, merci, merci:)
I know class when I see it and you are that. I am a retired chef with 55 years of practical experience from running mom and pop lunchonettes to high volume catering. From family style to fine dining restaurants. I was also a culinary and pastry educator in Manhattan for many years. Like I said, I know class when I see it. How refreshing to finally come across a chef online that knows what he is talking about and doing. I've seen several of your videos and are heartened that there is someone that is teaching the correct techniques with a good philosophy with a little bit if flair and panache. You remind me very much of myself. Please keep up the good work and I'll keep on watching. Thanks .
Dear Chef Jean Pierre, are you reading my mind? I was just planning a steak dinner!! I can barely wait to make this!! It looks AMAZING!!! Thank you for all you do!! 🙏🙏💕💕💕
Chef JP... You are a lifesaver. Your presentations are inspiring. You remind me so much of my Italian mother's legacy and our Italian American family. My cousin Aldo sounded very much like you.
Gotta dry brine overnight for steak! That's gonna give a perfect malliard reaction. An hour or two is not long enough in my opinion. You can do it that way, but you must pat dry very well because the steak will still be very moist after only an hour or two with salt. Also, I use the same plastic bag trick for salt. If you can't find good fleur de sel for a finishing salt, coarse kosher sea salt works well when crushed down just a bit. It's not exactly the same, but it gets you there if the salt is just a bit too coarse for your taste
I'm making sirloin steak for tea (american viewers will know this as strip steak, and dinner), but i have already made an italian style roasted tomato sauce, and now i wish this video had appeared like an hour earlier. I will never stop loving Chef, because he is one of the few American based YT chefs who ALWAYS add both F and C to temps.
I found your channel looking for a good sauce recipe. I have to thank you for giving me the passion of cooking. I've upgraded my pans, clarified my butter and love the results. I lived cooking outside on my grill but found my passion in the kitchen. Thank you for being you. From a man who had a heart transplant living a second life, you my friend have added so much.... and although a child can do it, it's your passion that inspires.
Good morning Chef! It's all about the sauce. Always has been, and always will be. I'm not very familiar with the flavor of Cognac, but this afternoon I am going to make a trip to the Liquor Store to pick up a pint to use in my sauce making. Is the difference between a sauce and gravy the use of flour, and the consistency? Love the video!!! Bruce
I'm so glad you explain peppercorns. I remember being explained this in Vietnam among the peppercorns: black is dried, green is preserved, and white is (traditionally) left in slightly alkaline streams to have the membrane "cooked" off with the alkaline water.
Amazing. It couldn't be any easier to make the sauce. Thank you, Chef Jean-Pierre. I have been waiting for an excellent instructive video on making the most of a steak and this is exactly what I needed. I sincerely appreciate your videos. Aside for the sometimes-extensive prep work, the cooking and even the cleanup, is easy.
Chef, you are my mentor. No doubt about it. Thank you for your lessons, because they are so important for men looking after their lovely wives who are unwilling to learn how to cook. May God Bless You.
Made this recipe and it was mind-blowing. Made it a second time but substituted coniac with Jack Daniels No. 7 whiskey and instead of green peppercorns we used red and white peppercorns along with the black peppercorns. Totally changed the wow factor.
Awesome Hannah, I am so glad you liked it! 😊
Are you Canadian or Irish?
P0
Same thought I had, thats tomorrow nights dinner, served with his AuGratin potatoes
Interested to know how it changed? I assume for the better (according to your taste).
John Pierre is the real deal. Not dependent on over the top editing. He IS the content. Not many youtubers can explain as thoroughly and spontaneously as Chef Jean Pierre. He talks as if you're in the kitchen with him. Protect this man at all costs!
🙏🙏🙏😊
@@ChefJeanPierreyo
This man needs no protection, only more butter…always butter
Can I have the recipe for this sauce, please?
@@aubepnhatvlogthe sauce is the Carmel
Chef Jean-Pierre is so much more than a chef. His show is an anti-depressant. It uplifts us who watch, and releases our own happy chemicals - endorphins - This man is therapeutic. God bless him and his family
🙏🙏🙏❤️
I could not agree more! I love the cooking and lessons, but Chef, you just brighten my day by tons! Grace to you! Merci!
