How to make a pan sauce for steak | Bistrot pepper steak recipe like in France
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- เผยแพร่เมื่อ 6 ต.ค. 2020
- How to make a Bistrot pepper steak recipe like in France: if you have been to France and ordered a pepper steak in Paris you know that they always seem to taste just that little bit different but why? in this video I am sharing the secrets of the Parisian style pepper steak.
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🧅🥕INGREDIENTS🥕🧅
Multiply the ingredients if you make more (if that is the case, it is best to make it in batches of 2 at a time)
2 steaks (prime cuts) of your choice
1 small shallot
1 tablespoon of butter
100 ml white wine
2 tablespoons of cognac
2 tablespoons freshly grinded black peppercorns
50 to 100 ml heavy whipping cream.
100 ml reduced brown beef or veal stock.
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Made this for my wife’s parents today...I’m pretty much invincible now...great video.
I really hope you used more salt than shown here and several hours earlier.
@@js0988 I’m no anti-salter, but I actually appreciated the fact that he didn’t add a bunch of salt, but layers of flavor instead. And I’ll bet there’s some salt in that stock or butter. I really struggle with eating out here in the US because everything is over salted. We need to get used to just a little bit less. Our cardiovascular system will thank us!
@@js0988 the beef stock has sslt
@@js0988 if you salt the steak and let it sit, won't it dry out the steak?
@@stefanmariaschneider No, it will draw out moisture and the salt will disolve in the moisture, but the steak will reabsorbe the moisture. Thus season the stake insade as well as the outside. It will only dry the outside of the steak, which you want because it will give you a better sear.
I have now made this 3 times, first time with a $40.00 custom cut ribeye 2 inch thick from a fancy butcher, second time with a decent $27.00 ribeye, and today with a 1 inch strip steak That was only $14.00. each time it has gotten better which is proof of not a good piece of meat, but a good recipe. Thanks for posting this, our new favorite steak recipe. BTW this time I substituted creme fraiche for the cream...give it a go!
I bartended in a French Restaurant for 20yrs and this was one of my favorites. And Sweetbreads. Oh my! The Chef/owner retired, and closed the restaurant. I missed a great opportunity to be taught his fabulous sauces. So glad I've found you!
Sweetbreads.....so good!
Thanks Stephane, I loved the recipe. Steak au Poivre is my favorite dish by far!
I have been eating Steak au Poivre for about 50 years. It was a family favorite when I was growing up. Both my parents who were great cooks, also loved to entertain their friends so good cooking was a must. Both of them took turns to make the family favorites, Steak au Poivre and Boeuf Bourguignon. As for the Steak au Poivre, each of them had a somewhat different version, Mom's was done in the traditional way much like Stephane's recipe (but using white onion as échalotes are not available in my country). My Dad added to it chopped Green Peppercorns and a little minced garlic (he always reminded us that this was not the traditional recipe) but his reason for adding the garlic was since échalotes were not available and white onion were the only option, he would first blanch the minced onions and garlic in boiling water for a minute or so thus making both of them milder and thus making the flavor closer to the échalotes. (Échalotes are softer than onion with a flavor that reminds a little of garlic so I think it was a pretty good way to balance the flavor and making it closer to the traditional flavor). I liked his version a little more but both were fantastic, they enjoyed the competition and we all had the luck of having great food.
Last year my family spent a long vacation in France. As you can imagine, the two dishes I ate more were Steak au Poivre, and Boeuf Bourguignon. We went to may small bistrots and also many famous restaurants like Le Relais de l'Entrecote, Les Gourmets des Ternes, Chez Paul, Golden Pat, Bistrot Paul Bert, Brasserie Barbès, Auteuil Brasserie and others. Regarding the Steak au Poivre, on a few places they had the variation using the chopped green peppercorns (and no garlic of course). I did enjoy those even more than the traditional ones and I highly suggest you try this variation at least once.
I frequently make this dish at home and almost always use both the cracked black pepper plus the chopped green peppercorns. My pan sauce is very similar to Stephane's but instead of échalotes of course I have no choice but to use the blanched white onion and garlic. and instead of Martell i use Curvoisier V.S. as Martell is not easily found here either.
By the way, you can get on Amazon cans of Madagascar Green Peppercorns (these are the best). I have tried them all and the best by far come from France and are packed by a company called ETS MOULIN and they go for under $7 dollars for a 100 gram / 3.52 oz. can . Stephane, maybe you can add a link to these to your Amazon list...
Thanks!
A G wonderful. I am going to screenshot this and send it to myself if you don’t mind. Lovely story and history and about make do when you can’t do. Best wishes 😘
this is one of the best replies to a video I ever saw on youtube
Superb comment. Absolutely loved this. And steak Au Poivre is my absolute favorite way to have a steak. I have ordered green peppercorns in past…they do not last super long in fridge. So I use them up when I get them. Delish! Again, thank you for the wonderful comment. Lol may you always have the top comment on this man’s lovely videos.
