This recipe is PACKED with fun cooking technique. If you like to cook and haven't made steak au poivre at home yet, this is your sign. Check out Made In's Stainless Steel collection by using my link to save on your order - madein.cc/0524-brian
I made this over the weekend for my father in law's 93rd burthday and followed the recipe exactly except for doubling everything. I can't remember so many people complementing me on a dish before. They even saw me make it and saw how straightforward it was yet were still blown away. That great silence when everyone beings to eat and no one speaks for 30 seconds as they are savoring every bite. Thanks Brian, this one was perfect.
Instead of getting single filets, I get the whole loin at Costo for 100$. You can cut about 5 good fillets out of it and you get the two ends for roasts and lots of trim for fajitas or cheese steaks. That actually would be a good video. Please.
Well, I just made this for our dinner tonight and all I can say is Holy Mother of God. The sauce is so fabulous and full of flavour thanks to the cognac and all the other delicious ingredients. It was perfect with both the steak and the asparagus. I have enough sauce left to serve with another meal, so maybe a pork tenderloin later in the week is in order. That is, if I don’t end up spreading it on my toast tomorrow morning. It’s that good. Thanks for another perfect cooking lesson, Brian!
This is some serious 400 level steak technique. This method fills in my learning gaps watching restaurant chefs make this dish. It's been a solid 10 years since I made Steak Au Poivre - I think it's time to break that dry spell and try your method. Thanks, Bri!
That pepper crust and sauce are mouth-watering. The details to get these done properly are great. Thank you. Also, if you live in the right growing zones, asparagus is one of the easiest perennials to grow and is rather productive.
Bri, I made this with about 1” pork chops and it was amazing! The mustard sauce made it taste like a restaurant meal, and the quick asparagus has me converted from roasted asparagus (esp. for the summertime) THANK YOU for this simple recipe, my fiance said it’s a keeper and asked me to make it again in 2 weeks.
if you dry brine your steaks uncovered in the fridge for long enough (which is a pain cus you gotta clear out room, they can't be cramped in there they gotta have air flowing around them), the fridge is a dehumidifier and will dry out the surface of the steaks on its own. Not super practical over just dabbing them off with a paper towel but it can be useful.
For an absolute treat, use brined green peppercorns in the sauce itself, it makes it so fragrant. Picked up that tip from Marcus Wareing on the skills challenge from Masterchef the Professionals a few years back, it’s divine.
I bought a pound of organic black pepper from Frontier and put into quart glass jars. It's awesome! My fav pepper grinder after decades of horrible ones, including super fancy from catalogs to the ready-to-go grinders from the grocery store: OXO good grips. Easy to fill, spins around, easy to adjust and only $15. Get two because someone will want yours it's that good! I always salt meat, now. Especially steaks. I salt, put on rack, overnight, in fridge. Usually not much moisture to wipe off the next day and a great texture on the meat. Hard to explain until you do it. Happy cooking everyone!
I just made this recipe with pork chops, per your recommendation. I didn't expect it to be THAT good, but it was phenomenal. Definitely a new go-to cheap recipe. Personal suggestion: I thought the sauce needed a bit more depth, so I added some white vermouth during final simmer. Brought the flavors to life, and introduced a nice sweetness.
A 2 lb sirloin cap (picanha) cut into 4 steaks Is very close to the tenderness of a filet But with all the flavor of a sirloin. The triangle shape is a little wonky but for half the price of fillet I can deal.
Brian two questions for you regarding this recipe. First since we are not using the fond in the pan sauce could I use a non-stick pan just to make the sauce in? I have cast iron pans but no stainless steel pans. Second question I have a pepper grinder with multiple size stetting's could I just set it to the largest grind and use that instead of my blender?
You could use a fork to pierce your steak. They also sell inexpensive steak tenderisers at Spanish and Chinese markets, which look like a round handle with nails sticking out of the bottom.
I would recommend keeping the units consistent. Metric or imperial is whatever, but switching them up is silly. It’s pounds, grams, tablespoons, 4 cloves at one point or 10g of garlic at another.
@@BrianLagerstromThe problem is that you use weights for liquids, things that should be measured by volume. No one is going to weigh cognac or cream. Unless you think grams and milliliters are interchangeable - they’re not. Or grams for butter, when the wrapper on sticks has tablespoons and cups printed on it. Glenn over at the (very Canadian) Glenn and Friends channel did a primer recently on when you should use which one. Might want to check it out.
