Binging with Babish: Steak au Poivre from Archer

This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.
Recipe: www.bingingwit...
Music: "A Beautiful Life" by Broke for Free
/ broke-for-free
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[@babishculinaryuniverse]

Are we still doing phrasing? Still? It's been like 10 years.

[@micahthomas1030]

Binging with Babish Yes, yes we are.

[@corntaI]

Sorry Babish, you can't destroy trends.

[@weeztard45]

Forest Gump part2

[@madman407708]

Rip Archer, the show went downhill in the last few years, this trip down memory lane was nice though, thanks Babish 👍

[@commissionergordan]

Where is your glasswear from?

[@RedMageJoe]

Just wanted to let you know Babish that I made the side carrots and peas to go with your reverse-sear ribeye. Spent about an hour in the kitchen beyond the initial meat prep pre-skillet, and was running around and working up a sweat. But by god was it ever worth all the energy that went into it. Served myself and two other people and everyone agreed it was the finest meal they'd had at home in many years. I was in awe just how well the little touches to the carrots and peas could bring them alive flavorwise, and lighting carrots on fire was fun. Love your channel and love the instructions and flourish you give. Thank you for a decadent, 5-star meal, Babish!

[@GotInterest]

“Freshly koshered kosher salt” ah had the rabbi over just this morning, then eh?

[@Grace-ez2ot]

STOPPP you’re my hero

[@squidwardtesticlesthelsdsq3204]

Its a common fact that if you let your local rabbi bless your kosher salt, your steaks will become more jewsy. LOL

[@obscureentertainment8303]

Oi vey.

[@dasaniwater1618]

@@squidwardtesticlesthelsdsq3204 I am sad to say I laughed at that

[@adamsmasher9769]

@@squidwardtesticlesthelsdsq3204 your name is legendary

[@G-Unit1111]

Lana: And you ordered two bottles of Glenngoolie Freaking Blue??? Archer: Two? I thought I ordered three!

[@maudglazbrooke1287]

Glengoolie Blue? That's Valley of the Blue-balls. Classic.

[@gagiibaaji2774]

Lana…laana…… *lana* **inhales**

[@gagiibaaji2774]

*LAANAAAAA*

[@DF.A.B.L.E.]

Just watched this episode with my girlfriend lol

[@porphyrienne]

this is just bourgoisie milk steak

[@robertsmith2300]

Highly underrated comment

[@the_ZAMURAI]

...BEAK

[@Aaron-vt6gh]

@@the_ZAMURAI shut up bird

[@abimburger]

HOLY SHIT this comment changed my life

[@joelmattsson9353]

I'm dying 🤣

[@phaton89]

With all the flambé work you did in this episode one could say you were in....the danger zone...

[@KitZunekaze]

Good thing helium isn't flammable.

[@simonherret8771]

LAAANAAAAAAAA

[@Cal.18]

Seriously, call Kenny Loggins

[@mikewayne9235]

Mackenzie Reeves Yuuup!

[@Willard_guy]

The zone was one of danger

[@SanDukey]

The way I was taught to make this was to press the peppercorns into the steak before cooking, to get a pepper-crusted steak, then deglazing with cognac, then adding heavy cream. There should still be enough pepper in the fond to impart the flavor into the sauce

[@Kskillz2]

Can you make noodle soup from Kung Fu Panda? Or the king size dumpling from that too

[@theoargyros3618]

K skillz2 YES

[@Hives511]

*FINALLY A WORTHY CHEF, OUR NOODLES WILL BE LEGEDARY!*

[@KaseyFlynn]

This needs to happen!

[@Hives511]

@@KaseyFlynn its just normal chinese soup with noodles tho

[@KaseyFlynn]

Drhives and has that stopped him from recreating half the things he has from these shows?? 😅 THIS was just steak, sauce and vegetables, but he’s built a vibrant brand around making the very basic things exciting and accessible because they were featured in a show that we are endeared to. And actually there’s a LOT that goes into making a good Chinese soup! The broth can take days and the spinning of the noodles is an Art all its own! It’s fascinating actually and would be hilarious to watch him fail through and make his dry humorous remarks to 😂😂

[@awesome1482]

How about a parks and rec episode with either: the meat tornado burrito, the swanson, a paunch burger, bens calzone, or toms snake?

[@jordanhicks5131]

Already did that, made Ron's hamburger vs those fancy fuck turkey burgers...

[@trontosaurusrex9532]

The calzones would eventually betray us.