👍👍👍👍👍👍👍❤️🎯
Watching you and Bob Ross helps me to chill out. Instead of happy little trees, you add more butter.
I come here to learn, but I also come here to smile. Jean-Pierre always makes me happy.
🙏🙏🙏❤️
The world MUST protect Jean Pierre at all costs! His talent, enthusiasm and pure joy makes me so happy every time I watch him! Butter is better my friend!
Thank you 🙏
Ou étiez vous toutes ces années? Je viens de vous découvrir il y a 1 mois! J’adore votre façon de montrer votre savoir faire!! Et surtout votre bonne humeur! Cette recette est incroyable. Le steak, la sauce et les patates fondantes!! Tout est parfait et vous rendez vos recettes faciles a faire!! Merci!!!!
John-Pierre, I'm not sure what I love more, your accent, your enthusiasm, or your food. But the combination is unbelievable. Merci beaucoup
His accent is adorable!
@@dbpsons5201 It makes me miss the times I did work in France. Oh, he also has a great smile and manner. Makes you want to watch and learn.
That's what I just said!!! You read my mind!!!!
Surely his adorabelness!
All of the above but the BIGGEST REASON is the "God
Bless America" sign on the wall beside him.
Blessings Chef!
🙏🇺🇲🙏
It’s so wonderful that you are generous enough to share your recipes with us!! Your enthusiasm for cooking is contagious!! Please don’t ever stop your teaching videos!!!!!
Well hello there friend!
I've made this recipe several times now and it's AMAZING!
I will also say this if you just make the sauce it goes wonderfully ontop of sweet potato fries!
I let those green pepper corns marinade in cognac for roughly a month and let me tell you... absolutely phenomenal!
OBESITY
You are such a good teacher. I made this with the fondant potatoes tonight, and this was a $300 meal at a fine restaurant. My steak came out to a PERFECT medium rare, and the fondant potatoes were so rich and yummy. I am glad I forgot to make the broccoli because I am sooo full right now. Thank you so much for sharing your knowledge with us.
In the 1950's I was apprenticed to a French Chef de Cuisine. I had pots of boiling water, knives and other objects thrown at me as well as verbal abuse. I eventually learned to cook.
Long retired, it is I still enjoy watching other cooks from cowboys, Canadiens, the Aussies and the Chinese.
Chef Jean-Pierre is the Go-To channel.
A person could spend many years of time at the culinary school and much money for these lessons.
Chef and his channel are a blessing for those who enjoy cooking for friends and eating the good food.
His videos show he is right there with you. You really feel like you are doing it together! It is really comforting to have a pad or laptop there. ALSO! Unlike most cooking channels, besides one I know of, he gives COMPLETE information, times, temps, tools, etc. He says you can do what you want as cooking is an art and a science. It is not rocket science. Try the recipe. If you fail, try it again. For the third time, you are a chef on that recipe.
Of all the cooking content I consume on TH-cam, I feel like Jean-Pierre is one of the only chefs that is an actual Master of the dishes they make. He's not just flying by the seat of his pants, or making trendy dishes, or trying something for the first couple of times...these dishes are ingrained in his soul.
Thank you 🙏
Actually, I kind of like the fact that he DOES fly by the seat of his pants. To an extent, of course. He doesn't really measure, he makes it abundantly clear when you can do whatever the fuck you want, and he's equally clear when it's actually very important that you do something a certain way.
Other people are a bit too snobby. A lot of people have the mentality of if you aren't using the "correct" kind of oil in something then you're fucking up...
This man says, "Hey, you do whatever is good for your taste. Forget people who say you have to do it this way or that way!"
Look up Uncle Roger Jamie Oliver on TH-cam and you'll see a perfect example of someone being too snobby about ingredients. Of course, Uncle Roger is intentionally being over the top, just to be funny, but it's an exaggeration of how some people really behave when it comes to ingredients. And it isn't a huge exaggeration, either.
My hand burned be careful with hot yummy butter super yummy butter 🥰
It‘s just so adorable that he calls the viewers his friends, he‘s such a nice guy
Keep going Chef, we love you!
