-Steak au Poivre _ Peppercorn Steak Chef Jean-Pierre

Friends, another fabulous recipe for you today is steak au poivre. Pan seared, roasted in the oven, super easy pan sauce. Served with a gratin potato stack and buttered green beans. You can try this recipe, I know you're going to love it. Don't forget to subscribe if you like the recipe. Give us a thumbs up and don't forget to ring the bell. Alright friends, I'm going to show you how to make the perfect pan seared steak. It's actually not pan seared all the way. It's pan seared and then we'll pop it in the oven because it's too thick to cook in the pan. You know in a rural town I always say if something is about an inch and a half like this, you couldn't really cook it in a fry pan. You'll end up overcooking the outside in order to cook the inside. So you want to pan sear it and just pop it in the hot, hot, hot oven. My oven is set at 500 degrees. So I'm going to cook it really, really quick. We're going to say maybe four or five minutes, depends how you like it cooked, right? But I'm going to show you how to make a beautiful pan sauce. And we're going to make a steak au poivre with a peppercorn sauce. I'm going to show you how to do it. It's very simple, right? We have our steaks and we've got a fry pan going over there. We're going to put a little bit of olive oil. You can't cook steak in butter. Remember now, you see people cooking steak in butter. Your butter will burn before your meat or your chicken or your fish or whatever it is you're cooking is cooked. Because milk, butter has milk, milk has protein and they burn at 250 degrees. So you can't really cook anything in butter. You get most out of the butter if you put it at the end. That's what we're going to do. We're going to put it in the sauce. So I want to make sure that my pan is hot. And I'm looking at 350, 375, okay? I want to make sure my pan is super, super hot. I've got a stainless steel pan so it's oven proof. We're going to pop it in the oven and we're going to finish it by making a nice pan sauce. And we're going to serve it with a potato gratin and buttered green beans. Very simple dish, okay? For the potato gratin, we'll give you a link for the recipe for the potato gratin. And they're right there. They're ready to go. And this is very simple to do. We're using green peppercorn. Green peppercorn. And what's the difference between a green peppercorn and a black peppercorn? Yeah, I can hear all the smart aleck over there saying, oh, it's there. One is green, one is black. It's the same berries from the pepper nigra tree. The green peppercorn are put into a brine and the black peppercorn are roasted. So, first thing we're going to do is we're going to prepare the steak and we're going to put heavy, heavy duty peppercorn, okay? I'm talking about really, really, really heavy peppercorn. Let me just slow down the heat for a second. I'm talking about, friends, very, very, very heavy peppercorn, okay? This is cracked black pepper, Mediterranean sea salt. You want to put less pepper in there? You go ahead and put less pepper in there. It's your steaks, okay? But I like to put a lot of pepper in there. I really, really like to put a lot of pepper. So, we'll put a lot of pepper in there, okay? And don't be afraid. It's a peppercorn steak. Remember also one thing is the pepper, when you cook it, it gets milder. It gets really, really mild. Roasted black pepper, I mean, you can still test it if you want to test it. And so, Mediterranean sea salt, fleur de sel, sel gris, whichever one will make you happy. All right, let's check it to make sure we have the right temperature in our pan. Wait, not quite there because I slowed it down a little bit. I didn't want to not be ready, okay? And we are going in in the oven in a second. I want to put them in a pan. I'm going to show you how to make the perfect steak. By the way, this is New York shrimp. I removed some of the fat because there was too much fat on top of it. You keep it in there if you want to. Sometimes you go to the butcher shop and, man, they give you like a thick layer of fat. And if you like fat, then you go right ahead. Remember now, the secret, friends, of having a perfectly pan-seared steak is very simple. The minute you put it in the pan, you do not touch it anymore until you're ready to flip it. So you put it in. Don't touch it. Don't do nothing. Don't touch it. Everybody wants to play with it. Right? Have you noticed that? Everybody wants to play with it. We're going to leave it in there. Let me get my wet towel. We're going to leave it in there for a second. And we do not want to touch it for at