[@roccop3760]

Cool idea but there really isn’t any specifications on what’s in those foods so it would just be a calzone that someone on parks and rec happened to like

[@Lithrus_]

@@roccop3760 That hasn't stopped babish before

[@Arthquel]

You had me at "meat tornado."

[@eliseblair5228]

I love how it looks like a plate of frozen school veggies and meat but it actually tastes incredible and takes effort to make!

[@armaniftl260]

When are you gonna make tossed salad and scrambled eggs

[@jameswilkes451]

God damn it this

[@Kienannnn]

He still doesn't know what to do with those.

[@dylandimaggio8106]

when the blues are calling

[@unafflicted]

YES

[@RedJohnO22]

Yes this and this, All of this over this. (said in the old spice commercial guy's voice. )

[@lex_joan6695]

I’m surprised you found a section of Archer which isn’t violent, full of swearing or suggestive 😂

[@Zelmel]

"Is not Good Eats" Holy shit, the Andrew Rea + Alton Brown collab NEEDS to happen.

[@debbi6224]

Yesssss!!!!

[@thelonelywolff]

Fucking facts

[@thelonelywolff]

@@debbi6224 samee!!

[@hope_and_love]

a thousand times, yes

[@ryanwibbens8625]

Alton Brown is my hero in the food world and this would be awesome

[@MelodicOak]

It's so awesome to hear that one of your culinary heroes is Alton Brown! What you made today was almost certainly Good Eats.

[@MoxieBeast]

So much peppercorn’s gotta put us in the dangerzone

[@StexeGod]

How many ASMR channels are there now... See comments from three different ones already.

[@PneumaticFrog]

@@StexeGod its super easy content to make too lmao

[@agentviper5001]

We’ve been in the dangerzone for a while now

[@magentamagenta2113]

Friendly reminder That fried krabby patty on a stick And don't forget the mayo sir.

[@doubletap1063]

Yes that would be awesome please do that babish

[@Samboy1135]

Thanks comrade

[@logandh2]

Is that new? I haven’t see a new episode of SpongeBob in years

[@bradleydalton7563]

Definitely not new

[@Mysterie]

and please when you eat it do a no pickles joke

[@Hives511]

Miso rock lobster or bellpeppers and beef from cowboy bebop maybe? *leaving it in the fridge is mandatory*

[@gumbykiwi]

Did you just eat half a block of butter?

[@blackironwalterkus3851]

gumbykiwi no, most butter probably evaporated or was left in the pan

[@thelonecabbage7834]

@@blackironwalterkus3851 Butter. Evaporating. What?

[@LL-wj6yw]

gumbykiwi he didn’t eat the whole pan!

[@abbeycase143]

+gumbykiwi life's too short to not enjoy the beauty of butter

[@jocaingles8464]

Butter is 10% liquid, so it can most definetly evaporate

[@embrezar]

1:26 You and I both said "shi*-ton of butter" at the same time, and it made me happy.

[@nocheese602]

i’ve always wondered, does andrew salt his driveway with kosher salt?

[@muffincrumbss]

no cheese No....he uses freshly ground pepper too

[@nocheese602]

Derp Cubed oh crap you right

[@mjfromjersey]

No, he doesn't have a driveway.

[@PizzaHeister]

The better question is does he salt his head with kosher-salted-soap, or kosher-salted-shampoo.

[@nocheese602]

Pizza Heister nah fam, he uses dollar shave club

[@ASMRShortbread]

I actually remember this episode and thinking how good the cartoon food looked! 😍

[@PinkFloydBootlegs]

Archer does look like a snacc

[@izzy1221]

Lesson learned. How do you make vegetables taste good? *With enough butter to clog a blue whales arteries of course!*

[@Dr_Do-Little]

Don't forget the salt!

[@StormTrooperEX]

Butter doesn't clog arteries if you want to know what does message me back if you dont ill just assume you dont care about being educated and just belived somethings you saw on tv in the early 2000s

[@greylepoard]

butter doesn't clog your arteries. excess simple carbs do

[@StormTrooperEX]

@@greylepoard its actually calcification in blood vessels caused by a lack of vitamin k2 because the calcium grabs onto cholesterol which clogs the arteries and where do u get k2 in saturated fats such as butter

[@katysmith1284]

Izzy garlic also!!!!

[@kyledapom]

Legend has it the flavours where still getting to know each other till this day. Thanks for the likes homie quans

[@48956l]

*to* this day

[@hellothere5843]

To this day

[@eslembelabed7148]

To this day

[@basiccanadian3229]

To this day

[@AiLowithaHalo]

*were

[@TsetsiStoyanova]

After watching this,i’m off to the market fir carrots and butter!

