Steak au Poivre - Insanely Delicious Classic French Recipe
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- เผยแพร่เมื่อ 20 พ.ย. 2024
- Today we're making steak au poivre. Don't be intimidated by this recipe. This dish is really easy to make!
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INGREDIENTS WITH GRAM AMOUNTS
2 12 ounces New York strip steaks - trimmed and removed from fridge 1-2 hours before
3 tablespoons black peppercorns - coarsely crushed
2 teaspoons kosher salt
2 tablespoons vegetable oil
1/3 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter - cold
1 medium shallot - minced
1 tablespoon green peppercorns - optional
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.
I'm glad that James doesn't know the taste of cognac.
Ever make the sauteed onion and dried black olives with sugar / vinegar recipe ?
Mortar and pestle to crush those peppercorns. Cheers from Canada 🇨🇦
I thought all that stuff was a brandy or whisky.
Really enjoy your video's. Thank you so much for always converting your ounces and pounds to grams, milliliters and kg's for us non-Americans (i e the rest of the world really... 🙂) Even better when you measure in tsp's, tbsp's and cups! Much appreciated!
Cognac is a dry french brandy. In a pinch, it can be replaced by sherry, bourbon, or rum depending on the requirements of the dish. Sherry for dry, bourbon for mellow, rum for sweet. Have fun young chefs.
You could also use a non-Cognac French brandy. St. Remy is surprisingly good and is a fraction of the price of Cognac.
@@derekpiastrelli3213 I think he had a fan on, also not everyone is comfortable with it. so better to mention it before someone accidentally looses eyebrows lol
I use bourbon as a substitute often. It has that oaky flavor and works well.
There was a great steakhouse in metro DC about fifteen years ago called Ray’s The Steaks and he used port in his peppercorn sauce and it is yummy as well. I mostly use the most expensive brandy or cheapest cognac. Cook booze, you can’t lose.
@rosezingleman5007 ports are versatile when it comesto cooking, but I've always believed a good port requires a good dessert! Well, in my humble opinion.
Congratulations to the taste tester for making the team!
I love the attitude of "I don't want you to be disenfranchised, I want people to actually make this" and it was reflected by your son, too - Excellent ideals, excellent vibe.
Same! Lots of folks out there with not as deep pockets.
us lowlifes need to eat good too!
For the alcohol, don't forget that a lot of liquor stores sell miniatures- maybe one ounce of the name brand
What a great idea 😝 The Cognac issue has always been my problem with this great dish. I never thought of those little bottles.
I use the little Vodka bottles to put vanilla beans in for homemade vanilla. Trying a couple of other spices, the jury is out on those.
When I trim fat off of a steak, I always put the fat in the pan, melt it, then sear the steak in its own fat! Delicious.
Your children are a reflection of you and I can tell by James’ calm and confident demeanor what wonderful parents you both must be. It’s funny to watch his personality grow as a stranger but so lovely all the same. Thank you for giving us meals we would actually make and inviting us into the warmth of your home! As a Jersey girl in the west coast, hearing your accent is so nostalgic. I hope you and your family have a wonderful holiday!
And congratulations on making the team James!! Get those foundations in and get your cardio & weights up! 🎉
They offer the same to me- a gal from NJ who now lives in SC and just feel so happy to hear the NY accent and food details, like calling a pizza a "pie".
Heck yeah, Jersey guy in Ohio here. Feeling right at home watching them in a way :)
I really like how down-to-Earth and real your presentation is. The way you changed your mind about vegetable oil right there on camera, rather than edit around it, is one of the reasons your recipes have been the very few from TH-cam that I actually make. Oh, and gotta love the giraffe whisk.
Thank you very much.
I have to agree. I don't subscribe to many cooking channels and there is a clear reason why if I want a clear idea of what to do next, this is explained beautifully.
I enjoy this channel. It’s a great, unpretentious place to learn new recipes. But the absolute highlight for me is listening to the wholesome interactions between family members. You’ve really created a wonderful space for people to tune in for a hot minute and feel like part of something special.
French here!! Congrats, you are always on point with you French dishes with the recipes perfectly done as we would do over here ;)
Thank you.
I'm french too and i totally agree !
Moi aussi@@jeremietoussaint4085
The spirit of what your family does here is as important as the recipes and cooking tips.
Congrats to James for making the team. Must be all that good eating.
Taste Tester: "It's cognac. See I have no idea what that is."
Both Parents: "You shouldn't!!"
That killed me!! Love it. And congrats on making the school team, James!!
I put the oven at 300 and put the steak in for a little longer. That way, I don't miss my target temp. I would suggest to everybody to do the same. The heat just gradually gets through the steak and there's no crying. Thanks for the great videos! Love your stuff because you do things most people can easily do for their family.
