Steak au Poivre - Insanely Delicious Classic French Recipe
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- Опубліковано 6 гру 2023
- Today we're making steak au poivre. Don't be intimidated by this recipe. This dish is really easy to make!
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Madagascar Green Peppercorns in brine: amzn.to/3RmL3sO
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/steak-au-...
INGREDIENTS WITH GRAM AMOUNTS
2 12 ounces New York strip steaks - trimmed and removed from fridge 1-2 hours before
3 tablespoons black peppercorns - coarsely crushed
2 teaspoons kosher salt
2 tablespoons vegetable oil
1/3 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter - cold
1 medium shallot - minced
1 tablespoon green peppercorns - optional
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
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The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: www.youtube.com/@sipandfeastpodcast
I'm glad that James doesn't know the taste of cognac.
Ever make the sauteed onion and dried black olives with sugar / vinegar recipe ?
Mortar and pestle to crush those peppercorns. Cheers from Canada 🇨🇦
I thought all that stuff was a brandy or whisky.
Really enjoy your video's. Thank you so much for always converting your ounces and pounds to grams, milliliters and kg's for us non-Americans (i e the rest of the world really... 🙂) Even better when you measure in tsp's, tbsp's and cups! Much appreciated!
Congratulations to the taste tester for making the team!
Cognac is a dry french brandy. In a pinch, it can be replaced by sherry, bourbon, or rum depending on the requirements of the dish. Sherry for dry, bourbon for mellow, rum for sweet. Have fun young chefs.
You could also use a non-Cognac French brandy. St. Remy is surprisingly good and is a fraction of the price of Cognac.
@@derekpiastrelli3213 I think he had a fan on, also not everyone is comfortable with it. so better to mention it before someone accidentally looses eyebrows lol
I use bourbon as a substitute often. It has that oaky flavor and works well.
There was a great steakhouse in metro DC about fifteen years ago called Ray’s The Steaks and he used port in his peppercorn sauce and it is yummy as well. I mostly use the most expensive brandy or cheapest cognac. Cook booze, you can’t lose.
@rosezingleman5007 ports are versatile when it comesto cooking, but I've always believed a good port requires a good dessert! Well, in my humble opinion.
I love the attitude of "I don't want you to be disenfranchised, I want people to actually make this" and it was reflected by your son, too - Excellent ideals, excellent vibe.
Same! Lots of folks out there with not as deep pockets.
Taste Tester: "It's cognac. See I have no idea what that is."
Both Parents: "You shouldn't!!"
That killed me!! Love it. And congrats on making the school team, James!!
For the alcohol, don't forget that a lot of liquor stores sell miniatures- maybe one ounce of the name brand
Your children are a reflection of you and I can tell by James’ calm and confident demeanor what wonderful parents you both must be. It’s funny to watch his personality grow as a stranger but so lovely all the same. Thank you for giving us meals we would actually make and inviting us into the warmth of your home! As a Jersey girl in the west coast, hearing your accent is so nostalgic. I hope you and your family have a wonderful holiday!
And congratulations on making the team James!! Get those foundations in and get your cardio & weights up! 🎉
They offer the same to me- a gal from NJ who now lives in SC and just feel so happy to hear the NY accent and food details, like calling a pizza a "pie".
Heck yeah, Jersey guy in Ohio here. Feeling right at home watching them in a way :)
French here!! Congrats, you are always on point with you French dishes with the recipes perfectly done as we would do over here ;)
Thank you.
I'm french too and i totally agree !
Moi aussi@@jeremietoussaint4085
I really like how down-to-Earth and real your presentation is. The way you changed your mind about vegetable oil right there on camera, rather than edit around it, is one of the reasons your recipes have been the very few from UA-cam that I actually make. Oh, and gotta love the giraffe whisk.
Thank you very much.
I have to agree. I don't subscribe to many cooking channels and there is a clear reason why if I want a clear idea of what to do next, this is explained beautifully.
Congratulations to James! I really enjoy his taste testing...well done!
The spirit of what your family does here is as important as the recipes and cooking tips.
Congrats to James for making the team. Must be all that good eating.
I enjoy this channel. It’s a great, unpretentious place to learn new recipes. But the absolute highlight for me is listening to the wholesome interactions between family members. You’ve really created a wonderful space for people to tune in for a hot minute and feel like part of something special.
Congrats on making the team!!!!!!!
I love how much care goes into production (beautiful shots, slick music, awesome recipes) and then suddenly giraffe-whisk makes an appearance. Keeps it grounded in reality.
i have the same whisk lol
I understand that making affordable meals is a big part of your desire for the channel but i'd definitely be down to watch some higher-end fancy meals to be prepared for special occasions. I like to wow my wife with fancy prepared meals on anniversaries, birthdays, etc. and it's a lot more meaningful to make it than it is to buy it.
Next week's video will be for prime rib, definitely a more expensive and special occasion meal.
@@SipandFeast When Trump gets elected and the economy turns around we'll all be able to afford prime-rib everyday, again!
Same, I want to see some waygu
Economy is just fine @@smellyfella5077
Hahahaha....love your son James. Love this show. Thank you for being so down to earth.
