Cannot emphasize this video enough. The recipe is incredibly tasty and a must for amateur home chefs and beyond. He shows the necessary techniques in the video. Well done chef, this is my gold standard recipe and the first I ever learned. To expand on the natural reduction- turn the heat off and add cold butter, I usually toss my stick in the freezer for a few minutes before I add it. Reference Chef Eric Arrouze, another favorite of mine.
now that is how to do it! except i like to use little butter in the pan and get more of a crust to deglaze off the pan without using an oven .....yum!!!
Very good job! I like a little more cream, but otherwise it's perfect! If you dont have Veal stock - you can use Chicken stock - yes that's chicken, but it's oh so good! Explain the use of the back of the spoon to reveal "nape" and you would have it perfect! - One of the better videos I have seen done on Steak Au Poivre!
I would like Chefs to demonstrate cooking when you have 6 orders and it is busy. It is easy cooking for 1-2 people at home but what about a 6 top? I'm interested in your technique and work flow. So when all my friends and family come over I can use that for my advantage.
I like how every chef in the history of mankind understates the amount of butter to use. "Tablespoon of butter" as he clearly adds like half a cup (not that I'm complaining).
Chef Thomas, I don't know about the steak frittes . Russet potatoes have less sugar and tend to fall apart when prebaked, imo. Sliced, sautéed fingerling potatoes with fresh sautéed garlic and rosemary, or boiled new potatoes with parsley garnish and butter and either sautéed green beans or spinach may be complimentary sides. My two cents worth.
Cannot emphasize this video enough. The recipe is incredibly tasty and a must for amateur home chefs and beyond. He shows the necessary techniques in the video. Well done chef, this is my gold standard recipe and the first I ever learned. To expand on the natural reduction- turn the heat off and add cold butter, I usually toss my stick in the freezer for a few minutes before I add it. Reference Chef Eric Arrouze, another favorite of mine.
The best Steak au Poivre Recipe on CZcams, just perfect!
Nice work! Nice video, too, being professional and well-photographed. The plate looks excellent.
I like youtube cooking shows, and this one is very well done. Good job chef on both your presentation and your explanation.
Prime beef, proper execution, deep fried potatoes, a strong vegetable, what's not to like?
now that is how to do it! except i like to use little butter in the pan and get more of a crust to deglaze off the pan without using an oven .....yum!!!
Nicely done, Chef!
The BEST I’ve ever seen on You Tube !!!!
Agree
The rest are pretty lame
Very good job! I like a little more cream, but otherwise it's perfect! If you dont have Veal stock - you can use Chicken stock - yes that's chicken, but it's oh so good! Explain the use of the back of the spoon to reveal "nape" and you would have it perfect! - One of the better videos I have seen done on Steak Au Poivre!
nape, gape. it's not necessary
I will try this one. Thanks!
I would like Chefs to demonstrate cooking when you have 6 orders and it is busy. It is easy cooking for 1-2 people at home but what about a 6 top? I'm interested in your technique and work flow. So when all my friends and family come over I can use that for my advantage.
makes it look simple!
I like how every chef in the history of mankind understates the amount of butter to use. "Tablespoon of butter" as he clearly adds like half a cup (not that I'm complaining).
to the point. Excellent
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Nice job, Chef!
very nice!
The Best I’ve ever tasted without being there.
Might be Florida but that’s a genuine thick “Nawlins” accent if I ever heard one! Wife is from Garden District! Like the recipe
very nice.
Just made this w 2 filet mignons, its was perfect
now that's a meal for one
Chef Thomas, I don't know about the steak frittes . Russet potatoes have less sugar and tend to fall apart when prebaked, imo. Sliced, sautéed fingerling potatoes with fresh sautéed garlic and rosemary, or boiled new potatoes with parsley garnish and butter and either sautéed green beans or spinach may be complimentary sides. My two cents worth.
The editing is so fast lol good recepie though
I am pregnant and hungry lmao
I should have been chef instead of A CRIMINAL...LOL
L
I just think that's a little too much salt and pepper
it is "oh-pwaw-vrah". Proper French pronunciation is important in our industry. Please learn it. "oh paw" is sickeningly raw and crude.
Yeah... or just "Steak with Peppercorn Sauce". Pronouncing French words in English sounds stupid anyway. :-))