Congratulations to James! I really enjoy his taste testing...well done!
Thank you for debunking "screaming hot"! I have an electric stove that I somehow manage to make delicious meals on, but I sometimes burn my pan. I know electric runs hotter so I try to compensate, but this video shows me I can go even lower with my heat. This is one dish I have not yet mastered, and your video gives me confidence!
I prefer this delicious dish without the black crushed pepper, but everything else is as it should be.
Congrats to James! Another trick to cracking the peppercorns if you don't have a mallet is to use the bottom of the heavy sauté pan (with the peppercorns folded inside a cloth as you demonstrated).
I love how you said, you’ll never see wavy or expensive steaks, etc on here. You want us to make the recipes. Good for you! I think you’ve found a really good balance on your channel! You show us how to elevate basic, quality ingredients into a doable dish. I mean, a lot of us know these things from years of experience. However, gs good to teach the younger generation and the ones who are just now really elevating their cooking. They want to learn, and do it on a realistic level. You give great information! Thank you. By the way, one of my favorite dishes! Looks delicious!
I love how much care goes into production (beautiful shots, slick music, awesome recipes) and then suddenly giraffe-whisk makes an appearance. Keeps it grounded in reality.
i have the same whisk lol
The trick to crack you black pepper is to use the bottom of sauce pan, where you just put the pan on top of the pepper on the cutting board and lay your weight onto the pan. Thats the traditional way of doing it.
With regards to leaving out the green brined pepper will change the taste a lot. They are a lot more fragrant and makes the difference.
This has been my go-to for easy yet "impressive" for somewhat special occasions or just-want-to-treat-ourselves for years (ever since I made it the first time)! Not hard at all and so great tasting, anyone who likes a decent steak absolutely must give this a try.
I understand that making affordable meals is a big part of your desire for the channel but i'd definitely be down to watch some higher-end fancy meals to be prepared for special occasions. I like to wow my wife with fancy prepared meals on anniversaries, birthdays, etc. and it's a lot more meaningful to make it than it is to buy it.
Next week's video will be for prime rib, definitely a more expensive and special occasion meal.
@@SipandFeast When Trump gets elected and the economy turns around we'll all be able to afford prime-rib everyday, again!
Same, I want to see some waygu
Economy is just fine @@smellyfella5077
@@smellyfella5077lol
Congrats on making the team!!!!!!!
This channel just keep pumping out delicious videos together with jummy vibes. Great inspiration for the everyday home cook :)
Use a mortar and pestle for the peppercorns. Or one blitz with a mini-grinder. Easy.
I love this. Not only does the recipe sound great, but your added commentary about cost and tips about temperature and safety are great. Love that you brought your kid in as a taste tester because so many of these recipes kids may not like. Good to know that a teenager loved it. Congrats on making the team!
Thank you. You are only the second chef on YT that has said "Cook your steaks the way you like them- 6:30." God Bless and stay safe.
This is my first vid from your channel. I fucking love how relatable, and genuine you guys are. Makes cooking much more approachable. Can't wait to dig in to your other stuff!
Hahahaha....love your son James. Love this show. Thank you for being so down to earth.
❤❤❤😅
I appreciate you bringing up costs like that. Not everyone has a Costco or have access to modest priced east coast ingredients, like real Parm cheese.
Hey James, came across your channel a year ago.
I love everything you do.
Straight forward and easy to follow recipes that consistently turn out perfect.
I always enjoy seeing your family with you.
GAWD THAT LOOKS GOOOOOOOD!!!! YUM!😍
Whenever I don't know what to cook for the family... I just come to this channel and everyime it's turned out FANTASTIC, my wife doesn't know what's going on. HAHA!
I love this channel! Thank you for the lessons, I’m 73 and still enjoy learning…OBTW, thee paper towel trick works great, have done that for many years 🥩
Hi Tara Hi Jim, I went to Costco on Tuesday and got a 4 pack of NY Strips and they’re Huge and paid 5.69 a pound. For the same thing at Publix add 60 bucks easy. Great Videos Thank You 🙏
You can really see how much it means to you when your son compliments your work. I love that. 13:10
Suggest using a mortar and pestle for the peppercorns.
This has always been my favorite dish to cook for date night with the wife. Got excited seeing your video
3:10 A burr grinder for coffee (not a coffee mill... a burr grinder) does an exceptional job at cracking peppercorns.
Love watching you all taking bites off the plate together, just like what happens in my kitchen. Very relatable! Warm. Love it. Great looking dish made accessible. Thank you.
i also like to add the resting juices of the steak into the sauce whenever i make this sauce or pretty much any steak sauce in general.
