Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

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This is Chef Jean-Pierre's most popular recipe for the past 50 years! The Steak Au Poivre is what Chef Jean-Pierre's calls it his "last meal" if he had to choose one!!! Easy and foolproof way to master one of the worlds best recipes!
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
#steak
#Steakaupoivre
#Peppercornsteak

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Опубликовано:

16 сен 2020

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Комментарии : 6 тыс.

@michaelscheffler6073 3 года назад

I think I am about this guy's age and I started cooking professionally when I was in my late teens; around 1980 - this means I can relate absolutely to what Jean-Pierre is doing and saying - this is as good as it gets!! Take this guy seriously - I most certainly do...!

@ChefJeanPierre 3 года назад

Thank you for the kinds worlds Michael! 😍😍😍

@williammarik6159 3 года назад

@@ChefJeanPierre you remind me of Chef Tell from the 80,s.

@scottwallace7033 3 года назад

Yes seeing a chefs age some times in their food is interesting but I’m young guy and hardly going to question the methods before attempting my self

@mothermom5329 3 года назад

@@williammarik6159 Il est beaucoup plus raffiné que le "Chef Tell" des années '80!

@capeguy 3 года назад

I was a saute chef back in the 80 too and I made this all the time. I knew it was good when the other chefs would ask me to make it for their dinner... quality brown stock and use the peppercorn brine...awesome

@antoinearsenault3452 3 года назад

His accent goes from French to Italian to Philadelphia to new York gangster really fast

@peterhennig4678 3 года назад

My friend, you don't wanna mess with the chef! Artie Buco from the Sopranos

@nomnomslife54 3 года назад

Hahahha true...fake french

@HigherPlanes 3 года назад

He's a freak in the kitchen. he can talk pig-latin for all i care.

@peterhennig4678 3 года назад

@@HigherPlanes absolutely agree, he's like a sith lord

@HigherPlanes 3 года назад

@@peterhennig4678 haha for sure.

@theshazman 2 года назад

The passion is infectious. I could watch him cook all day.

@ChefJeanPierre 2 года назад

Thank you 🙏

@georgekronbar4764 2 года назад

I do while I’m drinking

@marcknightly9677 2 года назад

I've just watched him for two hours lol

@steveg4334 2 года назад

Be great to sample his produce, and the wine of course.

@madrabbit9007 2 года назад

I just discovered him and I've been watching and learning for days! My kitchen doesn't even rate as subpar and I'd be embarrassed to do such fine cooking in it.

@zysis Год назад

It's been 2 years since JP put this video up and I can honestly say I've made this at least 50 times for friends, family and just about anyone with a love for good steak. It's become my signature steak dish. At around the 30th time I revisited the video and sure enough, JP says "the stock is VERY important" and he's right. If you can make your own stock the improvement is phenomenal. I think it's mainly putting the tomato in the beef stock but it's certainly worth the time and effort to make a good fresh beef stock of your own for this. I do like a little dash of red wine in the sauce now, it gives the whole dish a real depth. I'd go into a rant about how JP changed my life during Covid because restaurants were closed so I learned to make my own good meals and well, when they re-opened I went back and realized that I'd been enjoying sub-par cooking and paying a premium for it. The joy of cooking is worth the effort. 3 years later I'm thinking of quitting my job as an engineer and opening my own, just because my food is so much better than what's out there, and it's all thanks to Chef JP. Truly a great teacher, but also a very good chef.

@JayDeeIsMyName Год назад

This comment touched my heart, man. Cheers and congrats on your growth in cooking.

@pauljerome01 Год назад

good luck im rooting for you!

@munteanuandrei8875 Год назад

good luck

@stratocasterxyz Год назад

You should start by sharing your knowledge with us via videos. Compile all that knowledge and passion you have gained these past few years and give us some go to recipe's you have learned. Play around with flavors and make them your own, but don't go rushing out and opening a restaurant when you have only been going at it since covid hit. Restaurants are the biggest logistical nightmare ever and margins are paper thin. On the other hand, RU-vid ads pay well, require 10000000000000th the investment of a restaurant and us, the viewers, get to see your food :)

@andreiverdes 9 месяцев назад

I've been having the same thoughts. I'm an engineer and I've been cooking for a while now and I've ruined all my restaurants when it comes to brunches, steak, pastas and coffee. I do a truffled carbonara to die for. I sometimes add a few shrimps with the guanciale and it's just amazing! It actually became a restaurant rating system. A quick browsing through the menu and if I see cream in the carbonara I run out of there faster than a teenager to his gf's house when parents aren't home. I'm getting of track here, yeah, I too think of opening a restaurant...or at least a food truck...

