Peppercorn Steak (Steak Au Poivre)

[jaki19100]

What is beef stock. Reply soon.

[cokguzel100]

chefjeanPierre your pepper steak is great but for me I always watch it not for the steak but for you you are the best one in saying onyon great food great chef onyon onyonnnnnnnnnnnn.merci

[dumbdumbray]

i'll should try this tonight

[vietyn80]

Merci Monsieur.

[SirPwnage101]

1:13 CRAGUGHCTED PEPPER CORN

[xHexagon]

@SirPwnage101 LOL

[jakescakes]

Creole, French, Italian accent? wtf

[sutton513]

6:40 it's the macho man randy savage!

[PaganGlade]

This guy is as cute as a button, love his passion for his work :D Looks great, thanks for posting ~PaganGlade~

[V4win]

Inspiring！



[millerprebecca]

really really

[donvitocoleone]

not gonna rest the meat?

[Kirzen]

@donvitocoleone

Doesn't really need to be rested if you're not going to cut into it immediately. The time that you spend plating it and pouring the sauce over it, the time that it spends on its way to the table is relatively short for resting a steak, but resting a steak is more about "Don't cut it open immediately" than anything else.

[IronHeadHayward]

Macho Man Savage @ 6:40??! :)

[Antiks72]

Butter and heavy cream would make cement taste good.

[jwpeters2]

Scared the shit out of me in the opening yell!!! I had my volume a little loud in his defense. Lol

[stilkats]

@jwpeters2 i near fell off my chair

[passie29]

@stilkats lol me to, he scared the shit out of me in his opening.

[CypherVirus]

I want steak so freaking bad right now...

[vvbn7890]

Great vid, Im subbing, youre excellent at explaining. Thank you for this.

[sheila92lala]

LEAVE THEM ALONE! DONT TOUCH EM! :D i luv the chef

[JAMministryProject]

WTF DOES HE SAY AT 4:12? LOL

[peteryyz43]

.....OHNIOHN!!!??...:)

[cjp2k9]

lol this guy really loves his job

[sheila92lala]

chef,what can i substitute the cognac with? n u r the most amazing chef EVER!

[AbbeyRose21]

what is the beef thing? the brown liquid stuff he adds? PLEASE ANSWERR

[LaHarley]

@AbbeyRose21 beef stock aka beef broth

[Andorian25]

@AbbeyRose21 Beef Stock, try searching for alton brown's stock technique ;)

[gabsmoscow]

this guy is simply awesome! What temperature should the oil used to sear the steaks be?

[poptya]

He sounds like a brit attempting a french accent

[inthesunshinegirl]

i promise YOU im definately going to make this!! ha ha :-) looks FABULOUS!

[SolidFrank]

I love the way he says On-yon.

[gibsik1]

Very nice presentation skills! and reciept is good as well

[pcjudosambo]

"weally weally" nice

[trident3b]

yeah, his talk has got to be one of the best and I love the look of what he has done. That fchhreentch acc-san is just great!

[familybc146]

I see 8 vegetarians watched this too......eat your hearts out fools....

[bryansteeksma]

@ElmaCannonPrieto so like it quite a lot is what you're saying.

[mcolinot]

Il est trop drole! haha

[cokguzel100]

like what do you mean by like I love what ever this chef cooks great his accent is marvolues great french chef

[TitanSound]

"Ohhhhhhhhhhh yesssss"

[djpheeze]

I'm sorry, but could you please say "really"?

[bleewicket]

JeanPierre, you are the MAN. Love your vidoes, have made several of your recipes, including this one. Great stuff! Check his video for garlic mashed potatoes, it is also fantastic.

[TheLoyalOfficer]

Oh man, you strain out all that goodness, JP?  Keep all those shallots and peppercorns whatnot in there!

[Primus789]

@TheLoyalOfficer it seems like that would be a "french" thing to do, they like a clean sauce, personally i would rather have all the extras in my sauce!!

[glassTg]

ok but where is the ingredients list and weights, did you fry the onions in butter or oil ?



[firelilly08]

i am so hungry now!!

[fridz07]

has anybody tried this recipe? is it good?

[OrisLover]

Madafak! This is an amazing recipe! Thank you chef.

[Rewis35]

Dear Chef, thank you for this AWESOME recipe. It was incredible.

[tamick21]

They're gonna taste and FEEL that cognac

[Rewis35]

absolutely gonna try it !

[AwantedNinja]

I love this guy.

