The Secret to STEAK AU POIVRE Is NOT What You Think
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The secret to incredible Steakhouse quality Steak Au Poivre is actually making a great sauce. And at the heart of most amazing sauces, is an amazing stock. There are a few other tricks but you’ll need to dig into the recipe to find them.
Recipes:
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This was very nicely done. As a chef I would like to just give 2 tips: 1: If you are going to put herbs in the stock try to put hem last like towards the end like last 20 30 mins. You DONT want to to cook herbs for 6 hours it can get really, really bitter. 2 : A tip for a more easier way to separate the fat for the stock just cool it down in the fridge. The fat will seperate by itself and u can just take it off like lid after. :)
Spot on.
HOLD THE DOOR… so I can steal this steak dude
@@sherifkhalil9333 Help yourself brother :)
As a chef the first thing you should of done is remove the silver skin!
@@RobNatusch That aswell. But is wasnt a very big piece and for a homecooking its alright, I'll just remove it or not eat it after.. But for work its a must !
Hi from Willow Alaska.. I was a line cook for 20 years and your channel has quickly become my favorite Cooking Channel. You are spot on with your timing and technique and out of the gazillion cooking videos on TH-cam, you’re up there at the very top.... thanks for sharing your skills techniques and recipes =)
You got me hooked on your channel. I started a playlist on your shows & they are tasty. Now I have to find out where your restaurants is so I can start coming there to eat. I’m a New Yorker & my favorite foods are Soul Food & Italian foods that are cooked to perfection & you nail it. Thanks Chef.
Last time I was this early I didn't know how to cook a proper Steak Au Poivre
I love watching your channel. You are such a talented cook and fantastic presenter. Thank you, and be blessed.
Thank you so much for sharing all the amazing recipes. I have made the braciole, the sauce, the braciole, the wine braised short ribs, the grilled cheese that made your life, and mashed potatoes. The steak au poivre is next. Please keep bringing the no nonsense cooking show that is so great to follow and I love how you include the science of cooking without anyone even noticing. That is the part that keeps me coming back.
One of my favorite dishes of all time, even loved this one as a child.
As an adult, I have tried it many ways. Agree on the darker sauce; lighter (more cream) sauce fits better with steak frites or when adding mushrooms, for my palette.
Final note, I often sous vide the steak to 121°F and then sear one side over charcoal, the other on cast iron/carbon steel. It becomes even more absurdly tender and picks up a touch of char in addition to the crust.
The bone broth is one of the best recipes I've seen. The cognac changes everything, crepes flambés au cognac are also very good
Sweet crêpe flambée au Grand Marnier is better.
I cooked steak au poivre a few months ago and the cut ended up being way too big to eat in one sitting because of all the sides that I accompanied with it. The very next day I decided to slice the cut of beef into thin strips and ended up making the most incredibly rich beef stroganoff I have ever done. Absolutely incredible depth in flavor. I highly recommend doing it.
I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻
From Marseille (⚜️France). b
So exciting to make the best meal you've ever had in your own home. Mine was ribs from Pioneer Woman’s recipe with a side of polenta.
I hope you didn’t waste that oxtail. It’s expensive and a Jamaican delicacy.
Excellent travail mon ami! 🇫🇷
🥩 au poivre is so underrated
When you finished that Demi-glaze, I was so excited by how it looked I actually giggled out loud. My 20 yr old daughter asked what I was watching. “This dude just made an amazing looking beef stock. It’s pretty f’n sexy.”
She rolled her eyes but understands me
* demi-glace
I think this is the first one of your videos I’ve seen, great recipe and delicious looking results; thank you for sharing. ❤
What a labor of love! As much as I love to cook, I don't think I'm this adventurous; but this was very gratifying to watch. Thank you!
idk about where you live, but in the NW you cannot find oxtail for less than $10/lb. Between that, bones and veg, I feel like you can get a pint of small batch stock from a butcher for less.
was thinking the same thing. I hope you didn't throw away that ox tail!!
My thought exactly. Not too long ago I had a pho party with 14 people. Between the beef and pork bones ($8 a pound) the oxtails ($12 a pound) the raw ribeye ($18 a pound and the TENDON ($!0 a pound) which you would think they'd just GIVE to you, that pot of soup was $200! JEEPERS!!!