By the way, for work I went to Paris a number of times…and was working nonstop and did not take moments to really notice the brilliant places I ate. One night we went to a very high end restaurant in which the ceiling retracted and we saw the night’s sky. Very elegant. Could not remember the name of the place. I have traveled to many European and Asian cities…Paris is the most beautiful in my opinion. And the food is amazing. Now I’m retired and wish I paid more attention to my 10 visits there. : )
The green peppercorns are a must IMO, otherwise I personally wouldn't bother making the recipe! That's how good they are with this dish. Their bright flavor goes perfect with the rich, dusky sauce.
They can be found in certain grocery stores, typically near the capers. I've seen them at Sprouts and even some Publix. The ones in brine in a resealable bottle stay good in the fridge for a very long time.
That said, this video does several questionable things...ignoring how the steak is cooked, you definitely should wait to the very end to add the butter, when the sauce is cooling. Every other recipe I've seen deglazes with the cognac instead of using any white wine. Chef Jean-Pierre has my favorite version of this dish on TH-cam, but Marco Pierre White has a pretty good one too.
Very fancy version of Steak Diane and used to be a staple at restaurants in America until the 80's complete with the waiter making it tableside. Sauce looks amazing!
It’s 7:05 pm at night, I’ve already had dinner and now I have to go make a pepper steak. Thanks for making me hungry ...
This is the second time I made it. First time was amazing. This time we thought we were in heaven. My friend and I both never had such an amazing sauce, at home or in a restaurant. I am not sure what I did differently this time round, but I was generous with the cognac, butter, and cream. The layers of flavour were incredible.
Thank you Stéphane!!!
10:00 Speaking as Tunisian that's how we almost always use bread , dip it in sauce \stew , i approve
I substituted the sirloin for chump, the stock for stock pots, the shallot for onion, the cognac for brandy. Was still excellent
This is my FAVORITE steak sauce, my family loves it... SO GOOD!
My ten year old daughter made this tonight and it was extraordinary.
Delash
Ha! I absolutely fell over laughing with joy when you pulled out the bread to soak up the sauce. For me, the soul of French cooking is in the sauces and a good baugeutte is the ONLY way to enjoy the full experience. I learned how to do it here in France and will never look back. Pepper steak is one of my favorites so this video was especially delightful. Merci Stéphane!
I made this last week and can honestly say it might be the best thing I have ever cooked. I haven't stopped talking about it. I can't stress enough how absolutely delicious this is and how this is now my go-to recipe when attempting to show off my culinary skills. Just perfection
The Cognac creates the magic!
Just tried this. First successful attempt at cooking with wine. Definetly doing it again.
The cream looks exactly like the map of France at 7:06.
Haha, I just noticed it too and scrolled down to see if someone already commented on it. Well, you beat me to it :)
it is how French this recipe is
Uh no not really
No, just no at all
Haha I can see the resemblance to the Atlantic coastline on the left side yeah
I added a bit of maple syrup. Next time I won't add the cream, I like the flavor of the steak's grizzle without much else. Thank you, you have made my cooking much more innovative! I'm incorporating French and Mexican cooking and it's Delicioso!🥰😋
I had a 30 year career flying back and forth between the states and Paris. I was fortunate to taste so many wonderful French dishes on layovers but this one was my go to at any restaurant I had not been to before. If they got this wrong, well don't go back. Thank you for the lesson and I am going to try this to give my family a taste of my good fortune spending some time there.
Oh man you make me miss La France. The cooking, the language, the wines, the bread- and to be frank-- french lovers. Here in Denmark I forget it all, No one speaks french, chefs quess more than they know, I end up in discussions so unnecessary....oh la la. Merçi bien èncore!
I made this for my girlfriend yesterday - it was so perfect! Felt like I was at a bistro in Paris. Thank you so much for these videos. Mis en place for the win!!!!!!
Did she make it worth your while?
I always start frying with steak that thick, sat on its fat edge down - the fat renders nice & golden and then you can fry the meat both sides to your liking 😊👍
Same here. That way you get beautifully cooked crispy fat that you can eat.
Great idea
Incredible that he didn’t do that, but he generally doesn’t appear to be a trained chef. More like a passionate amateur foodie TH-camr
I would do the same as you. I'm suprised that he didn't render the fat from the edge at the beginning.
@@TheSeinsei just a matter of taste, we usually don't eat the fat at all, it's just there for the cooking part, to give taste
This channel is great. There's a lot of content focusing on modern, quick (lazy) recipes, so it's awesome to see someone doing classic cooking that takes time, technique, and care.
Idk what content you watch but I’m sorry that that’s what you’re seeing. Check out channels like Joshua Weisman, Adam Ragusea, and Italian squisita
awesome. great demo...sauce looks great!
