I just cooked this dish for the very first time for 9 adults and absolutely nailed it!! Unbelievable!! Thank you for the recipe and thorough instructions! I couldn’t have done it without your help! Thanks again!
@@JH-go8xz the steak doneness, and sauce I’m sure is a lot easier to mess up than you’d think. But I also don’t cook the best steaks :( I’m getting better though!
I had this dish on my trip to Paris back in 1996, though mine was served with au gratin taters. I don't remember the name of the restaurant because I'm horrible with French names, but this particular place was popular with the likes of Hemmingway and Picasso...you could also bring your dog...Anyway, this was absolutely(and still remains) the best steak I've ever had! I explained that to the waiter and that I was from the 'Deep South' of the USA where grilled/broiled/pan fried meats where a staple cooked with pride and that THIS chef had hands down bested everything I'd ever known about steak. I asked the waiter to give my upmost thanks to the Chef for such a delicious meal. He did...and few minutes later he returned to my table with the Chef! The waiter explained the situation, in French, to the Chef who looked down on my 'clean plate'(apparently, cleaning your plate with bread, at least at this place, was a social 'faux pas'). The Chef graciously shook my hand, firmly, and thanked me for the compliment...what a cool Chef!!!
Hello From France Chim, The restaurant *"Michaud"* - It's now called *"Comptoir des Saints Pères"* -, *"La closerie des Lilas",* *"Le Pré aux clercs",* *"le Dôme",* *"Les Deux Magots"* "and *"Le select"* are the main ones restaurants Hemingway frequented. Regarding the fact of "saucing" (clean you plate) with bread, it's indeed not recommended in a restaurant of "high standing" in France. But for all that, know that in the more "popular" restaurants and especially at home, the Frenchmen also clean their plates with bread. When the sauce is good, you honor to the one who prepared the dish. Have a nice day,
@@j-loosenfout67 genuinely curious, why do higher end establishments not like that? I feel like as a chef that would be an honor to know that people eating your food want every last drop.
Nice story ! Maybe this restaurant name was "Le Pré-aux-Clercs" ? Anyway, it's true that cleaning ones plate with bread is considered bad manners (at least when not at home). In very good restaurants though finishing the sauce is allowed as far as you use the "good tool" which is a special spoon which named used to be "un gratte-langue" (it's to say a "tongue-screeper") but is nowadays known as "une cuillère gourmet"... I wish you to come again in France !
Made this for my family last night, but with oven roasted potatoes and some parm garlic risotto instead of fries and I have never gotten so many compliments on my food in my life. Thank you for this wonderful, easy to follow recipe. much love
Hands down the best pepper steak tutorial on TH-cam up to date. What's really cool about this video is that the chef actually gives you proper reasons why he's doing the stuff the way he does. That way, I can have deeper understandings of the process and I can adjust the recipe based on what's available to me. If he just listed recipes without explaining why like other videos, I wouldn't have been able to do that.
Completely agree, rarely u can see that person on video/narrator actualy explains properly what/how to do it. Amazing recipe, definitely will be trying this out
This is good for a home pepper steak im sure its delicous, but in mine i use a demi gloss and add some dijontouch of cream to lighten and in all my sauces I finish with a butter swirl.
Kind of reminds me of what Iranians have told me about kabobs being just condiments for the overwhelming amount of rice on the plate with grilled vegetables. Two big skewers of meat to go with a plate of rice I'm all in in being vegan/"plant based".
Just an extra info : in France we have a specific kinda pepper called ( poivre a steak) specifically made for this recipe. The pepper is milder and doesn’t burn your mouth like normal black pepper. So if you wanna make this recipe just be aware that with normal black pepper it might end up a bit to strong and hot
I do confirm ; usually "steak au poivre" is only black pepper. The taste of "poivre vert" is different, more "green & spicy taste", very perfumed. I suggest green pepper from Cambodia called Kampot, wonderful.