Costco is good for that, usually tops out at about something like $6.50/lb but it's usually something like 3.5lb minimum
@@IvyMaeInRenoThe butchers have to pay for every ounce of the beef carcase. So should you, as there's no such thing as a free lunch. Lol. If they didn't sell the tendon to you, they would have sold it on to the meat waste trade. C'est La Guerre! You'll Just have to settle for a stew party next time.
Salivating! I've made Steak Au Poivre a few times before but it's been a while. Crazy fan favorite! This video taught me a few things and I can't wait to give it a new, refreshed attempt. Superb technique and perspective. Very nice!
you can also buy beef glace that comes as a semi set gel which is generally WAY more rich and flavorful than most stocks/ broths you can buy
I’m not sure how many of these recipes I’ve tried from this channel, but this is the best steak I’ve ever had! The stock alone was beautiful and poured over a quality filet was just outstanding. Like Stephen says with a little work anyone can make this! It’s true! Can’t wait to do it again! My wife and I couldn’t finish the filets so we rushed the leftovers to my son who couldn’t believe how good it was!
IMHO, it is a cleverly streamlined Demi Glace. As someone who has invested the 36 hours that it takes to do a DG, this I like.
"Just a little time" - like 6 hours!
As old as I am, I never ever had this type of steak. As for the freezer section for bone broth, never knew I need to pay attention more in the freezer section. This helps tremendously!!! Going crazy now wanting to give it a gander. 2 thumbs up on keeping me interested and having a great teacher 👍 👍
Not every grocery store will have it. Even my local “higher end” store doesn’t carry broth like this.
The next best option in my experience is Better than Bouillon chicken stock. Unfortunately their beef stock sucks, like nearly every other beef stock.
I have a ShopRite that sells a brand of insanely thick delicious Beef Bone Broth in a little jug and it’s refrigerated and in the section with all the ground meat. That could maybe work for this. I’ll try to find the name of it when I’m back home and reply here.
@GeoffreyHanan Thank you sir! I sure am very interested and thankful too that you shared what you did. It will help to make this steak much faster and cheaper, let alone with everything else I use broth for. If you forget, I will look in the refrigerator section like you spoke about. One of the broths has to work (if found) edit...just Googled shop rite near me. Just my luck. Out of luck 🙃 but I know your info will help somebody that has that store near or close by
@@begoodbebetterbeblessedix3766 the brand is Roli Roti and the product is called Butcher Bone Broth! You’re very welcome and I hope you’re able to find it easily enough elsewhere.
That is a must try for me. I can not wait to make that stock and then consequently that sauce. Nicely done. Take care of yourself and enjoy the day. Best wishes.
This is a pepper steak masterclass. A splash of good white wine vinegar at the end would be a potent addition to an already almost perfect dish
Use a food processor for the peppercorns, sift through a strainer. Use the dust for the table, the coarse ground for the recipe
Oh, that looks and sounds delicious! One of my favorites (when made correctly, like yours) Although it is expensive even to make at home but well worth it if you can. Thank you💓
What i like so much about cooking is that it never goes out of style.
A dish that came about 200 years ago is still viable and just as tasty as when Napoleon ate it.
Tnx dude!
Love it!
Even 2000+ years, Bread is the cradle of civilization. Nothing like a nice ciabatta baguette with some butter or olive oil/balsamic
OMG that looks absolutely amazing! One of my favorite ways to have a filet.
❤ I love how you teach me how to properly feed myself. Thank you!
As a financial advisor, who started in kitchens, I can say that there is great wisdom within. The wisest words of all, the start of my pamphlet on wealth-building is a line which echoes what you said at the end, "GO FEED YOURSELF!". 5 stars!
Finally I found a "NO Bullshit" cooking video, so that I even watch the ads, thank you. The sauce looks perfect (the kind that I like) and steak is medium, perfect.
Excellent teaching moment, as always. Chef is a classy guy and a great teacher. And, he manages to do what I think is very difficult: Do a commercial and keep me watching because he provides solid information why this pan may be right for me instead of just, "Buy this thing." Chef . . Please more Bistro food.
Another fantastic episode ❤ nice work!!
