Restaurant Level French Pepper Steak (Steak au Poivre)

Steak Au Poivre is one of THE most fun recipes to make at home. There’s so much fun cooking technique with a final result that makes you feel like you’re dining at a French bistro.
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*Steak Au Poivre Recipe*
Ingredients:
▪2 x 8oz/225g filet mignon steaks
▪Salt
▪250-300g (~1 3/4c) whole black peppercorns, coarsely cracked
▪High smoke point oil (e.g., canola, avocado, or peanut oil)
▪75g (3 medium) shallots, brunoised
▪10g (2 cloves) minced garlic
▪2-3 sprigs fresh thyme
▪125g (1/2 cup) brandy or cognac
▪25g (1 ½ T) Dijon mustard
▪150g (2/3c) beef stock
▪150g (2/3c) heavy cream
▪45g (3T) unsalted butter
▪1-2g (1/2 teaspoon) freshly ground black pepper (for the sauce)

*For the garlic roasted asparagus*:
▪500g (1 lb) asparagus, tough ends trimmed off
▪1-2T olive oil
▪Salt and pepper
▪30g (2T) butter
▪4-5 cloves garlic, minced
▪Fresh lemon juice

Instructions:
1. Generously salt the steaks on all sides. Allow them to dry brine at room temperature for 30-60 minutes.
2. Preheat oven to 450°F (232°C) about 15 minutes before cooking.
3. Use a blender or mortar and pestle to coarsely crack the black peppercorns. Sift using a fine mesh strainer to remove any fine powder. You should be left with about 1/2c of black pepper.
4. Pat the steaks dry with paper towels until they have a matte finish to ensure the pepper sticks properly. Firmly press each side of the steaks into the cracked peppercorns, ensuring they are well-coated.
5. Heat a 12” stainless steel sauté pan over high heat and add a generous amount of high smokepoint oil.
6. Once the oil is shimmering and nearly smoking, carefully add the steaks one at a time.Press down with a spatula for about 15 seconds to ensure even contact and searing.
7. Sear for 2-3 minutes on one side, then flip and cook for another 90 seconds.
8. Transfer the pan to the preheated oven to cook for 3-5 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare.
9. Remove the steaks and let them rest on a wire rack.Dispose of the oil and burnt pepper from the pan.
10. To make the pan sauce, reheat the pan over medium heat. Add a squeeze of olive oil and the finely diced shallots. Saute with a pinch of salt for 2 minutes until softened.
11. Add the garlic and thyme and cook for another minute until fragrant.
12. Turn off the burner, add the brandy or cognac, and flambe to burn off the alcohol by carefully igniting the alcohol with a grill lighter or long match. Once the flames subside, turn the heat back on high and reduce the liquid by half.
13. Stir in the mustard, beef stock, and heavy cream. Reduce over medium heat, whisking occasionally, until the sauce coats the back of a spoon.
14. Reduce heat to low, then whisk in the butter and additional black pepper. Taste and adjust with salt as needed.

Plate the rested steaks and generously top with the peppery mustard cream sauce. Serve alongside garlicky buttered asparagus.

*Roasted Garlic Asparagus*
1. While the steaks are resting, prepare the asparagus. Place them on a quarter sheet pan, drizzle with oil, and season with salt and pepper. Roll to coat evenly.
2. Broil in the oven under high heat for 3-4 minutes, rotating pan halfway through.
3. Melt butter in a pan over low heat, add garlic, and cook until fragrant but not browned.
4. Drizzle the garlic butter over the asparagus, add a splash of lemon juice, and toss to combine

CHAPTERS:
0:00 Prepping and coating the steaks
4:32 Cooking the steaks
5:04 The 12” stainless pan I’m using
6:07 Seering the steaks
7:57 Making the pan sauce
10:48 Quick garlic roasted asparagus