Watching y’all at the end is a great reminder of how cooking a meal brings families together. Love it!
I definitely want to try this. I really appreciate your emphasis on making your dish approachable. I also really liked what you said about the temperature of the pan. Every youtuber seems to say the pan should be screaming hot, but when I do that everything burns almost instantly. I do a touch over medium now and still get a great crust. Thanks for the video!
I love this channel so much. Between the recipes, the "I don't want to disenfranchise people" to sharing moments like James getting on the school basketball team. Just wholesome worthwhile content. Thank you and your whole family for all that you do!
Im dry brining tonight, going to make this tomorrow. I made the beef bourguignon last week for a dinner party and it was 😙👌
That looks SO GOOD!
And yes, I like how you make this accessible to the average person, with recipes that regular people could actually pull off, and afford.
My grandma was French. I have made some of the best dishes from her recipes.I am trying this recipe the next Sunday!
One of my lifelong favorite preps of steak. I also introduced my young son to this recipe when he was about 11 years old as part of he culinary awakening. I did the same with Steak Diane. Red Wine Reduction Sauce & lastly Sherry Cream sauce for steak. I should not fail to mention there a cream sauce made with cream, lemon, thyme, mushorrom and garlic is also awesome.
I clicked on this video randomly and didn't know what to expect, but I really like your down to earth vibe and straight-forward presentation. A lot of cooking youtubers use way too much editing and the pacing of the videos is too hectic. I like when you show the cutting board, it's really relaxing and visually satisfying.
Love seeing James’ sophistication increasing on the show. Congrats on making the team!
I'm from French Montreal and you pronounced it beautifully..looks delicious and I will try it. Costco has the best cuts of meat! Your son is so sweet - sounds like your biggest fan ❤
I love watching and learning. I love the simplicity of this.
I love your videos first because of the taste tester and second because of the recipes! I'm trying one tomorrow night. Thanks!!🙂
Another damn good recipe, Jim and Tara!! That 9.9 rating is spot on! Keep on crushing it!
Huge congrats to James for making the team!!!
Well done James. Have a great season. So good to hear your review. Will make whatever James says is good.
Not only are you guys the best, but my daughter thinks I'm the greatest chef in the world because I follow your recipes. Just wanted to say thanks!
Nice job. What a coincidence. I cooked a New York Strip on the grill this past week and pulled it at about 127/128 degrees and let it rest for 10 minutes. Perfectly done.
Thank you and thanks for keeping the recipes budget friendly. So important these days. Warm regards, Carolyn
We used to serve this steak in my steakhouse- the only difference is we added a teaspoon of Beef Bouillon paste so it was darker and it adds some salt- Very well done!
Coming back from basketball practice to demolish a classic french steak dish sounds like the best childhood ever
This guy is like 100% in coming up with the dishes that I just love. Never had it outside of a restaurant. Like everything else, cooking is in the technique, way beyond just an ingredients list, and this video is so very helpful. Will definitely give this a try at home. What would be the perfect accompaniment?
Asparagus of course.
The best part is at 14:00 where @Sip and Feast is explaining and the "TASTE TESTER" reaches for the knife to continue eating lol
Your french pronounciation was perfect 😊
loved it when you brought up the fact that high heat on an electric oven is different from high heat on a gas oven, i remember the first time i made steak while watching gordon ramsay, i learned the hard way when my steak turned black on one side while it was raw on the other
Ive never seen your channel before but you seem like a great cook and a wonderful father. Thanks for sharing this, i look forward to watching more.
Nicely done. I am an exceptional cook myself, but I watch your videos as much for your family as your food. Nice work, my man.
James - congratulations. Practice, practice, practice.
vs
OK, I tried it out, and now I'm going to make it for friends this weekend! Excellent. Thanks for the recipe!
Congratulations, James, on making the team! 🎉 Yay!
I made this once years ago and almost set the kitchen on fire. I had to run out on the deck with the pan in flames. Never tried it again. I might give it a go again after seeing how you added the cognac without it bursting into flames. Congrats to James for making the team.
Steak looks amazing.... but SO happy to hear we have a basketball player in the mix too. James looked SO happy to share that news. :)
Back to the food... I am not much of a red meat eater, but this one I am going to try. Thank you both (Jim and Tara) for all you do in bringing great recipes to our homes. LOVE your stuff.
Omg that giraffe whisk is sooo adorable!
Reason why the peppers are not getting crushed is the towel is absorbing most of the power of the blow. Mortar and pestle would have worked well.