I’m not a big food person, but I have to have this once a month. I used to go to a French restaurant called Lucien in NYC and they served the best Steak Au Poivre. I’m going to make this for my friends this weekend. This is the best video on how to cook Steak Au Poivre I’ve watched so far, and if I could 👍 forever, I would.
Also, the frites should be cooked in beef tallow for that awesome flavor. A place in Brussels nailed this recipe and luckily for me, they were right around the corner from where I lived. Now I'm going to try it in Arkansas. The last time I tried, it was close but I used black peppercorn when it should have been green. Lesson learned. Thanks for the video!
I am French and my grand mother used to do this recipe when I was younger. In the north of France I know people who replace the heavy cream by crème d'Isigny which is a Protected Designation of Origin (I don't know if you can find it in the USA, but you should definitely try) and they replace the Cognac by Calvados (it's an alcohol produced in the region of the same name). Also you can add a little bit of vinegar with the shallot in the sauce, I want to eat now :D
Great video! i live in Luxembourg only 20KM away from French Border and go often to France to eat as it's only 30 minutes by car. It's my fav. Meat Recipe and i call myself lucky living near France :) nothing beats the French Cuisine ;)
There is smokin’ and grillin with AB. His videos are well made and the food looks fire but he talks and talks and talks and I just wanna reach through the screen and smack the shit out of him. He’ll say “ I don’t wanna talk too much before we get started” then goes on a 2-3 minute rant and it’s such a turn off from the channel.
That was totally awesome instruction how to fry fillet mignon steaks. My husband usually makes them - sometimes they re steamed sometimes burned. Now thatnks to your instructions i m sure they will turn perfect. Thank u so very much.
Couple of flambe tips if you haven't done this before - never pour the alcohol straight from the bottle, measure it out into a shot glass or something first. And even if you have gas, just use a grill lighter or a taper to ignite it, so you don't potentially lose your eyelashes.
Two more things: 1.) Keep a lid around in case you need to put out the fire 2.) *Never* ever ever ever have the kitchen fan on (ideally you shouldn't do this under the kitchen fan at all; having a table cooker is ideal for this)
Je ne savais même pas que c'était censé être une recette propre à chez nous. C'est fou à quel point notre cuisine nous semble banale alors qu'elle ne l'est pas.
Shallots are so much more than a mild onion flavor. It doesn’t matter what you’re cooking, adding shallot will automatically elevate the taste of your dish. I do love a good Steak Au Poivre. I really like how your entire cooking method is the way you would prepare this dish in a professional kitchen and with that being said, this is a real solid recipe. Thank you so much for sharing! Cheers!
Great recipe, and well explained. Just a little tip that was given to me by a chef from Paris who was kind enough to share his recipe with me : use white pepper. It may be a little more expensive but there is a real difference in smell and taste that makes it really worthy the extra investment. Since pepper is the main ingredient of the sauce, treat yourself and go for the best one. As far as I am concerned when it comes to cooking plates where pepper is an important ingredient, I only use first choice white pepper from Penja (Cameroon)
@@MrSando75 I do it too, living in south west too, personaly i put some garlic in the oil while the fries are cooking. I do not chop or peel it, i just put it in the fryer with the fries and add the parsley after to not burn it. The garlic gives a nice good flavor with the fries, and you can eat it directly or mash it, and eat it with some beef! :)
Steak Au Poivre is one of my absolute favorites. I make it often. I spend most of my time in the middle of nowhere Nebraska. It is the second largest beef producer in the US and Angus is the predominant breed here. So its easy to find great beef but rather difficult to find other ingredients for cooking. Green Peppercorns are not to be found here but readily available from Amazon. They come in a brine. I drain them from the brine and transfer to a small container and then fill the container with Cognac. They will last a long time in the fridge and the Cognac is a great medium for storage and use.
