Thebasementgourmet makes a French classic using the original tried and true method for au Poivre. Make this one and blow your family and guest away. Straight from the basement.
I'm a big fan of your channel. You speak clearly , video quality is good and camera angles are spot on. Thanks and please keep it up. I made this last Saturday night and it was delicious.
Je suis français, votre steak est une réussite ! juste, avant de mettre le steak attendez que votre poêle soit plus chaude il faut entendre le crépitement quand le steak est posé sur l'huile, ainsi faire une croûte que l'on aime, qu'on appelle aussi la réaction de maillard ! bonne continuation !
I really wish there was a gas line where I live I would love to have a stove like yours. it looks like it gets pretty much anything really hot really fast.
Ya know… Many people will pay MILLIONS to have LUNCH with some Wall Streeter guy… For me… I would love to sit at that bar and watch my meal being cooked…all the while BG being himself! Great Cook Chef! Great Vid! 🙂
Couple pointers…. lower the heat before you add the butter to baste properly and once you put the steaks in, stop shaking the pan back and forth… very nice job otherwise
33 Comments
Yum Yum …You need to open a restaurant
I'm a big fan of your channel. You speak clearly , video quality is good and camera angles are spot on. Thanks and please keep it up. I made this last Saturday night and it was delicious.
Je suis français, votre steak est une réussite ! juste, avant de mettre le steak attendez que votre poêle soit plus chaude il faut entendre le crépitement quand le steak est posé sur l'huile, ainsi faire une croûte que l'on aime, qu'on appelle aussi la réaction de maillard ! bonne continuation !
The TRUE ONE! Great recipe!
Très belle recette française, merci de la partager avec nous 🙂
I love this dish, i had it in 1962 in Paris.
lol ou ai le vin les échalote …..
you lost my favor when you poured the fat out…..its french ; )
YOU FORGOT THE SHALLOTS AND GARLIC. WHY JUST WHY.?
perfecto !
I have laid my steak in crushed peppercorns like that. I thought it was a little to much pepper. great recipe.
I really wish there was a gas line where I live I would love to have a stove like yours. it looks like it gets pretty much anything really hot really fast.
Bonjour trop de poivre et très peu de sel
Many recipes of this dish yours is a classic pepper steak 🥩 right on brother bless up
Here's a dream. I hope one day I can taste your delicious dish first hand. 🙃
Great video, had me salivating the whole damn time.
Magnifique recette bravo chef
That looks delicious! Is it possible to flambe the brandy if you have an electric range instead of gas?
When;s dinner? Looked very good. Had it in Paris. My favorite
Ya know… Many people will pay MILLIONS to have LUNCH with some Wall Streeter guy… For me… I would love to sit at that bar and watch my meal being cooked…all the while BG being himself! Great Cook Chef! Great Vid! 🙂
Poor pan. 😂
Love steak au poivre ever since I was s little kid. That looks damn good, chef!
You didn't salt the steak you idiot
This dude is a pro, even if he does not know it. A+
Couple pointers…. lower the heat before you add the butter to baste properly and once you put the steaks in, stop shaking the pan back and forth… very nice job otherwise
Stirring a spoon would do less harm to the pan than shaking it like you do.
But the steaks seems goof. I do pretty much like you.
didn't cut it open or tastes gets a thumbs down from me
Always put brandy in the skillet off the flame. You’ll blow your face off, but the steak looks great nice job.
where is the green peppercorn in brine??
That butter burned..
When you shake the pan like that you will lose heat and have to deal with uneven cooking
What the Fuck is that. Who puts the Pepper corns on the Steak as you try it. This is complete nonsense rubbish.
That looks soo good. Gonna try your recipe soon