Made this for my wife’s parents today...I’m pretty much invincible now...great video.

@js0988

3 жыл бұрын

I really hope you used more salt than shown here and several hours earlier.

@MayimHastings

3 жыл бұрын

@@js0988 I’m no anti-salter, but I actually appreciated the fact that he didn’t add a bunch of salt, but layers of flavor instead. And I’ll bet there’s some salt in that stock or butter. I really struggle with eating out here in the US because everything is over salted. We need to get used to just a little bit less. Our cardiovascular system will thank us!

@sincerelydavillian5851

2 жыл бұрын

@@js0988 the beef stock has sslt

@stefanmariaschneider

2 жыл бұрын

@@js0988 if you salt the steak and let it sit, won't it dry out the steak?

@js0988

2 жыл бұрын

@@stefanmariaschneider No, it will draw out moisture and the salt will disolve in the moisture, but the steak will reabsorbe the moisture. Thus season the stake insade as well as the outside. It will only dry the outside of the steak, which you want because it will give you a better sear.

I bartended in a French Restaurant for 20yrs and this was one of my favorites. And Sweetbreads. Oh my! The Chef/owner retired, and closed the restaurant. I missed a great opportunity to be taught his fabulous sauces. So glad I've found you!

@perrylocke6037

3 жыл бұрын

Sweetbreads.....so good!

Thanks Stephane, I loved the recipe. Steak au Poivre is my favorite dish by far! I have been eating Steak au Poivre for about 50 years. It was a family favorite when I was growing up. Both my parents who were great cooks, also loved to entertain their friends so good cooking was a must. Both of them took turns to make the family favorites, Steak au Poivre and Boeuf Bourguignon. As for the Steak au Poivre, each of them had a somewhat different version, Mom's was done in the traditional way much like Stephane's recipe (but using white onion as échalotes are not available in my country). My Dad added to it chopped Green Peppercorns and a little minced garlic (he always reminded us that this was not the traditional recipe) but his reason for adding the garlic was since échalotes were not available and white onion were the only option, he would first blanch the minced onions and garlic in boiling water for a minute or so thus making both of them milder and thus making the flavor closer to the échalotes. (Échalotes are softer than onion with a flavor that reminds a little of garlic so I think it was a pretty good way to balance the flavor and making it closer to the traditional flavor). I liked his version a little more but both were fantastic, they enjoyed the competition and we all had the luck of having great food. Last year my family spent a long vacation in France. As you can imagine, the two dishes I ate more were Steak au Poivre, and Boeuf Bourguignon. We went to may small bistrots and also many famous restaurants like Le Relais de l'Entrecote, Les Gourmets des Ternes, Chez Paul, Golden Pat, Bistrot Paul Bert, Brasserie Barbès, Auteuil Brasserie and others. Regarding the Steak au Poivre, on a few places they had the variation using the chopped green peppercorns (and no garlic of course). I did enjoy those even more than the traditional ones and I highly suggest you try this variation at least once. I frequently make this dish at home and almost always use both the cracked black pepper plus the chopped green peppercorns. My pan sauce is very similar to Stephane's but instead of échalotes of course I have no choice but to use the blanched white onion and garlic. and instead of Martell i use Curvoisier V.S. as Martell is not easily found here either. By the way, you can get on Amazon cans of Madagascar Green Peppercorns (these are the best). I have tried them all and the best by far come from France and are packed by a company called ETS MOULIN and they go for under $7 dollars for a 100 gram / 3.52 oz. can . Stephane, maybe you can add a link to these to your Amazon list... Thanks!

@fussyrenovator7551

3 жыл бұрын

A G wonderful. I am going to screenshot this and send it to myself if you don’t mind. Lovely story and history and about make do when you can’t do. Best wishes 😘

@mmarcus62

2 жыл бұрын

this is one of the best replies to a video I ever saw on youtube

@rbu2136

Жыл бұрын

Superb comment. Absolutely loved this. And steak Au Poivre is my absolute favorite way to have a steak. I have ordered green peppercorns in past…they do not last super long in fridge. So I use them up when I get them. Delish! Again, thank you for the wonderful comment. Lol may you always have the top comment on this man’s lovely videos.

@rbu2136

Жыл бұрын

By the way, for work I went to Paris a number of times…and was working nonstop and did not take moments to really notice the brilliant places I ate. One night we went to a very high end restaurant in which the ceiling retracted and we saw the night’s sky. Very elegant. Could not remember the name of the place. I have traveled to many European and Asian cities…Paris is the most beautiful in my opinion. And the food is amazing. Now I’m retired and wish I paid more attention to my 10 visits there. : )

@theEarlofChip

10 ай бұрын

The green peppercorns are a must IMO, otherwise I personally wouldn't bother making the recipe! That's how good they are with this dish. Their bright flavor goes perfect with the rich, dusky sauce. They can be found in certain grocery stores, typically near the capers. I've seen them at Sprouts and even some Publix. The ones in brine in a resealable bottle stay good in the fridge for a very long time. That said, this video does several questionable things...ignoring how the steak is cooked, you definitely should wait to the very end to add the butter, when the sauce is cooling. Every other recipe I've seen deglazes with the cognac instead of using any white wine. Chef Jean-Pierre has my favorite version of this dish on KZread, but Marco Pierre White has a pretty good one too.