That's because both of those are up to personal preference. Generally with steaks, you want a thick crust while the inside remains pink and just up to temperature, and since this is a thick steak, you want a relatively high heat so the inside gets just cooked without the whole steak equalizing in temperature. I'd say start around 400° F and you can go above if you want or down to maybe 375° depending on the cut and preferred doneness. The temperature needs to be relatively high so the steak finishes cooking quickly since steaks are quick dishes that should generally be done as fast as possible. A high temperature will also reinforce the outer crust. How long you keep it in the oven for is entirely up to you. I like well done steaks so if you have a tricky cut such as flank or skirt you should use a lower temperature (350-375) for a longer time so it's tender and not rare and has no chance of burning
I've prepared this many times with great success, but picked up an important tip from this video: Sear the unpeppered side of the steak first to get that all-important fond for the sauce. Genius!
I'm usually more of a rib eye guy but had some leftover filet from Xmas. Made this tonight and it was the best steak I've had in a long time. Kudos to the french and my man in the video!
I cooked this tonight. The pepper crust fell off one of the steaks - blaming myself for not drying the steak enough first and/or not pressing the pepper on to it hard enough - but the sauce was spot on and absolutely delicious. Thanks for the helpful video
You can try putting the steak on a rack and uncovered in the fridge for a couple hours, it will dry out a wet steak, but a good dry aged steak from a butcher should be good to go
Indeed, but you don't need an expensive Filet Mignon, you can also use a entrecôte, faux-filet or rumsteak for example. Just take the time for the sauce. Steak au poivre is found in inexpensive bistros as well - and still good. With a glass of red... Salutations de l'Europe!
A whole part of the video spent on just the sauce...that sounds like French cuisine, and there's nothing wrong with that. Love the recipe and makes it easy to follow.
People think that French cooking is fussy and complicated (and it can be), but a simple Steak Au Poivre is quintessentially French. With fries, followed by a green salad, a nice cheese and a desert. Voilà.
Nope we think french cuisine is trying to be posh and waste your time not to mention its pointless if you dont have the best beef cut. Give me a good old american roadside steakhouse anyday !!!!!
canola oil?...try 1/2 olive oil 1/4 coconut oil 1/4 beef fat and a spoon or two clarified butter ..the taste of the crust will be unbeatable ...the way you made the sauce is excellent ..thank you for the recipe
"I was sitting in the Churchill Hotel in London. I had a Polish boyfriend at the time. We were having Dom Perignon champagne, steak au poivre , fresh asparagus, salad endive, Beluga caviar. Through the window came this bomb. . . "I took my Dom Perignon champagne, my steak au poivre , my fresh asparagus, my salad endive and Beluga caviar up to my room and got out my typewriter -- I always have one with me -- and wrote a song, "Life Made Me Beautiful at 40." . . . I've been loved and I've been lied to And found few shoulders I could cry to And all those years I thought life naughty She made me beautiful at forty. . . . . .Now that I seem to have passed her censors It seems that this is where life commences . . . -- Eartha Kitt ❤️
It's one of the easiest dishes to make. All it requires is the prep and the rest will follow easily. When i make it i usually have another person make the fries. I can then concentrate on the meat and the fries and meat will come out hot together at the same time. It's a great simple dish.
A little tip: if you don't want the heat from the black pepper you can blanch the peppercorns 3 times, changing the water each time and then let them dry. This is a very good idea because you're using a lot of pepper
I just cooked this dish for the very first time for 9 adults and absolutely nailed it!! Unbelievable!! Thank you for the recipe and thorough instructions! I couldn’t have done it without your help! Thanks again!
Anything specifically difficult about the dish? Anytime I try these recipes something is harder than they explain lol
It’s a perfect dish for a larger group because you don’t have to do all nine in one pan, because you finish it in the oven aye?
@@JH-go8xz ingredient selection and practice. Also the heat source and pan.
@@JH-go8xz the steak doneness, and sauce I’m sure is a lot easier to mess up than you’d think. But I also don’t cook the best steaks :( I’m getting better though!
Careful Chad, this is a wonderful meal that once you make it and see how easy and delicious it is you will find yourself making it rather often.
