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How to make a pan sauce for steak | Bistrot pepper steak recipe like in France 

French Cooking Academy
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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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6 окт 2020

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Комментарии : 781   
@jasonreid611
@jasonreid611 3 года назад
Made this for my wife’s parents today...I’m pretty much invincible now...great video.
@js0988
@js0988 3 года назад
I really hope you used more salt than shown here and several hours earlier.
@MayimHastings
@MayimHastings 3 года назад
@@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!
@sincerelydavillian5851
@sincerelydavillian5851 2 года назад
@@js0988 the beef stock has sslt
@stefanmariaschneider
@stefanmariaschneider 2 года назад
@@js0988 if you salt the steak and let it sit, won't it dry out the steak?
@js0988
@js0988 2 года назад
@@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.
@darylpenner5763
@darylpenner5763 3 года назад
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!
@perrylocke6037
@perrylocke6037 3 года назад
Sweetbreads.....so good!
@piscator58
@piscator58 3 года назад
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!
@hubriswonk
@hubriswonk 2 года назад
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!
@AGabaldoni
@AGabaldoni 3 года назад
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!
@fussyrenovator7551
@fussyrenovator7551 3 года назад
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 😘
@mmarcus62
@mmarcus62 2 года назад
this is one of the best replies to a video I ever saw on youtube
@rbu2136
@rbu2136 Год назад
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.
@rbu2136
@rbu2136 Год назад
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. : )
@theEarlofChip
@theEarlofChip 9 месяцев назад
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 RU-vid, but Marco Pierre White has a pretty good one too.
@TheMV1992
@TheMV1992 3 года назад
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!!!
@saddemgargouri
@saddemgargouri 3 года назад
10:00 Speaking as Tunisian that's how we almost always use bread , dip it in sauce \stew , i approve
@wallymcguire2033
@wallymcguire2033 3 года назад
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 ...
@yorkaturr
@yorkaturr 3 года назад
The cream looks exactly like the map of France at 7:06.
@fredb74
@fredb74 3 года назад
Haha, I just noticed it too and scrolled down to see if someone already commented on it. Well, you beat me to it :)
@joelchong7336
@joelchong7336 3 года назад
it is how French this recipe is
@bobbyjoe1111
@bobbyjoe1111 3 года назад
Uh no not really
@lucaswarnotte1414
@lucaswarnotte1414 3 года назад
No, just no at all
@TheMV1992
@TheMV1992 3 года назад
Haha I can see the resemblance to the Atlantic coastline on the left side yeah
@MotherAlgorithm
@MotherAlgorithm 3 года назад
I substituted the sirloin for chump, the stock for stock pots, the shallot for onion, the cognac for brandy. Was still excellent
@briantoplessbar4685
@briantoplessbar4685 3 года назад
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!!!!!!
@larryusagmail4751
@larryusagmail4751 2 года назад
Did she make it worth your while?
@SB-bz2et
@SB-bz2et 11 месяцев назад
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
@alenlau1601
@alenlau1601 3 года назад
That looks bloody brilliant. Gotta give it a try this weekend.
@carenburmeister5002
@carenburmeister5002 3 года назад
That looks so delicious! I can’t wait to try it. Your sauces are to die for.
@peternystrom921
@peternystrom921 3 года назад
Your videos made me fall in love with the French kitchen, and made me even more intrested in food. Thanks man :)
@FrenchViking466
@FrenchViking466 3 года назад
I’m so happy you share the beauty of our way of cooking on such a big platform. 👏🏻
@jimbryan2271
@jimbryan2271 3 года назад
Looks delicious my friend, need to try this.
@COOKINGFROMTHELOFT
@COOKINGFROMTHELOFT 3 года назад
Mise en place is crucial! That was beautiful Stefan!
@caneandabel
@caneandabel 3 года назад
Love this channel. So well presented 🇫🇷
@kalaysia77
@kalaysia77 3 года назад
Can’t wait to try this !
@johnt1175
@johnt1175 3 года назад
I love the simple no frill no nonsense walkthrough. Everything we need, nothing we don't. Excellent!
@wemblyfez
@wemblyfez 3 года назад
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!
@andy16005343
@andy16005343 3 года назад
Looks amazing, best pan sauce I've seen. Thank you, will surely try!
@dwaynewladyka577
@dwaynewladyka577 3 года назад
That steak looks so good. The sauce compliments it nicely. Cheers!
@programmingchicago
@programmingchicago 3 года назад
Oh, that looks so good!
@annbrenke1951
@annbrenke1951 3 года назад
Lovely! Perfect❣
@bettydoughtery3920
@bettydoughtery3920 3 года назад
Love it. Thank you.