This looks so freakin good! I just ate and I’m pretty sure I’d eat that whole steak.
I’m definitely heading to the meat packing shop to get a full tenderloin. This is amazing. I have a favorite place in Chicago that I used to frequent. This will be worth the drive.
I tried making this for the first time (sorry, learnt it from French Cooking Academy -- but love your channel). Unfortunately most of the ingredients needed, especially for the brown sauce, are hard to get or too expensive. So I had to compromise. Ended up just grabbing HP sauce and watering some down to make the brown sauce. Used a cheap Indian whiskey and white wine. Turned out pretty good. Maybe next time I will try to find something else to use instead of HP sauce. hehe... Love this channel!
I followed your recipe exactly. Same amounts and same cook time- incredible and time consuming, but worth it.
This looks so delicious!
Excellent recipe!
Bang on Brother!!! Amazing!!
Outstanding job!
That sauce fell over that steak like caramel. 10/10 definitely will make! Also thank you sir !
6:27 you're such a grandma, i love it LOL
12:14: What kind of oil? Avocado, corn, clarified butter (a la Chef Jean-Pierre) or beef tallow?
If you know why you use oil, then you will already know the answer.
I’m definitely making this!!!
I learned how to cook like that in a Kitchen from a french chef.
You are giving the trick of the trade AND explain the most important, how to create flavour and transfer them.
Kudos for teaching the masses real cooking.
Nice. I made a demi-glace very similar to this and served it with a Beef Wellington last Christmas. Hot tip - use the beef that falls from the Oxtail bones with a little of the sauce to make a Ragu for tagliatelle. It freezes really well and you can enjoy an unbelievably good dish of pasta on a chilly January night!
ohohoo, this is my way how I do steak home, only I massage the steak with dijon mustard which gives it great taste and then dip in in peppercorns. Tenderloin I prefer medium-rare doness, with some fries so they get partialy soggy with the meat juice and sauce. This way the steak is just divine. Thanks CHEF!
Wow, Stephen! You really knocked it outta the park with this one! There are few restaurants that would make a steak au poivre to this high caliber. You are such a multi talented guy: excellent teacher as well as an amazing cook, and so much talent and work goes into your production. I saw your vid on how you do your videography, presentation, editing and all the technical stuff. WOW! Just Wow!
That show revealed so much about you as a person, too. Your talent, your curiosity, and your drive to succeed should carry you far. Looking forward to watching you grow…
The box tastes fine . Kudos and respects to you. Seriously. But I'm just a humble home cook with a wife, and kids and a mortgage and more bills than I could have imagined. Hope someday I have the luxury of following your recipe exactly.
Chef this was ridiculous. This weekend this is happening here :) Excellent job. I've had this once but it was so long ago I need a refresher. Keep up the great work.
Best steak au poiv ive ever seen , big ups , steak shaker
Yeap, this dish is all about the sauce! But is a very labor intensive sauce to make. But when is done correctly, like in the video, it is complete fire!!
I don't know that I would go through all that effort for a steak, but I might try making that broth with less reduction for french onion soup.
That looks amazing
WOW. Luscious is right 😍🥰
Thanks man! I've been wanting to try this but using a flambé technique has been holding me back lol.
Thanks bro , Chefs approved 🤙
I've used Remy Martin VSOP before - I think it's better than Hennessy. But that being said - this is an amazing video as always Chef.
This is fantastic concept. I’m a new carnivore looks stupendous
"If you add too much salt it might become salty at the end"
Truly wise words...
Thanks!
Hey nice thumbnail, I think you nailed it.
Great job.
I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻
From Marseille (⚜️France).
Tysm!! I just bought my bones and neck meat
damn bro. your stock is a work of art
Used to sous for a European trained Master Chef and this is, about, spot on. Remy Martin VSOP for the win. We always cut our own steaks too and then pair it with a good red wine and make some nice crusty dinner rolls for that sauce. . . Yeah. Life was good. Chateau Haut-Brion. You only live once. Spoil yourself once and a while.
I can't believe how much that stock got reduced by the end. The flavor must be so intense. Drooling over here.
