In Belgium (just next to France) a steak au poivre is served with fresh green whole pepper in the sauce. This pepper is sold in glasses, and kept in water. Try this, you'll be astonished of this additional flavour.
Anyone else notice at 4:01 how there is an oily film that separated from the sauce? To avoid this and get a fully emulsified sauce, turn off the heat when adding in the cold butter and make sure that the sauce that's in the pan isn't too hot.
@@lani6647 In French cooking (where steak au poivre originated), that oily film is not called "Taar" and is actually a sign your sauce hasn't come out right.
Gugu, the classic recipe calls for Shallot first, then the alcohol, next add some mustard, then you add veal stock or demi glace finish with cream and butter. You should add much more pepper to that steak..
yea i like mine covered in rough pepper and a lot more flavor on the pan to work with add some butter and sweat the shallots before declasing, dont think that sauce was as rich sadly.
Hey Guga, I’ve been watching the channel for three years now and I’ve gotta say I’m so happy with how much success you’ve gotten. I’d love to see lots more non-meat recipes. I love meat, but I feel like most of the steak videos are all “been there, done that” by now. And the channel is called Sous Vide EVERYTHING ;) Just some feedback from a loyal subscriber :)
I would love you guys to have Gabriel Iglesias as your guest host. "THAT" episode would fill every body's dimples from ear to ear. So much good food, humor and positivity. 😁
I love your videos. I recently bought an anova after watching all your videos. I’m also an aspiring chef and I couldn’t help but notice your knife collection. I would love to see a video on all your knives
Adding Worcestershire Sauce would probably work as well with the Dijon Mustard. I thought the extreme version might have Knorr Stock Cubes and a couple of shots of the Last Dab from Hot Ones.
When I make Steak au Poivre, I use whole salted green peppercorns from Coastal Goods. They have a mild heat. But they add a great flavor and texture to the sauce.
French here, it defenitly look delicious! But I'm not sure about the traditional one, it looks like totally the countrary of a traditional Steak au poivre we have here hahah Also we use Filet Mignon because of its leanness, it pairs well with the fatiness of the sauce.
When cooked right certain mushrooms have a beefy umami taste. Off topic but when the HELL will google fix their spelling parameters. They don't recognize "UMAMI" which has been around for decades?
8@Sous Vide Everything you should try green pepper sauce. essentially it's pretty similar to what you did. for 2 steaks use 2 shalots, 200 ml cream, 2-3 tea spoons green pepper (here in europe they sell them in glasses in brine), 30g butter, salt and BLACK pepper and cognac. fry the steaks in a non stick pan dry without oil. crush the green pepper in a mortar meanwhile and cut the shallots into cubes. once the steaks have a nice crust put the pan aside to cool a little before you add the butter and season your steaks with salt and freshly ground black pepper and throw them into the oven at 95 °C with a thermometer until you reach an internal temp of 53 °C now put the butter into the pan to deglace the pan a little and add the shallots and crushed green pepper. flambe the pan with the cognac and once the fire is out add the cream. now let it simmer until the sauce is a nice consistency. you can also add a little of the green peppers brine now in the end to add a little more flavor. once the steaks are done add the meat juices into the sauce ofc and cover your steaks with the sauce. this is my favorite pepper steak recipe :)
Just an observation. In the preparation you said that the first sauce was with cognac, and the last two were with bourbon, and when you were tasting them you said that all were made with bourbon.
Right off the bat, I don't typically go for filet mignon but in this case I think it's appropriate because of the leanness of it. The added fat makes up for it. Balance. That's just my opinion. Still looks great tho. Thanks for the great vids.
Grizz Axxemann I live in Miami as well, there are plenty of brandies for less than a bottle of Maker’s. I’m not upset or anything, I’m just kidding with the Guga.
You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.
I wish I was sharing some of that steak with you guys! Steak au poivre is one of my most favorite sauces on earth, in fact, one of my most favorite meals on earth! I did not know there were so many ways to make steak au poivre! Thank you for sharing your recipes with us!
Awesome video, technique, and sauce. Literally the best sauce I have ever made(#2 w/ dijon mustard) for a steak and not hard at all to make. Just discovered your channel and love watching your videos and especially your reactions to trying your different recipes(experiments). Great job guys!
Use a peppercorn medley (red, green, white, and black) and definitely more pepper ground med to large grind. It should be completely coated. Trust me, you won't be disappointed.