I had this dish on my trip to Paris back in 1996, though mine was served with au gratin taters. I don't remember the name of the restaurant because I'm horrible with French names, but this particular place was popular with the likes of Hemmingway and Picasso...you could also bring your dog...Anyway, this was absolutely(and still remains) the best steak I've ever had! I explained that to the waiter and that I was from the 'Deep South' of the USA where grilled/broiled/pan fried meats where a staple cooked with pride and that THIS chef had hands down bested everything I'd ever known about steak. I asked the waiter to give my upmost thanks to the Chef for such a delicious meal. He did...and few minutes later he returned to my table with the Chef! The waiter explained the situation, in French, to the Chef who looked down on my 'clean plate'(apparently, cleaning your plate with bread, at least at this place, was a social 'faux pas'). The Chef graciously shook my hand, firmly, and thanked me for the compliment...what a cool Chef!!!
Awesome story!
Wow, love that one, great story :o
Fkc I envy you xdd
Hello From France Chim,
The restaurant *"Michaud"* - It's now called *"Comptoir des Saints Pères"* -, *"La closerie des Lilas",* *"Le Pré aux clercs",* *"le Dôme",* *"Les Deux Magots"* "and *"Le select"* are the main ones restaurants Hemingway frequented.
Regarding the fact of "saucing" (clean you plate) with bread, it's indeed not recommended in a restaurant of "high standing" in France. But for all that, know that in the more "popular" restaurants and especially at home, the Frenchmen also clean their plates with bread. When the sauce is good, you honor to the one who prepared the dish.
Have a nice day,
@@j-loosenfout67 genuinely curious, why do higher end establishments not like that? I feel like as a chef that would be an honor to know that people eating your food want every last drop.
Nice story ! Maybe this restaurant name was "Le Pré-aux-Clercs" ? Anyway, it's true that cleaning ones plate with bread is considered bad manners (at least when not at home). In very good restaurants though finishing the sauce is allowed as far as you use the "good tool" which is a special spoon which named used to be "un gratte-langue" (it's to say a "tongue-screeper") but is nowadays known as "une cuillère gourmet"... I wish you to come again in France !
Why do I watch this stuff when it's 1am? I need to go get some brined peppercorns.
My sentiments exactly.
Lol same here at 00.53
LOL
He’s insistent on the green peppercorns isn’t he!
2am
Made this for my family last night, but with oven roasted potatoes and some parm garlic risotto instead of fries and I have never gotten so many compliments on my food in my life. Thank you for this wonderful, easy to follow recipe. much love
try a mash next time. half potato, half carrot.
thank me later.
Wait a second, what’s a parm garlic risotto
@@Gggaz - I'd assume risotto with parmesan and garlic.
well, all that deserves stars
Congratulations
Hands down the best pepper steak tutorial on TH-cam up to date. What's really cool about this video is that the chef actually gives you proper reasons why he's doing the stuff the way he does.
That way, I can have deeper understandings of the process and I can adjust the recipe based on what's available to me.
If he just listed recipes without explaining why like other videos, I wouldn't have been able to do that.
Thank you so much for your comment, Jae.
Completely agree, rarely u can see that person on video/narrator actualy explains properly what/how to do it. Amazing recipe, definitely will be trying this out
Should check out Marco’s video on this dish. He obviously does an amazing job.
Marbling? LOL NO!
This is good for a home pepper steak im sure its delicous, but in mine i use a demi gloss and add some dijontouch of cream to lighten and in all my sauces I finish with a butter swirl.
Love it when recipes tell you why you're doing things.
That's pretty damn good, I sometimes love these vegan dishes when they have a beautiful steak like that on the side.
LOL
@@barfuss2007 LMAOOOOOOOOOOOO
Yes... Steak seems to be the best pairing with any vegan dish!
Kind of reminds me of what Iranians have told me about kabobs being just condiments for the overwhelming amount of rice on the plate with grilled vegetables.
Two big skewers of meat to go with a plate of rice I'm all in in being vegan/"plant based".