@htkm1179
@htkm1179 3 года назад
And there I was thinking I wasn't hungry! Another great video Stephan! Thank you.
@CarolgTX
@CarolgTX 3 года назад
Looks absolutely delicious! Going to try to make this on Saturday night!
@48956l
@48956l 3 года назад
Absolutely fantastic mate thank you!!
@pennyfoulkes4830
@pennyfoulkes4830 3 года назад
Stephan I love this channel. Thank you so much for showing us the delights of French cooking.
@danieltobin4680
@danieltobin4680 Год назад
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!
@TheBeefTrain
@TheBeefTrain 3 года назад
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.
@WaaluigiBoard
@WaaluigiBoard 3 года назад
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
@mimoochodom2684
@mimoochodom2684 3 года назад
This is really practical cooking. Great flavours in little time. Love it.
@gailallwn8400
@gailallwn8400 3 года назад
Looks simply Deeeeeeeevine. Thank you for sharing. Will definitely be trying this recipe. Have a beautiful day and keep them recipes coming
@DayInTheLifeOfAl
@DayInTheLifeOfAl 3 года назад
Terrific, I really enjoyed this.
@MaraudersWorld
@MaraudersWorld 3 года назад
Magnifique ! Recently discovered your channel and love it! You had me at Creme Brulee 😎 ... as I had my first in Paris in 2009.
@jakejacobs7584
@jakejacobs7584 3 года назад
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.
@bobhope8412
@bobhope8412 3 года назад
This looks absolutely DELICIOUS!!! Thanks for sharing!
@katherinemooney4396
@katherinemooney4396 3 года назад
Amazing! Making this tomorrow night! Yum!
@briannumme9337
@briannumme9337 2 года назад
That looks so delicious!
@scottipedia
@scottipedia 3 года назад
Tried this recipe today. Really enjoyed it!
@smooth1boy
@smooth1boy 3 года назад
awesome. great demo...sauce looks great!
@falten2
@falten2 3 года назад
I'm definitely trying this out step by step.
@lvs6775
@lvs6775 3 года назад
This looks so simple! I want to try it :)
@thomasmeister5143
@thomasmeister5143 3 года назад
Great Video, thank you!
@k-bitstudio3268
@k-bitstudio3268 3 года назад
Thank you for good information.
@ceknott
@ceknott 3 года назад
Sounds great. I am going to start cooking it for tonight’s meal!!!!
@jl4665
@jl4665 3 года назад
That sauce though!! Easily the best thing I’ve ever tasted. Thank you thank you
@rathyummycookingvlogs9671
@rathyummycookingvlogs9671 3 года назад
Wow this look so delicious 😋👍.
@Lavadx
@Lavadx 2 месяца назад
This is my FAVORITE steak sauce, my family loves it... SO GOOD!
@Jerkerja
@Jerkerja 3 года назад
Loved it!
@tassovarvarikos384
@tassovarvarikos384 3 года назад
I like how you layered the flavours at the end with the sauce. Chapeau!
@raretapes8057
@raretapes8057 2 года назад
I've made this about half a dozen times now. It never gets old! Thank you
@akindofmagick
@akindofmagick 3 года назад
Steak au poivre vert is one of my favorites - haven’t had it in years - definitely making this on the weekend!
@vedvladify
@vedvladify 3 года назад
Result was really great. Thank you
@doughammond8932
@doughammond8932 3 года назад
Just made it and it's such a nice tasting sauce! Thank you :)
@alumnaenglishpreparation4082
@alumnaenglishpreparation4082 3 года назад
really LOVE THIS !!! mouth watering ....THANKS!
@Horologiist
@Horologiist 3 года назад
Made it today. What an explosion of taste. Wow! Thank you!
@rogerhwerner6997
@rogerhwerner6997 3 года назад
Looks positively delicious!
@aryheen
@aryheen 3 года назад
It's so cold here in Poland, I'm going to make this for my dinner today. Thanks for this Chef! #YUMMY
@PennyBluebottle
@PennyBluebottle 3 года назад
Fantastic thank you x
@simonstergaard
@simonstergaard 3 года назад
Super simple ... the secret to good cooking. love it
@Miamivice657
@Miamivice657 Год назад
That looks fantastic
@jacksonfl
@jacksonfl 3 года назад
Can't wait to make this! Lived in Paris 50 years ago and still can taste it.
@rvic11
@rvic11 3 года назад
I love this man. He cooks beautifully. That sauce looks so delicious.
@teresaoftheandes6279
@teresaoftheandes6279 3 месяца назад
And he's a great teacher too!