I love your videos! They make me so hungry, lol. A couple of minor gripes: Letters are not numbers. People either enumerate things by calling them number one, number two, etc. If you want to use letters, call it "Steak A, Steak B", etc. Number A number B is just wrong on many levels, :P When it comes to French, "oi" is pronounced "wha", and the last letter of a word is usually not pronounced. So in this case, phonetically, it would be pronounced "pwahvr", the ending being slightly guttural. I hope this doesn't come across as nit-picky. I really love your channel and your energy! Keep up the great work!
👍Enjoyed watching. Thanks. 💝 It’s nice to see that Maumau is more talkative now. He seems happier & more playful now too compared to videos in previous years. 🤗
Guga. That was awesome. I have an experiment. Can you dry age a steak, trim it, season it, seal it, freeze it, defrost and them cook it. So will seasoning the steak and freezing it will taste good. Do you have to defrost, remove from bag, season and then reseal?
This recipe is delicious, in my version, I add shallots, garlic, mushrooms to the fond, then add red wine, and let it reduce. The mushrooms soak up the flavors well. then beef stock, cream, and butter. rhyme and rosemary flavor from the butter basting stays nicely balanced thru the butter basting of the steak. I use a Moscato/sweet red wine combination. Absolutely delicious!
The 2nd sauce is identical to something we call "Moschterzooss" in luxembourg, which translates into mustard sauce. Usually it's eaten with a pair of sausages and mashed potato. Nobody would call this sauce fancy here :P
Hi Guga! For the receipe, you should try with green peppercorn. And, put the peppercorn in the sauce instead of on the steak so you don't get that burned peppercorn feeling. Its less aggressive in the mouth and much more pleasant under the teeth. By the way, i'm from Québec and, steak au poivre is pronounce "o poavr". Also, everything you do is amazing! I'm a Chef and i learn new stuff while i'm watching you...thank you!
PETITION for GUGA to open a restaurant already!!!
"-Everybody say 'aye'?
-AYE!
-Motion compelled."
I'd pay good money at a Guga's Brazilian Steakhouse....
Right? I am planning to take family to D-World next year, and would TOTALLY drive way out of my way to be able to eat there!
if he has a restaurant then he wont have time for youtube!
I thought he has some kinda business related to culinary?
called au POIVRE lol
In Belgium (just next to France) a steak au poivre is served with fresh green whole pepper in the sauce. This pepper is sold in glasses, and kept in water. Try this, you'll be astonished of this additional flavour.
spicy peppers?
Green, little Peppercorns, with a very unique delicious kind of flavour... I love them 😍🤩
Buy a glass, you will not regret it 😉👍
Ah, the good ole number c.
😂😂 i love it! they both agree on this concept
I thought he said 2 in a diff language
Anyone else notice at 4:01 how there is an oily film that separated from the sauce? To avoid this and get a fully emulsified sauce, turn off the heat when adding in the cold butter and make sure that the sauce that's in the pan isn't too hot.
👍👍👍
This here 👆🏿
In north Indian cooking , that oily film is called “Taar” and is actually a sign your sauce or curry has come out right
@@lani6647 In French cooking (where steak au poivre originated), that oily film is not called "Taar" and is actually a sign your sauce hasn't come out right.
10:05 when you say "some thyyyme" that shit cracked me up idk why.
Guga reminds me of that dexter laboratory scene when he speaks french
OMELETTE DU FROMAGE
Memories! Cheese omelet
O pwavr is our prononciation. By the way most of the french restaurants do the au poivre with green peppercorn or at least a black/green mix.
nicolas blin Green peppercorn FTW
I'm patiently waiting for his goodbye video, where he's gonna sous vide himself. And then will get grilled by Maumau with a flamethrower.
...
Thats a strange thing to say you know?
Well we know who to find if Guga ever goes missing.
@@DuDerize not Maumau. He grills Guga, he's not going to be eating Guga cooked steaks anymore. The neighbours. That's who.
@@o.s.h.4613 Guga could be A5 quality actually :D
Dry aged A5 Guga
It's AMAAAAAZING
I chuckle every time he removes the bags from the sous vide container. Water everywhere!!
Gugu, the classic recipe calls for Shallot first, then the alcohol, next add some mustard, then you add veal stock or demi glace finish with cream and butter. You should add much more pepper to that steak..
yea i like mine covered in rough pepper and a lot more flavor on the pan to work with add some butter and sweat the shallots before declasing, dont think that sauce was as rich sadly.
"oh PWAH vruh", to the best of my knowledge.