My dad’s exact words: “that was one of, if not THE best steak I’ve ever had”. And my dad is the type that enjoys NICE steakhouses. High end steakhouses. Literally ate next to a senator one time kind of steakhouses. So that’s an INSANE compliment. I’d like to make three points in favor of trying this recipe 1. It’s slightly time consuming, but relatively easy 2. The flavor is BONKERS good 3. You get to set something on fire
I trust you so much I doubled the recipe and made it for guests without ever trying it beforehand (risky, I know). I made this last night and HOLY SMOKES. Easy to make while impressing everyone. Everyone absolutely loved it! Thank you again my lord and savior Brian Lagerstrom!
This looks delicious! I really want to give it a try. Thanks, Bri! By the way, if you toast the peppercorns a little until fragrant and THEN crush them in the mortar and pestle, it should be a bit easier. A nice Thai mortar and pestle (since they’re usually crushing down peppercorns and other tough things, so they’re nice and heavy-duty) should work well. But obv you can just use the pan or the blender. (Toasting them still anyway will still make crushing easier and give a nice, toasty flavour. Also I like to dry brine my meat in the fridge until the outside is fairly dry; no need to wipe, and I use a bit less salt since it will all be absorbed into the meat. Make sure your fridge doesn’t smell like stuff if you do this… I do this the night before, at least. But totally follow all his tips instead; they work well! Also, I’m not a chef, though I’ve learned these techniques from watching chefs. But yeah, just disclaimer on that.)
Steak au poivre is definitely my favorite steak. Try it on a burger as well! Also, try beurre monte (butter emulsified in water) instead of just straight butter on the asparagus. It clings really well and is very quick and easy to make. Garlic still works here. Think Papa John's butter sauce, but real.
Bri! I’ve seen some variations of this dish with green peppercorns involved in the sauce. From what I’ve tasted, they’re a different beast. Thoughts on using fresh peppercorns?
Damn it. I swore I was not going to comment this on yet another video, and here you are. Best make it a steel burr grinder. $30 for a cheap steel burr grinder. $200 for the pepper cannon.
similar to diane sauce, but i like the changes, gonna give it a try. btw if anyone is uncomfortable flaming the cognac, just cooking for 3-4 mins will also cook off the alcohol.
This was delicious! Made it with pork since we had that on hand. I made more of the DELICIOUS sauce the following night and the night after that - such a great sauce for mashed potatoes we had on the side, and I added it to pasta as a sauce as well. Will absolutely be added to my go to list of recipes!
I think you’re confused. There’s a reason filet’s always have a heavy sauce. Take make up for the lack of flavor. Now a good ribeye is a steak lovers steak!
@@JohnHausser Or, get this I have tried most cuts of steak and Filet is dead last. My top three are 20-30 day dry aged boneless ribeye with a fat spinalis cap, close second being a American wagyu Coulotte cooked regular steak style rather than what they do at Brazilian steak house, and three being Prime porter house. Inter muscular FTW.
I now have made your sauce twice because the 1st time it didn't turn out that great; 2nd time was better. I'm using Butcher's organic BONE BROTH with 170 mg of sodium. Does it make a big difference if I use BONE BROTH or Bone STOCK? Btw, thank you for using details for those of us that are new to cooking it makes a HUGE difference e.g., use low heat, med heat, etc.
