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This time, Chef Hoshino, the head chef of Brasserie Paul Bocuse Ginza, located on the 10th floor of Marronnier Gate Ginza 1st in Ginza, Tokyo, introduced us how to make pepper beef steak.
You will learn many techniques such as how to enhance the flavor of black pepper, how to cook the meat way to the inside, and how to make a perfect deep sauce for your pepper steak!
- Ingredients
180g Beef fillet
Whole black peppers, as needed
30g Unsalted butter
100g Crème épaisse (Normal heavy cream or sour cream can be substituted)
10g Dijon mustard
Salt, as needed
1 Potato
1 Piece of garlic with skin on
10g Olive oil
30g Unsalted butter
2 Sprigs of thyme
Salt, as needed
Whole black peppers, as needed
- Brasserie Paul Bocuse Ginza
www.hiramatsurestaurant.jp/pa...
- Gourmet Studio FOOVER
foover.jp/
Business inquiries:
gourmetstudiofooverjapan@gmail.com
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Our cooking channel introduces friendly recipes and 'HOW TO COOK' tutorials directly shown by professional chefs in Japan - presented by Gourmet Studio FOOVER and CUISINE KINGDOM.
28 апр 2021