🙏🙏🙏😊
You are my lover. Do you like when I call you my lover? I love you.
@@jirikurto3859 What are u even talking about?
Calling people friends is actually a very clever psychological tactic. Obviously, I'm not saying JP is trying to manipulate his viewers, I'm just saying that calling your fans your friends is a very good way to make them feel more connected to you. Another tactic you'll possibly notice, if you pay close attention to interviews on late night shows, is giving the audience attention. You'll notice that the more charismatic guests will take an extra few moments to really look at everyone in the crowd. If you pay attention to several interviews where people both do that and don't do that, you'll notice that the cheering tends to be louder and last longer when the celebrity gives them extra attention before giving the host attention.
People love attention. People love attention so much that they'll do damn near anything to get it. So anyone who readily gives away attention is always going to be more loved than someone who doesn't. Careful of the kind of attention you give, though. Creepy attention won't get you anywhere 😂
Psychology is weird. And fun. ☺️
@@since1876 Indeed, I find that to be extremely interesting too, especially through peoples language and interactions. But in this situation, I suppose that Jean Pierre just wanted to be friendly because that‘s his general behaviour to treat people nicely😂 But your explenations about interpersonal communication will stay in mind because I love this kind of stuff, even though I am not a psychiatrist :D
I love this man so much. Always guarantees I’ll have a good Thursday morning.
Hey God, do U remember the "Galloping Gourmet"? Seemed like every episode was "clarified butter". I guess things like those, give Us a foundation to work from.
@@robertakerman3570 I do not, I’ll have to check it out! (:
@@robertakerman3570 I haven't' hear that name in a long while. He sure was a good entertainer.
@@robertakerman3570 I loved watching Graham Kerr! He's still kicking btw. 88 years old.
@@1G_G1 WOW, I'm glad of that.
First time watching... Fantastic !
Hi chef. I don´t know about the others, but i realy want to see the gang behind the camera. They are doing great to show us what you are doing. I love your videos 👨🍳
Yes..!! Let's see , and meet , the team..!! Next Thursday, perhaps.??
Great idea !
I LOOOOVE this man! his little finger dance at the end when hes tasing the steak... melts my heart. He looks so happy and pleased.
I think I’ve found my favorite cooking channel on TH-cam. I’ve checked out over a hundred cooking related content creators over the past 2 years and NO ONE has matched the passion, delicious recipes, and sound advice that Chef Jean Pierre has shown. Bravo.
Have you checked out shotgun red check it out
I noticed his oven looks like a face and now I can't unsee it
Haha! Me too! I'm going through recipes
😂
Me too! Looks like an angry robot.
😂😂😂
Oh no, now that's all I see too now!😂
Absolute master class right here.
Steak Au Poivre can't possibly be made any better. This video should get a special icon from TH-cam for being the gold standard in its category.
This chef whom we all love is a funny, jovial and joyful presenter, a great guy to step in front of a camera, with a taste for sometimes almost slapstick comedy. But boy, believe you me, when it comes down to the pure skills of making food on the highest level, this man knows his craft!
I am humbled by your words! 🙏❤️
OMG Chef! Made this tonight and we nearly fell out of our chairs! The absolute BEST steak prep and sauce of ALL TIME! Your generosity of spirit is truly inspirational!!!
I have learned so many great techniques from this channel that I've begun making my own recipes that tastes amazing. Thank you for sharing your knowledge and techniques.
I cook breakfast for 200-300 people every morning. It's nice watching someone else cook for a change. Thank you for the lesson. I might prepare it for my wife
I made this sauce for my wife the other night, (from other video "my last meal" I believe) and it was the best sauce I have ever had. Thank you chef, I have learned so much from you!
He’s my favourite chef, every time I follow his recipe it comes out so good. Chef kiss 😘
🙏❤️
My mom is from Louisiana. She cooks like you without the scientific terms. She has always cooked this way. She does not measure anything. She seasons to taste and most importantly she has learned mis en place. She's an excellent cook. So was her mother and most of my kin folk cook the same way. Their foundation is French from a long time ago when France owned part of America. When I went to live there as a teenager my people would pronounce it mainaise. I did not find out that it was the French way of saying mayonnaise until I was past 50 years old. My mom is 85 and enjoys watching your videos.
