Steak au Poivre / Peppercorn Steak Chef Jean-Pierre
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- Опубліковано 6 лют 2025
- 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!
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#steak
#Steakaupoivre
#Peppercornsteak
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...!
Thank you for the kinds worlds Michael! 😍😍😍
@@ChefJeanPierre you remind me of Chef Tell from the 80,s.
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
@@williammarik6159
Il est beaucoup plus raffiné que le "Chef Tell" des années '80!
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
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 ❤️
@@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.
@@no0bbbb thank you for your service soldier
you don't eat margarine too?
@@no0bbbb Oh yes, he is :-). Only very slightly toned down, yet very professional.
And a fantastic chef. God Bless
@@matejrovis5525 definitely noooo its basically chemicals... traditional butter always... healthier too!
Not a single swear word in this whole video , just Great humor , tremendous positive energy and some Grade A cuisine right there .
Well spotted - that is exactly right.
...and all the better for it, in my opinion. Chef Jean-Pierre encourages and inspires. He's my kind of chef. :) :) :)
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 😎
@@TitoTimTravels I fear that in some circumstances, it's the sailors who swear like chefs....
Yep. When a Gordon Ramsey wannabe starts with the swearing, I start changing the video.
"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
👍
puts like 8 green beans on plate...." put 2 or 3 on plate"
O no no ..I'm not flambe at my kitchen house..just the idea to explosion of bottle with alcohol koniack it is ..
And he did it very well.
Then he drowned it in cognac and acted surprised when the fire wouldn't die down.
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.
This comment touched my heart, man. Cheers and congrats on your growth in cooking.
good luck im rooting for you!
good luck
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, UA-cam ads pay well, require 10000000000000th the investment of a restaurant and us, the viewers, get to see your food :)
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...
The passion is infectious. I could watch him cook all day.
Thank you 🙏
I do while I’m drinking
I've just watched him for two hours lol
Be great to sample his produce, and the wine of course.
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.
His accent goes from French to Italian to Philadelphia to new York gangster really fast
My friend, you don't wanna mess with the chef! Artie Buco from the Sopranos
Hahahha true...fake french
He's a freak in the kitchen. he can talk pig-latin for all i care.
@@HigherPlanes absolutely agree, he's like a sith lord
@@peterhennig4678 haha for sure.
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.
My grandma died a few years ago. We used to take turns cooking for each other. Trying new things and critiquing our attempts at something new. I found that cooking was one of the ways I was able to cope after she was gone . I cooked this for my mom and I during that time. Nanna would have loved it. Thank you. In a small way, you helped me get over a really dark time in my life.
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.
Yes!
I feel like I get more consistent food following a long like this. Products come out much differently with short cute
yes and yet the video is under 20 minutes! this guy knows what to do
Exactly. A perfect guide for a novice cook like me!
"Margarine is a molecule away from acrylic." LOLOLOL The best I've ever heard it, Chef!!
It's so true, lolol. Bugs won't even eat that stuff.
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
@@Mahlercougar Stevia does come from a plant,Stevia rebaudiana, you just put a leaf in your tea or coffee.
true story... lol
@@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
This guy is so genuine! No crazy editing, no force in anything! Just natural cooking and having fun! 💯
Thank you so much 😀😍
So true best thing
Thanks Jean Pierre, you're right to say "do it cos it makes you happy". You can get a deep sense of satisfaction from cooking. Wonderful stuff! Cheers!!
👍👍👍🙏❤️
I've never heard a Frenchman with a French/Italian/New York accent before hahaha this is great
PEPPERCORN! 😂
Bro🤣😂😂😂
I was thinking the same thing
Awe yea baby. Luk at dat sorce
Reminds me of New Orleans accents but that makes sense.
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.
I thought I was annoyed by the accent, when I first came across this channel… but somehow couldn’t stop listening… now I am hooked. I watch it to relax ❤ ( and not only recipes are great ( extra bonus 😂) but they are excellently explained)) Thank you!
