Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn …
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Steak Au Poivre Recipe – Peppered Steak with Cognac Cream Sauce
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No beef stock, just cream?? Must be an American recipe 😂
cooking temp was probably too high or steak wasn't rested to close to room temp prior to cooking. Done on the outside, rare on the inside. Transition from outer to inner too abrupt. I'm sure it was fantastic though.
Nothing compares for clarified butter for frying.
DO NOT USE SEED OILS
I like this one best…hmmm.
Looks raw mate!
Where is beef broth???????
I know what I am making my parents for dinner tomorrow. I actually have everything in my pantry and fridge!
Chef I have seen in other recipes that they add either veal stock or demi glace, how would that combine with the recipe you made?
good video… nice job
Thanks Chef, I’m always looking for the best steak. Thanks again…🇬🇧
Thanks for the video. Very informative!
Looks like the meat was too cold as it got seared
The line between medium rare and the searing is unnaturally sharp.
That grey ring around the medium rare 🤢🤢
I don't know if it's me or what but what I did it there was no taste it was bland why
Quite possibly the best video I've ever watched. I felt like I was being taught by someone who genuinely cares. Much love!
Is the stated temperature in Fahrenheit or centigrade?
Bad safflower oil acid increases inflammation 🤦🏻♂️
Love your passion and easy going style of teaching. Fellow YouTuber here!
Cooking meat to very well done and fork tender is easy to do. I've doing for decades. Some of us have compromised immune systems and and only eat well done to avoid major illness. Takes a while to figure out how to cook things to have the desired texture and be safe.
I got sick from food poisoning in the 90s. I now deal with life long issues.
man do love his disclaimers
Malmaison… it's not felt that way, however, by those of us who lived there (though we speak French and understand what mal + maison mean). There's a Paris suburb, Rueil-Malmaison. The eponymous château is very beautiful. Maybe originators of the hotel/restaurant name were from there? Great vid, by the way.
no.
He's been to Culinary school but he puts a cold steak into a cold pan, the oil wasnt even hot yet. I wonder what chef taught him that? Best part about seariing a steak is hearing and seeing it sizzle as soon as you put it into the pan.. I dont think its neccessary to stick so much cracked pepper into the sides of the steak, it will give too strong and harsh taste, There's enough pepper in the sauce.
Barf.
Your butter burned before you even flipped the steak…
your pronunciation of wagyu made me feel physical pain
very nice, now cook it.
this is fantastic
is this medium rare? no it's alive
…you just love yourself
vanity vanity all
is vanity
Sauce made completely wrond and a raw steak… you wouldnt pass masterchef audition with that one 😆
I dont know where did you get that recepie, but its completely wrong. You must use quality green pepercorns that come in a brine, they give the sauce very specific flavour. Than you must also add mustard and beef/veal stock.
why not add a bit of beef stock in the sauce?