@jamesmacdonald8006 Год назад

“Margarine is one molecule away from plastic” 😂 love that line. Just discovered your RU-vid channel and am looking forward to watching more videos. Thank you for inspiring me to get back into cooking.

@Kado_Tornado 11 месяцев назад

Acrylic

@boardmandave 10 месяцев назад

That is a great line it's also true margarine was a by-product plastic manufacturer just as aspartame which is in Diet Coke and all sugar free items. They are chemicals our body doesn't understand and they are passed off as being healthy I think it's very wrong

@EJN64 8 месяцев назад

Even the guy in the background smiled at that one

@mi5anthrope 5 месяцев назад

I most certainly prefer butter, but chemically speaking, being one molecule away from something doesn't actually mean anything. Water is just one atom away from hydrogen peroxide, nitrogen (which is primarily what we breath) is one atom away from ammonia. Sodium chloride is part sodium, a metal that reacts violently with water, ingesting pure sodium would kill you gruesomely. It's also partially chloride, which was used in a gas form to kill soldiers in World War 1 - put them together and you get wonderful magical table salt :). We need water to live, but if you drank nothing but heavy water - an isotope of water this is still technically H2O - you will slowly replace the normal water in your body with deuterium oxide, and will die horribly :( I'll never personally use margarine and it could very well have other health concerns, but the "one away" danger thing is just an old myth.

@MrdGVeteran 4 месяца назад

@@mi5anthrope Interesting you mention deuterium, which is high in vegetable oils because of the way they're made, which is what margarine is made of. Animal fats on the other hand are quite low in deuterium, around 120ppm. Eat your butter/tallow/lard friends!

@SepiaDragoonGR 3 года назад

"What am i talking about i'm not gonna flambe it" -2 seconds later- "Ok i'm gonna flambe it" This guy is absolutely incredible, both a great chef and great personality to watch

@creativemillwork6408 3 года назад

👍

@ronyeahright9536 3 года назад

puts like 8 green beans on plate...." put 2 or 3 on plate"

@dervishdivi8487 3 года назад

O no no ..I'm not flambe at my kitchen house..just the idea to explosion of bottle with alcohol koniack it is ..

@renzocordovavivas9544 3 года назад

And he did it very well.

@alexandernorman5337 3 года назад

Then he drowned it in cognac and acted surprised when the fire wouldn't die down.

@BehindTheMustche 3 года назад

I like that he doesn’t do quick cuts in his videos to make it shorter. This makes it so much easier to follow along.

@sylasjones9330 3 года назад

Yes!

@sylasjones9330 3 года назад

I feel like I get more consistent food following a long like this. Products come out much differently with short cute

@bay0r 3 года назад

yes and yet the video is under 20 minutes! this guy knows what to do

@violinholicnet 3 года назад

Exactly. A perfect guide for a novice cook like me!

@PatTheRiot Год назад

The best cooking show Ive seen in a very long time. Jean Pierre makes you want to cook and enjoy the process. Pure wisdom and love of food in this man. Protect him at all costs.

@Vuistic 2 года назад

Not only that I and my wife get to learn from your cooking and dishes, I would say your voice and personality is a cannot-miss spirit and part of our house every night/dinner. I wish you health and joy and continue to put out these wonderful videos. We really feel like we are there in front of the counter and being part of the conversation with you. I personally love the jokes along the way!

@ChefJeanPierre 2 года назад

Thank you 🙏

@oms7963 3 года назад

I've never heard a Frenchman with a French/Italian/New York accent before hahaha this is great

@clxwncrxwn 3 года назад

PEPPERCORN! 😂

@OGTrollTroll8 3 года назад

Bro🤣😂😂😂

@Unbruto 3 года назад

I was thinking the same thing

@oscarcheung5893 3 года назад

Awe yea baby. Luk at dat sorce

@xianx2658 3 года назад

Reminds me of New Orleans accents but that makes sense.

@MrAwsomenoob 2 года назад

This man's disrespect for margarine is inspiring..

@mr.elastomeric1787 2 года назад

One molecule away from plastic!! So true.

@markf3229 2 года назад

I think he means butter. Not marg

@jonberger2057 2 года назад

Actually he likes butter a lot, but not for pan frying since it burns. He never uses margarine in any of the recipes I've seen.