French Canadian here. Came to comment the pronunciation and that's exactly how I would write it.
oh pwah vr
"Oh piranha"
Did I get it right?
Yeah, He was pretty close with 0:21.
It's pronounced oh pwahv.
Hey Guga, I’ve been watching the channel for three years now and I’ve gotta say I’m so happy with how much success you’ve gotten.
I’d love to see lots more non-meat recipes. I love meat, but I feel like most of the steak videos are all “been there, done that” by now. And the channel is called Sous Vide EVERYTHING ;)
Just some feedback from a loyal subscriber :)
agree
there's a channel for that, sauce stache
You've got to open a restaurant man. I'd be willing to fly anywhere to experience your recipes. This is killing me. Everything you make is perfection.
can we dry age Angel? He looks kinda young.
EDIT: thanks for the likes! have I won anything (except the internet?)
Best comment
You gotta remove all of the pelicos though
Angel will sure have that funky flavor
@@TigerTank238 some say, it's deeeelii... oh, wait.
Ol’ baby face
I would love you guys to have Gabriel Iglesias as your guest host. "THAT" episode would fill every body's dimples from ear to ear. So much good food, humor and positivity. 😁
No one:
Guga: “smoothier”
Dylan Abelson 😂
I'm ready for you this week, Guga! Strip steaks AND pork belly are in the fridge waiting to be trimmed, dressed and cooked with the new sous vide.
Owpowvua, that’s what my dog sounds when he tries to speak. Lmao
"If you don't like mustard.... Put it anyways!" Love this guy.
seeing guga and mamao breaking their tongues trying to pronunce name of the steak lmao
I love your videos. I recently bought an anova after watching all your videos. I’m also an aspiring chef and I couldn’t help but notice your knife collection. I would love to see a video on all your knives
idk if you're doing a daily upload thing on both channels or not but i see your new videos every morning and i love it
I speak french and that is a delicious meal that I personally love
Guga i want a sharpening video plsss
guga make a vid of garlic basted vs garlic powdered vs garlic oil brushed steak
Mazen Think he already has on his sous vide channel
He's got a powered, minced, crushed, garlic video.
Adding Worcestershire Sauce would probably work as well with the Dijon Mustard.
I thought the extreme version might have Knorr Stock Cubes and a couple of shots of the Last Dab from Hot Ones.
every time this guy trys a steak his reaction is like he tasted the best thing in the world even tho he ate that a million times already.
I'm french and you trying to pronounce some of the hardest french word to say was really funny haha
I might be biased since I speak French but if you mean steak au poivre is pretty easy to pronounce
Please do an Escargot recipe! Surf and turf European-style! Sous vide or grilled will work wonderfully 😍
Guga uploaded the video at the perfect time. I just cooked my instant noodles. What a feast
When I make Steak au Poivre, I use whole salted green peppercorns from Coastal Goods. They have a mild heat. But they add a great flavor and texture to the sauce.
yes it's true, in france we make this sauce principaly with green pepercorn
French here, it defenitly look delicious! But I'm not sure about the traditional one, it looks like totally the countrary of a traditional Steak au poivre we have here hahah Also we use Filet Mignon because of its leanness, it pairs well with the fatiness of the sauce.
I like the new format way better, good call on making this change.
Maumau: i feel some mushrooms, some mushrooms taste
Guga : it’s the juices from the bag
LOL
When cooked right certain mushrooms have a beefy umami taste.
Off topic but when the HELL will google fix their spelling parameters.
They don't recognize "UMAMI" which has been around for decades?
@@valvenator true, i eat in a vegetarian restaurant and the beef rendang there taste excactly like real one. They say it's made from mushroom
Great editing! When you pulled the steaks out of the sous vide, it reminded of Michael Phelps surfacing after a record breaking race.
8@Sous Vide Everything you should try green pepper sauce. essentially it's pretty similar to what you did.
for 2 steaks use 2 shalots, 200 ml cream, 2-3 tea spoons green pepper (here in europe they sell them in glasses in brine), 30g butter, salt and BLACK pepper and cognac.
fry the steaks in a non stick pan dry without oil.
crush the green pepper in a mortar meanwhile and cut the shallots into cubes.
once the steaks have a nice crust put the pan aside to cool a little before you add the butter and season your steaks with salt and freshly ground black pepper and throw them into the oven at 95 °C with a thermometer until you reach an internal temp of 53 °C
now put the butter into the pan to deglace the pan a little and add the shallots and crushed green pepper. flambe the pan with the cognac and once the fire is out add the cream. now let it simmer until the sauce is a nice consistency. you can also add a little of the green peppers brine now in the end to add a little more flavor.
once the steaks are done add the meat juices into the sauce ofc and cover your steaks with the sauce.
this is my favorite pepper steak recipe :)
"it's smoothier and creamier"
Here i am, never had a smoothie to compare ;)
Just an observation. In the preparation you said that the first sauce was with cognac, and the last two were with bourbon, and when you were tasting them you said that all were made with bourbon.
