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 !
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".
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
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.
Hands down the best pepper steak tutorial on RU-vid 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.
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.
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
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!
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.
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 ;)
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)
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)
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.
@@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! :)
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!
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.
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
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 !!!!!
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.
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!
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.
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
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.
Beautiful demonstration, and on point with putting sauce underneath rather than over the top as is traditional. Don't hide that beautiful meat and crust. I think it is totally appropriate to provide some extra sauce in a small condiment ramekin on the side, for dipping the meat and the fries.
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
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!
"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 ❤️
Looks great, but (the dangerous "but")... Don't forget the massively important process of resting the meat before AND after cooking. Perhaps a preference but I'd reduce the broth / stock before adding the cream. BTW, those filets looked beautiful.
I tried to cook steak with milk but it just didnt taste as good. I took a while by going to multiple places before I was able to get my hands on heavy cream. Its weird that it was so hard to find now days considering there are a lot less milk available and more soy and nut base milk. Blew my mind that heavy cream can bring out so much flavors out of steak
Hey! 325 degrees for about 15 minutes (or until the steak reaches the desired internal temperature) while sauce cooks. See the full recipe in the description, thanks for viewing!
Looks great but I recommend one additional step that is rather tedious. Blanch your peppercorns 5-10 times changing the water each time. This will take enough of the bite out of the peppercorns and also help them not to burn.
If you're watching this at 3am while starving and don't have any of the ingredients, fear not: Take some paprika, some sugar and half a gallon of milk and just whisk it together until it looks like a peppercorn steak, blast it in the microwave for a good solid 2-3 hours. And there you have it, burnt food.