❤❤❤😅
GAWD THAT LOOKS GOOOOOOOD!!!! YUM!😍
Whenever I don't know what to cook for the family... I just come to this channel and everyime it's turned out FANTASTIC, my wife doesn't know what's going on. HAHA!
This channel just keep pumping out delicious videos together with jummy vibes. Great inspiration for the everyday home cook :)
Congrats to James! Another trick to cracking the peppercorns if you don't have a mallet is to use the bottom of the heavy sauté pan (with the peppercorns folded inside a cloth as you demonstrated).
I’ve missed James. Nice to see him back. I love the way the two of you interact. Congratulations on making the team!
Love seeing James’ sophistication increasing on the show. Congrats on making the team!
I love how you said, you’ll never see wavy or expensive steaks, etc on here. You want us to make the recipes. Good for you! I think you’ve found a really good balance on your channel! You show us how to elevate basic, quality ingredients into a doable dish. I mean, a lot of us know these things from years of experience. However, gs good to teach the younger generation and the ones who are just now really elevating their cooking. They want to learn, and do it on a realistic level. You give great information! Thank you. By the way, one of my favorite dishes! Looks delicious!
This has always been my favorite dish to cook for date night with the wife. Got excited seeing your video
Hey James, came across your channel a year ago.
I love everything you do.
Straight forward and easy to follow recipes that consistently turn out perfect.
I always enjoy seeing your family with you.
I love watching and learning. I love the simplicity of this.
Watching y’all at the end is a great reminder of how cooking a meal brings families together. Love it!
This has been my go-to for easy yet "impressive" for somewhat special occasions or just-want-to-treat-ourselves for years (ever since I made it the first time)! Not hard at all and so great tasting, anyone who likes a decent steak absolutely must give this a try.
Love watching you all taking bites off the plate together, just like what happens in my kitchen. Very relatable! Warm. Love it. Great looking dish made accessible. Thank you.
Well done James. Have a great season. So good to hear your review. Will make whatever James says is good.
You can really see how much it means to you when your son compliments your work. I love that. 13:10
Thank you for debunking "screaming hot"! I have an electric stove that I somehow manage to make delicious meals on, but I sometimes burn my pan. I know electric runs hotter so I try to compensate, but this video shows me I can go even lower with my heat. This is one dish I have not yet mastered, and your video gives me confidence!
I prefer this delicious dish without the black crushed pepper, but everything else is as it should be.
I put the oven at 300 and put the steak in for a little longer. That way, I don't miss my target temp. I would suggest to everybody to do the same. The heat just gradually gets through the steak and there's no crying. Thanks for the great videos! Love your stuff because you do things most people can easily do for their family.
The beautiful family dynamic, clear instruction, and just overall genuine positive vibes, earned my like and subscribe💯💯💯💯
Thank you and thanks for keeping the recipes budget friendly. So important these days. Warm regards, Carolyn
Another damn good recipe, Jim and Tara!! That 9.9 rating is spot on! Keep on crushing it!
Huge congrats to James for making the team!!!
Congratulations James! What a great recipe. So simple and all of my favorites in one dish.
This is my first vid from your channel. I fucking love how relatable, and genuine you guys are. Makes cooking much more approachable. Can't wait to dig in to your other stuff!
Congratulations, James, on making the team! 🎉 Yay!
You were truly made to do this! Presentations are always super enjoyable and easy to follow..and the end results are great! Bravo!
That looks SO GOOD!
And yes, I like how you make this accessible to the average person, with recipes that regular people could actually pull off, and afford.
Omg that giraffe whisk is sooo adorable!
I definitely want to try this. I really appreciate your emphasis on making your dish approachable. I also really liked what you said about the temperature of the pan. Every youtuber seems to say the pan should be screaming hot, but when I do that everything burns almost instantly. I do a touch over medium now and still get a great crust. Thanks for the video!
You made that look so easy and doable. I don't usually eat much meat, but I put steak on the grocery list. I loved the mushroom dish you referenced and am glad to have another recipe that uses the brandy I bought! On another note, congratulations to James for making the team! I, as one of your virtual parents, am so proud of you.
I love this channel! Thank you for the lessons, I’m 73 and still enjoy learning…OBTW, thee paper towel trick works great, have done that for many years 🥩
I cannot wait to try this recipe. Thank you for all the good videos over the years.
He looked so proud when he looked into the camera and said "I made the school team" congratulations lil man!
Way to go James! Steak recipe looks fabulous.
Thank you. You are only the second chef on YT that has said "Cook your steaks the way you like them- 6:30." God Bless and stay safe.
Ive never seen your channel before but you seem like a great cook and a wonderful father. Thanks for sharing this, i look forward to watching more.
Congratulations James!
I have always wanted to make this, but I've never seen it made in enough detail to try it, until now. I will be making this.
It's all about the vibe. So great.
I love your videos first because of the taste tester and second because of the recipes! I'm trying one tomorrow night. Thanks!!🙂
Congratulations James!! I know you guys are so proud of him!! Love your videos love that you guys are mindful of budgets!! So great!!