Absolutely fantastic mate thank you!!
Love this channel. So well presented 🇫🇷
really LOVE THIS !!! mouth watering ....THANKS!
This looks absolutely DELICIOUS!!! Thanks for sharing!
Excellent ! Looks delicious .
That sauce is also great with added garlic, thyme and deglazing with a sweet PX sherry. My favorite steak sauce.
Result was really great. Thank you
Great presentation thanks a lot Stephan
Looks delicious my friend, need to try this.
Mise en place is crucial! That was beautiful Stefan!
BEAUTIFUL.....can't wait to make it
Beautiful I can't wait to try
Merci Stephane, great video as always.
OMG, I can't wait to try this at home. Thank you so much! I love this channel!
Terrific, I really enjoyed this.
Tried this recipe today. Really enjoyed it!
I love to listen and watch..... you are the best !
Definitely going to try this recipe.
Amazing! Making this tomorrow night! Yum!
Fantastic video, thank you
Un vrai délice
Looks positively delicious!
Made it today. What an explosion of taste. Wow! Thank you!
yum. i'll be making this again and again and again... thanxxx
Stephan I love this channel. Thank you so much for showing us the delights of French cooking.
That looks fantastic
That looks bloody brilliant. Gotta give it a try this weekend.
Loved it!
Looks absolutely delicious! Going to try to make this on Saturday night!
I’m so happy you share the beauty of our way of cooking on such a big platform. 👏🏻
Super simple ... the secret to good cooking. love it
Love your channel. Your style is Fantastic. Very pleasant. Thanks lots. Chef Ron.
That looks so delicious!
That looks so delicious! I can’t wait to try it. Your sauces are to die for.
Really enjoy your cooking sauce I will do it thank you
Made this for my 19 year old daughter. Used a nice little Porterhouse. Followed recipe exactly, hit it out of the park so far I drank Stephane’s share of a great Red.
C'est MAGNIFIQUE !
I loved it. I have to try cooking it. Thank you 🙏
Amazing....more pepper never hurts...lol
you make it look so easy but absolutely delicious... merci bien
very nice chef..great dish
I love your work.
I love the simple no frill no nonsense walkthrough. Everything we need, nothing we don't. Excellent!
Lovely. Magnifique.
Looks amazing, best pan sauce I've seen. Thank you, will surely try!
Love it. Thank you.
I was in Paris every 5-weeks for 10-years and ate at a lot of bistros. I agree when saying there is a special flavour in pepper steak - je ne sais quoi is appropriate! Thank you Stephane.
Wow looks amazing great sauce makes it a special dish every time .....Boom will be trying this defo ...thanks for sharing !
I'm definitely trying this out step by step.
I like how you layered the flavours at the end with the sauce.
Chapeau!
Oh, that looks so good!
Wow this look so delicious 😋👍.
Absolutely perfect ,merci bocu....
Your videos made me fall in love with the French kitchen, and made me even more intrested in food.
Thanks man :)
That steak looks so good. The sauce compliments it nicely. Cheers!
Wow. This was wonderful. I made this for dinner and it's was a hit
I've made this about half a dozen times now. It never gets old! Thank you
I cant wait toi make this. Thanks Brother.
Can’t wait to try this !
I go back to this video all the time! It is my favorite and I would love to see you do an updated version of this again! I love this channel!
Looks Delicious 😋 Enjoy 😄. Stay Well🌟
Looks simply Deeeeeeeevine. Thank you for sharing. Will definitely be trying this recipe. Have a beautiful day and keep them recipes coming
Just remember, there is no higher state of the art than French cuisine...and this comes from an American that grew up in the restaurant business...simple & superb!!!
Nothing compared to the variety and sublime Italian food.😂😂
Italy is my favorite country & Italian food is among my very favorite, especially northern Italy but French cuisine represent the essence building blocks for any chef wanting to hone their skills.@@angelaberni8873
Steak au poivre vert is one of my favorites - haven’t had it in years - definitely making this on the weekend!
Thank you so much. I made a wonderful steak today with your help. French sauces are unbeatable!!! Cheers and Happy Holidays!
Wonderful!!
And there I was thinking I wasn't hungry! Another great video Stephan! Thank you.
Made it today, and it was a total winner!
Never ever gets old
Bon apetit
Lovely! Perfect❣
Great Video, thank you!
MAGNIFIQUE!!!!
This is really practical cooking. Great flavours in little time. Love it.
I did this on our boat. OMG it was SO GOOD! This will always be part of my culinary repertoire.
Sous vide rules.
Ribeye with green pepper sauce is my go to meal.
Stephan, you'rey
favourite..🥰Stephan
of all presente time
& My cooking works
fine THANKS To You
From 🇪🇸 with ❤️‼️🙋
Wonderful!