How to Make Steak Au Poivre | Classic French Recipe

Ottimo. Bravo

Sauce should be closer to a demi-glace, not much French technique used here. Colour is too light, and cooking steaks in the oven outside the pan you lose a lot of great flavours. Also do not add butter to pan unless heat is off, it will burn and separate the milk proteins.

Never use canola oil...

What brand of Cognac do people buy to cook with?

Is the beef hanged 14 to 42 days?

Looks awesome, but why are you adding so much salt? For my taste to much salty

What if I don't wanna use alcohol? I think it's important to mention alternatives

The best sauce. Always my favorite. I have made chicken,pork and lamb like that too. I guess I love the sauce 😂

Ruin a good piece of meat . When the mayor of my little town came in my place and ordered a rib eye he said “ don’t put all that garlic , like you people do, I like the taste of the meat I made him the best steak

Looks just like a pepper steak, why the stupid french name?

From a french
Good recipe but the meat is cooked way to much

Beautiful demonstration, and on point with putting sauce underneath rather than over the top as is traditional. Don't hide that beautiful meat and crust.
I think it is totally appropriate to provide some extra sauce in a small condiment ramekin on the side, for dipping the meat and the fries.

No shallot mate.
Season with a mixed pepper. Finish with GREEN PEPPERCORNS

We don't call that « Steak au poivre » but « Steak sauce au poivre » which means steak with pepper sauce. It's not the meat itself which is covered with pepper but the sauce.

Ah Man, I'm Jewish. I can't add butter or milk. What else can I substitute?

8/10 steak, 2/10 fries

Your recipe looks tasty. Thank you for promoting French traditions.
Long live French cuisine ! 🇫🇷

Did he say how long to put the steaks in the oven?

my favorite way to cook steak

😉

Bravissimo merci

Tried the recipe, gotta say it was too much pepper

Amazing !!!!

A true classic 🎉

Hérétique. On ne flambe pas, on fait une réduction de la glace de bœuf, seulement ensuite on ajoute la crème et on fera réduire jusqu'à la monter.

This probably tastes delicious, however If we are going real classic you dont use green peppercorns but black, but you have to prepare them not to overwhelm the sauce. By boiling them, then straining the peppercorns boil again then strain, 6-10 times. Then dry off in the oven at low temperature for 15 minutes. Do it with alot of pepper you can store it for a long time. And is very usefull when making sauces this is the pepper you use in the sauce for the delux version and a fuller pepper taste, without the overpowering spiciness. Secondly whitewine instead of cognac, cognac will make a different kind of sauce which is probably delicious also but Im pretty sure classic is whitewine.

you did a great job here

I marinate the meat into some Cognac for an hour or so. Then I dry up the meat , salt and add the pepper corns. Anf follow the recipe. I also "flambe" the steaks with the Cognac. This is the Belgian way of preparing those delicious "Steak au Poivre flambé crème" as we name it.

Canola oil is synthesized poison. Use natural oils.

Ooooooooooh Yeaaaaaaaaaaaah

I've watched many videos about this dish. This video is, by far, the best so far. Thank you for explaining step by step how to achieve that marvelous final product.

Temperature of the oven and for how long

Too Much Broth? Mine barely reduced. I'll reduce the Beef Broth next time by half and let the heavy cream reduce as per normal.

To improve it even further... Use real potato to make chips, instead of frozen ones.

Just amazing!!

Where did you get the beef broth???

Yum

What tempeture and how long to cook the filet in the oven?

pepper burns. fast. salt. better. then pepper.

I wanted to express my gratitude for sharing the Steak Au Poivre tutorial. I did notice that the steak in the video seemed undercooked with a red center. While I respect different preferences, it's important to prioritize food safety. Undercooked meat can pose bacterial contamination risks. To enjoy both taste and safety, it's advisable to cook beef to at least 145°F (63°C) for medium-rare.

Anyone have temp and time recommendation for the oven portion with the Filet's?

Ok no doubt about it this looks absolutely amazing. One thing I'm wondering though. I never use peppercorns like that especially in that amount. Mainly because how they feel in my mouth like I'm constantly biting something hard and it's very unpleasant. Wouldn't that be the case here? With that amount I can't really imagine it would feel good on your teeth when eating this dish

2 of those steaks, creamed spinach and mashed potatoes

Salivating here🤗..spectacular burger!

Reduce sauce for 10 mins???
Steak is lukewarm now.

I’ve made this steak many times It’s delicious . I’ve made this steak many times It’s delicious .

W O W ! T H A N K S SO M U C H !!!

Good job!…. 👍

Not all the alcohol is gone when the flame stops. Not at all. Most alcohol is still there.

My god that look so amazing.
Definitely gonna give it a try.