#steakaupoivre #peppersteak #frenchsteak

hey what’s up today I’m going to show you guys how to make a pepper crusted steak that’s been smothered in a cream based pan sauce it’s called steak a or French pepper steak and it’s one of my all-time favorite dishes in the Canon of French beastro cooking as we go I’m going to give you guys a couple of different steak price points to choose from and I’m going to show you a cheeky little side dish that comes together in only about 5 to 6 minutes to get started I’ll grab two steaks specifically I’m using 8 oz 225 g filet minion because they’re super tender and relatively lean a steak with a high fat content would be Overkill here considering we’re going to be drenching this steak in a cream sauce later on if fion is too expensive for you guys I’ve got two other good options coming up for you in just a minute so the first step towards Paving these steaks is to generously salt them I’m going to hit the top the bottom and the total surface area of the sides with about 1 to 1 and 1/2 tblspoon of salt per steak this is going to season the steaks of course but it’ll also draw out excessive moisture that can create problems later on and you’ll see what I mean once these steaks all salted up I’m going to let them dry brine on the counter for 30 to 60 minutes and about 15 minutes before I want to start cooking this meat I’ll come back and preheat the oven to 450f then I’ll grab my blender and add in about 250 to 300 G of whole peppercorns from here the lid goes on and I’ll pulse this on high speed about four to five times to very coarsely crack this pepper but BR what about a mortar and pestle well a mortar and pestle can definitely work if that’s your preference but in my testing it took like five times longer at least to crack down the pepper so that’s not for me my preferred zero power method would be to use a saucepan and smash the peppercorns on a cutting board this works surprisingly well and it’s much faster than the mortar and once I got this pepper cracked into a coarse gravel I’m going to grab my fine mesh strainer and sift out the powdery stuff in just a second we’re going to be using this pepper to encrust a steak so we don’t want a fine grind fine grind pepper Burns super easily when it’s seared in a high heat pan and once I’ve got this stuff sifted out I’ve got about a/ half cups worth of very coarsely ground black pepper this is going to make an epic crust with a ton of hot peppery flavor but also it’ll have a fun crunchy texture by the way if you’re okay with a slightly less vibrant pepper experience mccormic sells this coar grind pepper at the grocery store that’s already been cracked and sifted I like this product a lot but it’s about 30% less delicious than the fresh cracked stuff that you would make yourself when I check back on my salted fillets you can see that they’re pretty wet from the dry bring process so before I encrust them I’ll need to dab them off thoroughly with a paper towel I’m doing this for two reasons one that extra moisture will steam up the steak while cooking making it hard to Brown and number two if the steak is wet when we crust it the crust will slide right off after we sear it I found that out the hard way unfortunately so dab your steaks until they have a matte finish like this next I’ll grab my fillets one at a time and press them very firmly into the coar grind black pepper I want pepper incrusting every little bit of this surface and that looks great now I’ll flip this over and repeat the same thing on the back side just putting the steak in the pepper is not enough you really need to provide some extra pressure to press the pepper into the meat otherwise things are just going to fall off in the pan okay I mentioned earlier that I’d give you guys some cheaper options for this dish here we go option one is sirloin steak specifically the baseball cut this steak has a similar form factor to filt and it has quite a bit more beef flavor you can see here in this comparison how much redder the sirloin is compared to the fle that’s because the sirloin has more of an irony blood flavor that sounds weird but in a steak that’s actually a good thing it’s very meaty tasting the downside to the sirloin is that it’s only about 70% as tender as the filet so temper your expectations or improve the tenderness with a jard this is a tool that I recommend for any omnivore home cook it basically uses these little teeth to physically break down the protein structure in the meat I usually give each sirloin about 8 to 10 spankings with this jakar and that gets them a lot closer to a filet level of tenderness the downside is that it flattens the steak a little bit price per pound of sirloin is generally in the $10 to2 range so in my opinion that’s quite affordable compared to filt option two is make pork chops instead of steak pork chops aav is very good actually and the pepper sauce is a natural fit in fact the teron mustard cream sauce that I made in My Pan sauces video is almost identical to the one that I’m going to show you later in this