This would be the star of my "last meal". Served with hand smashed billowy potatoes, garlic chili oil green beans and a crisp wedge salad. Appetizer of carpaccio AND ceviche. End with a decadent carrot cake with warm caramel sauce served with vanilla bean ice cream. Heaven
Man that's awesome 👊, I prefer brandy, that stock🤤, saved video, got recipe.. anniversary with girlfriend is next Sunday, I'm doing it with loaded shrimp potato I make 👍, tyvm
I've had this a few times and when it's prepared correctly, it's the best steak hands down. This looks delicious!
I am curious as to why you didn't flambe the cognac? I also find it interesting that you added salt to your stock. Every stock video that I have seen on TH-cam doesn't add salt to the stock. Salt is added to whatever recipe gets cooked.
Very nice video. My only question or thing i was wondering is. wouldnt you want to rest the steak on a flat solid surface? so it can re absorb the steak juices?
Great to share this recipe but my goodness the prices on the "made in" are through the roof!
Fantastic, I love it!
I make steak au poivre all the time, but damn that sauce looks better than anything I've ever made.
Well done
The price of ox tail has gone through the roof. Beef short ribs are cheaper. At least where I live.
I love how you say "with a little bit of time" at the end. It takes HOURS to make that sauce! LOL! But, hey, you can't argue with the results. This is why we hardly ever eat out anymore. All it takes is a little bit of effort.
Dayam…that looks luscious
Bro you are a boss for real
Perfection 👌🏻
Me AAP ki har recipe dekhati hu bhaiya. Very very tasty yummy 😋😋😋 nice 👍
Love ya man…but medium on a tenderloin? ❤
I'll say one thing, I live in NJ and oxtails sure as hell arent cheap. Neither are beef shanks. Shin bones still are affordable but I dont know if Im getting a great stock from just shin bones.
I was thinking the same thing! Oxtails are super expensive lol
@@zachoryjohnson6665 Yep. They havent been cheap, at least where I am, for a long time.
All sounds like a load of hassle to me
@@marcuslannie5627 Nah, this is a great concentrated stock (like he said, almost a demi-glace) that he made. This is how you do it. This is exactly how I would do it.
Phenom! Thank you...busted link!
How many people would that serve? Two? Please tell me you eat the stock ingredients; that would be an incredible meal in its own right! This really is a labour of love. an awesome anniversary or Valentine’s meal. Love your work Steve!
0:00 Yes it is.
Personally, I would've given the steak a short sear on the sides as well before putting it into the oven. How come you don't do that? Nice video.
He did. After he seared the dry base, he flipped it over onto the peppercorned side, and added additional oil. He then angled the pan, and rotated the filet, so that the oil browned the side. The oven will finish it off.
Not seem cheap Oxtail for a long time but it is top value for flavour.
I use beef cheeks and oxtails for my Beef Bourguignon
It must be amazing! I use shin bones, both for the bones and for the meat. But I’ve (unfortunately) never bought oxtails, and now they’re so expensive…but I will next time!
I think this is the best thing you’ve cooked so far. You just keep getting better & better and I learn so much from you. Thank you!
Lazy person question: Is the scum scraping really necessary? Does it dramatically affect flavor, ir is it more about appearance?
I love steak but if you take the steak out of the equation , you would think it's a chocolate sauce with some blueberries in it . Yummy !
Finished product looks medium well done. I prefer medium rare--a nice deep rosy pink with no brown inside. Otherwise, very nice dish. BTW: Host, what is your cholesterol like? I am elderly with high cholesterol which I am trying to lower. Also am pre-diabetic but normal weight. Maybe I can eat a few bites of that steak only........
Learned of this from archer!
I'm so hungry now . . . even though I just had dinner! 🙂
Honestly though thats like a $100 steak that you had to cook yourself and he said you should buy the carbon steel pan which is like $200. So $400 steak that you have to put all the labor into making yourself (basically a whole day you could be working a job). Just go to a damn restaurant.
Missing the flambé step.. Sauce looks very nice..
I feel like I Missed the part where you added the cream.
On point, the sauce looked incredible. The steak a perfect cook. Thanks for recipe, defiantly will give it a try.
Brilliant! I will definitely be making this very soon! Love your channel and content. Keep up the good work, and grats on 1M subscribers!