I love this recipe for nearly any kind of steak. It turns it up a notch. Tho depending on what kind of meat it is, I’ll do either a green peppercorn sauce or a blue cheese sauce
Lordy, does this look DELICIOUS!!!!!! Thanks for making something so fancy, so fast and easy. Just check the menu prices at a steakhouse if you're trying to talk yourself into indulging in filet to cook at home. There is no way I could screw this up with an instant read thermometer
I published a very similar recipe 20 years ago (😱 I’m old). Chicken stock instead of beef because it’s easier to get/make good chicken stock and I use brined green peppercorns in the sauce for some piquancy. Strip Steak Au Poivre Ingredients: 1-2 2" thick strip steaks (if you don't have a good local butcher, Costco has surprisingly fine meat) Your favorite brown liquor (Cognac and Jack Daniels around these parts, but any good whisky or bourbon will do) Chicken stock Cream Shallots Garlic Thyme Dijon Mustard Green Peppercorns in brine Smoked salt (hard to find [at the time]- try the Spice House in Evanston, IL - otherwise just use kosher or sea salt) Black pepper Directions: Bring steaks to room temperature. Mince a few cloves of garlic and a shallot or two. Preheat oven to 500F. Season steaks with smoked salt and lots of fresh cracked pepper. Heat pan over high heat until it fairly glows. Add peanut or canola oil. Sear steaks on both sides (1-2 minutes per side) for a nice crust. Pop one of those probe thermometers into one of the steaks and pop the whole pan into the oven until the temperature reaches 120-125F, usually around 4-6 minutes. Pull the pan out of the oven (carefully!), remove the steaks to a warm platter or cooling rack (the holdover heat will end up bringing them to medium-rare) and place the pan on low heat. Deglaze pan with 1/4-1/2cup of your favorite brown liquor, scraping up all the crackly goodness. Flambé if you are comfortable doing that. Reduce to syrup consistency (1-2 minutes) Toss shallots and garlic in pan along with about 1/2cup of chicken stock. Reduce by half (1-2 minutes). Turn off heat, add 1T of Dijon, 1T of green peppercorns, a bit of thyme and 1-2T of cream. Swirl until mixed thoroughly, lightly crush peppercorns with fork, pour over steaks, and enjoy. Add a nice Caesar salad, skip the spuds, and it's Atkins diet friendly to boot! [The Atkins bit is a dead giveaway for 2004 recipes 😂]
Awesome vid Bri…thanks! Random question, what are the details of the tiles used for your backsplash? Wife and I are renovating our kitchen and we love it. Thanks so much!
Looks delicious. On a side note. I never understood the terms "Restaurant quality or Restaurant Level". I've never been to any restaurant that can even come close to what l can achieve at home.
You can also do the French “poor man’s fillet mignon”. Just cut a pork tenderloin into medallions like a regular fillet. Dust them in flour and pan sear them like you would any other steak. Just as tender and delicious as a beef fillet imho.
Steak au Poivre with a flatIron used to be my goto first of the month treat. Inflation has cured me of the addiction. Filets are just to bland even given the poivre...
I had just moved some filets to my fridge, got excited seeing that todays video was a steak vid. So excited that I yelled for my wife…. She saw the flambé and told me no, I’m not allowed to make this one, lol.
Before you start, i've made this many times just off the cuff. Salt 4 plus hours before hand the lovely meat, ribeye or strip. Pepper it to death. Butter in a hot man, sear, finish. Cream that pan to death, more butter too if you need. Dash of milk maybe. Extra salt to taste.
Hey 👋 Brian, do u have a recipe for Parmesan crusted chicken artichoke pasta? This place called Zios Italian Kitchen had a nice recipe for it, but I believe they closed down a while back. Thanks for the great videos.
Those look awesome! I guess I will have to head over to La Grande's market on Donovan Ave in St. Louis and pick up a couple filet mignons, if you haven't been, give them a try.
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This recipe is PACKED with fun cooking technique. If you like to cook and haven't made steak au poivre at home yet, this is your sign.
Check out Made In's Stainless Steel collection by using my link to save on your order - madein.cc/0524-brian
I made this over the weekend for my father in law's 93rd burthday and followed the recipe exactly except for doubling everything. I can't remember so many people complementing me on a dish before. They even saw me make it and saw how straightforward it was yet were still blown away. That great silence when everyone beings to eat and no one speaks for 30 seconds as they are savoring every bite. Thanks Brian, this one was perfect.
I hope you cook better than you spell
Clearly a restaurant chef. "How much butter is in this dish?" "Yes"
Never too much😉
I'd love to imagine Brian speaks with the same cadence and pauses with his friends.
I love to imagine we are his friends
Instead of getting single filets, I get the whole loin at Costo for 100$. You can cut about 5 good fillets out of it and you get the two ends for roasts and lots of trim for fajitas or cheese steaks.
That actually would be a good video. Please.
Im a 13 year old boy and I’ve made your bread (1 dough 3 loaves 2.0) About 4 times in 3 weeks. I of course go for the BIG DOG😂 it tastes amazing!
I would love a “Restaurant Quality…” series full of techniques. Maybe some sous vide recipes as well?
Resurant quality? Butter.
How much? Enough to make your doctor pray.
Thats resurant quality 😂
"You can't have Steak au Poivre without pepper, that's like... What makes it Au Poivre!" -Archer, in the only quote i know from that show
lol I came here to see if anyone would Archer reference
“Without peppercorns, it’s not steak au poivre. It can’t be… by… like, definition.”