[ifihavetodo]

I DONT CARE WHAT ANYBODY SAYS, THIS DUDE CAN COOK! I WANT THAT STEAK RIGHT NOW

[StarWoors]

@ifihavetodo

SHOW YOU'RE RIGHT! :)

[Mashdnhappi]

pretty entertsining guy tho, still good even if he is putting it on

[Mashdnhappi]

i think this guys american, putting on the french accent. I can hear he almost sounds american sometimes

[Mashdnhappi]

i think this guys american, and putting on a french accent

[BH206L3]

Gee's that really simple when you get down to it.

[errosmusic]

don't touch them!

[vicambulatorious]

this guy is amazing

[davidgee100]

Beautiful! The best of being French. I think that this basic, classic cooking will come back and the sooner the better.

[mlp33u]

good video i like it

[hkitty383]

you can see he is extremely passionate about food! he's awesome.

[AggieU]

He should be in movies... what's he doing on youtube? lol

[redmeatfreak]

I made this dish for our anniversary celebration yesterday, tasted delicious but I didn't let the sauce thicken enough... guess I will have to make it for Liz again. Oh well.

[scndlisous2s4c]

Re-create your favorite restaurant dishes at home for a fraction of the cost, secret restaurant recipes finally revealed! - youtube.com/watch?v=6ktnVmKZXO­o

[redderfox]

he is sooooooo funny but so clever am soo hungary now !

[queenzlink247]

the man loves his dish

[wardrum80]

Q: How many eggs does a frenchman eat for breakfast?

A: One, because one egg is un oeuf.

[IAlanakiI]

wont the oil in the pan smoke in a 500 ° oven?

[maxo44]

he's faking the french accent

[1madaboutguitar]

@maxo44 Yes he sounds south african. Does crack me up though with his ONYONS

[streakn]

Outstanding. He sounds more Cajun than French (yes I know Cajun are from French roots). Quick question though. Are green peppercorns as hard as black and red peppercorns. I assume no, but would hate to have someone chip a tooth on a peppercorn.

[XrainbowriotX]

had a rough week , had to spend a few days in the hospital, but I have to tell you

this was on the menue at St. Charles Hospital in port jefferson ny . Wow , I have to get ill more often . This actually is one of my favorite dishes , enjoy to all that love cooking and would like to learn

[seroyer2]

I love this guy he is awesome.

[TheMagicFruit]

When he said, leave 'em alone, did it remind anyone else of Bill Cosby?

[kruldos]

to much oil,chef...ok

[dxmakina]

sounds like a native frenchman that grew up in an italian american neighborhood???

[R0ck1sd3aD]

"this is looking BEAUTIFULLLLLL" - Chef, you are so funny

[narutobleachonepice]

whats smok....

[dabrix]

i know it's sounds gay but CHEF I REALLY LOVE YOU ;)

[wickedfenders]

I believe he has a Cajun accent and yes the alcahol will evaporate first, thats how you use a still.You want the alcohol to turn to vapour first as you cook the mash, if not water in the mash would "compromise" the alcohol in the distilling process

[venren]

Put'em in there and leaaaave them alone. Leave them alone don't touch em!!

Amazing :D

[miniclubbhoy]

That has to be the worst attempt at a French accent I've heard in a long time!

Still, recipe isn't too bad!

[jmrobinson81]

uh, lol. That's not fake. You're an idiot.

[olliethc]

The way he says onion is hilarious!

[agh668]

ive watched a couple videos for peppercorn steak and no one ever mentions which oil they use! ive always heard youre not supposed to use olive oil at high heat but i dont know which one to use instead.

[bradyischamp]

i am confused about one thing. when he added the cognac, the alcohol didnt burn off did it?

[ManBehindTheGun]

@bradyischamp No, it didn't.

[austin908]

PEPPERCORN!!!FTW

[derpenstein]

I love listening to this guy. I could listen to him read the phone book!

[neohubris]

I PROMISE YOU

[bradyischamp]

just came back from las vegas. i had this dish at Paris. this guy is not lying. i had it with french onion soup. absolutely delicious.

[kimosabesun]

I went to Paris on December and had the exact same, onion soup and steak au poivre (+creme brulee at the end :). Did you go to 'La Fregate' by any chance?

[bradyischamp]

yes that was it. cant wait to go back.

[christaichi]

He strained the sauce to get out the onions which shouldn't have been in anyway. and the sauce should be made in the pan the steak is cooked in. deglaised with the cognac. . then remove steak let rest. also green/pink/black/white should all be used and not so fine chopped. then after you stir it some add cream and then finish off the steak cooking. you can use the

[tw1st3dspoon]

i like the onions, im by far no pro but i also but in mushrooms

[tw1st3dspoon]

put not but...