@fruitylerlups530 2 года назад

@@Debilitator47 most of what you've said is true but it wasn't popular because it was a use for waste product, its more so because of shortages and inflation in the price of animal fats and butter. But yeah the absolute nonsense about margarine being healthier than butter is insane when you consider just how unhealthy we've come to discover hydrogenated oils especially trans fats happen to be, margarine from its very beginnings was just intended as a cheap substitute for butter lol, but clever marketing turned it into a """healthy alternative"""

@jbassshredder5195 2 года назад

And he'll have some respect for clogged arteries.

@dianechidlow8485 Год назад

I have a restaurant in a food desert, You can't find just anything at the grocery store and I can't order a case of leeks. My number one person said she wanted to try this...we ordered green peppercorns from Amazon and found leeks,...we absolutely knocked it out of the park. She watched the video and away we go. Our customers were delighted to have access to such delicious food. We have specials every weekend and this is the caliber of food we want to serve. Thank you so much for the new ideas we in the food desert appreciate you.

@Sava12242 2 года назад

Thank you for all your incredible recipes, positive and often hilarious (yet always educational) delivery, and fantastic videos! I particularly loved the "you like eating plastic, go ahead with margarine, I'll eat my butter" too true!

@someonerandom6379 3 года назад

I love that unlike a lot of professional chefs, JeanPierre is truly happy to show us the easiest ways to make amazing food. The least pretentious chef out there ❤️

@jibrankhantareen7300 3 года назад

@@no0bbbb during service a chef has to be strict otherwise the flow of the restaurant falls apart. Its part of the job, like the army.

@jibrankhantareen7300 3 года назад

@@no0bbbb thank you for your service soldier

@matejrovis5525 3 года назад

you don't eat margarine too?

@igitahimsa5871 2 года назад

@@no0bbbb Oh yes, he is :-). Only very slightly toned down, yet very professional. And a fantastic chef. God Bless

@dylanwilliams3055 Год назад

@@matejrovis5525 definitely noooo its basically chemicals... traditional butter always... healthier too!

@thecrib8 3 года назад

"Margarine is a molecule away from acrylic." LOLOLOL The best I've ever heard it, Chef!!

@RasCricketSmallAxe 3 года назад

It's so true, lolol. Bugs won't even eat that stuff.

@Mahlercougar 3 года назад

Gotta have the real thing. Never was a fan of the fake stuff. Like fake sugars like, splenda, stevia, nutra sweet...yadda yadda. whats wrong with good old fashioned sugar? Too many chemicals in the other stuff

@Pfirtzer 3 года назад

@@Mahlercougar Stevia does come from a plant,Stevia rebaudiana, you just put a leaf in your tea or coffee.

@JoesPhenomenal 3 года назад

true story... lol

@sahilsquadron2286 3 года назад

@@Mahlercougar the only artificial butter I like are the nut ones from the brand "nuttelex" all natural etc made from seeds and nuts yada yada but I still prefer butter any day lol

@stianandreassen3903 2 года назад

I hate myself for not finding this channel sooner. Since i discovered you yesterday I must have watched 30 of your videos already and I love them all. Everything is explained so nicely, you offer substitutes for ingredients and have reference videos for certain ingredients as well such as the potatoes in this recipe. Love the classic meals you prepare, so much of youtube is "junkfood" such as burgers, nachos, buffalo chicken etc, but sometimes you just want to eat like a king! Thank you my friend :)

@bridgeboys4593 2 года назад

I made this tonight and didn't have a good stock prepared, but that sauce still blew me away! Going to try this again within the week lol

@Houssam0691 3 года назад

Not a single swear word in this whole video , just Great humor , tremendous positive energy and some Grade A cuisine right there .

@Amonginsanity 3 года назад

Well spotted - that is exactly right.

@wurlitzer895 3 года назад

...and all the better for it, in my opinion. Chef Jean-Pierre encourages and inspires. He's my kind of chef. :) :) :)

@TitoTimTravels 3 года назад

It makes for good TV, but I have never been in a professional kitchen that the -pirates- cooks did not swear like sailors ha ha 😎

@wurlitzer895 3 года назад

@@TitoTimTravels I fear that in some circumstances, it's the sailors who swear like chefs....

@christopherpankonen6023 Год назад

My wife and I are genuinely excited to see a new Chef Jean-Pierre video every week! We appreciate the very positive message at the start of this video, and also how in your more current (2022) videos you empathize with the viewers regarding the cost of food. We've tried a few things we saw you do, and they usually turn out improving our cooking! Thanks, Chef JP!!!

