Learn how to make steak au poivre with frites with Chef Alexia Duchêne. This classic French bistro dish is a fundamental of French cuisine, pairing a perfectly seared steak with a rich, creamy peppercorn sauce and crisp fries. Master essential techniques like building a pan sauce, cooking a juicy, flavorful steak, and double-frying potatoes for golden, crispy fries so you can deliver restaurant-quality results at home.
00:00 Intro
00:22 Potato Prep
02:10 Blanch Fries
02:41 Sauce Prep
04:51 Oil Prep
05:42 Steak Prep
07:08 First Frites Fry
08:05 Cooking Steak
10:55 Cooking Sauce
14:12 Second Frites Fry
15:28 Plating
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39 Comments
2:48 I cannot tell if she has got small hands, or if those are biggest shallots of all time? 🤔Exceptional walkthrough nonetheless
you shouldnt put a sechuan on it then it is not authentic anymore.
Whites like they steaks like tigers…..
Just FYI, pellicule is pellicle in English.
"Master French Chef" …..and then it's just some inexperienced chick.
that steak is raw
Instead of touching your palm to gauge doneness, spend ten bucks on a thermometer.
She's great to watch
Okay okay, looks great😋
Finally, someone that appreciates the potato skin enough to leave it on!
We don't get to watch her trying the dish…….. Cool.
The steak is too juicy.
As a Belgian, you don't have to be ashamed to take the credit! They were most likely first sold in Paris in the aftermath of the famine at the end of the Ancien Régime, when the potato was actively promoted as a high-yielding alternative crop to wheat. The first recorded friterie in Belgium even called their product "pommes frites à la Parisienne". Many Belgians will tell you a number of stories purporting that they were invented in Belgium as an alternative to fried fish, that the name French refers to the cut or to the French-spreaking part of Belgium, but these are all apocryphal and easily debunked.
Merci à nos voisins au Sud pour nous donner notre friandise préférée 🙂
Perfection
Sarawak mentioned!
Gosh she sounds like identical to the girl chef in the hundred foot journey
That is not medium rare
It has been an awfully long time since I sat still listening to a woman talk for 17-minutes. Bravo!
Alexia Duchêne, tu as illuminé ma journée.
The best salt measure “heavily but not too much”
I thought this was a wonderful video. Her explanations were very well done; the end result looked fantastic. Thanks for showing this video.
I like her, seems like a solid person. Her love for cooking and ingredients spills over! Great video.
"Salt heavily but not too much." 🙄
Can the sauce be conserved (either freezer or fridge?)
you have a temp probe, dont use your hand….
This is one of my favorite meals.
no wonder the dishes @ la chene is so complex and full of flavor
Finally, someone that appreciates the potato skin enough to leave it on!
😋❤️👌
Ok, guys, Alexia is excellent at her craft and captivating to listen to. Please have her back!
As soon I see someone use the "palm touch" method for steak doneness, I stop listening to everything else they say…
I feel like the Demi glace and beef stock is doing a lot of heavy lifting here.
I’m hungry 😧😧😧
Pardon me, but this lady speaks way too slowly to be a chef.
Did you turn down the heat before adding the demi glace?
6:35 as someone that likes a bit of chew to my food, i love that she says this. i actually dislike the melt-in-your-mouth texture that a lot of people seek
I love this lady.
The way this chef talks about cooking is attractive.
Don't look your Cholesterol if you are making this receipe……you are already my hero Chef!