[chrishugo]

Who made you the French-cooking czar? This is a video of HIS recipe, not yours. If you want to post your own version of this on YouTube, have at it. Your suggested "improvements" are fully without merit and not appreciated the way they are expressed.

[christaichi]

. . then remove steak let rest. also green/pink/black/white should all be used and not so fine chopped. then after you stir it some add cream and then finish off the steak cooking. you can use the oven also as the sauce will take off some of the nice peppercorn crust. I also use portabello mushrooms in this dish adds a nice texture and taste ..nice side is beggers pouch with grilled veggies tied with leek and side of duchess potatoes

[OfThisNot]

he took out the bitter peppercorns he just extracted the favor from and then added fresh peppercorns to end it.

Super meal!

[MoJoe1983]

I just don't understand why he strains the sauce, saying he doesn't like the texture of the peppercorns, then he adds peppercorns. Wha?!

[shaundraivy]

You strain the sauce so you gets glossier. The sediment gets strained out and air moves in so you get a shinier sauce and gossamer texture.

[bleewicket]

I have made this before. Pretty easy to make, tastes fantastic. It is a classic to be sure! Do as he said and get the crust on the outside of the steaks, don't be tempted to flip them too early. I love finishing the steaks in the oven, just as he did here.

[bradyischamp]

ive never had french food, think i will try this.

[cheynescoby]

He put salt on with the pepper.

Also, shallots taste nothing like onion.

[buzzkill77]

white pepper...not salt. listen.

[sharpasaneraser]

he didn't salt the steak?

[reallyocean]

er, do you know what they are? Of course they taste a bit like onion.

[hughescrew]

6:40! BAHAHA! It's so awesome!

[nmac121]

scared the hell out of me in the beginning. You cant go wrong with this recipe, a timeless classic.

[asempk]

he forgot to put salt on the sauce....

[junilwoo]

what is his accent? it sounds french/new york/creole.

[shantiquax]

Mix the strained veggies from the sauce into ground meat and make a meat loaf.

[onecelticwarrior]

Great stuff. I fix this 1 or 2 times a month. The sauce is especially good with shallots from my garden.I tried it once with cherry brandy,instead of Cognac,tasted just as good IMO and was a lot cheaper.

[jcast066]

tried this recipe and certainly was a hit...easy to do and everyone loved it!! thank you!

[LucLeFou]

whats that other veggie he added for the sauce right after the onions?

[Whity66]

He added some shallots (also a kind of onions)

[allbu849]

shallots which are "mini onions" or "baby onions". they r basically small onions as u might have guessed it already.

[epborden]

"ohhhhhhhh yeeass"

[nycbluntsmoka420]

He is very funny to watch, and a very good recipe for a classic dish!

Lose a lot of points for removing those onions and shallots though.

[foggj76]

you can get one of those thermometers at a hardware store, they use them for hvac.

[HabanaBoyJDog]

onnyon

[ebutuoy9000]

What is the name of the thermometer JeanPierre uses to check the oil temp?

also, where can u buy the thermometer ?

[liarsclub75]

It's a digital thermometer and you should be able to get one at many places. I have one and it's great for many uses.

[Isonux]

Fantastic video, five stars. Only difference I prefer is leave those onions and shallots in there! They're no big deal to scrape to the side if you don't like them and a delight to eat if you do.

Also if you can find a restaurant that takes the time to make it, fresh demi-glace is preferred over beef stock.

[lfcredz4ever]

when he puts the cognac in the frying pan at the end you could put it on a really high heat and then set light to the cognac which would flambe the achohol and remove about 97 percent of the achohol, it takes 2-3 hours if you braise something in achohol to remove it put if your making a sauce with it , it should only take a few seconds if you flambe it.

[rheots1991]

lmao at the first two words

"HI There!"

[suroj]

if you keep looping it it sounds like japanese

[pewmanfustudios]

I'm gonna give this a try next week. Looks great!

[torruella16]

why the hell cant i see this video??

[FreddyAusKuw]

Hey Qadsia..same here..i think u can substitute with non-alcoholic wine...white/red...i think thats probably the closest...good luck! im making it thursday for my mom coming from overseas...

[qadsia666]

wow wow great great great pepper steak who does not love this cooking I love it my children loves it but we dont use alchole can anybody tell me what shall I use instead .sukran thankyou mercie.

[markjtapply]

Don't worry about the alcohol! 95% of it cooks off. Your kids wont even feel it.

