How To make Steak Au Poivre (Steak with Pepper and Mushro

Steak au poivre recipe

Steve cooks a classic, French rustic dish (Steak au poivre / Pepper steak.
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How to make a pan sauce for steak | Bistrot pepper steak recipe like in France

How to make a Bistrot pepper steak recipe like in France: if you have been to France and ordered a pepper steak in Paris you know that they always seem to taste just that little bit different but why? in this video I am sharing the secrets of the Parisian style pepper steak.

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Written recipe:

????????INGREDIENTS????????
Multiply the ingredients if you make more (if that is the case, it is best to make it in batches of 2 at a time)

2 steaks (prime cuts) of your choice
1 small shallot
1 tablespoon of butter
100 ml white wine
2 tablespoons of cognac
2 tablespoons freshly grinded black peppercorns
50 to 100 ml heavy whipping cream.
100 ml reduced brown beef or veal stock.


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UTENSILS AND COOKWARE STARTER KIT:
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The Mauviel pan I use plus good copper models:

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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Steak au Poivre Recipe.flv

How to Cook New York Strip Steak - Peppercorn Steak Au Poivre

How to cook a New York Strip Steak with a French-style steak au poivre recipe. Use fresh cracked peppercorns for ultimate satisfaction! It seems like a lot of pepper, but the cream sauce balances the flavor nicely. A printable copy of this New York strip steak recipe can be found at
Give this French cooking take on a strip steak a try, and let me know what you think.

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Thanks for watching our New York Strip steak Recipe. We appreciate all the kind comments and support, and we'll see you next time in the kitchen!
--Chef Buck

The music is Parisian byKevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:

How To Make Peppercorn Sauce | Cookery School | Waitrose

Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.

Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.

We are the only supermarket to have our own Cookery Schools. You can join Becca and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard

Click here to view the full recipe |
Click to learn how to cook the perfect steak |
Click to learn how to make triple-cooked chips |
To find out more about our Cookery Schools and to book onto a class, click here |
More great recipes, ideas and groceries |

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How to Make Steak Au Poivre | Classic French Recipe

Chef note: oven at 325 F for 15 minutes for medium rare (130 F).

Feelin' saucy? Enhance the flavor of tenderloin steaks with a luscious cream and brandy sauce. Sear the pepper-crusted steaks in a hot skillet. While steaks rest, combine shallots, brandy, green peppercorns and heavy cream. Steak Au Poivre is the perfect recipe for a special occasion celebrated at home.

Get the recipe:

INGREDIENTS:
4 (6-ounce) Certified Angus Beef ® tenderloin filet steaks (filet mignon)
2 teaspoons coarse kosher salt, divided
2 tablespoons peppercorn trio
2 teaspoons canola oil
2 tablespoons unsalted butter
1 small shallot, minced (about 2 tablespoons)
3 tablespoons brined green peppercorns
1/4 cup cognac or brandy
1 cup salt-free beef stock
1 cup heavy cream

Learn more about the Filet Mignon here:

~~ If it's not CERTIFIED, it's not the best. ~~

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