least two, three minutes. And I'm telling you, I mean two, three minutes, friends. Do not touch it. Don't play with it. My oven is 500. I tell you that already. The oven has to be preheated, 500. See, I'm all ready. I'm all ready to go. I just like it clean. See, that's when everybody wants to, oh, let me play with it. No, don't touch it. Have you ever noticed you put something on the grill, right? Let's say you put chicken. Let's say you put steak on the grill. And a minute later, you say, oh, let me play with it. Guess what happens? It sticks, right? Leave it alone for three minutes. Then you touch it. The protein will release themselves and it's not going to stick. The secret is not to touch it. Not to play with it like everybody wants to do. They constantly want to play with it. So let me tell you what we're going to do, okay? We're going to, in a minute and a half from now, I don't know. I'm not looking at the time, but we'll see it. We're going to flip it on the other side and we're going to take the whole pan and we're going to pop it in the oven. We're going to leave it in there. I don't know. It's pretty thick. Four minutes, five minutes. We're not really going to pay attention to the time too much. We're going to check temperature. Depends how you like it cooked. 130, 135, medium rare or rare, okay? 125 for rare, but let's say 130, 135. Get yourself a good thermometer, okay? And, you know, get yourself a good thermometer. There's a bunch of thermometer we use. This is really good. It's called a Thermapen, I believe. Thermapen, yeah, it's really good. It's expensive, but it's good. Polder makes a really good thermometer. Instant-read thermometer makes it really good. So now what do you think? Do you think it's been about two and a half, three minutes? Well, we're going to find out, okay, because I want it to be really pretty. I'll tell you, this is the prettiest steak. Look, look, look, look. Check it out. Look how gorgeous that is. Look at this. Look at this, friends. Is that beautiful or is that beautiful? That, friends, is a perfectly pan-seared steak au poivre, peppercorn sauce. We're now going to take it and we're going to go in the oven. All right? Whoo! We're going to go in the oven. And then we're going to make the pan sauce in the pan because I'll have some malar reaction in the bottom of the pan. I'll have some fond in the bottom of the pan that I can deglaze with cognac while the steak are resting. I'm going to make a pan sauce. Everybody can do this. Kind of like what you need, though. Kind of like what you need. What kind of English is that? You're going to need a little bit of a beef stock. Now, this is a beef stock that we make, of course, because we have a commercial kitchen. So it's easy for us to do it, right? But if you don't have a commercial kitchen, of course, if you don't have a commercial kitchen. Not everybody's got a commercial kitchen. But what you do, you make a beef broth or you buy a beef broth and you add some tomato paste to it. And if you have some extra leeks, carrots, celery, and onion, put it in the pot with your tomato paste and your beef broth that you bought already, right? Watch for sodium, right? And then cook it for a while. And look, look, see how beautiful that is? That's going to be super easy to make a beautiful sauce with it. So the green beans, they're already poached. Remember when you cook most vegetables, green beans, broccoli, you want to blanch them first. You can't take a green beans and sauté it in a pan, right? So you want to blanch them first. Blanch means just sauté them a little bit in a pan. So now we're going to take some butter. We're going to use the butter, don't worry. See, look at that. Everybody's always asking me, why do you have such a big thing of butter, right? Why do I have such a big thing of butter? It's mental support. So look, friends, green beans are sautéed already, right? All I'm going to do now, I mean, they're cooked already. All I'm going to do is just sauté them in butter. Really simple. They're already cooked, right? So all I'm doing now is I'm cutting them with salt. I'm going to put some fleur de sel on top of it. Just use a good Mediterranean sea salt if you don't have fleur de sel. A little bit of black pepper, but little because the steak is going to have a lot of that in there already, right? We're just going to sauté them nice and pretty. They're cooked, remember? That's butter. You can add some shallots to it. I got some right here. Look. We're going to add a little bit of shallots so we can cook them a little bit, right? While the steak is in the oven, we'll cook a little bit