This is the second time I made it. First time was amazing. This time we thought we were in heaven. My friend and I both never had such an amazing sauce, at home or in a restaurant. I am not sure what I did differently this time round, but I was generous with the cognac, butter, and cream. The layers of flavour were incredible. Thank you Stéphane!!!

I made this for my girlfriend yesterday - it was so perfect! Felt like I was at a bistro in Paris. Thank you so much for these videos. Mis en place for the win!!!!!!

@larryusagmail4751

2 жыл бұрын

Did she make it worth your while?

Very fancy version of Steak Diane and used to be a staple at restaurants in America until the 80's complete with the waiter making it tableside. Sauce looks amazing!

This channel is great. There's a lot of content focusing on modern, quick (lazy) recipes, so it's awesome to see someone doing classic cooking that takes time, technique, and care.

@WaaluigiBoard

3 жыл бұрын

Idk what content you watch but I’m sorry that that’s what you’re seeing. Check out channels like Joshua Weisman, Adam Ragusea, and Italian squisita

I’m so happy you share the beauty of our way of cooking on such a big platform. 👏🏻

Ha! I absolutely fell over laughing with joy when you pulled out the bread to soak up the sauce. For me, the soul of French cooking is in the sauces and a good baugeutte is the ONLY way to enjoy the full experience. I learned how to do it here in France and will never look back. Pepper steak is one of my favorites so this video was especially delightful. Merci Stéphane!

Stephan I love this channel. Thank you so much for showing us the delights of French cooking.

Your videos made me fall in love with the French kitchen, and made me even more intrested in food. Thanks man :)

I love the simple no frill no nonsense walkthrough. Everything we need, nothing we don't. Excellent!

I made this last week and can honestly say it might be the best thing I have ever cooked. I haven't stopped talking about it. I can't stress enough how absolutely delicious this is and how this is now my go-to recipe when attempting to show off my culinary skills. Just perfection

I go back to this video all the time! It is my favorite and I would love to see you do an updated version of this again! I love this channel!

I have now made this 3 times, first time with a $40.00 custom cut ribeye 2 inch thick from a fancy butcher, second time with a decent $27.00 ribeye, and today with a 1 inch strip steak That was only $14.00. each time it has gotten better which is proof of not a good piece of meat, but a good recipe. Thanks for posting this, our new favorite steak recipe. BTW this time I substituted creme fraiche for the cream...give it a go!

That looks so delicious! I can’t wait to try it. Your sauces are to die for.

Looks amazing, best pan sauce I've seen. Thank you, will surely try!

Looks simply Deeeeeeeevine. Thank you for sharing. Will definitely be trying this recipe. Have a beautiful day and keep them recipes coming

That sauce though!! Easily the best thing I’ve ever tasted. Thank you thank you

This is really practical cooking. Great flavours in little time. Love it.

I've made this about half a dozen times now. It never gets old! Thank you

Merci Stephane, great video as always.

Love this channel. So well presented 🇫🇷

I like how you layered the flavours at the end with the sauce. Chapeau!

I had a 30 year career flying back and forth between the states and Paris. I was fortunate to taste so many wonderful French dishes on layovers but this one was my go to at any restaurant I had not been to before. If they got this wrong, well don't go back. Thank you for the lesson and I am going to try this to give my family a taste of my good fortune spending some time there.

That looks bloody brilliant. Gotta give it a try this weekend.

Made this with a grass-fed beef filet tonight. It was soooo good! Picked up some cognac yesterday, and it added the perfect taste note to this dish. Made pilaf with basmati rice, and a green salad to accompany the beef. Thank you for all these videos - I have learned so much from you.

I have now made this recipe four times and every time it does nothing but get better, this is been a favorite of mine for decades and so happy to be able to make it and make it well

Super simple ... the secret to good cooking. love it

I love this man. He cooks beautifully. That sauce looks so delicious.

@teresaoftheandes6279

3 ай бұрын

And he's a great teacher too!

French cooking is so beautiful and nuanced.

Excellent ! Looks delicious .

BEAUTIFUL.....can't wait to make it

This is my FAVORITE steak sauce, my family loves it... SO GOOD!

OMG, I can't wait to try this at home. Thank you so much! I love this channel!

Made it today. What an explosion of taste. Wow! Thank you!

It’s 7:05 pm at night, I’ve already had dinner and now I have to go make a pepper steak. Thanks for making me hungry ...

Absolutely fantastic mate thank you!!

