Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

I think I am about this guy's age and I started cooking professionally when I was in my late teens; around 1980 - this means I can relate absolutely to what Jean-Pierre is doing and saying - this is as good as it gets!! Take this guy seriously - I most certainly do...!

His accent goes from French to Italian to Philadelphia to new York gangster really fast

"What am i talking about i'm not gonna flambe it" 2 seconds later "Ok i'm gonna flambe it" This guy is absolutely incredible, both a great chef and great personality to watch

It's been 2 years since JP put this video up and I can honestly say I've made this at least 50 times for friends, family and just about anyone with a love for good steak. It's become my signature steak dish. At around the 30th time I revisited the video and sure enough, JP says "the stock is VERY important" and he's right. If you can make your own stock the improvement is phenomenal. I think it's mainly putting the tomato in the beef stock but it's certainly worth the time and effort to make a good fresh beef stock of your own for this. I do like a little dash of red wine in the sauce now, it gives the whole dish a real depth. I'd go into a rant about how JP changed my life during Covid because restaurants were closed so I learned to make my own good meals and well, when they re-opened I went back and realized that I'd been enjoying sub-par cooking and paying a premium for it. The joy of cooking is worth the effort. 3 years later I'm thinking of quitting my job as an engineer and opening my own, just because my food is so much better than what's out there, and it's all thanks to Chef JP. Truly a great teacher, but also a very good chef.

“Margarine is one molecule away from plastic” 😂 love that line. Just discovered your YouTube channel and am looking forward to watching more videos. Thank you for inspiring me to get back into cooking.

The passion is infectious. I could watch him cook all day.

I like that he doesn’t do quick cuts in his videos to make it shorter. This makes it so much easier to follow along.

I have a restaurant in a food desert, You can't find just anything at the grocery store and I can't order a case of leeks. My number one person said she wanted to try this...we ordered green peppercorns from Amazon and found leeks,...we absolutely knocked it out of the park. She watched the video and away we go. Our customers were delighted to have access to such delicious food. We have specials every weekend and this is the caliber of food we want to serve. Thank you so much for the new ideas we in the food desert appreciate you.

I watch many videos of this kind, but, ChefJean-Pierre's presentations are always superb compared to others, it's a cooking school for free.

I've never heard a Frenchman with a French/Italian/New York accent before hahaha this is great

For almost 20 minutes, I sat here and watched, listened and laughed. The world around me literally faded away. Thank you Chef. I can’t wait to cook this meal for the little lady. Consider me a subscriber sir. 😉Also, thank you for the God Bless America sign. 🇺🇸

The best cooking show Ive seen in a very long time. Jean Pierre makes you want to cook and enjoy the process. Pure wisdom and love of food in this man. Protect him at all costs.

Not only that I and my wife get to learn from your cooking and dishes, I would say your voice and personality is a cannot-miss spirit and part of our house every night/dinner. I wish you health and joy and continue to put out these wonderful videos. We really feel like we are there in front of the counter and being part of the conversation with you. I personally love the jokes along the way!

This man's disrespect for margarine is inspiring..

I love that unlike a lot of professional chefs, JeanPierre is truly happy to show us the easiest ways to make amazing food. The least pretentious chef out there ❤️

Thank you for all your incredible recipes, positive and often hilarious (yet always educational) delivery, and fantastic videos! I particularly loved the "you like eating plastic, go ahead with margarine, I'll eat my butter" too true!

I hate myself for not finding this channel sooner. Since i discovered you yesterday I must have watched 30 of your videos already and I love them all. Everything is explained so nicely, you offer substitutes for ingredients and have reference videos for certain ingredients as well such as the potatoes in this recipe. Love the classic meals you prepare, so much of youtube is "junkfood" such as burgers, nachos, buffalo chicken etc, but sometimes you just want to eat like a king! Thank you my friend :)

"Margarine is a molecule away from acrylic." LOLOLOL The best I've ever heard it, Chef!!

The first time I had this was in San Geronimo CA at a place called Two Birds. Tony made this in his tiny kitchen you could see from the table. I haven’t been there in more than 30 years, but I still remember the laughs, the smells, and the NY Strip pepper corn steak. You brought me right there again. Thank you!!

Your presentation is beyond reproach, I've enjoyed your cooking videos more than the many I have watched over the last few years