[@burgernthemomrailer]

goop

[@RedHeadKevin]

I made this recipe and it was almost perfect. I had some serious questions about the carrots, though: I've made them a couple times, I'm having trouble keeping the sauce from breaking. I tried cooking it as low and slow as I could, but eventually the milk solids separated out of the butter. Even if I cooked it low enough, the heat from burning off all the bourbon was enough to break the sauce. -Could you do this in a slow cooker, where you can REALLY go low-and-slow? -Could you par cook the carrots so they don't spend so much time in the butter? -Would it be better to saute the carrots in a little butter, and add more when it's time to make the sweet sauce? I found that adding more butter seemed to help keep the sauce emulsified, but it's already a hell of a lot of butter. (Also, if there is more carrot surface exposed to the bourbon flames, you get a little bit of brown burny bits on the carrots. Delicious. -If the butter DOES separate, is there any way to get it to re-emulsify, or just not be a grease slick? -DAMN is this tasty, though.

[@erikakalamaros2176]

You can add a tiny bit of water or stock to butter sauces to re-emulsify butter sauces.

[@jaubuchon28]

Are you using an electric stove?

[@ethanoconnor5945]

Says "I put those in so you guys don't notice but shows it on camera" finally realized why the community found out about it. Just thinking about that made me smile. Keep doing what you do man.

[@joannawagoner8901]

this steak has become a staple in my house for fancy occasions. it was probably my first real success in the kitchen. ty babish for beginning my slow decent into culinary madness

[@2wingo]

Babish, you should try making jelly donuts that look like Japanese rice balls, in honor of the infamous localization in the 4Kids dub of "Pokemon."

[@zexeed6441]

𝗻𝗼𝘁𝗵𝗶𝗻𝗴 𝗯𝗲𝗮𝘁𝘀 𝗮 𝗷𝗲𝗹𝗹𝘆 𝗳𝗶𝗹𝗹𝗲𝗱 𝗱𝗼𝗻𝘂𝘁

[@Jacob-qr8pl]

@@zexeed6441 I never thought of it as an actual doughnut, but I never actually called it out.

[@mariav3979]

I love jelly donuts! 😩😤😭

[@nehas9239]

2:35 oh my god I love Alton brown!! Ahhh good eats was my favorite show growing up ☺️💕

[@cthomas025]

It's coming back. In the meantime, Good Eats: Reloaded is currently airing where he goes through old episodes and makes some adjustments.

[@frankteng]

It’s sucked only knowing of having access to a few channels as a kid the food channel being one of them. But good eats and ace of cakes helped make up for that.

[@Wee_Thought]

Carrot: is a healthy vegetable Ok but what if we added *a whole stick of butter* Type 2 diabetes later

[@TheSilverPhoenix100]

Butter most likely wouldn't cause diabetes...heart disease however is a go

[@lukemclellan2141]

The "link" between heart disease and saturated fat has been proven to not exist.

[@playea123]

@@Noah55555 some countries that eat a shit ton of saturated fats like France don't have a heart disease epidemic like US and Mexico. At best, saturated fats is one of the many many factors in this equation. At worst, saturated fats play no part.

[@playea123]

@@Noah55555 oh sorry. I assumed you were insinuating that there was a proven link.

[@maxfelson9467]

@@Noah55555 but the experiments as far as I know proove that our previous understanding of fat aren't all correctly

[@Ignore__Me]

I know there has been a ton of Scooby Snack suggestions, but if you do that suggestion at least make it dog and human safe

[@hilmaandersson7855]

Alt1 Email I believe Feast of Fiction have done a dog and human friendly Scooby Snack before!

[@waheedabdullah6371]

Can you make Homer's Valentine Breakfast from, "I Love Lisa" episode for Valentine's Day?

[@silverchaired]

Waheed Abdullah that would be awesome!

[@lewisb1584]

Babish. Babish. BABIIIISHHH

[@xyhanx]

Miss Vangie would never 😂

[@lag_profil]

What!?

[@plopplop5218]

Babishka

[@mariahmerrick254]

Why are you grinding pepper for the sides instead of using the sifted out pepper from earlier?

[@Silentgrace11]

It’s possible he may have done the steps out of order from how he exhibited them in the video (thus the peppercorns May not have have been crushed just yet).

[@JuryDutySummons]

I was wondering the same thing - a bit of a missed opportunity.