I really enjoy your videos about cooking. There are many I will never make, but I always learn a technique from watching. This recipe is one I hope to use soon. It looks so easy--except for the timing!! Thanks for sharing.

Looks absolutely delicious! Going to try to make this on Saturday night!

The cream looks exactly like the map of France at 7:06.

@fredb74

3 жыл бұрын

Haha, I just noticed it too and scrolled down to see if someone already commented on it. Well, you beat me to it :)

@joelchong7336

3 жыл бұрын

it is how French this recipe is

@bobbyjoe1111

3 жыл бұрын

Uh no not really

@lucaswarnotte1414

3 жыл бұрын

No, just no at all

@TheMV1992

3 жыл бұрын

Haha I can see the resemblance to the Atlantic coastline on the left side yeah

Great presentation thanks a lot Stephan

I did this on our boat. OMG it was SO GOOD! This will always be part of my culinary repertoire.

Beautiful I can't wait to try

Thank you so much. I made a wonderful steak today with your help. French sauces are unbeatable!!! Cheers and Happy Holidays!

C'est MAGNIFIQUE !

My ten year old daughter made this tonight and it was extraordinary.

@hughmac13

3 жыл бұрын

Delash

Result was really great. Thank you

really LOVE THIS !!! mouth watering ....THANKS!

10:00 Speaking as Tunisian that's how we almost always use bread , dip it in sauce \stew , i approve

I’ve made various pepper steak sauces but made this last night. It really is the best I’ve tried and not difficult. Thank you for sharing it.

This looks absolutely DELICIOUS!!! Thanks for sharing!

yum. i'll be making this again and again and again... thanxxx

I’ve made it just like this for years. Love it! From California with love ♥️

I've made this twice since the video came out. It's delicious.

I've always loved steak in creamy pepper sauce but never managed to get it quite right. This recipe changed that. It turned out amazing and everyone who tried it loved it. Thanks so much for the upload!

That looks fantastic

Un vrai délice

Mise en place is crucial! That was beautiful Stefan!

Definitely going to try this recipe.

Amazing....more pepper never hurts...lol

Thanks Stephan, I've been experimenting with pan sauces (thanks to you). I will have to try this one too.

@FrenchCookingAcademy

3 жыл бұрын

👍🙂

Tried this recipe today. Really enjoyed it!

awesome. great demo...sauce looks great!

Omg I'm doing this very soon is making me sooooo hungry. Top tips and great technique. 👍 ❤

I love your work.

Looks positively delicious!

Looks delicious my friend, need to try this.

I love to listen and watch..... you are the best !

Can't wait to make this! Lived in Paris 50 years ago and still can taste it.

Really enjoy your cooking sauce I will do it thank you

love this recipe, deglazing first with the cognac is the key!

Absolutely perfect ,merci bocu....

Fantastic video, thank you

Thanks for this! I'll be making this for my mum's birthday this week 🥩🥔

Made it today, and it was a total winner!

Wow looks amazing great sauce makes it a special dish every time .....Boom will be trying this defo ...thanks for sharing !

I cant wait toi make this. Thanks Brother.

Loved it!

The Cognac creates the magic!

That steak looks so good. The sauce compliments it nicely. Cheers!

This is awesome. One of the things I really wanted to work on were meat sauces. We live in marvelous times.

I love proper pepper steak with a pan sauce and in fact any pan sauce is brilliant, such as a properly made steak Diane. This has taught me so much. It looks delicious and I can’t wait to try it ASAP.

very nice chef..great dish

I'm definitely trying this out step by step.

Terrific, I really enjoyed this.

Wow. This was wonderful. I made this for dinner and it's was a hit

Amazing! Making this tomorrow night! Yum!

I made this last night and it was amazing! And I finally used my stainless frying pan and didnt have a giant mess to clean up. Thanks Chef!

And there I was thinking I wasn't hungry! Another great video Stephan! Thank you.

Came across this video and immediately went out and bought the ingredients to make this - one of the best dinners I've had in a while. Had some sauteed mushrooms on the side that I ate with the sauce. Such a great recipe and such a great video!!

@Miamivice657

Жыл бұрын

Im just about to do the same, I bet it's delicious.

you make it look so easy but absolutely delicious... merci bien

Hi Stephan, great presentation on how to make a Bistrot pepper steak and its the same way that i did when i was working in a bistro years back. Enjoyed the video very much!

I didnt even know this was the french cuisine way of making sauce before this video! My mom learned me this technique way back and i have used it since. Im a true believer of blending the juices of the meat to create more taste in the sauce. Great video!

Steak au poivre vert is one of my favorites - haven’t had it in years - definitely making this on the weekend!

That looks so delicious!

I made this Monday actually and it was great, I was thinking some stock and wine would have been good and here I see you added it! The sauce was delicious with potato dauphinois, and was delicious in green beans as well.

Can’t wait to try this !

Love this dish 😊

I am soooo happy to discover your channel……my daughter in law is French, maybe I will cook this for her. Thank you.