Maximiliano Valdés Cabal he used makers mark for all of them he just made a mistake and said cognac
Right off the bat, I don't typically go for filet mignon but in this case I think it's appropriate because of the leanness of it. The added fat makes up for it. Balance. That's just my opinion. Still looks great tho. Thanks for the great vids.
I sprained my tongue trying to say the title
tittle.
@@osbgcng2070 i love me some tittles
titties
@@wickedweedle with or without sauce?
@@peteshea155 cover them with sauce.
"I hope I'm saying that right" :P, not quite but the second time (0:21) was pretty good! Try Streak "oh p-wha vr".
Guga... in the “traditional” one, you said it was cognac, which is the French way... bro... that looked an awful lot like Maker’s to me...
Probably all he had. I dunno about his neck of the woods or yours, but cognac is pretty pricey in mine.
Grizz Axxemann I live in Miami as well, there are plenty of brandies for less than a bottle of Maker’s. I’m not upset or anything, I’m just kidding with the Guga.
Yeah the heathen used Bourbon.
Guga keeps upping his game. Quality continues to rise!! One of his best yet
You guys need to do a best of every experiment in one steak video. Use the best cut of meat, the best basting butter, the best salt type, the best sauce... etc, and see if it’s too much or just next level. Go through all of the videos you guys have done over the years and see what won in each test.
I wish I was sharing some of that steak with you guys! Steak au poivre is one of my most favorite sauces on earth, in fact, one of my most favorite meals on earth! I did not know there were so many ways to make steak au poivre! Thank you for sharing your recipes with us!
The way Guga narrates is so ASMR
Awesome video, technique, and sauce. Literally the best sauce I have ever made(#2 w/ dijon mustard) for a steak and not hard at all to make. Just discovered your channel and love watching your videos and especially your reactions to trying your different recipes(experiments). Great job guys!
I like the idea of trying some of each. Thanks for the ideas.
Y'all should try cooking some turtle, kanago, snakes, alligator and or something very differently along those meat cooking lines.
Steak Apavwa ? Hey men you hurt my heart now :') !
Much french love from here Guga
Use a peppercorn medley (red, green, white, and black) and definitely more pepper ground med to large grind. It should be completely coated. Trust me, you won't be disappointed.
I love your videos! They make me so hungry, lol.
A couple of minor gripes: Letters are not numbers. People either enumerate things by calling them number one, number two, etc. If you want to use letters, call it "Steak A, Steak B", etc. Number A number B is just wrong on many levels, :P
When it comes to French, "oi" is pronounced "wha", and the last letter of a word is usually not pronounced. So in this case, phonetically, it would be pronounced "pwahvr", the ending being slightly guttural.
I hope this doesn't come across as nit-picky. I really love your channel and your energy! Keep up the great work!
*Count till three.*
Everyone: 1, 2, 3.
Guga: A, B, C.
An easier way to pronounce it for non french people is "Steak O Pwov", looks delicious!
Thanks for all the content Guga Family!
"Oh puav" (rhymes with suave). Use Google Translate: it'll play the pronunciation for you.
Bro, do you even know what the French would do to that translater if they heard that😂
josanbabu steak-o-pwaaavr
"it's better than the may lard reaction!"
Even that’s wrong...
i actually was jealous while seeing you eating this peace of meat-heaven 😯 greets from germany
great video guga! Try Hanwoo beef(korean Wagyu) next!!
I'm a simple man. I see Guga uploads , I watch and I hit like button.
I made this tonight for Valentine's Day. Sauce is amazing.
I felt very delightful when I saw your expression from having No. C. Guga, have you ever try dry aged pork ? 😁
It actually looks like a Makers Mark bourbon bottle and not cognac on the first steak, correct?
I like how Guga's advice for people who don't like an ingredient is always 'well if you don't like it, shut up and eat it anyway' :D
"Third one" is out, "Number C" is back in, great steaks Guga!