I’m so using that one. 🤣👍
Just an extra info : in France we have a specific kinda pepper called ( poivre a steak) specifically made for this recipe. The pepper is milder and doesn’t burn your mouth like normal black pepper. So if you wanna make this recipe just be aware that with normal black pepper it might end up a bit to strong and hot
I do confirm ; usually "steak au poivre" is only black pepper. The taste of "poivre vert" is different, more "green & spicy taste", very perfumed. I suggest green pepper from Cambodia called Kampot, wonderful.
@@jimfonzie2887 in what world does pepper burn your mouth? 😺
Baugette?
In a world with large quantity of fresh black pepper.
Nothing better then a heavy pepper steak n a nice gravy with it. Im salivating just thinking it.
I’m not a big food person, but I have to have this once a month. I used to go to a French restaurant called Lucien in NYC and they served the best Steak Au Poivre. I’m going to make this for my friends this weekend. This is the best video on how to cook Steak Au Poivre I’ve watched so far, and if I could 👍 forever, I would.
Lucien is great
how'd it go
Do they still serve it? I don’t see it on the menu
I agree on the quality of the video, never had such a good explanation and I speak French fluently and live in Paris.
Thank you, Archer, for bringing the existence of this dish into my life
i'm going to make this for season12 last season
No they had no pepper corns so not steak au poirve Lana
I feel classy when ever I eat this lol
@@christopherortega800 it can’t be, by definition
Also, the frites should be cooked in beef tallow for that awesome flavor. A place in Brussels nailed this recipe and luckily for me, they were right around the corner from where I lived. Now I'm going to try it in Arkansas. The last time I tried, it was close but I used black peppercorn when it should have been green. Lesson learned. Thanks for the video!
mother of god. That was the best 6:12 mins I have spend in a long time
What she said
I am French and my grand mother used to do this recipe when I was younger. In the north of France I know people who replace the heavy cream by crème d'Isigny which is a Protected Designation of Origin (I don't know if you can find it in the USA, but you should definitely try) and they replace the Cognac by Calvados (it's an alcohol produced in the region of the same name).
Also you can add a little bit of vinegar with the shallot in the sauce, I want to eat now :D
USA don't have access to our protected food, at least not cheaply and easily
Dans ma famille on fait tout le temps ce plat et au restaurant c'est super fréquent (je suis du Nord)
La crème d'Isigny c'estvraiment différent de la crème "normale" ?
Hmmm, j'en doute..
Great video! i live in Luxembourg only 20KM away from French Border and go often to France to eat as it's only 30 minutes by car. It's my fav. Meat Recipe and i call myself lucky living near France :) nothing beats the French Cuisine ;)
Do hunn ech net wierklech e letzebuerger fonnt o.O
Wannsde mer lo nach sees dassde vu beetebuerg kenns dann ass ed riwwer hahaha
this looks so good! never thought that a brand like this would make actual good looking cooking vids
A beef-centric channel with good food visuals and easy to follow instructions? Subscribed.
Same!
There is smokin’ and grillin with AB. His videos are well made and the food looks fire but he talks and talks and talks and I just wanna reach through the screen and smack the shit out of him. He’ll say “ I don’t wanna talk too much before we get started” then goes on a 2-3 minute rant and it’s such a turn off from the channel.
That’s one of the best steak presentations on TH-cam
I will make this tomorrow... "this is the way"
This is the way
Exceptional technique…. New sub👍🏽
That was totally awesome instruction how to fry fillet mignon steaks. My husband usually makes them - sometimes they re steamed sometimes burned. Now thatnks to your instructions i m sure they will turn perfect. Thank u so very much.
Hope you enjoy
Gratitude from an exasperated wife. Best compliment ever.
Y r better than french chefs !!!
J ADORE 🙂 MERCI
That my friend looks delicious! Greetz from Belgium.
Welcome! Thanks for watching!
Steak champignon 🤤🤤
You did a good job preparing this authentic French dish.