@@Dctctx Thank you for fixing his lame quote attempt
Well, I just made this for our dinner tonight and all I can say is Holy Mother of God. The sauce is so fabulous and full of flavour thanks to the cognac and all the other delicious ingredients. It was perfect with both the steak and the asparagus. I have enough sauce left to serve with another meal, so maybe a pork tenderloin later in the week is in order. That is, if I don’t end up spreading it on my toast tomorrow morning. It’s that good. Thanks for another perfect cooking lesson, Brian!
Huh, no one's ever told me to sift off the fine stuff for fresh peppercorn crust. Learning that alone was enough to make this worth the watch!
This channel is my new favorite every recipe is explained beautifully and turns out epically
This is some serious 400 level steak technique. This method fills in my learning gaps watching restaurant chefs make this dish. It's been a solid 10 years since I made Steak Au Poivre - I think it's time to break that dry spell and try your method. Thanks, Bri!
Steak au poivre is a staple at my restaurant, cool to see you helping the home cook make this
Hows your restaurant called?
That pepper crust and sauce are mouth-watering. The details to get these done properly are great. Thank you. Also, if you live in the right growing zones, asparagus is one of the easiest perennials to grow and is rather productive.
This might be the most informative video I've ever seen between the skillet information, shallots, describing stove settings! Love it!
Bri,
I made this with about 1” pork chops and it was amazing! The mustard sauce made it taste like a restaurant meal, and the quick asparagus has me converted from roasted asparagus (esp. for the summertime)
THANK YOU for this simple recipe, my fiance said it’s a keeper and asked me to make it again in 2 weeks.
Looks great, but you gotta have those brined green peppercorns in the sauce, they come in a can. Makes all the difference.
💯. This is the truth!
if you dry brine your steaks uncovered in the fridge for long enough (which is a pain cus you gotta clear out room, they can't be cramped in there they gotta have air flowing around them), the fridge is a dehumidifier and will dry out the surface of the steaks on its own. Not super practical over just dabbing them off with a paper towel but it can be useful.
Does anybody else miss the little dance at the end of Bri's videos? LOL
Something fierce.💓💖💓
Honestly... Nah.
ABSOLUTELY
For an absolute treat, use brined green peppercorns in the sauce itself, it makes it so fragrant. Picked up that tip from Marcus Wareing on the skills challenge from Masterchef the Professionals a few years back, it’s divine.
Aloha. Growing up in the industry, that’s how I always saw it made.
@@adamyoung480 they have no heat though
@@scotconnolly1188 Aloha. They used a combo. Black pepper encrusted, green pepper for the sauce.
I bought a pound of organic black pepper from Frontier and put into quart glass jars. It's awesome! My fav pepper grinder after decades of horrible ones, including super fancy from catalogs to the ready-to-go grinders from the grocery store: OXO good grips. Easy to fill, spins around, easy to adjust and only $15. Get two because someone will want yours it's that good!
I always salt meat, now. Especially steaks. I salt, put on rack, overnight, in fridge. Usually not much moisture to wipe off the next day and a great texture on the meat. Hard to explain until you do it.
Happy cooking everyone!
Babe wake up, he's cooking again.
Babe wake up, someone did another babe wake up.
@@mistermysteryman107 Butt hurty
@@keatonr782 huh….?
Why does your girlfriend sleep so much?
I just made this recipe with pork chops, per your recommendation. I didn't expect it to be THAT good, but it was phenomenal. Definitely a new go-to cheap recipe.
Personal suggestion: I thought the sauce needed a bit more depth, so I added some white vermouth during final simmer. Brought the flavors to life, and introduced a nice sweetness.
Thank you for staying a staple on teaching people how to cook!
That porkloin shout was such a good recc. I had loins in my freezer and made it last night. Very very good.
A 2 lb sirloin cap (picanha) cut into 4 steaks Is very close to the tenderness of a filet But with all the flavor of a sirloin. The triangle shape is a little wonky but for half the price of fillet I can deal.
I love your way of saying french words, so nice !
This looks dope indeed.
Brian two questions for you regarding this recipe. First since we are not using the fond in the pan sauce could I use a non-stick pan just to make the sauce in? I have cast iron pans but no stainless steel pans. Second question I have a pepper grinder with multiple size stetting's could I just set it to the largest grind and use that instead of my blender?