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
Thank you Sandra! 😀
This man's disrespect for margarine is inspiring..
One molecule away from plastic!! So true.
I think he means butter. Not marg
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.
@@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"""
And he'll have some respect for clogged arteries.
He's the most Americanised Frenchman I've ever seen or heard, when Paris meets New Jersey. Wonderful recipe, well explained, easy to follow.
Italian American French haha
Hit the nail on the head
Hello Chef,
Made this today with boneless ribeye steaks. It was absolutely delicious! The sauce took a while to thicken, but it got there eventually. I followed your instructions as precisely as possible, and everyone loved it. Served with green beans as you suggested and roasted yellow potatoes with skin on. Thank you so much and I loved your comment on margarine..."your just one molecule away from acrylic"...just floored me!
Thanks again and I believe you're one of the best.
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!
“Margarine is one molecule away from plastic” 😂 love that line. Just discovered your UA-cam channel and am looking forward to watching more videos. Thank you for inspiring me to get back into cooking.
Acrylic
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
Even the guy in the background smiled at that one
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.
@@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!
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!
Tu es un super pro ! On apprends vraiment des choses en te regardant... tu ne nous explique pas juste comment faire mais aussi pourquoi tu fais ces choses comme les fun facts sur le beurre ou alors sur le fait qu il ne faut pas retourner la viande tout de suite sinon elle colle à cause des proteines qui ne sont pas assez cuites ! Merci pour cette vidéo.
Chef has the perfect combination of cooking skills and personality. Always entertaining!
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.
I love this guy, literally said out loud all the problems I've experienced when cooking a steak and gave a solution.
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.
I watch many videos of this kind, but, ChefJean-Pierre's presentations are always superb compared to others, it's a cooking school for free.
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.
🙏🙏🙏😀
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!
Cognac is a brandy from Cognac France
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!
Thank you 🙏
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.
"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!
It turns out it's a myth. But most people still don't like margarine
🙌🏼
Velveeta is also 1 molecule from plastic. Most chefs and most chemist wont eat it
@@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.
@@henriquepacheco7473 I get that, but my point is about the comparison of margarine to plastic being a myth
My musician wife spent time in New Orleans but didn't know about steak au poivre. She had to come to Canada to learn about it from me. We searched a while for a good recipe and found this winner! Tonight, for my 70th birthday, we are prepared to take another shot at it. This time with cracked pepper instead of full corns (we just found the link to the recipe after 3 prior attempts). Wish us luck. Thankfully, I don't have to sing for my supper.
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.
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.
@J Kirk I do it with tenderloin. Always a hit :-)! God Bless
"my son loves it and my wife thinks I'm gonna burn the apartment down"
That's the best part of it. 😄
9:45 - Really glad to have you back, Chef JeanPierre! You’re the BEST. 👍
You have a unique way of talking that reminds me of my first accounting professor in college. He was from the old school and taught in a flurry of movements. Chalk dust flew all over the place. I wasn't very good at most subjects i took for engineering but once i had him i took off like a rocket. He made learning fun and thats what you are doing. The students you have at your cooking school are so very lucky. Thank you for bringing back memories of learning from a great teacher.
Thank you so much for the kind words!!! I so appreciate the opportunity to cook and share my 50 years’ experience in the kitchen!!! Thank you for taking the time to write a comment and for watching my channel!!! 😍😍😍
@@ChefJeanPierre It is my pleasure to watch you teach
I wish I could upvote a video more than once. Jean-Pierre has taught me more about cooking than I think I'd have ever learned from anyone else. And boy, does this dish look fantastic. I'm going to make it!
Love this guy's chaotically wholesome energy.
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.
what xd
15:57
🤪
I swear he was convincing. Luke warm. The texture in the peppercorn and the creamy buttery sauce. Hmmm hmmmmmm
This dude maybe my favorite chef of all time. It's pure happiness
Buy beef broth and add tomato paste, celery, carrots, leeks, and onyo and let it simmer.
Chef I thank you!! The best tip I've ever gotten..... delicious.