of shallots. Little green beans right there. They're delicious. Simple. You know what I do when I do the green beans? I cut the ends that is attached to the plant, and I keep this. It's kind of cute, right? What do you think? I like it when I ask you what you think. You tell me in the comments. Hey, don't forget to subscribe, okay? We need some subscribers. We just relaunched this YouTube channel, and there's a lot of cool videos out there. We taped a lot of videos in the last couple of weeks, so we have a lot of them. We're going to try to come out at least with one a week. We're going to try. It's a lot of work, folks, but we like it. Look. We got these beautiful green beans. We're going to leave them here for a second. My green peppercorn. I open up. You buy them in a jar, in a can. Green peppercorn. That's the way they come, like that. What I do is I drain them out of there, because it comes in a brine. It's usually salt water. That brine is just salt water and maybe some citric acid or something. I'm not really sure what the hell they got. Yeah, look. Green peppercorn, water, salt, and citric acid. That's usually how they. Then I drain that, and then I put it in a type of container, and I replace the water with cognac. Then I keep it in my fridge. I don't know if you've ever used it, green peppercorn, but they're traditional in classical French cuisine. We use it a lot in dishes. That's a classical steak of poivre. I'm going to show you. It's really simple. It's really simple to make. I'm going to make it. I haven't totally demystified the whole recipe to make it simple, but this is going to be a crucial ingredient for you. What we're going to do, we're going to deglaze the pan, which is coming out of the oven in a minute, while the steak is resting, and we're going to deglaze it with a cognac. Then we're going to put a stock, and we're going to put a little bit of cream, just a touch of cream in there. Then we're going to finish it up with butter. Yeah, you got our butter. Butter, oh baby. No margarine. You know margarine is a molecule away from acrylic. You like plastic? Yeah, you eat your margarine. Yeah, yeah, eat your margarine. I'll eat my butter. Thank you very much. Okay, what do you think? The steaks are going to be ready? You know what we're going to do? We're going to check them. Let's check them. It's going to be smoky in there. You watch. Whoo, what did I tell you? What did I tell you? Now be careful. When you're taking the pan out of the oven, always keep a rag on it, because you know it's hot, right? When you take it out. But then you're going to do something and you're going to forget the pan is there. You're going to want to move it. You know, in a commercial kitchen, it's a rule. You take something out of the oven, you leave the towel on, okay? So it depends how you like your steak cooked. This feels pretty good to me. This feels about medium rare, rare. And that's the way I like mine, so I'm going to take them out, okay? And I'm going to let them rest. Oh yeah, look. Look how beautiful that is. You see? If you're going to be here and smell them, we've got to let them rest. It's very important. It doesn't matter what recipe we're making. We are letting them rest. And now what I'm going to do, friends, I am going to get rid of the extra oil right there. The extra oil and the fat. You can keep it in there if you want. I'd rather replace that fat with butter, because it'll give me consistency. It'll give me creaminess. Trust me, I like better that way. You do however you want to do it. But this is a simple preparation. This is no big deal, okay? Anybody can do this, all right? So now we're going to get the pan super hot. It's not hot already. It's pretty hot, right? And then we're going to flambe it. No, no, I'm not going to flambe it. What am I talking about? I don't want to flambe it because I've got a mirror here. If I flambe it, I'm going to crack my mirror. You flambe it at home. Or maybe I can do it away. Okay, I'll do it. I'll tell you what I'll do. I'll do it right there. We'll take the lighter. We're ready. I'm going to back up a little bit, and then I'm going to do it, okay? You watch. All right. The pan is hot. Take a little bit of cognac. Oh, yeah, baby. You better keep that away from the flame. Otherwise, you know what you're going to have? There you go. That's what you're going to have. Holy macaroni. I'm glad I got it out of the... Okay, enough already. Done. Finished. Thank you. Goodbye. Whoa, that is some heat. Let me tell you. That's a dangerous kitchen around here. Let me tell you. All right. Enough already now. So, cognac. Look at