Recipes below!🍽️ When I need a comforting meal, steak au poivre with a cognac mushroom cream sauce, pommes fondantes(the most indulgent, melt-in-your-mouth potatoes), & a classic crème brûlée always hits the spot.☺️
Ever wish you could keep all your favorite recipes — mine included — in one digital cookbook? @recime.app makes it so easy to save, organize, & plan your meals.🥰Try it by saving my recipes below!📲 Link in bio to check out the app.
P.S. My Linktree has all the tools I used in this video — from my hanging baskets to my vintage plates, mixing bowls, my bracelet, & even my outfits.💛
Creme brûlée (12×2.5cm dishes – for 3) 375 grams cream Pinch of salt 1/2 Vanilla bean/ 1 tsp vanilla extract 3 egg yolks 40 grams sugar Raw sugar for caramelizing
Bring cream, vanilla, & salt to simmer. Remove from heat & infuse for 10 minutes, then remove vanilla bean. Whisk together yolks & sugar till combined, slowly pour in cream while whisking. Ladle into ramekins, pour boiling water half way up sides, place in preheated oven at 165C/325F, pour in remaining boiling water till it goes 3/4 up the sides of the ramekins. Bake for about 40 minutes/ until the edges are set & the centers still have a slight jiggle when shaken(the internal temperature should be 76C).Remove & let cool to room temp, then place in fridge for about 4 hours/ until set. Sprinkle with raw sugar on top & brûlée. Then place in freezer for about 5 10 minutes to reset the creme. Then serve!
Pommes Fondantes 4-6 floury potatoes 50 grams butter 250ml chicken/veg broth Salt & pepper to taste Olive oil Fresh thyme or herbs de Provence, etc -Peel the potatoes evenly to form smooth cylinders. Trim the ends, then cut each in half to about 3–4 cm in height. Pat dry with paper towel & toss with 1 tbsp olive oil. Heat a tbsp of olive oil on med-high heat, then add potatoes and cook on each side till browned(don’t be afraid to really get them a deep golden color about 7 minutes each side.) Add the butter, salt & pepper. Baste the potatoes in the butter, then add the stock & herbs. Bring to a boil, then place in a preheated oven at 190C/400F & bake for about 15 minutes. Then every 5 to 10 minutes, baste the potatoes in the liquid until the potatoes are tender & most of the liquid has reduced to a buttery glaze. Then serve!
Steak au Poivre 2 tbsp whole peppercorns Salt Olive oil 2 tbsp butter 600 g entrecôte(or other good-quality steak)
Let the meat sit at room temp for about 30 minutes to come to room temp, then pat dry. Liberally salt both sides of steak, then crush the peppercorns & press onto both sides. Heat your pan with olive oil & tbsp of butter on medium heat until just smoking. Add your steak & cook to your desired doneness. We like ours on the more rare/a bit medium side, so we seared for about 3 minutes on each side. During last minute of cooking, add remaining butter & baste the steak with the melted butter & pan juices. Remove & rest for 5–10 minutes while making the sauce.
Mushroom Cognac Cream Sauce 2 shallots, finely chopped 2 garlic cloves, minced 10 small button mushrooms , sliced Salt & pepper to taste 75 ml cognac 200 grams cream
In the same pan used for the steak add the shallots, garlic, & mushrooms. Cook over medium heat for about 5 minutes until fragrant & goldened. Pour in the cognac, then CAREFULLY flambé (ignite with a match/ tilt the pan slightly toward the flame if using gas). Let the flames subside naturally — they’ll burn off the alcohol in about 20–30 seconds. Add the cream, season to taste, & simmer for about 5 minutes until reduced & thickened. Spoon over your steak.