It is amazing! Absolutely ❤️ this peppercorn sauce recipe. I could drink it! This is an easy preparation, and it is so impressive, and most importantly DELICIOUS.
The last time I made au poivre sauce I had enough extra I put some in the freezer (I understand it keeps for 17 years) and then a couple of months later I had sauce for london broil or whatever. It was great!
Excellent idea that I'd never thought of. I'll do exactly that! Thanks!!!
Monsieur John, I just discovered you a week ago. Mon dieu!! Your recipes are rapidly filling my recipe bookmark. It will require me months to try them all but I look forward to the culinary fun. Merci mon'ami
hi chef.
just wanted to say i learned one thing from you that i will hopefully never forget. i asked you about cooking wines and you said(i might be paraphrasing because i dont remember the exact words) "if i wont drink it, i wont cook with it".
and since then i stopped buying "cooking wine" and i only use real wine. i dont like the taste of "dry" wines when drinking them, but they make food extremely delicious. i found a brand in a local supermarket that i can afford and it takes my dishes to the next level. if not for your advice i wouldnt have even thought about it.
so thank you :)
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Chef, here in Pakistan things are quite tough right now with the worst flooding seen in decades but you’ve cheered up my whole family with your beautiful and infectious personality. We’ve watched this video on loop about 10 times already. Bless you. And in Pakistan you can NEVER have too much butter in any dish or sauce! Thank you, Chef. Love from Pakistan 🇵🇰
Isn't halal meat more dry, though?
@@oyotundookubegwa520
Why?
@@Peteralleyman I thought the blood is drained early in the process. Like Kosher.
@@oyotundookubegwa520
There is no blood in meat.
You can Always Learn to Swim.
I have eaten fantastic food in Paris and now I can make it myself.
As Chef Jean says, “ it’s easy my friends”.
He makes it easy. I have cooked some fantastic meals with his wonderful support.
Thank you Chef! Butter, Butter, more Butter!
I have always loved using butter and now I have you giving me absolution.
One of my favorites is Chicken Milanese
My grandchildren love it!
Only reason I ever started making clarified butter. Easy. Peasy. Make it every month. Take a few minutes out of you day, put it in a little cute mason hinge jar, you're all set. Keep Cooking!!!
I've been away and have missed you my adorable precious dumpling! This recipe caught my eye... its one of my favorites and I will make this very soon! You're as cute as ever!
💋
I have made a few of your recipes and I cannot believe how good food can taste and how easy they are! I cannot wait to make this! MMMMMMM!
amazing every time i watch your videos chef, old ones new ones doesn't matter , you are always amazing with your one of a kind recipes , all the best.
I remember making this for the first time after watching you and was blown away! Like for real, I have learned so much. I'm keeping the garlic puree and clarified butter in stock, I tried tarragon, and do onyo first! I never would've had this sauce or known these things before. I'm better because of you. Thank you, Chef!
I have been recovering from emergency surgery and your videos have been a comfort. I can’t eat right now but I’m hoping to try these soon.
I have never bought nor cooked with green peppercorn. I can't wait to make this recipe - that sauce looks divine and this is so SIMPLE!!
Excellent Chef you are GREAT ! on the top of that I love your humor makes me laugh alone.
Well, ya did it again! Your technique, and your sauces are ‘Amazing!’ We have dinner guests this weekend… and this is what I’ll serve! Bravo Chef!
Add me to your guest list next time. lol. How did it turn out?
@@Crazson34 Probably good
@@kidthebilly7766 I made it and it was excellent.
Good day hi from South africa. I have been doing some kind of cooking most of my life. I am 64 now and if I had seen your shows you a great teacher
Thank you
Dave
I'm in rehab from an injury and I started watching this channel. It's kind of a torture because the food here is soooooo horrible. But I can imagine how delicious it is. And I'm excited to get out and start cooking and impress everyone I know with these fantastic dishes. Thanks Chef!