@ChefJeanPierre Год назад

Thank you Christopher! 😊

@abigailcruz4584 Год назад

I love to watch you cook, your passion, enthusiasm is contagious. God bless Chef Jean Pierre 👨‍🍳 . I have to try this recipe ❤️

@guitarcovers5437 3 года назад

This guy is so genuine! No crazy editing, no force in anything! Just natural cooking and having fun! 💯

@ChefJeanPierre 3 года назад

Thank you so much 😀😍

@David-we3sb 2 года назад

So true best thing

@WaytogoEinstein 3 года назад

For almost 20 minutes, I sat here and watched, listened and laughed. The world around me literally faded away. Thank you Chef. I can’t wait to cook this meal for the little lady. Consider me a subscriber sir. 😉Also, thank you for the God Bless America sign. 🇺🇸

@ChefJeanPierre 3 года назад

Thank you Rick, I am glad you enjoyed it!!!😍

@endeavouringit 2 года назад

lucky lady, wish someone would cook for me

@cayetanorocha7439 2 года назад

Burn one for me

@georgekronbar4764 2 года назад

Absolutely

@johnnybaker6926 Год назад

Your presentation is beyond reproach, I've enjoyed your cooking videos more than the many I have watched over the last few years

@kenwoodfl Год назад

The first time I had this was in San Geronimo CA at a place called Two Birds. Tony made this in his tiny kitchen you could see from the table. I haven’t been there in more than 30 years, but I still remember the laughs, the smells, and the NY Strip pepper corn steak. You brought me right there again. Thank you!!

@mandraxfilostein 3 года назад

"Margarine is one molecule from plastic, you want margarine? Eat your margarine I'll eat my butter, thank you very much!" This guy is fckng awesome!

@gngrphyr 2 года назад

It turns out it's a myth. But most people still don't like margarine

@pamelawoodey204 2 года назад

🙌🏼

@kayskel5610 2 года назад

Velveeta is also 1 molecule from plastic. Most chefs and most chemist wont eat it

@henriquepacheco7473 2 года назад

@@gngrphyr While margarine is made mostly of the same basic block as butter is (tryglycerides), there's a whole lot of milk solids that really work together to make butter's flavor profile that aren't there at all on margarine, so it's understandable that some people would prefer butter. Margarine is a functional, perhaps even good, replacement in many places, but other places the butter will just work better.

@gngrphyr 2 года назад

@@henriquepacheco7473 I get that, but my point is about the comparison of margarine to plastic being a myth

@81caasi 3 года назад

"I replace salt water with Cognac" Sounds biblical ..

@JulesMoyaert_photo 3 года назад

👍😂

@pmue437 2 года назад

Check the Cognac Bill every Month

@charlesreiners908 2 года назад

Easily my favorite Cooking RU-vid Channel. Expertise. Experience. Attitude. The Food. You are a treasure to this world, Chef. Thank you.

@ellejee74 Год назад

This recipe is absolutely AMAZING!!! Chef Jean-Pierre makes it so easy to follow!!

@GentlemanBystander 3 года назад

"Why do you have such a big thing of butter?" "Mental support."

@Pasrich 3 года назад

I liked Chef Jean-Pierre's statement in his famous onion video: "Emotional support". The man is so genuine and loves the heck out of actual food.

@dibyong7699 3 года назад

Hhahaha

@GentlemanBystander 3 года назад

@@Pasrich His unvarnished enthusiasm for something he's made literally thousands of times really is something special, this man loves to cook and it shows.

@danf2 3 года назад

I wonder if Avacado oil would be good instead of olive oil?

@omegalamda3145 2 года назад

@@danf2 yum, pistachio oil? W/ the verde’ peppercorns

@greendevelopment3869 2 года назад

I love this. I love how Chef Jean-Pierre gives culinary advice, but then explains "why" explains the art and the science of what he is doing. Magnificent.

@DevileInside 2 года назад

This was one of favorite French bistro meals and I always wanted to make this at home. Thanks to Chef Jean Pierre now I can! This recipe is absolutely fabulous and virtually fool-proof, I've made it dozens of times already. Sometimes I make it with chicken breast to switch it up, following the exact same technique (except the oven gets preheated to 400 instead of 500) and it comes out fantastic as well.

@BigB69 Год назад

I'm honored that I get to learn these things from a true chef. Ive been burning my butter to make a steak all along!! 🥴 I will now add butter at the end. Thank you for explaining all the little things that alot of people assumes everyone already knows. Your a GREAT teacher. Thanks again 🙏

@dinoplays8793 8 месяцев назад

Damn i do same 😂i should stop watching gordon ramsay steak

@DutchDeathGod 3 года назад

I rubbed the sauce all over my body. He was right. It was amazing.

