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Peppercorn Steak (Steak Au Poivre)

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Uploaded by on Jan 13, 2007

A five-star recipe for New York Strip steak with an incredible cream sauce cooked with green peppercorns, onions, shallots, butter, and cognac. The green peppercorns, combined with cognac, adds an exceptional flavor to this savory sauce. This is a recipe that is sure to become a favorite!

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Top Comments

  • .....OHNIOHN!!!??...:)

  • lol this guy really loves his job

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All Comments (281)

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  • What is beef stock. Reply soon.

  • 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

  • i'll should try this tonight

  • @SirPwnage101 LOL

  • Merci Monsieur.

  • 1:13 CRAGUGHCTED PEPPER CORN

  • Creole, French, Italian accent? wtf

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

  • @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.

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