The Secret to STEAK AU POIVRE Is NOT What You Think
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- čas přidán 11. 07. 2023
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The secret to incredible Steakhouse quality Steak Au Poivre is actually making a great sauce. And at the heart of most amazing sauces, is an amazing stock. There are a few other tricks but you’ll need to dig into the recipe to find them.
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This was very nicely done. As a chef I would like to just give 2 tips: 1: If you are going to put herbs in the stock try to put hem last like towards the end like last 20 30 mins. You DONT want to to cook herbs for 6 hours it can get really, really bitter. 2 : A tip for a more easier way to separate the fat for the stock just cool it down in the fridge. The fat will seperate by itself and u can just take it off like lid after. :)
Spot on.
HOLD THE DOOR… so I can steal this steak dude
@@sherifkhalil9333 Help yourself brother :)
As a chef the first thing you should of done is remove the silver skin!
@@RobNatusch That aswell. But is wasnt a very big piece and for a homecooking its alright, I'll just remove it or not eat it after.. But for work its a must !
Hi from Willow Alaska.. I was a line cook for 20 years and your channel has quickly become my favorite Cooking Channel. You are spot on with your timing and technique and out of the gazillion cooking videos on CZcams, you’re up there at the very top.... thanks for sharing your skills techniques and recipes =)
Last time I was this early I didn't know how to cook a proper Steak Au Poivre
When you finished that Demi-glaze, I was so excited by how it looked I actually giggled out loud. My 20 yr old daughter asked what I was watching. “This dude just made an amazing looking beef stock. It’s pretty f’n sexy.”
She rolled her eyes but understands me
* demi-glace
I cooked steak au poivre a few months ago and the cut ended up being way too big to eat in one sitting because of all the sides that I accompanied with it. The very next day I decided to slice the cut of beef into thin strips and ended up making the most incredibly rich beef stroganoff I have ever done. Absolutely incredible depth in flavor. I highly recommend doing it.
I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻
From Marseille (⚜️France). b
I learned how to cook like that in a Kitchen from a french chef.
You are giving the trick of the trade AND explain the most important, how to create flavour and transfer them.
Kudos for teaching the masses real cooking.
Excellent travail mon ami! 🇫🇷
🥩 au poivre is so underrated
This is a pepper steak masterclass. A splash of good white wine vinegar at the end would be a potent addition to an already almost perfect dish
I’m not sure how many of these recipes I’ve tried from this channel, but this is the best steak I’ve ever had! The stock alone was beautiful and poured over a quality filet was just outstanding. Like Stephen says with a little work anyone can make this! It’s true! Can’t wait to do it again! My wife and I couldn’t finish the filets so we rushed the leftovers to my son who couldn’t believe how good it was!
IMHO, it is a cleverly streamlined Demi Glace. As someone who has invested the 36 hours that it takes to do a DG, this I like.
"Just a little time" - like 6 hours!
As old as I am, I never ever had this type of steak. As for the freezer section for bone broth, never knew I need to pay attention more in the freezer section. This helps tremendously!!! Going crazy now wanting to give it a gander. 2 thumbs up on keeping me interested and having a great teacher 👍 👍
Not every grocery store will have it. Even my local “higher end” store doesn’t carry broth like this.
The next best option in my experience is Better than Bouillon chicken stock. Unfortunately their beef stock sucks, like nearly every other beef stock.
I have a ShopRite that sells a brand of insanely thick delicious Beef Bone Broth in a little jug and it’s refrigerated and in the section with all the ground meat. That could maybe work for this. I’ll try to find the name of it when I’m back home and reply here.
@GeoffreyHanan Thank you sir! I sure am very interested and thankful too that you shared what you did. It will help to make this steak much faster and cheaper, let alone with everything else I use broth for. If you forget, I will look in the refrigerator section like you spoke about. One of the broths has to work (if found) edit...just Googled shop rite near me. Just my luck. Out of luck 🙃 but I know your info will help somebody that has that store near or close by
@@begoodbebetterbeblessedix3766 the brand is Roli Roti and the product is called Butcher Bone Broth! You’re very welcome and I hope you’re able to find it easily enough elsewhere.