Thank you much for making many delicious recipes so inviting to make- I’ve made many of them and they are all very tasty! I also enjoy Jame’s rating the meals and Tara’s camera work & commentaries❤
My grandma was French. I have made some of the best dishes from her recipes.I am trying this recipe the next Sunday!
Thank you, thank you, thank you!!!!!!! This has always been my favorite way to enjoy steak! And now you have provided a proper (correct) receipe...just in time for me to make for a Christmas Eve dinner with my favorite young!!! My granddaughter 🎉
Hope you and your granddaughter love it!
Your such a good teacher I’m so glad you go so in depth thank you
Congrats James for making it to the team! Lots of love from Ankara, Turkey!
I’m definitely making this steak for my husband!! Thank you.
Congrats James!
Definitely a recipe I'm going to give a try; ordering the green peppercorns now.
I just found this channel about two weeks ago, and everything looks fantastic. Going to make this one. Thank you, and greetings from Texas.
Perfect timing because I just bought some beautiful NY strip steaks. I can't wait to make this recipe. Thanks, guys.
Awww, congrats on making the team, James! Love au poivre, steak looks 😍
Looks amazing.. Thanks for making these, I have learned a lot from you.
I clicked on this video randomly and didn't know what to expect, but I really like your down to earth vibe and straight-forward presentation. A lot of cooking youtubers use way too much editing and the pacing of the videos is too hectic. I like when you show the cutting board, it's really relaxing and visually satisfying.
I appreciate you bringing up costs like that. Not everyone has a Costco or have access to modest priced east coast ingredients, like real Parm cheese.
Seen this recipe circulating my favorite UA-cam Chef's and this was definitely the most simplified one.. Love steak and cream sauce so this is going down tn... Also big shoutout to the tester on making the team.. Very cool Love that for him
Another great video. Your videos are real and that's what I enjoy about watching them. Happy holidays
I can't wait to make this recipe. My mouth is literally watering. Thank you :)
Thank you for simplifying Steak! 👍
Congratulations to James on making the team👏🏼👍🏼
I’ve been subbed & watching for a while now and quite enjoy your channel. I gotta say, that young man is growing sooo fast. I’m even feeling a little pride that he made the team, lol.
Anyway, great looking recipe & TY for sharing it😊
Oooooh, I am totally going to make this after my next Costco run! Looks delicious and easy! And congratulations to James for making the team!!
Somewhere in my soul I see my ancestors crying over paper towels in the pan absorbing flavor.
I'm from French Montreal and you pronounced it beautifully..looks delicious and I will try it. Costco has the best cuts of meat! Your son is so sweet - sounds like your biggest fan ❤
When the giraffe whisk comes out you know it about to go down! Thanks for another great recipe. I’ll be trying it on Saturday. ❤
Love the Taste Tester's reviews! Hey James, congrats on making the team. We need you here, though, for your nonbiased opinions on Dad's cooking. Jim, looks great as usual. Thanks for sharing!
THank you for sharing this, can't wait to try it! And props for the giraffe whisk!
Thank you for all the great recipes.. always good always well executed. never sad
Coming back from basketball practice to demolish a classic french steak dish sounds like the best childhood ever
Great video thanks. Very nice to see a family effort.
Walkin' in from the not-living room like you own the place.
Congrats on making the school team, James!
Congrats James! and that dish looks amazing.
Wow … looks great! I never saw this dish made before … can’t wait to make it … thank you … excellent video
I always look for the “airline” bottle at the liquor store for recipe quantities. Unless you’re buying!
Really enjoy your channel! I've made a bunch of your recipes. All turn out to be family favs! Nice work.
Congrats James on making the team!
This guy is like 100% in coming up with the dishes that I just love. Never had it outside of a restaurant. Like everything else, cooking is in the technique, way beyond just an ingredients list, and this video is so very helpful. Will definitely give this a try at home. What would be the perfect accompaniment?
Asparagus of course.
NY Strip is my favorite cut. Can't wait to make this! Also, I like that you went back to the music from your older videos. This jazzy tune is my fav.
I’ve only had Steak Au Poivre once at a restaurant and was excited to try it but left unimpressed. 🥩 I’m excited to try making it at home, we love French food and all of your recipes have been on the money 😋
Congratulations, James on making the team
My favorite type of steak. Thank you for this.
Made and it's delicious, thank you to you and the taster!!
Nicely done. I am an exceptional cook myself, but I watch your videos as much for your family as your food. Nice work, my man.
James - congratulations. Practice, practice, practice.
vs
Really delicious dish! Ty for sharing.
found your channel today & love it. I totally agree with you on cooking steaks. I felt I used to do a better job when just learning & I regulated my temp more, started following recipes & videos that swear my pan needs to be scorching hot & started to make terrible steaks.
Love the way you mention wanting people to actually make the food & not getting expensive ingredients no average person can afford. Lots of UA-cam cooking channels end up forgetting that.
Congrats on making the team!
first time coming across your channel, i greatly appreciate your teaching style. will add this to my recipe list!
Love the paper towel dabbing technique to get the oil out of the pan!
Good presentation, and I love the giraffe handled whisk.
The giraffe whisk is precious 🥰