@ChefJeanPierre 3 года назад

😂😂😂😍

@otaku_mclovin4209 3 года назад

I did it as well. my credit score immediately jumped 100 points and I no longer need to wear corrective lenses. best sauce ever.

@godtroll749 3 года назад

@@otaku_mclovin4209 trying to hard

@otaku_mclovin4209 3 года назад

@@godtroll749 nah. people are just lazy.(ex: your comment) more effort next time and maybe you won't see me.

@otaku_mclovin4209 3 года назад

@@godtroll749 *too* or even just use the phrase "as well". for a god tier troll your intelligence is lacking.

@sarfaraz.hosseini 3 года назад

He's the most Americanised Frenchman I've ever seen or heard, when Paris meets New Jersey. Wonderful recipe, well explained, easy to follow.

@micpotato8158 3 года назад

Italian American French haha

@christovrea4273 3 года назад

Hit the nail on the head

@andysaunders710 2 года назад

A real feast for the eyes Chef Jean-Pierre. I can only dream how good it is, but you made it so simple and easy to do. You just need good food and "even a child could do it!". Thank you for demystifying these classics, your wonderful fun and engaging style and instruction have made me enjoy food and cooking again because you make it with such joy. Much love to you from an English man in Turkey 😻

@MrJuanito624 2 года назад

I just found this channel and I can watch every single video 10 times a day !!! That energy chef!!! 👏🏽 👌🏽🙏🏽

@shadowfirekarp 3 года назад

Love this guy's chaotically wholesome energy.

@tyarthas 3 года назад

"This sauce is good enough to rub all over your body" OK I'LL SUB.

@lawrencetaylor4101 3 года назад

I wish he would have said for it to cool down first.

@wjumeau 3 года назад

Sounds like experience talking lol

@ECCENTRICERIC69 3 года назад

@@lawrencetaylor4101 He did say that if you listen carefully.

@jildacorp 3 года назад

@@ECCENTRICERIC69 whooosh!

@roninkoans6065 2 года назад

Lol that was the exact point u subbed as well

@lavenderbee3611 2 года назад

Steak Au Poivre is one of the best meals ever, thank you Jean Pierre for a perfect recipe. I just made it for dinner tonight and we are all purring like kittens.

@murlodamagician 2 года назад

This looks delicious. I'm definitely going to try to recreate this dish. I could watch your videos all day. Thank you for gifting us with your knowledge

@Johnny_Thunder 3 года назад

Chef has the perfect combination of cooking skills and personality. Always entertaining!

@pengfeidong5268 3 года назад

Man I love it when chefs get older they age like fine wine, this man seems happy to be cooking and I'm happy I found this channel.

@rianjohnsonsux4344 Год назад

Chef Jean-Pierre is great!! His personality is awesome, love these vids!

@stevenroach6809 2 года назад

A treasure of cooking knowledge . . . and cooking love. Thank you, chef!

@sandralynnrichter666 2 года назад

I've been watching cooking shows for over 40 years to try to learn how to cook. what my poor family has had to endure. had I found chef Pierre all those years ago I would be a good cook today no doubt. chef Pierre makes everything seem so understandable, explain so much. I've learned more in the past 24 hours I've been watching him then I have all those years watching everybody else including Julia child, Rachael Ray and all the rest of them out there. none of them holds a candle to chef Pierre's teachings. It's like when I was in the kitchen with my grandmother except this is my Grandpa Pierre what a treasure thank you chef. I almost died in the onion soup it was heavenly best thing I ever cooked. Again thank you thank you thank you chef Pierre. I can't wait to try new recipes

@ChefJeanPierre 2 года назад

Thank you Sandra! 😀

@kungfusing1 3 года назад

Refreshing listening to a guy who clearly knows more about cooking than most will ever know but very easy going and shares his knowledge freely. Looks tasty!

@pictonpig2446 2 года назад

You're my new favorite chef...guy. Make me feel better and recipes/instructions are clear and simpler than one would imagine. Thanks man

@debbiehutchinson3119 Год назад

I absolutely love watching you and sinking in everything. Learn't so much.. I was brought up with not being allowed around kitchen...had to go on my bike and come home before dark for tea. 3 plain over cook vegies and meat. So very eye opening to everything the way you explain and light hearted. Am 62 on my own enjoying you and your meals. Cooked peppered steak tonight for me... Thanks for giving me abit of Mojo back...and have cooked for alot of your delicious recipes now. XOXO

@fatpumpkin25 3 года назад

I know the man is an experienced chef when he cleans his work environment whenever he can

@Amonginsanity 3 года назад

I cook at home and keep my workspace so so clean at all times. I am not a chef. You are right that a good chef. But I think it comes from personal character of keeping your things and place tidy and clean.