Couple of flambe tips if you haven't done this before - never pour the alcohol straight from the bottle, measure it out into a shot glass or something first. And even if you have gas, just use a grill lighter or a taper to ignite it, so you don't potentially lose your eyelashes.
Or, cook this recipe correctly and don’t flambé anything at all!
Be sure drink half the bottle first before setting your kitchen on fire. It’ll take the edge off.
I just pour it from the bottle, not that hard
I bet you are not tall
Two more things:
1.) Keep a lid around in case you need to put out the fire
2.) *Never* ever ever ever have the kitchen fan on (ideally you shouldn't do this under the kitchen fan at all; having a table cooker is ideal for this)
Wonderful dish!
Receipt clean, direct, and simple.
Thank you very much!!!
Félicitations pour cette recette, je valide pleinement 👌
Congrats for this recipe, I totally validate!
Salutations depuis la France
SO hungry now. Those filets are beautiful, and that pan sauce looks just unbelievably delicious
Oh god that looks incredible!
This is possibly the best steak recipe video on TH-cam
Mon dieu ! Le Steak au poivre! Remerciements à vous, monsieur, pour partager ça! Une recette classique française !
Je ne savais même pas que c'était censé être une recette propre à chez nous. C'est fou à quel point notre cuisine nous semble banale alors qu'elle ne l'est pas.
@@bochepoilu719 t'es sérieux ? Réalise a quel point le monde entier bouffe du carton avec du ketchup dessus comparé a nous.
oui, bone apple tea
@@muchwow5782 what about Italy?
Beautiful , salt pepper , beautiful
Shallots are so much more than a mild onion flavor. It doesn’t matter what you’re cooking, adding shallot will automatically elevate the taste of your dish. I do love a good Steak Au Poivre. I really like how your entire cooking method is the way you would prepare this dish in a professional kitchen and with that being said, this is a real solid recipe. Thank you so much for sharing! Cheers!
Perfect done i prepared this dish many times and always got Great reviews! A big perfect dish by this chef
Great recipe, and well explained. Just a little tip that was given to me by a chef from Paris who was kind enough to share his recipe with me : use white pepper. It may be a little more expensive but there is a real difference in smell and taste that makes it really worthy the extra investment. Since pepper is the main ingredient of the sauce, treat yourself and go for the best one. As far as I am concerned when it comes to cooking plates where pepper is an important ingredient, I only use first choice white pepper from Penja (Cameroon)
Do you use white pepper for the crust and sauce or just for the crust?
@@supersean3 prob only for the sauce
Both crust and sauce.
good tip thanks
brined or dry?
He knows about the spice, the spice melange. Seriously this is my favorite steak preparation method.
Where i come from (south west of france), we put garlic with parsley in fries and it's always awesome.
Hi Clem, do you mean freshly chopped garlic? do you cook the garlic with the fries then add parsley to serve?
@@MrSando75 Good on you asking. I want t know about the garlic too "in" fries.
@@MrSando75 I do it too, living in south west too, personaly i put some garlic in the oil while the fries are cooking. I do not chop or peel it, i just put it in the fryer with the fries and add the parsley after to not burn it. The garlic gives a nice good flavor with the fries, and you can eat it directly or mash it, and eat it with some beef! :)
The recipe was absolutely beautiful and video, and everything! Bravo!
So glad this popped up in my suggestion list. Can't wait to try this.
Hope you enjoy!
Best video , great job
Thanks, just did this for the third time last week -- its a crowd pleaser.
Steak Au Poivre is one of my absolute favorites. I make it often. I spend most of my time in the middle of nowhere Nebraska. It is the second largest beef producer in the US and Angus is the predominant breed here. So its easy to find great beef but rather difficult to find other ingredients for cooking. Green Peppercorns are not to be found here but readily available from Amazon. They come in a brine. I drain them from the brine and transfer to a small container and then fill the container with Cognac. They will last a long time in the fridge and the Cognac is a great medium for storage and use.
Thanks for the Amazon tip
It’s just like watching an Art 🖼
BEAUTIFUL ✨
You said to put the steaks into the oven to continue cooking, but you said nothing about at what degree and for how long.