The care, time and techniques you employ are truly inspirational. My mouth is watering here and I will try this for a special dinner for family. Thank you for all you do and all the effort you put forth for us to be better cooks. You sir, are simply the best!
I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻
From Marseille (⚜️France).
Wow, Stephen! You really knocked it outta the park with this one! There are few restaurants that would make a steak au poivre to this high caliber. You are such a multi talented guy: excellent teacher as well as an amazing cook, and so much talent and work goes into your production. I saw your vid on how you do your videography, presentation, editing and all the technical stuff. WOW! Just Wow!
That show revealed so much about you as a person, too. Your talent, your curiosity, and your drive to succeed should carry you far. Looking forward to watching you grow…
This would be the star of my "last meal". Served with hand smashed billowy potatoes, garlic chili oil green beans and a crisp wedge salad. Appetizer of carpaccio AND ceviche. End with a decadent carrot cake with warm caramel sauce served with vanilla bean ice cream. Heaven
I think this is the best thing you’ve cooked so far. You just keep getting better & better and I learn so much from you. Thank you!
Nice. I made a demi-glace very similar to this and served it with a Beef Wellington last Christmas. Hot tip - use the beef that falls from the Oxtail bones with a little of the sauce to make a Ragu for tagliatelle. It freezes really well and you can enjoy an unbelievably good dish of pasta on a chilly January night!
I've had this a few times and when it's prepared correctly, it's the best steak hands down. This looks delicious!
Excellent teaching moment, as always. Chef is a classy guy and a great teacher. And, he manages to do what I think is very difficult: Do a commercial and keep me watching because he provides solid information why this pan may be right for me instead of just, "Buy this thing." Chef . . Please more Bistro food.
Used this to tidy up other channel's vids. Took me a while and a few minor adjustments but this is the best recipe available on YT.
Phenomenal recipe and process. Appreciate how detailed you broke the entire thing down. Cannot wait to make this!
I love watching your channel. You are such a talented cook and fantastic presenter. Thank you, and be blessed.
Thank you so much for sharing all the amazing recipes. I have made the braciole, the sauce, the braciole, the wine braised short ribs, the grilled cheese that made your life, and mashed potatoes. The steak au poivre is next. Please keep bringing the no nonsense cooking show that is so great to follow and I love how you include the science of cooking without anyone even noticing. That is the part that keeps me coming back.
Brilliant! I will definitely be making this very soon! Love your channel and content. Keep up the good work, and grats on 1M subscribers!
I like the ambition and the hearty way u approach cooking, a true lover of food. Keep the chef spirit glowing!
Great. Thanks. Appreciate the detail on making the stock!!
The bone broth is one of the best recipes I've seen. The cognac changes everything, crepes flambés au cognac are also very good
Sweet crêpe flambée au Grand Marnier is better.
One of my favorite dishes of all time, even loved this one as a child.
As an adult, I have tried it many ways. Agree on the darker sauce; lighter (more cream) sauce fits better with steak frites or when adding mushrooms, for my palette.
Final note, I often sous vide the steak to 121°F and then sear one side over charcoal, the other on cast iron/carbon steel. It becomes even more absurdly tender and picks up a touch of char in addition to the crust.
That looks amazing 🤤 Awesome job!
On point, the sauce looked incredible. The steak a perfect cook. Thanks for recipe, defiantly will give it a try.
idk about where you live, but in the NW you cannot find oxtail for less than $10/lb. Between that, bones and veg, I feel like you can get a pint of small batch stock from a butcher for less.
was thinking the same thing. I hope you didn't throw away that ox tail!!
