Thebasementgourmet makes a French classic using the original tried and true method for au Poivre. Make this one and blow your family and guest away. Straight from the basement.
Couple pointers.... lower the heat before you add the butter to baste properly and once you put the steaks in, stop shaking the pan back and forth... very nice job otherwise
Ya know... Many people will pay MILLIONS to have LUNCH with some Wall Streeter guy... For me... I would love to sit at that bar and watch my meal being cooked...all the while BG being himself! Great Cook Chef! Great Vid! :)
Je suis français, votre steak est une réussite ! juste, avant de mettre le steak attendez que votre poêle soit plus chaude il faut entendre le crépitement quand le steak est posé sur l'huile, ainsi faire une croûte que l'on aime, qu'on appelle aussi la réaction de maillard ! bonne continuation !
I'm a big fan of your channel. You speak clearly , video quality is good and camera angles are spot on. Thanks and please keep it up. I made this last Saturday night and it was delicious.
I really wish there was a gas line where I live I would love to have a stove like yours. it looks like it gets pretty much anything really hot really fast.
@@thebasementgourmet3344 Thanks! I should have thought of that. Aren't sauteed / softened peppercorns usually added to the sauce as it is poured onto the steak?
Many recipes of this dish yours is a classic pepper steak 🥩 right on brother bless up
Thank You!!
Love steak au poivre ever since I was s little kid. That looks damn good, chef!
That butter burned..
perfecto !
where is the green peppercorn in brine??
lol ou ai le vin les échalote .....
Bonjour trop de poivre et très peu de sel
Couple pointers.... lower the heat before you add the butter to baste properly and once you put the steaks in, stop shaking the pan back and forth... very nice job otherwise
When you shake the pan like that you will lose heat and have to deal with uneven cooking
That looks soo good. Gonna try your recipe soon
Stirring a spoon would do less harm to the pan than shaking it like you do.
But the steaks seems goof. I do pretty much like you.
Magnifique recette bravo chef
Ya know... Many people will pay MILLIONS to have LUNCH with some Wall Streeter guy... For me... I would love to sit at that bar and watch my meal being cooked...all the while BG being himself! Great Cook Chef! Great Vid! :)
YOU FORGOT THE SHALLOTS AND GARLIC. WHY JUST WHY.?
Great video, had me salivating the whole damn time.
Poor pan. 😂
I love this dish, i had it in 1962 in Paris.
Always put brandy in the skillet off the flame. You’ll blow your face off, but the steak looks great nice job.
You ain't shittn, that was a close one!
Je suis français, votre steak est une réussite ! juste, avant de mettre le steak attendez que votre poêle soit plus chaude il faut entendre le crépitement quand le steak est posé sur l'huile, ainsi faire une croûte que l'on aime, qu'on appelle aussi la réaction de maillard ! bonne continuation !
Merci beaucoup!!
Here's a dream. I hope one day I can taste your delicious dish first hand. 🙃
When;s dinner? Looked very good. Had it in Paris. My favorite
This dude is a pro, even if he does not know it. A+
I have laid my steak in crushed peppercorns like that. I thought it was a little to much pepper. great recipe.
I'm a big fan of your channel. You speak clearly , video quality is good and camera angles are spot on. Thanks and please keep it up. I made this last Saturday night and it was delicious.
+John Haver Thanks for the positive feedback ,I'm glad you enjoy my video's. !!
I really wish there was a gas line where I live I would love to have a stove like yours. it looks like it gets pretty much anything really hot really fast.
Yes 30,000 BTU burners do the job nicely! It can also be converted to propane.
Yum Yum ...You need to open a restaurant
you lost my favor when you poured the fat out.....its french ; )
Right on
That looks delicious! Is it possible to flambe the brandy if you have an electric range instead of gas?
Yes , Just use a lighter , the long type like you use for a grill.
Thx for the feedback!
@@thebasementgourmet3344 Thanks! I should have thought of that. Aren't sauteed / softened peppercorns usually added to the sauce as it is poured onto the steak?
@@markduffey686 Don't know , but sounds like a good idea.
The TRUE ONE! Great recipe!
Nikolas Amaral de Barros Thank you , I'm glad you enjoyed!
didn't cut it open or tastes gets a thumbs down from me
who cares
@@thebasementgourmet3344 great response. 10/10