[@connorbrown8743]

"Don't get the butter too hot" Literally sets it on fire.

[@NatalieValentina6]

Isn't the filet in steak au poivre also encrusted in the crushed pepper? This is my favorite "special occasion" meal, & I love the crunchy, peppery crust...

[@Gaiwen_Li]

Maybe he was trying to match the way it looked in show but yeah. You need that pepper trust

[@kiyoponnn]

@@Gaiwen_Li lol "pepper trust" 🤣🤣🤣

[@S31Syntax]

@@Gaiwen_Li ding dangin trust fund steaks

[@hmidouchboetekees5320]

Trust the pepper my child, for it's ways are inscrutable.

[@jasonschuler2256]

I thought the joke was that when Archer orders it in the episode it doesn't have the peppercorn crust, hence why he didn't include it.

[@keeahna8726]

AHHHH THE ALTON BROWN REFERENCE I CAN'T

[@joannawagoner8750]

i made the steak and carrots featured here tonight. didn't cook the booze out of the carrots completely- but the steak was phenomenal and the sauce was fantastic. thank you for inspiring me to cook, Babish!

[@trashcompactorYT]

Huge props to the writing team of Archer for using the terms "Tokarev" and "Shpagin" I never noticed that before

[@matthewjackson7727]

You should make rabbit stew or Lembas bread off of lord of the rings!!

[@hydrakson]

lembas bread is basically pita bread lol

[@JakeLovesSteak]

With po-tay-toes

[@dicksuckersunite8672]

Declaration of Independence Nope

[@hansgrueber8169]

@@JakeLovesSteak Boil em Mash em Stick em in a......what?

[@tommerker8063]

@@hydrakson no it's zwieback, or rather zwieback is the inspiration for lembas bread

[@TJZ2345]

No peppercorn crust on the steak?????? Nooooooo!!!

[@verycarla67]

THANK YOU! this isn't steak au poivre, this is steak with a peppercorn cream sauce which, OK, *YUM*, but…

[@recoil53]

And I think NY Strip holds up better to the pepper.

[@SynchronizorVideos]

Right? It's not steak au poivre without peppercorns on the steak. One of my favorite dishes, and it kinda hurt not to see the peppercorns on there. Maybe that's the joke?

[@Zei33]

@@SynchronizorVideos Are you really going to ruin filet mignon with with a peppercorns? Nutters, all of you.

[@Techniik]

There is an episode where archer orders a steak au poirve, as he showed in the beginning of the episode. He left it out on purpose

[@calebs.butler1797]

Archer has plenty of food and drinks, I would like to see more of it!

[@gagiibaaji2774]

Two years later and still….

[@VictoryNibbles]

Archer is the perfect example of a glorious bastard: a horrible person, but a delightful character. The sort of person that's a joy to watch...from afar. I feel like rosemary would have worked well with the carrots, and perhaps made them fit better with the scotch. Then again, I'm not exactly an expert in scotch.

[@ieatdeadrats8163]

*_hey baby i hear the blues are calling, tossed salads and scrambled eggs_*

[@dzzplayz9276]

I’m something of a early babish fan myself

[@haroldrafanan6971]

I’m something of a watch every episode kind of fan

[@DaFro3713]

Quite stylish

[@TB-tz8dl]

This comment just hit me hard, since when is that tune gone?! oO

[@joshp6061]

Oh Babish please bring your intro and background music back

[@jackalopegaming4948]

"Let's start with the carrots Which I'm going to saute in a whole shit ton of butter." I LOVE IT

[@emmanuelmitchell3535]

You are quite good at basting the steak I guess you’re a masterbaster

[@fruitrabbit3586]

Emmanuel Mitchell STOP

[@4_free73]

Steak au poivre is absolutely amazing if you add shallots to the sauce and brown the steaks quickly in a hot pan with olive oil before finishing cooking them in the sauce. This is a good recipe but you want the steak and the sauce to really come together as one instead of having to dip it in like fries and ketchup

[@minecraftcrazyworld1465]

Hi! I know I’m really late but I recommend putting the peppercorns in a ziplock bag, pushing the air out and then smashing. It’s a lot easier

[@JMacsAmateurKitchen]

THIS IS HOW WE GET ANTS!!!!!

[@MoxieBeast]

J-Mac's Amateur Kitchen LOL 😂

[@TB-tz8dl]

Vinny!