that thing. I mean, holy macaroni. Sheesh. Little stock. Ay-yi-yi. Little stock. You see? I put a little stock. We're going to deglaze now. This is really a little bit more stock maybe. Now, folks, this is very, very, very important. And you get this, okay? We're deglazing it. You see right there? This is a very simple pen sauce. Put a little bit of cream in here. You don't need a lot. Just a little bit. And I'm talking about heavy whipping cream, eh? None of that light cream that I see people using everywhere, okay? Little heavy whipping cream. We're going to bring this to boil. This, let me tell you, friends. You could put a port wine if you wanted in there. I keep the towel so I don't forget, right? Oh, green peppercorn. Put the green peppercorn in there. Put as much or as little as you want. You don't like them? Just don't put them in. You don't have them? Don't put them in. It's still going to be good. All right? So let me just get my potatoes. I got them. I just put them right here. I got the little gratin potatoes. I'm going to finish the sauce now. I'm going to finish the sauce. Let me get the green beans hot. Look, look, look. The sauce is starting to thicken. You see? You see right there, friends? The sauce is starting to thicken because it's reducing, right? So now here's what we do. We turn the heat off. And now, and only now that I'm ready to eat, I'm going to put my butter. Okay? Don't put the butter before. Otherwise, your butter will separate and become oily. We don't want that. We want it to stay creamy, right? Look, look, look, look, look, look. Let me tell you, friends. This sauce is good enough to rub all over your body. No, really. Really? Yeah. Just wait until it's not so hot, okay? Let me tell you. Oh, yeah, baby. I know that professional cooks out there that are looking at this and going, oh, baby, that's got to be delicious. Yeah. And you would be right. All right. A pinch of salt. Pinch of pepper. There's already plenty of pepper in the steak. I don't need that much pepper. Let me get myself a plate. Oh, I used my plate. Let me get a plate. All right. We're going to make a presentation, really simple. So now I'm going to take my steak. Oh, yeah, baby. Right there. Now, you see, I know this juice is delicious, but I don't want it on my sauce, on my plate, because it's not going to look very attractive, okay? So that's why I'm taking it out right there and I let it rest. It's perfect. It's like, ooh, yes. We're going to put some gratin potatoes, and we have a recipe or so for the gratin potatoes. This is a simple recipe in the world, folks, to make, okay? Then we're going to take the green beans, all right, and we're going to put them on a plate, very simple. I like to put them all in the same direction because, like I said, I'm a little anal sometimes about some of the things that I do, and you do it however it makes you happy. And because, see, trying to put them in the same direction, it makes me waste a lot of time, but that's the way I like to do it. So, anyway, you do it however it makes you happy. You know, that's the cool thing about cooking. You do it because it makes you happy, and it's delicious. You know, I say food has to look good to taste good, okay? It's pretty simple, I mean. See? It's not like a, oh, yeah, those are cooked perfect, and they're beautiful. See that? It's gorgeous. Look at this, right? Put two or three of them in there, just like this. You can put a little bit of the butter, just a little bit of the butter that we cooked them in, but just a little bit, okay? That's all you need. You don't need a lot, right? Now you're going to take your sauce right there. Look at the sauce. Look at that sauce. You can use that for a duck breast. You can use it for a pork chop. You can use it for a veal chop. You can use it for anything. Lamb, chicken, chicken, chicken, chicken. You're going to make that same exact thing with a chicken breast. Look at this, friends. Look at this. I wish you would be here and you could taste this. Oh, yeah, baby. This is perfect. You see? This is like just the way I like it. And you know what I like to do also? When I have extra sauce, I put in a little pitcher, like something like this, but prettier than that, right? And I pour it right next to a... I put it in a pitcher and I put it on the table so my guests, if they like extra sauce, they can have a little extra sauce. Right there, friends. Ste... Come back over here, you. Right there, friends. Steak au poivre. Very simple to make. You can all do this, okay? That was just fancy. Beautiful right there. Look at this, friends. This is the steak au poivre.