A thought or two: don't bother trimming the fat; it's full of flavor. Flame the cognac; that way, there won't be any residual alcohol taste. Otherwise: yum!
When the giraffe whisk comes out you know it about to go down! Thanks for another great recipe. I’ll be trying it on Saturday. ❤
Might sound dumb, but I really appreciate how you said '' au poivre''.
Saying it properly shows you care.
I've heard ''steak a pois'' one too many times.
This recipe is very similar to a traditional Danish dish called Peberbøf. It's essentially the same, except we add tomato paste and Dijon mustard (about a table spoon of each). Some would also add a bit of the brine from the green peppers.
For a Peberbøf, the green pepper corns are mandatory, however the black pepper is usually diled way down in the mix.
The fancy version is made with tenderloin, but many people make Peberbøf at home with minced meat.
I made this last night and it was probably the best dish I've made at home. This is a great recipe, you should try it.
I have made this several times, a few times I used Jack Daniels instead of Cognac/Brandy. The JD version is pretty good also!
❤❤❤Thank you for recipe and video how to....😊😊😊😊😊😊
Suggestion...as a lot of us do when we grill outside, you can brush a thin coat of olive oil on the surface of the steak as a binder to hold the pepper better.
James will clearly be the best fed point guard on the team. And if you are feeding him something that makes his hair that thick and curly, I would appreciate that recipe.
What about blasting the pepper corns a time or two with a coffee grinder?
Congratulations James.
I made this tonight but vegetarian and alcohol free. Beyond burger patty, a mixture of apple juice, soy sauce, etc to replicate the alcohol. Tasted so good my teenage son gave it a 9 out of 10.
I'd add some beef stock and a splash of Worcestershire to take it to the next level, then reduce it before adding the cream.
I know an independent butcher shoppe in eastern Connecticut that sells prime beef at reasonable prices. The best steaks I've ever grilled over charcoal were from Salem Prime Cuts in Salem, CT, and they've always been fair with pricing. Might be expensive, but the quality will guarantee flavor explosions. And they have a variety of stuff besides beef.
I've been wanting to make this for a very long time and I will be this weekend! Thank you
Well done James - congratulations on making the school Basketball Team! 🥳
Love the Taste Tester's reviews! Hey James, congrats on making the team. We need you here, though, for your nonbiased opinions on Dad's cooking. Jim, looks great as usual. Thanks for sharing!
Use a hand held coffee bean grinder for the pepper. Quick couple of blitzes and you are done
Perfect timing because I just bought some beautiful NY strip steaks. I can't wait to make this recipe. Thanks, guys.
❤the giraffe whisk
Seen this recipe circulating my favorite TH-cam Chef's and this was definitely the most simplified one.. Love steak and cream sauce so this is going down tn... Also big shoutout to the tester on making the team.. Very cool Love that for him
It's all about the vibe. So great.
found your channel today & love it. I totally agree with you on cooking steaks. I felt I used to do a better job when just learning & I regulated my temp more, started following recipes & videos that swear my pan needs to be scorching hot & started to make terrible steaks.
Love the way you mention wanting people to actually make the food & not getting expensive ingredients no average person can afford. Lots of TH-cam cooking channels end up forgetting that.
Congrats on making the team!
I either use green peppercorns or pink peppercorns.
Try with Calvados (Apple Brandy)
Very important that the pan is off the heat and the sauce is no longer bubbling before adding the butter or your sauce will split.
Adding a little sauce THEN the meat - Awesome - I'm going to do that from now on
Thanks
He looked so proud when he looked into the camera and said "I made the school team" congratulations lil man!
NY Strip is my favorite cut. Can't wait to make this! Also, I like that you went back to the music from your older videos. This jazzy tune is my fav.
Put the peppercorns in a little ZipLock baggie and smash ‘em with the meat hammer. I always use cheap brandy as it’s half the price of cognac. Love this recipe!
We can buy dried whole green peppercorns in almost all grocery stores in Finland. Red/Rosé ones too. They're usually used for fish. But it's a different plant.
You made that look so easy and doable. I don't usually eat much meat, but I put steak on the grocery list. I loved the mushroom dish you referenced and am glad to have another recipe that uses the brandy I bought! On another note, congratulations to James for making the team! I, as one of your virtual parents, am so proud of you.
Black pepper is obtained from the whole fruit, picked a little before it is ripe and then dried in the sun (not peeled, not roasted). White pepper is obtained from the ripe fruit, stripped of its husk and dried.
I’ve only had Steak Au Poivre once at a restaurant and was excited to try it but left unimpressed. 🥩 I’m excited to try making it at home, we love French food and all of your recipes have been on the money 😋