Thank you for another fabulous video I ll have to try this- the potatoes look delicious and are a perfect addition as a side dish! I love your vintage bowls and vintage apron 🥣🍰🥣🍰🥣🍰🥣🍰🥣🍰🥣
Ohhhhhh , wow what a stunningly delicious meal , yes please , the potatoes in particular a revelation , just yum , thank you as always , Ainsley , love your pinny ❤
Amo seus vídeos!!!❤ Mas, você poderia colocar a receita, por favor? E também opção de tradução para português, sou Brasileira, moro no Estado de Goiás, Goiânia, GRATA!!!!😉😘
Excellent to seeing the meal and dessert prepared with love Ainsley! There's a sweetness with the process. These videos are calming yet encapsulates the spirit of French cuisine. Bon appetit 💃
49 Comments
Recipes below!🍽️
When I need a comforting meal, steak au poivre with a cognac mushroom cream sauce, pommes fondantes(the most indulgent, melt-in-your-mouth potatoes), & a classic crème brûlée always hits the spot.☺️
Ever wish you could keep all your favorite recipes — mine included — in one digital cookbook? @recime.app makes it so easy to save, organize, & plan your meals.🥰Try it by saving my recipes below!📲 Link in bio to check out the app.
P.S. My Linktree has all the tools I used in this video — from my hanging baskets to my vintage plates, mixing bowls, my bracelet, & even my outfits.💛
Creme brûlée (12×2.5cm dishes – for 3)
375 grams cream
Pinch of salt
1/2 Vanilla bean/ 1 tsp vanilla extract
3 egg yolks
40 grams sugar
Raw sugar for caramelizing
Bring cream, vanilla, & salt to simmer. Remove from heat & infuse for 10 minutes, then remove vanilla bean. Whisk together yolks & sugar till combined, slowly pour in cream while whisking. Ladle into ramekins, pour boiling water half way up sides, place in preheated oven at 165C/325F, pour in remaining boiling water till it goes 3/4 up the sides of the ramekins. Bake for about 40 minutes/ until the edges are set & the centers still have a slight jiggle when shaken(the internal temperature should be 76C).Remove & let cool to room temp, then place in fridge for about 4 hours/ until set. Sprinkle with raw sugar on top & brûlée. Then place in freezer for about 510 minutes to reset the creme. Then serve!Pommes Fondantes
4-6 floury potatoes
50 grams butter
250ml chicken/veg broth
Salt & pepper to taste
Olive oil
Fresh thyme or herbs de Provence, etc
-Peel the potatoes evenly to form smooth cylinders. Trim the ends, then cut each in half to about 3–4 cm in height. Pat dry with paper towel & toss with 1 tbsp olive oil. Heat a tbsp of olive oil on med-high heat, then add potatoes and cook on each side till browned(don’t be afraid to really get them a deep golden color about 7 minutes each side.) Add the butter, salt & pepper. Baste the potatoes in the butter, then add the stock & herbs. Bring to a boil, then place in a preheated oven at 190C/400F & bake for about 15 minutes. Then every 5 to 10 minutes, baste the potatoes in the liquid until the potatoes are tender & most of the liquid has reduced to a buttery glaze. Then serve!
Steak au Poivre
2 tbsp whole peppercorns
Salt
Olive oil
2 tbsp butter
600 g entrecôte(or other good-quality steak)
Let the meat sit at room temp for about 30 minutes to come to room temp, then pat dry. Liberally salt both sides of steak, then crush the peppercorns & press onto both sides. Heat your pan with olive oil & tbsp of butter on medium heat until just smoking. Add your steak & cook to your desired doneness. We like ours on the more rare/a bit medium side, so we seared for about 3 minutes on each side. During last minute of cooking, add remaining butter & baste the steak with the melted butter & pan juices. Remove & rest for 5–10 minutes while making the sauce.
Mushroom Cognac Cream Sauce
2 shallots, finely chopped
2 garlic cloves, minced
10 small button mushrooms , sliced
Salt & pepper to taste
75 ml cognac
200 grams cream
In the same pan used for the steak add the shallots, garlic, & mushrooms. Cook over medium heat for about 5 minutes until fragrant & goldened. Pour in the cognac, then CAREFULLY flambé (ignite with a match/ tilt the pan slightly toward the flame if using gas). Let the flames subside naturally — they’ll burn off the alcohol in about 20–30 seconds. Add the cream, season to taste, & simmer for about 5 minutes until reduced & thickened. Spoon over your steak.