My thought exactly. Not too long ago I had a pho party with 14 people. Between the beef and pork bones ($8 a pound) the oxtails ($12 a pound) the raw ribeye ($18 a pound and the TENDON ($!0 a pound) which you would think they'd just GIVE to you, that pot of soup was $200! JEEPERS!!!
Costco is good for that, usually tops out at about something like $6.50/lb but it's usually something like 3.5lb minimum
@@IvyMaeInRenoThe butchers have to pay for every ounce of the beef carcase. So should you, as there's no such thing as a free lunch. Lol. If they didn't sell the tendon to you, they would have sold it on to the meat waste trade. C'est La Guerre! You'll Just have to settle for a stew party next time.
Dude! Absolutely awesome! Many thanks.
That looks amazing! Thanks.
I cant wait to make this for New Years eve. I have made the braciole and the short ribs and they both were delicious. Thank you so much for sharing all this information on how to cook , the chemistry of it in such a simple way and how to execute.
Chef this was ridiculous. This weekend this is happening here :) Excellent job. I've had this once but it was so long ago I need a refresher. Keep up the great work.
You got me hooked on your channel. I started a playlist on your shows & they are tasty. Now I have to find out where your restaurants is so I can start coming there to eat. I’m a New Yorker & my favorite foods are Soul Food & Italian foods that are cooked to perfection & you nail it. Thanks Chef.
❤ I love how you teach me how to properly feed myself. Thank you!
Fantastic video, thank you. That looks amazing!
Outstanding job!
That looks so delicious. Thanks man.
I just want to thank you so much for this recipe it was amazing and the broth was amazing plus 10% I bought a set & mention also add to the comments your recommendation. I never bought anything from social media but the recipe was 100% detail and the your recipe made it to the top recipe in my house. ❤❤❤
Outstanding recipe, can’t wait to try it. Thanks 🇬🇧
Better than HP sauce ?
That was awesome to see, thank you!
Salivating! I've made Steak Au Poivre a few times before but it's been a while. Crazy fan favorite! This video taught me a few things and I can't wait to give it a new, refreshed attempt. Superb technique and perspective. Very nice!
Me watching at 3am and now I'm starving! This looks luscious!!!
Excellent recipe!
Man, I`ve seen thousands of cooking videos in my life. Steak au Poivre is my all time favorite dish. The two best I eve had were in Paris and the one I cook. But now, even without tasting it, yours are number 1!!!
Oh hell yes! That stock looks fantastic! Lots of work but the rewards looks wonderful.
I think this is the first one of your videos I’ve seen, great recipe and delicious looking results; thank you for sharing. ❤
Oh, that looks and sounds delicious! One of my favorites (when made correctly, like yours) Although it is expensive even to make at home but well worth it if you can. Thank you💓
Thanks! Was fun to watch.
That looks so good..... there's nothing better than one of those freshly prepared. ❤
... there it is! Marvelous!
Another fantastic episode ❤ nice work!!
fantastic process. I can't wait to try it.
You are an excellent teacher! Awesome work.
This looks so delicious!
What a labor of love! As much as I love to cook, I don't think I'm this adventurous; but this was very gratifying to watch. Thank you!
I’m definitely making this!!!
Fantastic, I love it!
Awesome video, you've inspired me to go try this. I just had a fabulous Steak Au Poivre a month ago in Interlaken Switzerland -- it was to die for. I have high hopes for this recipe.
Very well done.
Bang on Brother!!! Amazing!!
Appreciate ya brother learn so much and gain confidence every time !!! There's failure but I will over come just trying to slow down thank u for always sharing 🙏
Strong work Steve!! 😋
Steak Au Poivre is my favorite way to steak. Great video!
Thank you chef!
Excellent! Best start to finish process from bones to steak au poivre.
This was easily one of the best steak dishes I have ever made. Absolutely amazing recipe!