That's because both of those are up to personal preference. Generally with steaks, you want a thick crust while the inside remains pink and just up to temperature, and since this is a thick steak, you want a relatively high heat so the inside gets just cooked without the whole steak equalizing in temperature. I'd say start around 400° F and you can go above if you want or down to maybe 375° depending on the cut and preferred doneness. The temperature needs to be relatively high so the steak finishes cooking quickly since steaks are quick dishes that should generally be done as fast as possible. A high temperature will also reinforce the outer crust. How long you keep it in the oven for is entirely up to you. I like well done steaks so if you have a tricky cut such as flank or skirt you should use a lower temperature (350-375) for a longer time so it's tender and not rare and has no chance of burning
I've prepared this many times with great success, but picked up an important tip from this video: Sear the unpeppered side of the steak first to get that all-important fond for the sauce. Genius!
Love the sauce. Going to put a unique spin on this for a holiday meal. I am doing a peppered small rib roast with this sauce.
Monsieur. Votre Steak Frites est parfait, inspirant. Merci.
Here at the test kitchen of Angus Certified Beef ... can you imagine 🤤
my mom made this for my birthday a few years back and i have wanted it again ever since
I'm usually more of a rib eye guy but had some leftover filet from Xmas. Made this tonight and it was the best steak I've had in a long time. Kudos to the french and my man in the video!
You are so good, this looks terrific, thanks and hi from New Zealand 😊
One of my favorite dishes.
How much is it?
My god that look so amazing.
Definitely gonna give it a try.
I cooked this tonight. The pepper crust fell off one of the steaks - blaming myself for not drying the steak enough first and/or not pressing the pepper on to it hard enough - but the sauce was spot on and absolutely delicious. Thanks for the helpful video
You can try putting the steak on a rack and uncovered in the fridge for a couple hours, it will dry out a wet steak, but a good dry aged steak from a butcher should be good to go
I’ve made this steak many times It’s delicious . I’ve made this steak many times It’s delicious .
Love it. Those fries look amazing too; do you have a video showing how make perfect fries?
Use an air fryer!
Have to separate oils to fry them, start with regular oil then Duck Fat
I would change nothing about this recipe. Outstanding work.
Indeed, but you don't need an expensive Filet Mignon, you can also use a entrecôte, faux-filet or rumsteak for example. Just take the time for the sauce. Steak au poivre is found in inexpensive bistros as well - and still good. With a glass of red...
Salutations de l'Europe!
As a french cooker i agree that is recipe is perfect !
A whole part of the video spent on just the sauce...that sounds like French cuisine, and there's nothing wrong with that. Love the recipe and makes it easy to follow.
It works without sauce too. That's just the option to make it legendary tier instead of epic tier meal
Awesome recipe. I like this sauce with mushrooms as well :)
Add a spoon of Dijon or some red wine. This is so easy to make and so delicious.
Great tip, Vincent.
I'm drooling! Must give this a try!
Thanks a million, my mouth is watering now…
The best sauce. Always my favorite. I have made chicken,pork and lamb like that too. I guess I love the sauce 😂
Here in Belgium, this is also a very popular recipe. We also think fries are Belgian, not French. But who cares. It's delicious! My favorite.
Belgian fries are better, thicker cut. I visited Brussels a couple of years ago, moules frites cannot be bettered.
Beer, fries and waffles is what you guys are all about
I'm Czech and I must admit Belgium makes some sick ass beer
This is a certified Angus beef moment
my Asian hearing: "Today in the test kitchen, STIK AVWAH"
Its because au is prononce O not A. His fault
Eggwa
Its only U!! I heard steak au puahh
I am going to make this for Friday night tea....
Pok Fwy wice?
what a master. perfect food i can tate it just by looking. the shallots, wauuu
Nailed it, that beef cut at the end was 👌
High quality narration, thanks for the video.
Oui! il m'a l’air trop bon ce steak! :-) Miam!