@bengreen6980 3 года назад

Someone with good personal standards.

@ah-xt2uc 3 года назад

I should get myself a bowl of emotional support butter too.

@gjaeigjiajeg 3 года назад

Funny comment but seriously, everything OK?

@Michael_______ 3 года назад

@@gjaeigjiajeg both probably

@venomf0 3 года назад

Does anybody know what video is the one he says that margarine is one molecule away from acrylic.

@Taabituubi 3 года назад

@@venomf0 It's this one.

@kfrausto Год назад

You can tell this man loves what he does. Great passion and sense of humor. This steak looks amazing. Going to make it for my wife (and kids) soon. Glad I found this channel.

@davidllewelynbaldwinhughes4307 Год назад

Yes but a killer Steak Au Poivre which only today have I really mastered how to cook it ! For whatever it is worth the outcome of your cooking videos is priceless ☺️

@VZ3W 3 года назад

Such a wholesome guy. I felt like his son the entire time. Another thing, i dont cook. Was just entertaining to watch the passion everybody shares for food.

@AnonW 2 года назад

I love this guy, literally said out loud all the problems I've experienced when cooking a steak and gave a solution.

@mikeathony7845 2 года назад

I use to watch several cook videos but when I found this channel two weeks ago, I can't seem to watch anything else. Thanks to you Mr. Jean-Pierre. New Subscriber!

@windowzombie 2 года назад

Haha, the margarine comment, I love it. Great video, I've done this pepper steak recipe as a weekend meal over the years with white wine as an additional step in the sauce, never done it with green peppercorn before, I'll give it a try. Truly an absolutely delicious and quick bistro meal that anyone can do.

@paulsurbitonryan9632 2 года назад

He’s such a character. I really like him. He’s not a cardboard cutout. He’s a unique individual who is so passionate about his food to the point of fervent, zealous evangelism. Wow. So inspiring.

@ChefJeanPierre 2 года назад

🙏🙏🙏😀

@Golfhippy10 2 года назад

This dude maybe my favorite chef of all time. It's pure happiness

@MottiShneor 2 года назад

You make my mouth watering all over the place... Last time I had a teacher so involved and so enthusiastic about his subject was about 30 years ago, in the university with Prof. Mario Lybio teaching astrophysics... and as you see Chef - one does not forget these moments. Thanks for the recipe, and the soul you have put in it, and the zillion and one things you taught here around this classic dish.

@MrBozuu 2 года назад

Chef I wish I could personally thank you for showing us this amazing recipe! I went out this weekend, I followed your "enhanced store bought stock" instructions, the first I've ever made stock, I went to my local butcher for this cut, and cooked Steak au Poivre for my first time too, and it was so delicious! Now, with Cognac in hand, I say cheers to you!

@ciri151 3 года назад

Lesson of the day: Don't play with your meat.

@andymcmeekin2532 3 года назад

I do not like this lesson

@SanjuSingh 3 года назад

I seldom do,my wife plays with it though.

@clxwncrxwn 3 года назад

@@andymcmeekin2532 let it rest! 😂

@JBasics 3 года назад

Easier said than done

@SwissTrippin 3 года назад

@@andymcmeekin2532 and save the butter for the end, ya creep

@grahamwellington4546 2 года назад

I have a feeling this guy has actually put that sauce all over his body at least once. He is so awesome. Reminds me of working in a breakfast line and bakery years ago. Absolutely my most favorite job ever. You cook because you enjoy it! So great.

@daretoliveee Год назад

what

@Rini2g Год назад

what xd

@prestonparish Год назад

15:57

@terrih57 Год назад

🤪

@PatTheRiot Год назад

I swear he was convincing. Luke warm. The texture in the peppercorn and the creamy buttery sauce. Hmmm hmmmmmm

@Wolfeyywolfe Год назад

Jean Pierre, your recipes and instructions a blessing for a date's dinner! Helped me so much in my cooking journey

@cyor8721 Год назад

Starting as a cook in fine dining for the first time this week, came here to learn one of the menu items. Thank you for this Chef, hopefully Ill make this just as well as you do.

@gordongartrelle5332 3 года назад

Prepared this last night with Brandy instead of Cognac. Added a little bit of shallot to the sauce. It worked for me! Amazing! Keep 'em coming Chef!