video average price per pound for a nice non-commodity pork chop is 5 or $6 per pound and for more details on how to cook a chop for this dish check out the pan sauces video tldr cook it to 135f and rest it for 5 minutes before saucing okay once I’ve got two fillets completely coated in Pepper it’s time to cook these things for that I’ll grab my 12-in stainless steel sauté pan and drop it on the stove over high heat if you don’t have a big stainless pan a cast iron pan would be my second option though I don’t love making pan sauces in it because sometimes the seasoning can Fleck off into the sauce and iron is reactive meaning tomato products are a nogo and if you’re thinking about a non-stick pan for this dish I can’t recommend it the heat that we’re using here is too high and it will compromise the non-stick coating and potentially fill your house with vapors that you really don’t want to be breathing so stainless steel is is the specific pan that I’m using is the 12-in stainless steel pan from the sponsor of this video ma in this pan and all of maiden’s products are made specifically for the home cook but they’re so high quality that chefs in multiple three Michelin starred restaurants also use Ma in products the pan that I’m using today is made of five ply AKA five layer stainless material that gives it great heat retention and really really even heating I also dig the way the handles are attached to the pan they’re ergonomic and make this thing very balanced and they stay cool while you’re cooking on the stove top as you’ll see me demonstrate in a couple minutes in this video this pan has no problem going from the stove to the oven and it can handle temperatures up to 800 F if you guys have seen any of my videos over the last couple of years you’ll know that I almost exclusively use Maiden cookware and I like it so much that I even paid for and gifted my sister an entire set oh my God Maiden didn’t pay me to say that and they definitely didn’t pay for that cookware but I did use my own promo link to save some money and you guys can use that too so if you guys guys want to check out some ma in stuff head down to my description click that link and save yourself some money on your next order either for yourself your family or your lover thank you Maiden once I’ve Got My Pan ripping hot I’m going to add in a long squiggle of high smoke point oil in this case I’m using canola but avocado or peanut would be great options as well and once that’s shimmering and about to smoke I’m going to carefully drop my steaks in one at a time and once these steaks are in the pan I’m going to come back with a spatula and press them down to ensure even contact this is going to help us get the best possible sear and maybe more importantly it’ll help us Sizzle off any moisture that’s trapped under the steak that would steam off the peppercorns with this spatula I’m going to give each steak a good 15 to 20 seconds of pressure then I’ll let them rip on high heat for another 2 to 3 minutes oh and by the way definitely turn your fan on high for this because searing steaks indoors is mucho Smokey plus the frying pepper corns add some additional smoke that you’ll definitely want to suck out and after 2 and 1/2 minutes of searing I’m going to come back with my spatula and very carefully flip these things over away away from my body so that any oil doesn’t Splash onto my front or my feet and I mean seriously you guys look at these steaks oh my God what a crust and what a cool way to cook a steak now I’m going to give these steaks about 90 seconds on the second side to catch some direct heat from the burner that I’m going to move this pan over to my preheated 450f oven to finish cooking for 3 to 5 minutes finishing thick steaks in the oven is a move that I did in the restaurant as a chef all the time because it Cooks the whole piece of meat at once as opposed to just sizzling one Edge this inhibits the formation of that tough gray Edge that you get from an overly long stove top sear and after 4ish minutes in the hot oven these staks are looking really nice so I’ll snatch them out and take their temp the target here is 120f for a perfect mid rare but if you’re looking for another internal temperature that’s either more or less cooked than this I’ll list the appropriate temperatures to pull them at right here next I’m going to scoot these steaks over to a wire rack to rest while I quickly make the pan sauce to smother them in I’m also going to move over to the trash can and drop three layers of paper towel to catch the oil from this pan that’ll keep it from melting the trash bag but Bri what about the fond well since we cooked crusted steaks there isn’t any there’s just burnt pepper in there so that’s got to go oh and by the way if you don’t have an instant read thermometer another way to determine dness is with your palm a mid- rare steak feels like the Palm meat under your thumb this is one way that you can look like a total bad boy at your next dinner party but be warned this takes some practice back in the stove My Pan