Thanks!
Thank you 🙏 ❤️
It's not the audience being amazing, it's YOU beeing AMAZING
🙏🙏🙏❤️
His enthusiasm for this stuff is amazing.. Bravo, Chef.
Amazing thinking about how far this channel has come in the last year and a half. Absolutely deserved, too - chef's videos are always informative and EXTREMELY entertaining. ❤
Absolutely! Over 750k subscribers and counting, we love Chef JP
Thank you❤️ !
I have to agree. Greetings from Germany
@@rustyshackleford3278 agreed
Greetings from Greece as well!
I made this tonight and it came out perfect, even the sauce. I may not have completely clarified my butter as my cast iron pan was smoking but that could have been the pepper. I used my antique coffee grinder on the coarsest I could make it and the pepper was perfect. I had never finished a steak in the oven but I used a thermometer and it came out perfect. Even the sauce was great even if the beef stock was a bit thick and too tomato-y. The pepper was a bit too spicy for me so I think in the future I will skip the pepper crust and just make the green peppercorn sauce for a regular steak. Thank you for teaching me how to cook a filet mignon perfectly and make that sauce.
It sounds like you have a great grasp of the cooking process! I'm so glad it came out so well! 👍
I have made Steak au Poivre according to your first recipe a lot. Several people have said it was the best steak they had ever eaten. But now I tried the slight modifications in this recipe including clarified butter and awesome beef stock and it is even better. I made a couple gallons of beef stock last week using your method of amping up beef broth. I also took your advice that it will keep in the freezer for 17 years and froze all of it. So as I was getting everything ready tonight I realized all my beef stock was frozen. So I got a jar and popped it in the microwave to thaw (the only thing I use a microwave for) Then since I had a little time I watched the video on this recipe again. I dint need to watch it to know how to make it but I greatly enjoy your videos as they make me smile! The meal came out great. I used a rib eye from locally raised Nebraska Angus beef. I often have trouble finding a lot of ingredients I want here in the middle of nowhere with the exception of beef. Our beef is the best. I could easily just drink the sauce.
thanks.
Awesome comment Howard thank you for sharing! Great move on the stock! 😊👍
I watched this particular video a half dozen times at least! One of my favorite recipes. I am going to try and make my own beef stock from your recipe. Thank You Chef Jean-Pierre
I just love the way he cooks. His presentation is fabulous !
Joy, joy, joy! That’s my experience when watching these videos. Thank you chef, not only for the delicious recipes but for sharing your delightful personality with us! ❤
Thank you 🙏
I love watching you create these amazing dishes and very much appreciate the level of detail you provide to us. I have learned so much watching you over the years so please know that you have inspired so many people and have taught us way more than you will ever know. Thank you again Chef Jean-Pierre👨🍳. God Bless you my friend! And may your butter never burn 🔥. Your favorite student and #1 fan!
I love the way you teach and cook with such joy and humor. Thank you!
Chef Jean-Pierre! I remember you made this in a old video a long time ago and I've always wanted to make it - I'm going to do this next week 100%!!
Omg thank you, that's the best steak sauce I've ever made and there is still room for improvement from my mistakes. God bless Jean-Pierre.
Danke, tolles Essen! Ich liebe Pfeffersauße ! Top Rezept ! 👍🏻 Ihre Kartoffel koche ich nach.
dear Jean-Pierre, we like the video, and mostly we like that you like what you do and how you do it! Will try to follow your recipe and instructions and treat my family to this gorgeous meal. Thank you.
Thank you very much
He grabs the 500 degree pan handle at 12:20 and doesn’t even flinch. I have done that and nearly knocked the pan off as I jump around the kitchen screaming. This guys is the boss
Chef JP, ! I love that you are so willing to pass on your knowledge so freely , and willingly , lest it be forgotten !! I have learned so much !
thanks to this video i had the absolutely best self made dinner this evening! i used red wine instead of cognac since i couldn't find cognac anywhere but it turned out to be absolutely fantastic, i'm still blown away at how easy it is to do having such good instructions and by the taste of the final dish. i also made sure the presentation is awesome. i felt like eating in a fancy restaurant while being at home haha
Every video I watch is an education about food, preparation, equipment, knife skills etc,etc, with humour mixed in. Have learnt more from you than all the rest put together. Thank you, thank you, thank you. Good luck my friend.