@iTechRevolutionTV 3 года назад

Why do you have a big thing for butter? Chef Jean-Pierre: "It"s..It's for mental support" Man I lost it there hahaha

@Lavadx 2 года назад

After Lent is over Chef, this will be my family’s Friday dinner… It was SO GOOD, my favorite of all time…

@brisfordneville3609 Год назад

Just recently discovered this amazing Chef and have been working on many of his amazing dishes! Love him and the food he shows us how to create. I eat zero or close to zero carbs - and Chef Jean-Pierre, you have saved me from boredom of the same ole', same ole'! "Get outta my kitchen" is one of my favorite sayings - lol

@jimbarrofficial 3 года назад

"Don't touch it, don't play with it." Words to live by...

@Jhj11755 3 года назад

Such a wholesome cooking video. Chefs don't make nothing like this anymore. All heavily edited and cut. This is so good

@josephforte7589 Год назад

Love you chef!! Your methods are outstanding! We are blessed to have you!!!

@sortius_ 2 года назад

I've been making this sauce for years, because it's that good. So good that my ex partner would just pour it on the plate to eat after finishing the steak. I did have a laugh when you said "if your guests want more". Every single one will😆 It's actually a kid friendly sauce when you use green, rather than just black, peppercorns. My daughter (7yo) loves it.

@katiemcdavid4124 2 года назад

They all eat and want more sauce . It is short lived, and no wonder.

@raross6119 2 года назад

That would traditionally be steak Madegascar

@johnstonejaxfldoxmebitch7388 3 года назад

Peppercorns stored in Cognac? Sold, this was the best cooking video I've seen in years. Subbed!

@tragediunik 3 года назад

17:40 "There's a cool thing about cooking. You do it because it makes you happy, and it's delicious"

@BeyBattleBoy Год назад

That is quite possibly the most gorgeous kitchen I've ever seen in my life!

@_Rustodian Год назад

That was one of the most enjoyable cooking shows I've ever seen.... And I've been watching shows for 30 years! Amazing 👌

@ChefJeanPierre Год назад

Wow, thank you!🙏🙏🙏❤️

@robertholtz 3 года назад

9:45 - Really glad to have you back, Chef JeanPierre! You’re the BEST. 👍

@sjap3948 3 года назад

Some say he takes his butter everywhere he goes

@MoiAussie1 3 года назад

😄😉

@olddog9992 2 года назад

Thanks so much for your time and work to bring us fantastic ways to make great food. Thank you for what you do Master Chef Jeanne Pierce.

@edwoods6110 2 года назад

I just made this and it turned out amazing. Had to use ground black peppercorns and no cognac but it turned out great. My best pan fried steak ever

@Guitargate 3 года назад

Amazing color on that sauce.

@Jonsson474 3 года назад

Tomato in the broth, the right amount of cream and the butter in the end. 👍

@paulmurphy1285 3 года назад

Exactly what I was thinking. Colour was amazing.

@konstantinivanov1986 3 года назад

Like diarrhea 🤣🤣

@avaferret 3 года назад

@@konstantinivanov1986 unless you've been eating a lot of pumpkin I'd see a doctor about that lol

@stephenbradley3153 3 года назад

@@konstantinivanov1986 Yep looks like something you would squeeze out of a sick baby's diaper

@Keens9 3 года назад

The energy this guy has 😂

@Taabituubi 3 года назад

He's like a old puppy, you know? That old dog that still acts like a puppy. It's great. And the food looks wonderful every time.

@taylorg2787 3 года назад

Dragon Energy

@numetalinkin 3 года назад

That's the power of butter

@JohnDoe-xo2yf 3 года назад

Big oño energy

@veronicatorres7484 Год назад

I love how you explain the recipe. It's very easy to follow it. Thank you so much.

@CobraDriver07 6 месяцев назад

I worked as a Sous Chef and Working Chef back in the 80's, this was as good as it got back then. I have noticed cuisine and techniques have advanced and changed in this new day and age but the classics never go out of style. This dish still remains my favorite and this Gentleman is The example on how to accomplish it for those that don't know how to make such a delish dish. The only difference you can make in this recipe is adding a spoon of Dijon during the flambe step to the brandy and that is a wonderful twist as well. Thank you Jean Pierre for such a nice series of videos and very well explained for all of us.

@JKirkness 2 года назад

I've made this recipe 3 times, and all 3 times it's turned out incredible even with my own mistakes. The flambe is a spectacle, my son loves it and my wife thinks I'm gonna burn the apartment down. Although I use brandy instead of cognac because most of the time I'm broke as a joke. FYI, if you're gonna make this, splurge and get New York Strip, you won't regret it. Edit: Oh and butter, always butter, thanks to Chef Jean-Pierre that's what I always use now.