You are a gem 💕
Amazing color on that sauce.
Tomato in the broth, the right amount of cream and the butter in the end. 👍
Exactly what I was thinking. Colour was amazing.
Like diarrhea 🤣🤣
@@konstantinivanov1986 unless you've been eating a lot of pumpkin I'd see a doctor about that lol
@@konstantinivanov1986 Yep looks like something you would squeeze out of a sick baby's diaper
I am back to leave my comments. The amount of knowledge I have gained watching your videos Chef, the amount of laughing I have done, ( not your cooking ) just your personality, keeps me interested in learning from your style of teaching. Great way to explain things and ingredients that the body likes ,,, the tongue appreciates and the no waste attitude, is key ...
Well Done Chef. Plain and simply well done.
I rubbed the sauce all over my body.
He was right. It was amazing.
😂😂😂😍
I did it as well. my credit score immediately jumped 100 points and I no longer need to wear corrective lenses. best sauce ever.
@@otaku_mclovin4209 trying to hard
@@godtroll749 nah. people are just lazy.(ex: your comment) more effort next time and maybe you won't see me.
@@godtroll749 *too* or even just use the phrase "as well". for a god tier troll your intelligence is lacking.
He reminds me of the chef who got me into culinary when I was in high school. Chef Powless is exactly as passionate as Chef Jean-Pierre. Thank you for this amazing video. ❤
Such a wholesome cooking video. Chefs don't make nothing like this anymore. All heavily edited and cut. This is so good
The amount of energy you emit is just pure charming. Thank you chef.
Best chef in the world can’t stop watch listen and learn from him
On top of it he is entertaining
Please don’t stop
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
We are So lucky to have Chef Jean Pierre teaching us on UA-cam what a treat he is the best
Every second of this is a treasure.
3 minutes on the first side, put it in a 500-degree oven, and you're still only getting to 130-135? I never would have thought that was possible! Thanks for the tip!
And thank you for preaching the good word of the forward sear. Reverse sears are the fad nowadays, and I absolutely can't stand it.
And, finally, the margarine venting. Thank you, thank you, thank you.
Great comment 😀! Yes for sure 3 to 5 minutes for 1 to 1 1/4 " thick no problem to 130-135! Be sure to let us know how you did when you do! 😀❤
Green peppercorns on the way. Great selection on your web site, by the way.
is it Fahrenheit or Celsius?
@@GreenAve Ha, hopefully Fahrenheit.
@@GreenAve I mean, the melting point of lead is 327 degrees celsius, so I´m just assuming it´s fahrenheit
"I replace salt water with Cognac"
Sounds biblical ..
👍😂
Check the Cognac Bill every Month
My father was just like him. My father graduated from Emporia, Ks.; moved to Topeka. Went to meat cutting school and worked in a butcher shop when I was just a newborn (1971)
I had steak and king crab legs by the time I was in kindergarden school (A.J. Stout). My father would make this and London broil from time to time. He worked as director of food service for many hospitals and also helped open a resturant called U 'R Cooks back in the 80's (he deigned the menu, layout, forks, table cloths, cuts of meat, basicly everything). I cook cause it makes me happy and to feed my friends to make it through another day. I just wish I had a house and a kitchen big enough to do it all. Again as always, bless you Chef. When you pass to the great kitchen in the sky, you will be there with my father cooking for the masses. See you there.
👍👍👍❤️
leaving the towel on the handle is KEY. I once absentmindedly grabbed a stainless steel sautee pan that i had just roasted a chicken in, and I burned most the skin off of my hand. It's healed now, but I learned a valuable lesson. Also I'm now a subscriber. Love your channel
Cripes. how easy. Leave the towel on it. I've been burnt SOOOO many times forgetting the handle is hot. It's these types of tips that make these videos GOLD! I think the bowl of butter is quickly becoming MY emotional support!
I know the man is an experienced chef when he cleans his work environment whenever he can
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.
Someone with good personal standards.
