The Secret to STEAK AU POIVRE Is NOT What You Think

This was very nicely done. As a chef I would like to just give 2 tips: 1: If you are going to put herbs in the stock try to put hem last like towards the end like last 20 30 mins. You DONT want to to cook herbs for 6 hours it can get really, really bitter. 2 : A tip for a more easier way to separate the fat for the stock just cool it down in the fridge. The fat will seperate by itself and u can just take it off like lid after. :)

Hi from Willow Alaska.. I was a line cook for 20 years and your channel has quickly become my favorite Cooking Channel. You are spot on with your timing and technique and out of the gazillion cooking videos on YouTube, you’re up there at the very top.... thanks for sharing your skills techniques and recipes =)

I learned how to cook like that in a Kitchen from a french chef. You are giving the trick of the trade AND explain the most important, how to create flavour and transfer them. Kudos for teaching the masses real cooking.

The care, time and techniques you employ are truly inspirational. My mouth is watering here and I will try this for a special dinner for family. Thank you for all you do and all the effort you put forth for us to be better cooks. You sir, are simply the best!

Last time I was this early I didn't know how to cook a proper Steak Au Poivre

When you finished that Demi-glaze, I was so excited by how it looked I actually giggled out loud. My 20 yr old daughter asked what I was watching. “This dude just made an amazing looking beef stock. It’s pretty f’n sexy.” She rolled her eyes but understands me

I think this is the best thing you’ve cooked so far. You just keep getting better & better and I learn so much from you. Thank you!

Wow, Stephen! You really knocked it outta the park with this one! There are few restaurants that would make a steak au poivre to this high caliber. You are such a multi talented guy: excellent teacher as well as an amazing cook, and so much talent and work goes into your production. I saw your vid on how you do your videography, presentation, editing and all the technical stuff. WOW! Just Wow! That show revealed so much about you as a person, too. Your talent, your curiosity, and your drive to succeed should carry you far. Looking forward to watching you grow…

I cooked steak au poivre a few months ago and the cut ended up being way too big to eat in one sitting because of all the sides that I accompanied with it. The very next day I decided to slice the cut of beef into thin strips and ended up making the most incredibly rich beef stroganoff I have ever done. Absolutely incredible depth in flavor. I highly recommend doing it.

Excellent teaching moment, as always. Chef is a classy guy and a great teacher. And, he manages to do what I think is very difficult: Do a commercial and keep me watching because he provides solid information why this pan may be right for me instead of just, "Buy this thing." Chef . . Please more Bistro food.

Phenomenal recipe and process. Appreciate how detailed you broke the entire thing down. Cannot wait to make this!

I've had this a few times and when it's prepared correctly, it's the best steak hands down. This looks delicious!

This is a pepper steak masterclass. A splash of good white wine vinegar at the end would be a potent addition to an already almost perfect dish

I love watching your channel. You are such a talented cook and fantastic presenter. Thank you, and be blessed.

Thank you so much for sharing all the amazing recipes. I have made the braciole, the sauce, the braciole, the wine braised short ribs, the grilled cheese that made your life, and mashed potatoes. The steak au poivre is next. Please keep bringing the no nonsense cooking show that is so great to follow and I love how you include the science of cooking without anyone even noticing. That is the part that keeps me coming back.

I like the ambition and the hearty way u approach cooking, a true lover of food. Keep the chef spirit glowing!

I’m not sure how many of these recipes I’ve tried from this channel, but this is the best steak I’ve ever had! The stock alone was beautiful and poured over a quality filet was just outstanding. Like Stephen says with a little work anyone can make this! It’s true! Can’t wait to do it again! My wife and I couldn’t finish the filets so we rushed the leftovers to my son who couldn’t believe how good it was!

Excellent travail mon ami! 🇫🇷 🥩 au poivre is so underrated

I cant wait to make this for New Years eve. I have made the braciole and the short ribs and they both were delicious. Thank you so much for sharing all this information on how to cook , the chemistry of it in such a simple way and how to execute.

Nice. I made a demi-glace very similar to this and served it with a Beef Wellington last Christmas. Hot tip - use the beef that falls from the Oxtail bones with a little of the sauce to make a Ragu for tagliatelle. It freezes really well and you can enjoy an unbelievably good dish of pasta on a chilly January night!