@manuelkong10
@manuelkong10 Год назад
BEAUTIFUL.....can't wait to make it
@foodmusttravel61
@foodmusttravel61 3 года назад
Hi Stephan, great presentation on how to make a Bistrot pepper steak and its the same way that i did when i was working in a bistro years back. Enjoyed the video very much!
@eduardobohme8466
@eduardobohme8466 3 года назад
Excellent!
@NemesisEnforcer4937
@NemesisEnforcer4937 3 года назад
Beautiful I can't wait to try
@menamurray992
@menamurray992 3 года назад
Yum..Yum...Loving it🥰
@user-uh6cg2ks1u
@user-uh6cg2ks1u 9 месяцев назад
OMG, I can't wait to try this at home. Thank you so much! I love this channel!
@elgordo543
@elgordo543 3 года назад
Wonderful!!
@kimwieslaw8339
@kimwieslaw8339 3 года назад
Love this dish 😊
@lebsivart2755
@lebsivart2755 8 месяцев назад
Excellent
@andysbg77
@andysbg77 3 года назад
MAGNIFIQUE!!!!
@grunttwice2006
@grunttwice2006 3 года назад
I've made this twice since the video came out. It's delicious.
@dowrightindustries699
@dowrightindustries699 3 года назад
Wonderful!
@JonniePolyester
@JonniePolyester 3 года назад
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 😊👍
@mikedeman5351
@mikedeman5351 3 года назад
Same here. That way you get beautifully cooked crispy fat that you can eat.
@MichaelMorrisLaw
@MichaelMorrisLaw 3 года назад
Great idea
@TheSeinsei
@TheSeinsei 3 года назад
Incredible that he didn’t do that, but he generally doesn’t appear to be a trained chef. More like a passionate amateur foodie RU-vidr
@kniejislaw88
@kniejislaw88 3 года назад
I would do the same as you. I'm suprised that he didn't render the fat from the edge at the beginning.
@sirspikey
@sirspikey 3 года назад
@@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
@RandyBrazil
@RandyBrazil 3 года назад
I made this tonight after watching your videos for a year at least and it came out great!! I am shocked at how so little ingredients makes such an awesome sauce. I love sauces and gravies on meat. Thank you . If I could post a picture I would! I will be making this for my daughter when I am in Europe next!
@sibionic
@sibionic 3 года назад
I love your work.
@Bella_Mar
@Bella_Mar 3 года назад
Thanks for this! I'll be making this for my mum's birthday this week 🥩🥔
@BenjaminWasson
@BenjaminWasson 3 года назад
I made this Monday actually and it was great, I was thinking some stock and wine would have been good and here I see you added it! The sauce was delicious with potato dauphinois, and was delicious in green beans as well.
@inocenciotensygarcia1012
@inocenciotensygarcia1012 3 года назад
I loved it. I have to try cooking it. Thank you 🙏
@bunkerman99
@bunkerman99 Год назад
I cant wait toi make this. Thanks Brother.
@FranzBazar
@FranzBazar 2 года назад
Fantastic video, thank you
@johnbruenn8755
@johnbruenn8755 Год назад
I did this on our boat. OMG it was SO GOOD! This will always be part of my culinary repertoire.
@axiomist4488
@axiomist4488 2 года назад
Excellent ! Looks delicious .
@gregorywallace8196
@gregorywallace8196 3 года назад
Been enjoying the channel and videos for about a year. It's been terrific. I made something similar a few days ago with Green Peppercorns. I didn't have Cognac to add to the sauce, but will have it the next time I make it. Served it with your recipe for pommes dauphinoise.
@Improveng1
@Improveng1 2 года назад
Merci Stephane, great video as always.
@jamesec1949
@jamesec1949 3 года назад
Lovely. Magnifique.
@sonny2004
@sonny2004 3 года назад
Great presentation thanks a lot Stephan
@coljar100
@coljar100 3 года назад
you make it look so easy but absolutely delicious... merci bien
@SouthernJaeger
@SouthernJaeger 2 года назад
Very nice recipe
@alancarney8901
@alancarney8901 2 года назад
Love this guy
@davidbreckler5327
@davidbreckler5327 3 года назад
I love to listen and watch..... you are the best !
@jannosmal5708
@jannosmal5708 3 года назад
C délicieux! merci :)
@theviciouschickenofbristol4779
@theviciouschickenofbristol4779 3 года назад
Just tried this. First successful attempt at cooking with wine. Definetly doing it again.
@hollish196
@hollish196 3 года назад
I really enjoy your videos about cooking. There are many I will never make, but I always learn a technique from watching. This recipe is one I hope to use soon. It looks so easy--except for the timing!! Thanks for sharing.
@Lalscell90
@Lalscell90 3 года назад
Made it today, and it was a total winner!
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