11:24 - "...you gotta have butter.. Butter, oh, baby! No margerine. You know margerine is a molecule away from acryllic! You like plastic? You eat your margerine, I like BUTTER!"
Instant like & subscribe!!
🙏❤️
17:40 "There's a cool thing about cooking. You do it because it makes you happy, and it's delicious"
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
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!
Last night I made my family your Chicken Scaloppini Milanese. Tonight, your Steak au Poivre with green beans. They think I'm a genius! THANK YOU, THANK YOU.
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!!
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.
Thanks!
🙏🙏🙏👍😊
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 :)
"You can't cook steak in butter, your butter will burn." Yes. This is the first lesson I ever learned in cooking. Some people still haven't figured it out.
I once went to a restaurant in Geneva, Switzerland, called 'Carnivore' - yes, true - and a guy I was with ordered a steak which was thinner than this one, but they brought out a really hot chafing dish, and added about a pound of butter. It melted and steamed up quickly and they dropped in the steak. It sizzled and smelled great and they basically basted it for a few minutes until it was done medium rare. It was amazingly good! I think European butter has a higher fat content than American butter. Dunno. But the bite I had was fantastic!
Yes, but I thought it was strange that he used olive oil as the substitute. Isn't olive oil easy to burn as well? Why not use a neutral oil then if burning is the concern?
@@commonsensecraziness7595 Olive oil is the only right way to cook a steak. If your olive oil is burning your stove it too high.
If you are flash frying something in a wok you might want to use a neutral oil, but generally oilve oil will do the job on almost any dish.
@@billc6087 I think youre right regarding the butter. I went to culinary school in northern Europe and we were taught to always cook steaks in butter with a splash of neutral oil to prevent it from burning. Much better than using oliveoil which will add a slight bitter taste to the product.
@@Fray2221 Ok, thanks. :)
This might sound random but they would love you in Hawaii. The vocal delivery, jokes, passion, but also easygoing and friendly delivery. You really did remind me of my friends parents growing up there. Great channel, thank you.
Omg my wife did this recipe with pork chops and look look look this guy guy knows what he talking about ! Never had green peppercorns folks but they are amazing ! The sauce takes more time than the whole meal but unbelievable! Rock on Mon Ami ! Cognac and butter is a must ! Lol enjoy !
"Don't touch it, don't play with it." Words to live by...
Man I'm on a diet but I can't stop watching Jean Pierre videos. This looks soooo good.
Diets don’t work
@@YoMama9021 I've lost 35 pounds so far
I know right
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.
@@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.
I've made this so many times over the summer now, it's become one of my favorite things to to in the kitchen.
I've also fallen so in love with the au poivre sauce that I've modified it a bit to use as a secret burger condiment (I use fewer green peppercorns for this and give it time to thicken a bit), and everyone who has tried it has been absolutely blown away by it. I'd go as far to say it'll probably be a strong memory of the summer of 2021 for me.
Thank you so much for this one, it really worked its way into our core recipe collection quickly.
She liked it that much, huh?
ok, now i wanna know more.....whats the secret condiment and whats the technique?
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!!!
Thank you Christopher! 😊
Merci Chef. I'm 65 and still learning. I was using butter for my steaks. Your recipes are amazing. Merci encore :-)
This man is family. You are not just a friend you are family !!!!
🙏🙏🙏💗
Easily my favorite Cooking UA-cam Channel. Expertise. Experience. Attitude. The Food.
You are a treasure to this world, Chef. Thank you.
I absolutely love watching you. Your humour adds to your very good cooking skills. So good. thank you for showing us how to cook.
Ive been making my own version of Steak au Poivre for years, I really enjoy it! For my birthday yesterday, I decided to do a "Jean-Pierre" but still my style version of steak au poivre. I don't have homemade beef stock so I added a little tomato puree, Dijon mustard, garlic powder, thyme and some whole peppercorn to some beef broth and let it "bloop bloop" for an hour. Sous Vide a Ribeye for 2 hours at 133F and seared for a minute and half per side in fresh bacon grease (ill add the bacon at the end). Took them out to rest, added a little avocado oil and threw in some shallots for a minute or two and added some fresh chopped garlic until fragrant. Deglazed with a couple ounces of Bourbon (not a fan of Cognac), added some of my fortified beef broth, added cream to color. Mixed well and reduced a little, added more peppercorn, fresh rosemary, bacon, rested steak juices and finally added the butter to finish. Was told I could sell that at a steak house for $60 easily! Thanks JP for upping my game!