I love how he is just so nice. And helps everyone feel comfortable with whatever they are able to do. Thanks for doing these videos!
Oh, I just met someone who used to work with you! So random and he just spoke so highly of you. I feel grateful to view your videos. ❤
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Well hello, there Chief. I'm going to have a fine meal after I listen an each your video
I am a total pepper freak, so I'm right there with you Chef JP. I've only had filet mignon twice in my life so this, no doubt, would be spectacular. And the three-cheese filling for the potatoes: other-worldly magnificent. Dear Lord, I am soooooo hungry! 🥲😋😛
I'm cooking it tonight - and at the Farmer's Market this morning -- Green and Yellow beans!!! Amazing!! Thank you Chef!
I just found your channel Chef.
I cannot tell you how wonderful it is to see a classical French Chef on TH-cam. THANK YOU THANK YOU THANK YOU! Your mise en place is perfection. Not too busy, uncluttered and workable.
I am SO SICK and tired of seeing Gordon Ramsey destroying classic dishes, and over complicating what should be just as much fun to create as they are wonderful on the pallet! I wouldn't let THAT man take the garbage out in my kitchen. Food is about about LOVE and JOY! Not screaming across the kitchen at underlings who are just wanting and needing attention of the head Chef.
Bravo for showing us how it is done! With a smile!
Bravo!
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I have never seen you before and wasn’t sure if your channel was for me, but once I saw the sign on the wall of your kitchen, I realized you are the one I will be following. Thank you.
Chef, I feel like I won a jackpot when I found your channel. Your recipes are wonderful, and you are a gift to those of us who love to cook. May you have many more years of teaching and creating amazing dishes!
Thank you 🙏
as so many have said.. Jean-Pierre is more than a chef, he is a teacher AND a lovely inspiration to cooking and just life and enjoying cooking for the sake of enjoying cooking and making it an art of personal choice.. thank you for doing these videos and please continue.. I enjoy your sense of humor and your love of cooking!! you are both an inspiration and a therapist..lol
ohh man that is beautiful food, the french know how to eat and i happen to have some garden picked green beans too ,just need the steak lol , bravo chef excellent ca
Watching you cook is like watching an artist paint! Thank you for your great content!
Thank you! 🙏
Chef Jean, I stumbled upon your channel probably around Christmas 2021 and I have to say, I have the bell rung, and I whenever you post a video, i always find some time through the day to watch every single video you post, I like them before I watch, because your videos have helped me through some really tough times, the way you talk to us all as "your friends" means so much as a viewer, I feel like if I was lucky enough to meet you, I'd know a lot of things about you. I want to say thank you for everything you do to run this channel. I've learned so much from watching your videos. Thank you!
Secondly, I'm curious if there is a story about your career as a chef. I'd like to learn more about your restaurant, your parents, the school, I'd like to learn more about you too.
Thank you so much, it is comment like yours that keep motivating me not to retire! I love and cherish the opportunity to share what I learned the past 50 years!
Chef, i just love you and ypur down to earth explanations. You've taught me so much about cooking, things i never thought were possible. Thank you. Much sincere love.
Chef Jean-Pierre, you are the boss of your sauce!!! I am absolutely in love with making the beurre blanc sauce now. I made it with cod and also have made it with scallops and that sauce is absolutely delicious. I look forward to making this sauce when the weather gets cooler to roast beef meat bones and cook for the stock. AMAZING. Merci, merci, merci:)
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Hvala što nesebično dijelite znanje i iskustvo,svaka čast!
Every dish I’ve made following Chefs instructions has been as amazing as he promised it would be
I made this from your earlier video. It was terrific.
The best part is watching you enjoy it. That is true for all the food we serve.
🙏🙏🙏😊
I know class when I see it and you are that. I am a retired chef with 55 years of practical experience from running mom and pop lunchonettes to high volume catering. From family style to fine dining restaurants. I was also a culinary and pastry educator in Manhattan for many years.