[Taiko88]

Actually contrary to popular belief, it takes 2-3 hours for alcohol to evaporate. I suggest you don't give it to your kids if they are too young.

[MoleSnyper]

the very beginning scared me so bad cuz i had my volume turned up uuber high.

[asempk]

man he does more talking then the cooking.....gordon ramsay would have this video in 2 mins...hes taken almost 10 mins.....but the food looks great

[PharodWormhair]

His talking is the best part.

[MikeBatard]

He talked about the importance of developing a nice crust at the beginning of the segment. I'm not saying it's a bad looking steak, but what he plated has practically no crust at all.

[NecroFS]

so?

[IamtheGrynch]

I thought the steak had a decent enough crust. A little obscured by the pepper, but it's there. The browned edges give it away.

[IvansWang]

Can you use black peppercorn for the sauce?

[NecroFS]

You can use black peppercorns.. he uses green because they're packed in a brine which calms their crunch. Steak au poivre is traditionally sauced with a cognac-infused sauce which he does by removing the brine from the green peppercorns and replacing it with cognac which I think is genius.. I've never done that but I will now. To answer your question, yes you can use black, but dont add the few at the end like he does or they'll break teeth

[ChaosSpike17]

for sure man

[Losangelous]

no green peppercorns have a much better taste that is needed

[Sucka27]

You have to let the steak sit after you cook it, 10 minutes is best.

[frankbombs]

i say 8.

HAH

[rudebeatz]

Really good.. but the french accent seems Exagerated!! I am a native french speaker and i must say,,, The "ONION" bit was too much!!! lol ... Thanks for the recipie though I am on my way to making it!!!

[Desert1Sheep]

Could it be because he comes from Aix-en-Provence in the south of France ?

[rudebeatz]

No i really believe it is put on just for the show... 100% sure . heheheh... by the way i tried the recipie and it a was amazing.... HEHEHEH

[galloh23]

i would love to eat at his restaurant

[Puttycat]

Thnks for the recipe,Chef.I've been cooking this kind of recipe for awhile now. It's one of my family's fave steak. :D

[DonDimi0413]

greeeat!!, im going to use this recipe tonight for my valentine's day dinner haha, thank you chef Jean Pierre!

[Templarofsteel18]

man, have to try this one out, it looks so good

[Arcamea]

I love the way Chef Jean Pierre talks.

[Poxicated]

hello all,

I was wondering if anyone can tell me what i can replace the cognac with. Nothing with alcohol

Can anyone recommend?

[davidcool85]

if its the alchohol you are worried about consuming, try turning the heat up in the fry pan for a bit to vaporize all the ethanol out, should only take a half min...you'll be left with some "virgin" cognac. but if you arent a drinker or dont enjoy good cognac, you probably would prefer the sauce without it anyway...nothing else will really replicate that flavor very well though.

[wilsonsignsapex]

highley suggest christian brothers brandy as a sub. I have cooked hundreds of plates @ peppercorns in kdh nc in the early 90's. you will not notice a difference. The key will be de glaze WITH the alcohol First after pulling the steak out of the pan. Flame and reduce almost untill zero liquid remains. Making sure not to over brown in the pan. zero drunk

[jhiller21]

The alcohol cooks away, and you get the cognac flavor if you cook the sauce enough. The way it's prepared here should eliminate all of the alcohol.

[noelymack]

Seems like a lot of faffing around for a sauce.

[northportdave]

hello all:

is it possible to make this sauce and put in in the fridge for use another time, say a couple days later by simply reheating it?

[ShrikedOut]

Not with the cream. It wont kill you, but you really want to serve it straight away. It takes 5mins anyway ;)

[northportdave]

thank you shrikedout

[thebigmotherfook]

It will hold with the cream, however adding the butter in at the end is a technique called "monter au beurre" it's a way of thickening a sauce and adding an unbelievable mouth feel.

However, if that butter melts in the sauce without being stirred in (emulsified) or subsequently you heat the sauce back up, the butter will separate and you'll be left with an oily film on the top.

If you were to save the sauce, simply don't add the butter.

[PockemonFranceRedbul]

well said that's the key.

[jessyquedens]

Why not use a cast-iron frying pan? Why isn't the pepper coarser? But yes, a wonderful sauce, tout a fair merveilleuse.

[TheWildGiraffe]

god its seasoned so heavily...i know its supposed to be like that but geez!!!

[IamtheGrynch]

The cream tames the pepper down quite a lot.

[moumou360]

that is the fakest accent ever...

[TheWildGiraffe]

who cares as long as the food is good

[ashburnhouse]

I agree. I can't listen to this clown.