Beautiful
People think that French cooking is fussy and complicated (and it can be), but a simple Steak Au Poivre is quintessentially French. With fries, followed by a green salad, a nice cheese and a desert. Voilà.
How could you forget about good red wine with all of that?
@@Volticymo Don't drink expansive and subtle redwine with pepper plates, you tongue will be so saturated you wouldn't enjoy it's full flavor.
As a French I just consider every other country to suck at cooking...because it's not rocket science to be subtle about aromas.
Nope we think french cuisine is trying to be posh and waste your time not to mention its pointless if you dont have the best beef cut. Give me a good old american roadside steakhouse anyday !!!!!
@@Volticymo Un vin blanc bien sucré serait super. Après le vin rouge je ne suis pas fan.
This is just perfect. Looking forward to going to your restaurant
canola oil?...try 1/2 olive oil 1/4 coconut oil 1/4 beef fat and a spoon or two clarified butter ..the taste of the crust will be unbeatable ...the way you made the sauce is excellent ..thank you for the recipe
Agree. Olive oil is very healthy unlike Canola oil.
The best recipe 100%
Such videos always fire up my inner chef and I end up in the kitchen making fried egg and toast.
I like it well done so yummy 😋 the peppercorn sauce wooooooow
Nicely done chef, looks great!
Thanks, Lanny!
You don't need 5 star restaurant nowadays. You have youtube for delicious food.
Perfection ! 🤩
If you make it with your own pan fried potato is perfect! Awesome and classic dish
Well done
Definitely trying this but with a cheaper cut of beef. It'll be my first time cooking steak, so maybe fillet is not the best choice to start with?
Agreed
If you cheapen out on the cut don't criticize the recipe as filet is extremely tender and accepts a sauce well verses other cuts of beef.....
The micro plastics you made when you hammered the peppercorns was a nice touch...
not me adding brined green peppercorns and filet mignon to my shopping list at 4 am
"You don't want to cover up that beautiful pepper crust." Oh - Oh, I most certainly do. lol The sauce is everything.
"I was sitting in the Churchill Hotel in London. I had a Polish boyfriend at the time. We were having Dom Perignon champagne, steak au poivre , fresh asparagus, salad endive, Beluga caviar. Through the window came this bomb. . .
"I took my Dom Perignon champagne, my steak au poivre , my fresh asparagus, my salad endive and Beluga caviar up to my room and got out my typewriter -- I always have one with me -- and wrote a song, "Life Made Me Beautiful at 40."
. . . I've been loved and I've been lied to
And found few shoulders I could cry to
And all those years I thought life naughty
She made me beautiful at forty. . .
. . .Now that I seem to have passed her censors
It seems that this is where life commences . . . -- Eartha Kitt ❤️
It's one of the easiest dishes to make. All it requires is the prep and the rest will follow easily. When i make it i usually have another person make the fries. I can then concentrate on the meat and the fries and meat will come out hot together at the same time. It's a great simple dish.
A little tip: if you don't want the heat from the black pepper you can blanch the peppercorns 3 times, changing the water each time and then let them dry. This is a very good idea because you're using a lot of pepper
Salivating here🤗..spectacular burger!
Muito top !! Perfeição esse ponto da carne !! Melhor vídeo do TH-cam sobre o tema !! 👏🏼👏🏼👏🏼👏🏼
Can't wait to get to Portugal!
I miss eating this steak in Paris
Also the steak beanaise is super yummy
Wordless..perfect !
My mouth watered the entire video…
Where does it say how long to cook in the oven and for what temperature EDIT Ah, 325 degrees for 15 minutes right in the description
Amazing recipe. The sauce was phenomenal.
chef protip: you can replace the green pepper corns with black pepper corns in a 1 to 1 ratio if you blanch them 3 or 4 times.
This is the proper French Bistrot way well done
All you need is to say “Whoa!” like Joey a few times, and you will totally complete the narration style on the video, dude!
that looks amazing. archer certified