You could use a fork to pierce your steak. They also sell inexpensive steak tenderisers at Spanish and Chinese markets, which look like a round handle with nails sticking out of the bottom.
Steak poivre is the best bistro meal ever, and not terrible to make at home. Fries and a beer make it complete :)
Aloha. Don’t forget duck confit.
I would recommend keeping the units consistent. Metric or imperial is whatever, but switching them up is silly. It’s pounds, grams, tablespoons, 4 cloves at one point or 10g of garlic at another.
Thank you, this is the most annoying part about his vids, he measures the salt in tablespoons then right after he gives the amount of pepper in grams
I say about a tablespoon to reference a rough amount . It would be weird for me to say “roughly 7 grams” it’s too specific.
@@BrianLagerstromThe problem is that you use weights for liquids, things that should be measured by volume. No one is going to weigh cognac or cream. Unless you think grams and milliliters are interchangeable - they’re not. Or grams for butter, when the wrapper on sticks has tablespoons and cups printed on it. Glenn over at the (very Canadian) Glenn and Friends channel did a primer recently on when you should use which one. Might want to check it out.
My dad’s exact words: “that was one of, if not THE best steak I’ve ever had”. And my dad is the type that enjoys NICE steakhouses. High end steakhouses. Literally ate next to a senator one time kind of steakhouses. So that’s an INSANE compliment. I’d like to make three points in favor of trying this recipe
1. It’s slightly time consuming, but relatively easy
2. The flavor is BONKERS good
3. You get to set something on fire
it's always amazing to see bri make such a beautiful dish so accessible
Chops au Poivre sounds like a French mafia henchman
I trust you so much I doubled the recipe and made it for guests without ever trying it beforehand (risky, I know). I made this last night and HOLY SMOKES. Easy to make while impressing everyone. Everyone absolutely loved it! Thank you again my lord and savior Brian Lagerstrom!
This looks delicious! I really want to give it a try. Thanks, Bri!
By the way, if you toast the peppercorns a little until fragrant and THEN crush them in the mortar and pestle, it should be a bit easier. A nice Thai mortar and pestle (since they’re usually crushing down peppercorns and other tough things, so they’re nice and heavy-duty) should work well. But obv you can just use the pan or the blender.
(Toasting them still anyway will still make crushing easier and give a nice, toasty flavour. Also I like to dry brine my meat in the fridge until the outside is fairly dry; no need to wipe, and I use a bit less salt since it will all be absorbed into the meat. Make sure your fridge doesn’t smell like stuff if you do this… I do this the night before, at least. But totally follow all his tips instead; they work well! Also, I’m not a chef, though I’ve learned these techniques from watching chefs. But yeah, just disclaimer on that.)
Steak au poivre is definitely my favorite steak. Try it on a burger as well!
Also, try beurre monte (butter emulsified in water) instead of just straight butter on the asparagus. It clings really well and is very quick and easy to make. Garlic still works here. Think Papa John's butter sauce, but real.
“Poivreing” top tier Brianism
Bri! I’ve seen some variations of this dish with green peppercorns involved in the sauce. From what I’ve tasted, they’re a different beast. Thoughts on using fresh peppercorns?
Aloha. That’s old school, but I still prefer it.
Gonna cook this for my pops on Father's Day, thanks!
life hack, use a handgrinder for coffee to grind pepper. Truly life changing
Damn it. I swore I was not going to comment this on yet another video, and here you are. Best make it a steel burr grinder. $30 for a cheap steel burr grinder. $200 for the pepper cannon.
The “hey, what’s up ✌️” is back!! 🙏🙏🙏
Excellent video! Personally I would use demi glacé or a broth reduced by a little more than half before adding the cream but that’s just nitpicking.
similar to diane sauce, but i like the changes, gonna give it a try.
btw if anyone is uncomfortable flaming the cognac, just cooking for 3-4 mins will also cook off the alcohol.
Looks great. It’s on my to cook list. I’ve seen recipes using brined green peppercorns in the sauce instead of ground black pepper. Thoughts?
Try the sauce over over French Fry. You welcome.
French fries, roasted potatoes, pork, chicken....all nice with this sauce!
300g of black peppercorn is enough for an army!
That being said, this was incredible. Thank you!
Hey Brian ! Just wanted to let you know that i love your content, i've watched all of them ! Big love from France 🇫🇷 ❤ !!!