Awesome thanks for sharing 😊
Bourbon? Lol.. Cognac is made from a much more delicate raw material. Yet some people drink Scotch with ginger ale. To each his own! :)
Thank you so much for all you do! I actually am a better cook today because of you! America is blessed to have you as a citizen! May you live a long life and never stop learning and sharing! Todd
My pleasure Todd, I am so glad I could influence your cooking! God willing I'll be on YT as long as I can continue to teach! 😀
@@ChefJeanPierre God be with you. Thank you for taking time to write me. This was the highlight of my day! Todd Crookham
That is the best steak au poivre video I have ever seen. Congratulations chef Jean-Pierre. You've nailed it.
Thank you! 😀
Very skilled and simple, I live in France and although I am English this has to be the way! You are so funny and so interesting to watch.. We are of the same age! and I really appreciate his videos
Thank you! 😃
He is so fun to watch. Love his passion for cooking. Awesome sense of humor.
The commentary was top notch. I laughed so many times. When he said margarine is a molecule away from acrylic...the sauce is good all over the body...and when he told the flame "thats enough" LOL
Too good. Subscribed !
This chef has an incredible attitude and I am 100% here for it.
I caught the cold last week but my mom made this chef Jean and my Lord. My sinuses cleared up. I can taste the robust fresh pick peppercorns from the garden and a few dry ones too. Mainly black and green peppercorns. The Brits were mad for my ancestors land here in Sarawak. If you ever go to Sarawak Chef Jean I will give you kilos of this peppercorns. Love from Sarawak.
I like this chef's character. Some French chef's are difficult to understand, but not this one. You can tell he wants to make something that tastes good.
Gotta love this guy and his attitude. You can tell he’s doing what he absolutely loves :)
Who downvoted this? Looks amazing and this guy is pure entertainment. Just found my new favorite youtube channel
Lo hice hoy. Mi familia lo devoraron. Es una salsa extraordinaria y al gusto de todos. Gracias Chef Jean Pierre. Cocinas de lo lindo.
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.
They all eat and want more sauce . It is short lived, and no wonder.
That would traditionally be steak Madegascar
I love to watch you cook, your passion, enthusiasm is contagious. God bless Chef Jean Pierre 👨🍳 . I have to try this recipe ❤️
Lesson of the day: Don't play with your meat.
I do not like this lesson
I seldom do,my wife plays with it though.
@@andymcmeekin2532 let it rest! 😂
Easier said than done
@@andymcmeekin2532 and save the butter for the end, ya creep
Thanks God i found youre videos...i love how you play you're kitchen.i mean you got delicious foods at the same time you are having good times while cooking, the clarification the way you explain every things needed absolutely amazing,the way you give a giggle dude amazing and the facial expresions..hehehe i giggle to ..every good word found in the world ..you have it... watching from philippines.....yoh are thest chef i found ..🥰🥰🥰🥰🥰🥰🥰🤤🤤🤤
I love this guy! The passion and skills are over the top here...such an inspiration!!
Your presentation is beyond reproach, I've enjoyed your cooking videos more than the many I have watched over the last few years
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
I love the recipes and I can now say, I have learned so much from Chef Jean-Pierre. I made his beef stew and two days ago and my husband said it was the best stew he ever had. I get a good laugh and enjoy your videos. I would love to find the beautiful cook ware you have. Thanks for sharing your great recipes.
I'm glad you relaunched the UA-cam channel I found this channel last year I'm happy with 1 video a week chef quality over quantity I can see you love what you do even after all these years keep up the good work you have a fan for life