@igitahimsa5871 2 года назад

@J Kirk I do it with tenderloin. Always a hit :-)! God Bless

@ratflail215 Год назад

"my son loves it and my wife thinks I'm gonna burn the apartment down" That's the best part of it. 😄

@Bolldere 3 года назад

Why do I have such a thing of butter? It's mental support. My man.

@AuntieKnowsKitchen Год назад

I really love listening n watching him cook

@landl190372 5 месяцев назад

Seriously, I love this man's videos. So entertaining, so informative and grounded in vast experience. Wonderful.

@williamjourney6753 2 года назад

A dying man in hospital had requested our rosemary chicken. A family member picked it up, and we sent our best wishes along with it. Days later at the graveside, I asked if he had enjoyed the chicken, and they replied, "He thought it was a little tough." As long as you're living, you're learning! Thank you, Chef!

@iceblue1457 2 года назад

Late did I develop the love of cooking and good food. So much I have learned from Chef Jean-Pierre from his recipes and even his recommended cookware I would need in the kitchen. He explained how to choose and why I would choose them. Thank you very much Chef Jean-Pierre.

@silverspring7 Год назад

thank you showing us how to create this amazing dish! this week I have gone through three of your recipes in preparation for my anniversary dinner tonight including this one and creme brulee one 😊 I am so excited even the prep work for your stock recipe made my kitchen smell amazing!

@StevieBzz 2 года назад

Again I am making this tonight for the family, my 13 year old is telling me now that the dishes of yours I make are not just OK, but are really good. Thanks to you x Love from across the waves Tenerife Canary Islands 🇮🇨 🏝 😍 ❤

@gjaeigjiajeg 3 года назад

The amount of energy you emit is just pure charming. Thank you chef.

@nitrampd 2 года назад

My wife told me that when she was in her early twenties and visiting Calais that she tried and loved steak au poivre. I had never heard of it, so I looked up a recipe online and tried to make it myself. I like to barbecue, so instead of pan frying the steak, I grilled it over an applewood fire. I had purchased green peppercorns on Amazon but they were dried, not in brine, so I hydrated mine in bourbon. It turned out great and more important, my wife loved it. Of course, grilling means no pan deglazing but there is a smoke element that emerges. Going to try Chef’s method next time.

@assurhex1449 Год назад

This man knows what he is doing in a kitchen. He knows the tricks that let you bypass some of the more expensive ingredients while still making it taste great.

@thegroundskeeper1292 2 года назад

I just stumbled across this amazing channel! Chef Jean-Pierre brings culinary inspiration to his subscribers. As a self taught culinarian, one has to be inspired by someone to learn what one knows about the world of culinary arts! My first inspiration was the great Julia Childs! But now that I've learned what she has taught me, I needed more inspiration to carry on my culinary adventure. Chef Jean-Pierre is that inspiration. Thank you for reawakening this magical gift that few of us posses.

@CrzyGazara 3 года назад

margarine is one molecule away from acrylic, do you like plastic? Best Quotes 2020

@psionic6126 3 года назад

And 1 % change in your dna and you would be a dolphine

@Farlig69 3 года назад

@@psionic6126 put out a block of margarine next to a block of butter in your garden & watch what happens over a day or two... then come back & comment.

@psionic6126 3 года назад

@@Farlig69 i already know. that was not my intention. so calm down bro

@Farlig69 3 года назад

@@psionic6126 I am not your bro don´t ever call me that punk. Your comment needed a dose of reality like you do.

@psionic6126 3 года назад

@@Farlig69 lol

@Weaver_Games 3 года назад

Man I'm on a diet but I can't stop watching Jean Pierre videos. This looks soooo good.

@YoMama9021 3 года назад

Diets don’t work

@Weaver_Games 3 года назад

@@YoMama9021 I've lost 35 pounds so far

@justchilling534 3 года назад

I know right

@ytreece 3 года назад

Weaver Games congrats! Sadly diets don’t work very well long term. Consider using the strategy of eating mostly vegetables, and small servings of meat for maintenance. It’s a strategy that works well for me. Best of luck to you. It’s hard to adjust your diet permanently but that works the best.

@Weaver_Games 3 года назад

@@ytreece Oh fair enough. Yeah I've made long term and permanent adjustments to my eating habits. i'm just trying to get this last bit of stubborn weight gone right now through strict caloric control and intense exercise.

@davedunn4285 2 года назад

One of my favourite dishes chef Thank you for showing me how to do it perfectly

@Stooj Год назад

Thank you I really enjoyed this video including your all-around personality, entertainment, and thorough demonstration on how to cook this sauce and steak.