Appreciate that. Thanks for watching!
Salut 😊
@@JohnHausser ohhh la dinguerie ! Tu viens d'où ?
My favorite❤… it’s an excellent dish! I make this every two weeks. 😅 Thanks Brian.
We made this Saturday and it was absolutely amazing. A lot of fun, too! My first flambé.
subbing in pork chops is a fantastic idea I never even considered. definitely going to try it.
I think even pork tenderloin might be wonderful cooked this way.
I have some super-thick chops that I got on clearance sitting in the freezer. I’ll have to give that a try.
This was delicious! Made it with pork since we had that on hand. I made more of the DELICIOUS sauce the following night and the night after that - such a great sauce for mashed potatoes we had on the side, and I added it to pasta as a sauce as well. Will absolutely be added to my go to list of recipes!
I normally avoid filet like the plague but since so many of your other dishes I have tried have turned out so well, I will give them a try.
You’re not a real steak lover if you avoid filet lol
I think you’re confused. There’s a reason filet’s always have a heavy sauce. Take make up for the lack of flavor. Now a good ribeye is a steak lovers steak!
@@JohnHausser Or, get this I have tried most cuts of steak and Filet is dead last. My top three are 20-30 day dry aged boneless ribeye with a fat spinalis cap, close second being a American wagyu Coulotte cooked regular steak style rather than what they do at Brazilian steak house, and three being Prime porter house. Inter muscular FTW.
@@michaellpeterson EXACTLY
I've been making pepper crusted steaks for decades and never had the idea to sift out the pepper dust
I now have made your sauce twice because the 1st time it didn't turn out that great; 2nd time was better. I'm using Butcher's organic BONE BROTH with 170 mg of sodium. Does it make a big difference if I use BONE BROTH or Bone STOCK? Btw, thank you for using details for those of us that are new to cooking it makes a HUGE difference e.g., use low heat, med heat, etc.
The au poivre technique also works well with a nice thick tuna steak IMHO. Looking forward to trying this recipe soon!
This recipe has been in my repertoire since I met my wife, 27 years ago. Standard go to on celebration nights.
Because without peppercorns, it's not steak au poivre. It can't be... by... like definition.
I love this recipe for nearly any kind of steak. It turns it up a notch. Tho depending on what kind of meat it is, I’ll do either a green peppercorn sauce or a blue cheese sauce
Lordy, does this look DELICIOUS!!!!!! Thanks for making something so fancy, so fast and easy. Just check the menu prices at a steakhouse if you're trying to talk yourself into indulging in filet to cook at home. There is no way I could screw this up with an instant read thermometer
How do you have no oil splatter? (I'm looking at 7:14) Do you keep cleaning as you sear?
Your stuff always works but I would never thought to add the mustard before the reduction. I thought it was at the end but before the butter
Half the reason I always order this at a steakhouse is because it’s fun to say “steak au poivre”. The other half is that it’s fucking GOOD.
I caught that pun at 7:03 "Sear-iously" A+
I published a very similar recipe 20 years ago (😱 I’m old). Chicken stock instead of beef because it’s easier to get/make good chicken stock and I use brined green peppercorns in the sauce for some piquancy.
Strip Steak Au Poivre
Ingredients:
1-2 2" thick strip steaks (if you don't have a good local butcher, Costco has surprisingly fine meat)
Your favorite brown liquor (Cognac and Jack Daniels around these parts, but any good whisky or bourbon will do)
Chicken stock
Cream
Shallots
Garlic
Thyme
Dijon Mustard
Green Peppercorns in brine
Smoked salt (hard to find [at the time]- try the Spice House in Evanston, IL - otherwise just use kosher or sea salt)
Black pepper
Directions:
Bring steaks to room temperature. Mince a few cloves of garlic and a shallot or two.
Preheat oven to 500F.
Season steaks with smoked salt and lots of fresh cracked pepper.
Heat pan over high heat until it fairly glows. Add peanut or canola oil. Sear steaks on both sides (1-2 minutes per side) for a nice crust. Pop one of those probe thermometers into one of the steaks and pop the whole pan into the oven until the temperature reaches 120-125F, usually around 4-6 minutes.
Pull the pan out of the oven (carefully!), remove the steaks to a warm platter or cooling rack (the holdover heat will end up bringing them to medium-rare) and place the pan on low heat.