Voila bon appétit!
Absolutely beautiful! The miracles that come out of your tiny kitchen always amaze me. Thank you ❤.
Love this dinner and the cream brûlée looks scrumptious ❤❤❤!!
Diese Art Kartoffeln zuzubereiten kannte ich nicht. Das werde ich ausprobieren.
Thank you ❤❤❤❤
Looks fabulous.
Que delicia. Como gosto de ver essa moça cozinhar❤❤
👋😊💕💕🐾💙🤍❤️ Maťa from Slovakia 🇸🇰
Sei fantastica ❤ grazie
Thank you for another fabulous video
I ll have to try this- the potatoes look delicious and are a perfect addition as a side dish! I love your vintage bowls and vintage apron
🥣🍰🥣🍰🥣🍰🥣🍰🥣🍰🥣
You make cooking as a artestic work, wow
Nagyon szuper minden.
A félig nyers húst soha nem ettem meg (és már nem is eszem húst)csak ami jól átsül.
De gratulálok a fogásokhoz
That meal looks delicious! I know you make your hubby happy! Love your outfit, too.
🍎So beautiful girl….!!!
Fantastic!
Lovely!
My asmr ty ❤
Todo se ve exquisito , técnicas sencillas y al alcance. Un arte en todo 💖👏✌️✨💫🇻🇪
Comfy dishes ♡ great for Autumn
The food you make looks absolutely delicious. Yummy! You should be featured in a high-end food magazine.
Vielen herzlichen Dank!Ich liebe Ihre Videos und Rezepte!Ihre Wohnung ist ebenfalls so toll!Einfach alles grandios!❤❤❤Weiter so!❤
🙂
How do you stay so slim eating this delicious food made from cream and butter 🧈
❤❤❤🙏🍀
Devine meal, could eat on repeat 😊
Looks delicious. Did you part boil the potatoes first? Great vid. Thanks.😅😅😅
Your husband is a lucky man✨🍀
Eres fantastica …me encanta tu profesionalidad y tu buen hacer en la cocina !! ❤❤❤
I hope your husband appreciates you😆
Your husband is a lucky man.
Ohhhhhh , wow what a stunningly delicious meal , yes please , the potatoes in particular a revelation , just yum , thank you as always , Ainsley , love your pinny ❤
God! You've inspired me to start cooking again! I was resigned not to cook anymore. Look what you've done..😅
MARAVILHOSA.FIQUEI ENCANTADA COM ESSA COZINHA.PARECE DE BONECA.LINDA❤❤
DESDE A PRIMEIRA VEZ QUE VI ESSA COZINHA ME ENCANTEI❤LINDA.NA VERDADE ACHEI TUDO MARAVILHOSO.UM SONHO
eep delicious + so comforting ~ i love all the recipes you share, thank you so much for sharing them, i'm excited to learn 💗🗝️
Looks stunning
I swear I could smell it through my phone😅 😋
😋😋😋
Encore un merveilleux repas. Je vais essayer votre recette de pommes de terre au four 😊
Bon appétit y’all!
Amo seus vídeos!!!❤
Mas, você poderia colocar a receita, por favor?
E também opção de tradução para português, sou Brasileira, moro no Estado de Goiás, Goiânia, GRATA!!!!😉😘
Yum yum yum. 🖖✌️😎
I love this dessert I need ingredients please 🙏
Excellent to seeing the meal and dessert prepared with love Ainsley! There's a sweetness with the process. These videos are calming yet encapsulates the spirit of French cuisine. Bon appetit 💃
Perfect meal! 💕
Every time you cook, I am completely mesmerized. You're a magician in the kitchen! Thanks for all the beautiful effort!
I could make a meal just out of the potatoes. They looked stunning.
…you do not need a big kitchen to make gourmet food…awesome 👍💚
Amazing. Wow like a 5 star restaurant