Steak Frites Au Poivre | Cookin' Somethin' w/ Matty Matheson
688,154
Published 2022-06-26
INGREDIENTS
STEAK INGREDIENTS
2 NY Strip Steaks
Unsalted butter
Salt
Pepper
Garlic
FRIES INGREDIENTS
Yukon Gold Potatoes
Vegetable Oil
Salt
AU POIVRE SAUCE INGREDIENTS
2 Shallots, diced
2 Tbsp Butter
4 Tbsp Green Peppercorns
Demi
Cream
FRIES COOKING METHOD:
1. Start by peeling the potatoes and placing them in a large bowl of water. Cut potatoes into wedge halves.
2. Fill a large pot with hot water. Season with salt and add the potatoes cold. Bring up to a boil then turn off the heat. Let cook for about 5 minutes until a fork can pierce through.
3. Place potatoes on a wire rack on a rimmed baking sheet to cool to room temperature. Place into the freezer until freezer cold.
4. Fill a large pot with frying oil and bring to 360F.
5. Once freezer cold, remove the fries from the freezer and lightly smack using a whisk.
6. Carefully add french fries in batches to frying oil and bring oil temperature back to 360F and maintain that temperature while cooking.
7. Fry until golden brown. Add to a large bowl and toss in salt while hot.
STEAK COOKING METHOD
1. Season steaks with salt. Add steaks to a well-oiled pan and cook until slightly charred then flip and repeat on the other side. Brush butter over the top of the steak while it cooks. Cook for 3-5 minutes on each side or until medium.
2. Brush with butter and season with fresh cracked pepper, and smear with crushed garlic before letting it rest for 5-10 minutes.
AU POIVRE SAUCE COOKING METHOD
1. To a small bowl over medium-high heat, melt in the butter and add diced shallots and green peppercorns. Mix until incorporated.
2. Add in sprigs of thyme and cognac - mix together. Once the alcohol has cooked off, add in demi and cook until fully melted and mixed together.
3. Cook until the sauce has reduced by half or until thick enough to coat the back of a spoon.
4. Gently add and stir in cream until it reaches the desired consistency. Add to a bowl for serving.
PLATING METHOD:
1. Add Au Poivre sauce to the bottom of the plate and top with sliced steak and fries on the side.
2. Add the whole steak to the plate and Au Poivre sauce on top of the steak with fries on the side.
All Comments (21)
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Imagine the burden it is to have to cook the best thing you've ever made, every single time you cook. Good bless u matty 🙏🙏🙏🙏
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When he flipped the steaks I said "Caramelizaysh" in my head right before Matty said it. I've watched Matty for a few years and now his lingo lives in my head rent free.
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I loooove The Bear, binged all 8 episodes ♥ ...and Matty, never stop being your awesome self and keep up the great content
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I’ve always appreciated the safety reminders, just goes to show we can all have fun, have a good cookin’ time, but hey, how ‘bout no one gets hurt.
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Just watched The Bear. Was glued to the sofa. Binged all the episodes. Was great. Like the way you keep it real on the show. Your real.
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Watching Matty eat things that are way too hot continues to be my favorite
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Whoever edits Matty's vids is a comedic genius and nothing can change my mind about that.
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“We’re gonna fry up some steaks! Shh shh shh, shh shh shh!” Thanks, Chef! Always great working with you!
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The Bear is incredible! I work at a bar as a manager and work a little bit of everything (kitchen, bar, tables, etc.). The show is a great representation of the stresses of the industry! Rooting for a seasoning 2 and many more!!
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I love EVERYTHING about this show. Even the audio issues made me so happy... it's so real...no BS, not politics, just love. Perfect. Thank you guys.
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Steak Au Poivre is one of my all time favs. Love that ish. Watched all of The Bear in one go, it was so good. Fak is the man. The last five minutes of episode 8 where Carmy and Syd are inside each other's heads and everyone is emptying cans and laughing and then, during family, Carmy has a vision of Mikey smiling at him. It hit so hard. I watched that part a couple times. I really really loved the show.
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From one Canuck to another, keep up the great work Matty . The Bear is the show of the year so far.
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Great tip: always wipe the sweat of your hard work from your brow with the same kitchen paper you used to rub the oil around on the griddle. Synergy in cooking.
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Best presenter/chef combo ever. No one comes close, purer than the driven snow.
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We need a Stavros and Matty episode so bad. Can you imagine the banter.
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Just made this as a solo Sunday treat myself since my minis are their moms this weekend and yo I’m gonna have to make it for them this coming weekend cause they love anything we’ve made that we saw Matty make
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I must have seen matty do this recipe atleast 3 times now. Easy to say i dont watch these for the recipes but for matty!
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Thanks Matty watching your videos make my day the food you Prepare always looks amazing
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Matty you're the antithesis of a high end chef... and I FN LOVE YOU FOR THAT.... love your recipes...
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Very excited to try this recipe! Definitely don't cut things while you're holding them though, folks! Matty Matheson is a professional pain enjoyer, he is built different. Us mortals should use our cutting boards.