Like I said, I know class when I see it.
How refreshing to finally come across a chef online that knows what he is talking about and doing. I've seen several of your videos and are heartened that there is someone that is teaching the correct techniques with a good philosophy with a little bit if flair and panache.
You remind me very much of myself.
Please keep up the good work and I'll keep on watching.
Thanks .
I love this sauce it's amazing, but what I love more is your enthusiasm. You are an exceptional chef!!
Oh my, looks fabulous Chef!!
I do like this guy...a perfect meal!!!
Dear Chef Jean Pierre, are you reading my mind? I was just planning a steak dinner!! I can barely wait to make this!! It looks AMAZING!!! Thank you for all you do!! 🙏🙏💕💕💕
Chef JP... You are a lifesaver. Your presentations are inspiring. You remind me so much of my Italian mother's legacy and our Italian American family. My cousin Aldo sounded very much like you.
Gotta dry brine overnight for steak! That's gonna give a perfect malliard reaction. An hour or two is not long enough in my opinion. You can do it that way, but you must pat dry very well because the steak will still be very moist after only an hour or two with salt. Also, I use the same plastic bag trick for salt. If you can't find good fleur de sel for a finishing salt, coarse kosher sea salt works well when crushed down just a bit. It's not exactly the same, but it gets you there if the salt is just a bit too coarse for your taste
When having a bad day this is a great watch, you make people smile. Thanks for all the great recipes!
Thank you 🙏
Je vous adore Chef Jean Pierre ! Vous m'avez redonné l'envie et l'inspiration de cuisiner !
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Really learned something and makes me love and appreciate good food even more.
I'm making sirloin steak for tea (american viewers will know this as strip steak, and dinner), but i have already made an italian style roasted tomato sauce, and now i wish this video had appeared like an hour earlier. I will never stop loving Chef, because he is one of the few American based YT chefs who ALWAYS add both F and C to temps.
i think most of us know what sirloin steak is. now if only more american butchers knew picanha😁
Yes, I would know of sirloin but hardly know of strip steak. But youtube taught me about Tea.
@@MissBabalu102 Apparently in the states what you call sirloin would be our 'rump' steak. But hey, it's all delicious.
I found your channel looking for a good sauce recipe. I have to thank you for giving me the passion of cooking. I've upgraded my pans, clarified my butter and love the results. I lived cooking outside on my grill but found my passion in the kitchen. Thank you for being you. From a man who had a heart transplant living a second life, you my friend have added so much.... and although a child can do it, it's your passion that inspires.
Good morning Chef! It's all about the sauce. Always has been, and always will be. I'm not very familiar with the flavor of Cognac, but this afternoon I am going to make a trip to the Liquor Store to pick up a pint to use in my sauce making. Is the difference between a sauce and gravy the use of flour, and the consistency? Love the video!!!
Bruce
Is the difference between a sauce and gravy? I'll do a video on this soon!!! Great subject!!! 😊
I'm so glad you explain peppercorns. I remember being explained this in Vietnam among the peppercorns: black is dried, green is preserved, and white is (traditionally) left in slightly alkaline streams to have the membrane "cooked" off with the alkaline water.
you're amazing, you have become my favorite chef. Thank you for creating amazing content. Keep doing what you are doing, you're crushing it 🔥
Amazing. It couldn't be any easier to make the sauce. Thank you, Chef Jean-Pierre. I have been waiting for an excellent instructive video on making the most of a steak and this is exactly what I needed. I sincerely appreciate your videos. Aside for the sometimes-extensive prep work, the cooking and even the cleanup, is easy.
'My Friends' Thats why we love you, Chef.
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I cant get enough of your vids..Frendliest french chef i have ever seen.
I have been watching him for 6 months, and has improved in my cooking…….my mom had Julia Child, I have Jean-Pierre!
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My favorite chef! His enthusiasm is so contagious! I love this guy!!!
I aspire to keep things clean the way he does.
Chef, you are my mentor. No doubt about it. Thank you for your lessons, because they are so important for men looking after their lovely wives who are unwilling to learn how to cook. May God Bless You.