Deglaze pan with 1/4-1/2cup of your favorite brown liquor, scraping up all the crackly goodness. Flambé if you are comfortable doing that. Reduce to syrup consistency (1-2 minutes)
Toss shallots and garlic in pan along with about 1/2cup of chicken stock. Reduce by half (1-2 minutes).
Turn off heat, add 1T of Dijon, 1T of green peppercorns, a bit of thyme and 1-2T of cream. Swirl until mixed thoroughly, lightly crush peppercorns with fork, pour over steaks, and enjoy.
Add a nice Caesar salad, skip the spuds, and it's Atkins diet friendly to boot! [The Atkins bit is a dead giveaway for 2004 recipes 😂]
Hey Bri how to do I let a steak rest for enough time without it cooling down?
Awesome vid Bri…thanks! Random question, what are the details of the tiles used for your backsplash? Wife and I are renovating our kitchen and we love it. Thanks so much!
Hell yeah Bri. One of the best ways to eat steak period. Using a demi glace will push this well into the stratosphere
So great of you to support the French people at this. Turn their mass protest of sitting in the river!
That pepper sauce is waaayyy better on steaks than bearnaise in my opinion
Bry - So freak'n good (ate it last night) and easy to follow. I love your content as well as your character. Keep it up!
Had this tonight with some mashed potato from Chef Jean-Pierre, What a combo! Thanks for posting the video!
Looks delicious.
On a side note. I never understood the terms "Restaurant quality or Restaurant Level". I've never been to any restaurant that can even come close to what l can achieve at home.
On one hand I'm like, that's impossible if you go to good restaurants
On the other? The best plain steaks are the ones I've made (not even wagyu)
Loved it! I think the amount of sauce this recipe makes was way more than actually needed though
You can also do the French “poor man’s fillet mignon”. Just cut a pork tenderloin into medallions like a regular fillet. Dust them in flour and pan sear them like you would any other steak. Just as tender and delicious as a beef fillet imho.
Steak au Poivre with a flatIron used to be my goto first of the month treat. Inflation has cured me of the addiction. Filets are just to bland even given the poivre...
BRI!!!!!!!!! PLZ DO A NEW HAVEN STYLE PIZZA RECIPE VIDEOOOOO
I had just moved some filets to my fridge, got excited seeing that todays video was a steak vid. So excited that I yelled for my wife…. She saw the flambé and told me no, I’m not allowed to make this one, lol.
Awww ...
Before you start, i've made this many times just off the cuff. Salt 4 plus hours before hand the lovely meat, ribeye or strip. Pepper it to death. Butter in a hot man, sear, finish. Cream that pan to death, more butter too if you need. Dash of milk maybe. Extra salt to taste.
My favorite chef and my favorite version of steak!
green peppercorns?
kaboom! Mr Lagerstrom does it again.... Hold my beer i'm going to the butcher now, back in 5
Hey 👋 Brian, do u have a recipe for Parmesan crusted chicken artichoke pasta?
This place called Zios Italian Kitchen had a nice recipe for it, but I believe they closed down a while back.
Thanks for the great videos.
Just did this last night and it was amazing.
Hell yeah! Thanks for trying
Thnx Brian that looked easy and delicious to make, i just would add mash potato as an extra side dish too. It would be perfect.
I prefer Madeira and Sauternes instead of cognac. And I add a tablespoon of veal glaze. Then cream. No shallot or garlic.
Use a mixture of peppercorns
Bri, you use those black spoons for tasting in a ton of videos, where would I look to get a set of those? I love the shape of them.
Hey mate, with the sauce can you sub in stock for brandy or just leave it out? For the people who can’t consume alcohol. Thanks legend
I'd try the same steak with a simple fresh green peppercorn sauce
When you're looking for the funky ghost purification song and stumble upon a dope recipe
Gracias ❤
I think I know what I am making with my kids for Father’s Day.
Just made this tonight, ima meet you and give you a hug one of these days
Thanks, Brian! This looks delicious! Will be trying it soon.
Thanks Ken. Report back on how it turns out if you do!
hey bri, what about fresh green peppercorns?
Well, now I know what the Thursday night special will be.
Those look awesome! I guess I will have to head over to La Grande's market on Donovan Ave in St. Louis and pick up a couple filet mignons, if you haven't been, give them a try.
Flambé🙌🏼🤙🏼 Dude that steak is next level
Will be making this one soon. Thanks Bri
No whole green peppercorns?