is back up over medium heat so in goes a squiggle of olive oil then 75 G of Brun WS shallots a Brun wais is just a fancy French term for a very very small Dice and if you don’t have access to shallots or you don’t want to go out of your way to find them a white onion is also a fine sub here just make sure whatever you use it’s super finely minced like this now I’ll add a little pinch of salt into my shallot then I’ll stir and sauté for about 2 minutes until they’re softened up and just on the verge of taking on some color next in goes 10 G of minced garlic and two to three spring RS of picked time now a quick stir and I’ll sauté over medium heat for about another minute or until the garlic is smelling frag short for fragrant okay time for the fun stuff next I’m going to turn off my burner and then add in 125 G of brandy or CNAC and then flambe that little M effort to burn off the alcohol ooh and secondary safety tip make sure to keep a large lid nearby so that you can put this flame out instantly if it starts to exceed your comfort zone and after about 30 seconds here this fireworks show is over and now the burner goes back on and I’ll reduce this conac for about 1 minute or until it’s outc that’s French cooking for until dry and once the CAC is reduced I’m going to add in 25 G of Deon mustard 150 g of beef stock and 150 g of heavy cream now I’ll jump in with the Whisk and stir in the mustard then I’ll bring the whole thing up to a simmer and reduce over medium heat for about 5 minutes during that time you’re going to want to make sure to stir this once or twice so that the cream doesn’t get scorched and about 5 minutes later this sauce should be reduced by over half and there should be a trail behind your spatula when you pass it through the overall thickness that I’m looking for is called nape again that’s a French cooking term for coats the back of a spoon and that looks perfect to finish this sauce I’m going to add in 45 G of butter and 1 to 2 G of cracked black pepper from here I’ll lower my heat all the way down and whisk this butter until it’s emulsified and the sauce has thickened just a little bit more now before I serve this I need to taste it for seasoning this sauce has almost no salt in it at this point and unsurprisingly I think it needs just a little bit more so I’ll add that in I’ll stir it in and now it’s time to Plate things up first thing down is my very well-rested crusty steak then I’ll drown this thing in peppery mustard cream sauce wow that looks sickeningly cool but what about a side dish well how about some asparagus I’m going to show you a method that I came up with a few weeks ago while making a quick steak dinner for Lauren and I first I’ll take about 500 G or a generous pounds worth of asparagus and chop off the Woody stems next I’ll lay the asparagus out on a little quarter sheet pan Which happens to be the perfect size for a pound worth then I’ll grab my oil squeezer and drizzle the asparagus with a tablespoon or two of oil then sprinkle on a modest amount of salt and crank on a bunch of black pepper next I’ll roll this asparagus in the oil and salt with my palm to make sure even coverage then I’ll drop the Chet tray into my oven under a high Broiler and Sizzle with direct heat for 3 to 4 minutes on the stove top I’m going to melt about 30 gram of butter into a little sauté pan and add in four to five minced garlic cloves and Sizzle for about 2 minutes or right until the garlic is about to take on some color I’ll do this over low heat so the garlic has very little chance of burning back at the oven halfway through I’ll turn the sheet tray to make sure the asparagus is getting evenly blistered under the broiler and after four maybe 5 minutes it’s ready to go to finish I’m going to drizzle my butter garlic right onto the cooked asparagus and then hit it with a touch more salt and then gently toss with tongs to get the garlic evenly coating the stocks the Final Touch is to add on a little bit of lemon juice to balance out that buttery garlic I’ll give everything a toss to combine and there we go a super quick but super delicious way to cook asparagus alongside your steak for me this product is just as good as grilled asparagus but I can bust it out with a lot less fuss and easily make it indoors alongside my cream sauce while the steaks are resting speaking of steaks when I cut through the steak up pav you can see that it’s perfectly cooked from edge to edge there’s no tough gray stuff to chew through [Laughter] here oh my god dude it’s the perfect amount of peppery it’s a little bit spicy it’s a little bit hot there’s just like a whisper of thy which is very culinary schooles the cream and butter element is just dope it’s so good honorable mention goes to beef tenderloin also you just forget how delicious and soft it is it’s awesome you guys sta pav is a restaurant food that you could pretty easily replicate at home I really hope you guys put this on your radar for your next date night or the next time you’re just trying to have a good time now let’s eat this thing