I’m french, in France we add frites with the steak au poivre for her sauce. 👌🏻
From Marseille (⚜️France). d
Use a food processor for the peppercorns, sift through a strainer. Use the dust for the table, the coarse ground for the recipe
This is my fave steak dish to cook. When done right few things in life are better
That looks amazing
Wow that looks amazing. I will have to try it some day.
That is a must try for me. I can not wait to make that stock and then consequently that sauce. Nicely done. Take care of yourself and enjoy the day. Best wishes.
That looks freaking amazing
The metal clang sound when you drop the carbon steel pan was chef's kiss 👌👌
Wow, that‘s dedication! ❤🎉
Can I just say thank you for showing me the way that those chef point of views happen by way of holding a camera/GoPro handle in your mouth. I always wondered how that happened. Oh and what a great recipe too!
Thar looks delicious and one of our favorites. Thanks!
I love how you say "with a little bit of time" at the end. It takes HOURS to make that sauce! LOL! But, hey, you can't argue with the results. This is why we hardly ever eat out anymore. All it takes is a little bit of effort.
A Spectacular Take on My Favorite Steak!!!
I made a demi-glace with deer bones, a while ago. (3€ for 1kg of deer bones with quite some meat on it!) The meat I used for a soup, later. A pasta dish would have worked very well, too! And don't discard the fat that you've been skimming off the broth! It's pure gold! You can even have it on some bread with just a little salt (to taste)!
Greetings from the far north of Germany!
wow, that looks amazing
Great job.
This guy is my new favorite DIY Chef.
How many people would that serve? Two? Please tell me you eat the stock ingredients; that would be an incredible meal in its own right! This really is a labour of love. an awesome anniversary or Valentine’s meal. Love your work Steve!
great shit, thanks for sharing
Thanks for the great video, and yes home made stock is unbeatable.
Perfect recipe for a quick breakfast
Man that looks so good
dang, that looks awesome !!
The sauce looks good
As a home cook to really enjoy this dish - and it is a great one - I make the bone broth/reduction sauce days ahead. Usually on a rainy weekend when I’m making something else that also takes a long time - a chuck roast, whatever…. So when I do make the steak au poivre it only takes about 25 minutes.
I can always smell the stock when I'm watching videos like this. well done.
I love sauces. I love the Au poivre, and what I like about it is I can make a bunch (like 4 Dutch ovens worth) and portion it out in freezer silicones and then wrap them for storage. Need a sauce for weeknight dinner? Boom, it's there. I always make this on the weekend though so I can enjoy the sauce that day then save the rest....or use it on some eggs the next day for an egg sandwich or omelette, etc.
I'll likely only invest the time to make a stock like that once every few years, but your dedication to doing things the right way is commendable. I have no doubt that sauce is 10/10.
Personally, I cook the filet, then deglaze with my own basic beef stock and sprigs of fresh time (pull it out before finishing), toss some brandy in (and flame it), green peppercorns in brine (drained), and then finish with cream and a small amount of butter. Much easier to pull off when a craving hits, but likely nowhere near the same depth as you get from that reduction.
6:27 you're such a grandma, i love it LOL
Finally I found a "NO Bullshit" cooking video, so that I even watch the ads, thank you. The sauce looks perfect (the kind that I like) and steak is medium, perfect.
Looks very good and not insanely labor intensive. I will try this one soon. Thanks for the great videos.
Yeah, at the end he says, "with just a little bit of time, ....". Hahaha. Still, it's a fabulous thing.
what? that stock is so much work. you will literally consume and entire day making that stock lol
This looks so freakin good! I just ate and I’m pretty sure I’d eat that whole steak.
What i like so much about cooking is that it never goes out of style.
A dish that came about 200 years ago is still viable and just as tasty as when Napoleon ate it.
Tnx dude!
Love it!
Even 2000+ years, Bread is the cradle of civilization. Nothing like a nice ciabatta baguette with some butter or olive oil/balsamic