No one:
Literally no one:
Guga: Number C
So you're new huh
Everyone: number c
Literally everyone: number c
Guga: number c
You: numba c issa no numba, imma so Cleva
Lonzo Ball Hahahahaha exactly! 😂 Welcome to the Guga family, Marios KTN!
You obviously haven't been here for long
Guga... I gotta go to school man.... why you making my mouth water before class.
"Steak ahh pah VWAAH"
Poivre [puawre]
Made my day
Pouvoire... what u said means power
I’m seriously watching two dudes eat steak..... and it’s amazing
9:17 am and I want steak 🥩 for breakfast.. 😋😋
there isn't any law that states what food to eat at a specific time.
😂
Excellent men !!! 😉👍
I love you a lot 💘, Guga, when you use the flavorful "juices from the bag"!
👋😎🇮🇹
Now that is drooling for everyone
Pls do steak compound butter
👍Enjoyed watching. Thanks. 💝 It’s nice to see that Maumau is more talkative now. He seems happier & more playful now too compared to videos in previous years. 🤗
Had to get up for a midnight snack watching this recipe.
Can u dry age pork or chicken?
Stay tuned
Chuck end ribeyes are the BEST!! Got that nice big spinalis attached!
Guga, hace un experimento sazonando filetes de carne con distintos tipos de pimientas (negra, blanca, verde, roja, mix y sin pimienta)
Hey Guga! What about to do a video with many ways to use the trims of the dry aged? The pelicos?
What happens if you dry age and after the dry age use the pineapple technique?
Guga please open a resturant i need to taste some of these dishes 😫
Guga. That was awesome.
I have an experiment. Can you dry age a steak, trim it, season it, seal it, freeze it, defrost and them cook it. So will seasoning the steak and freezing it will taste good.
Do you have to defrost, remove from bag, season and then reseal?
This recipe is delicious, in my version, I add shallots, garlic, mushrooms to the fond, then add red wine, and let it reduce. The mushrooms soak up the flavors well. then beef stock, cream, and butter. rhyme and rosemary flavor from the butter basting stays nicely balanced thru the butter basting of the steak. I use a Moscato/sweet red wine combination. Absolutely delicious!
Try the third one by adding some worcestershire sause and replace the black pepper with green pepper
The 2nd sauce is identical to something we call "Moschterzooss" in luxembourg, which translates into mustard sauce. Usually it's eaten with a pair of sausages and mashed potato. Nobody would call this sauce fancy here :P
WOW!! What would happen if you added Dijon mustard to the 'Extreme' version? Now, I have to check out what's in the sauce for Steak Diane!
This was a fun comparison. Thanks Guga!
8:32 the face guga makes when he wants to show us, that he want to share this dish to the whole world
Hey guga can you make your recipe for chily?
Mau Mau has a good palate man. I like his commentary.
Hi Guga! For the receipe, you should try with green peppercorn. And, put the peppercorn in the sauce instead of on the steak so you don't get that burned peppercorn feeling. Its less aggressive in the mouth and much more pleasant under the teeth. By the way, i'm from Québec and, steak au poivre is pronounce "o poavr". Also, everything you do is amazing! I'm a Chef and i learn new stuff while i'm watching you...thank you!
You should do an experiment dry brining frozen steaks vs fresh steaks and see if you can dry brine a steak while it’s frozen
You should try a few different rubs, have your standard garlic/salt/pepper combo and then try 2 or 3 separate steaks with different rubs
I would season the steaks with a seasoning paste and the sauce au poivre with a Knorr beef stock pot.
Dave d'Video Maker Marco has entered the chat.
Well that’s up to you of course
Bruh these guys pronounce "poivre" wrong.
The correct pronounciation is "poivre" smh
As a Frenchman I laughed way too hard at this.
@@randydube1423 😂😂
LOL ton commentaire m'a tuée 😂😂 c vrai qu'il prononçait mal le mot poivre mais de là à le dire mdr , j'aurais pas osée xD
@Bitch-sama YES he pronounce PWAVR lool
@Bitch-sama waaw i'm belgian and i even know you dont say je parles but je parle
sepertinya dia mengupload video hampir setiap malam. that’s a good news
Awesome! Love that sauce.
An excellent video as always.
I missed Sam.
When this channel reached 1M subscriber , u should make another channel like dry age everything ;))
You should try it with green peppercorns in brine. Way better than dry stuff.
Aww pwov. Pwov rhymes with suave. Love you guys. Thanks Guga.
You should make a dry age trompo/pastor tacos with different salsas