Steak au Poivre - Insanely Delicious Classic French Recipe

The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: youtube.com/@sipandfeastpodcast

Cognac is a dry french brandy. In a pinch, it can be replaced by sherry, bourbon, or rum depending on the requirements of the dish. Sherry for dry, bourbon for mellow, rum for sweet. Have fun young chefs.

Congratulations to the taste tester for making the team!

I love the attitude of "I don't want you to be disenfranchised, I want people to actually make this" and it was reflected by your son, too - Excellent ideals, excellent vibe.

For the alcohol, don't forget that a lot of liquor stores sell miniatures- maybe one ounce of the name brand

Your children are a reflection of you and I can tell by James’ calm and confident demeanor what wonderful parents you both must be. It’s funny to watch his personality grow as a stranger but so lovely all the same. Thank you for giving us meals we would actually make and inviting us into the warmth of your home! As a Jersey girl in the west coast, hearing your accent is so nostalgic. I hope you and your family have a wonderful holiday!

Taste Tester: "It's cognac. See I have no idea what that is." Both Parents: "You shouldn't!!" That killed me!! Love it. And congrats on making the school team, James!!

I enjoy this channel. It’s a great, unpretentious place to learn new recipes. But the absolute highlight for me is listening to the wholesome interactions between family members. You’ve really created a wonderful space for people to tune in for a hot minute and feel like part of something special.

French here!! Congrats, you are always on point with you French dishes with the recipes perfectly done as we would do over here ;)

The spirit of what your family does here is as important as the recipes and cooking tips. Congrats to James for making the team. Must be all that good eating.

I really like how down-to-Earth and real your presentation is. The way you changed your mind about vegetable oil right there on camera, rather than edit around it, is one of the reasons your recipes have been the very few from YouTube that I actually make. Oh, and gotta love the giraffe whisk.

Congratulations to James! I really enjoy his taste testing...well done!

I love how much care goes into production (beautiful shots, slick music, awesome recipes) and then suddenly giraffe-whisk makes an appearance. Keeps it grounded in reality.

The best part is at 14:00 where @Sip and Feast is explaining and the "TASTE TESTER" reaches for the knife to continue eating lol

I love how you said, you’ll never see wavy or expensive steaks, etc on here. You want us to make the recipes. Good for you! I think you’ve found a really good balance on your channel! You show us how to elevate basic, quality ingredients into a doable dish. I mean, a lot of us know these things from years of experience. However, gs good to teach the younger generation and the ones who are just now really elevating their cooking. They want to learn, and do it on a realistic level. You give great information! Thank you. By the way, one of my favorite dishes! Looks delicious!

Hahahaha....love your son James. Love this show. Thank you for being so down to earth. ❤❤❤😅

I’ve missed James. Nice to see him back. I love the way the two of you interact. Congratulations on making the team!

GAWD THAT LOOKS GOOOOOOOD!!!! YUM!😍 Whenever I don't know what to cook for the family... I just come to this channel and everyime it's turned out FANTASTIC, my wife doesn't know what's going on. HAHA!

Congrats on making the team!!!!!!!

Congrats to James! Another trick to cracking the peppercorns if you don't have a mallet is to use the bottom of the heavy sauté pan (with the peppercorns folded inside a cloth as you demonstrated).