[@PoppyCorn144]

Could you attempt to make the *‘Winchester Surprise’* from Supernatural as appetising as possible. Apparently it’s a casserole, yet I cannot picture how the below ingredients are meant to a. Look or b. Taste, when combined into a meal. Ingredients according to Samantha Smith, who plays Mary, Sam and Dean’s mother: *3 lbs pork* *3 lbs beef* *3 lbs american cheese* *Fritos to garnish* *Plus, if you’re Dean a gallon of hot* *sauce* I know you can make it not only edible but delicious - after ‘milk steak’ I have absolute faith in you!

[@lucasbaluyut5746]

“don’t get your butter to hot” babish: sets it on fire

[@JohnGarrettHudson]

Forever requesting the Lost Boys’ spread from Hook ;)

[@mr.overlord6720]

“Just the dinner menu” 😂

[@4thDeadlySin]

Unlike Eggs Woodhouse, it made it into the clean plate club.

[@SynchronizorVideos]

The last time I made steak au poivre for someone (properly mind you, with peppercorns on the steak), they literally licked their plate clean.

[@lidular]

I have always learned that steak au poivre is rolled in the crushed pepper before it goes in the pan. It is usually one of the spiciest dishes in a french restaurant

[@apotato4210]

Could you make the cookies from fosters home for imaginary friends?

[@dawge30]

Nice shout out to Alton. When I was younger, he was a huge inspiration for me. Now, you and him have some of the best food videos on the Tube.

[@ReLoad070711]

What about Remy's soup from Ratatouille? I'd love to see your version!

[@aud7215]

You should do something from Brooklyn 99, I feel like there’s a lot of options

[@jmp_fr]

He did the sloppy Jessica a while ago, but he could do more.

[@iggywow]

Like Charles/Holts 'Croque Monsieur'

[@Triforcefff]

In 2011 there was a butter shortage in Norway. I believe I know why. This video actually got filmed in 2011, and Babish happened to be in Norway at that time.

[@sangyoonsim]

3:05 You dropped a pea!

[@judgerojas2516]

“And let those flavors get to know each other”. Otherwise known as the quote on The head stone of Binging with Babish

[@DerocusandRizRaz]

Despite the name of this recipe. With all the butter and cream, it's actually a dairy dish.

[@wmyoungblood4504]

I dont even cook or try to cook its just something about the semi monotone descriptions that make me wanna binge every video. KEEP IT UP!!!

[@finnd3mpster203]

This guy slaps so much butter into every meal

[@bombs5050]

You should do Mushroom Pizza Stick-It’s from 6teen

[@alemorikec]

As one of my favorite of all time culinary heroes has said, "Never enough butta!"

[@many_lives4925]

The only thing I got from this video is that the guy who voices archer also does the voice for bob in bobs burgers.

[@l.tc.5032]

Please make Chidi's Peeps Chili from The Good Place.

[@martinebonita2658]

Throwback thursday. This is the video that inspired me to go watch archer

[@eleventhknight9744]

Wait a minute. You've done MRESteve references. You also did Alton Brown in this episode. 3:37: HOW DID I NOT NOTICE THIS?! VICTORY SHALL BE MINE!

[@heikkiremes5661]

It's midnight, I'm on a diet and I'm binging old Babish episodes. F*ck.

[@joshuapak3387]

Adding some butter...... *adds half a stick of butter😱

[@abstudios864]

Nobody: Babish: *It's time to add some butter.*

[@the_ZAMURAI]

He cut the best line! “And relax. It’s North Korea; the nation-equivalent of the short bus.”

[@nickhottle773]

Binging With Babish shout out to Alton Brown

[@kimberlyhenshaw8368]

Me: *goes to get a tissue* BwB: “.... like one my heroes says, is NOT Good Eats....” Me: *turns toward video* GOOD EATS REFERENCE! HE IS AN ALTON BROWN FAN TOO!

[@SangTheCryptek]

"For little to no reason" It's fire. That's the reason right there.

[@CanadianDan854]

mmmmm... _steak._

[@smartdonald]

Could you do Breaking Bad Los Pollos Hermanos chicken

[@LydiaApril]

Oh nice one

[@IntermezzoR]

I'd say steak au poivre is in the top 3 staple dishes in restaurants in Belgium, together with steak aux champignons.

[@username11011]

“Archer might be a terrible person but he knows how to eat” Kim jong un: pathetic

[@username11011]

@RYAN MONESTERIO dont send me to gulag plz

[@julianramirez2591]

Glengoolie Blue *”For the best of times”*

[@codorax]

I always Imagined it was a double reference to 2 different Scotches Glenlivet for the Scottish sounding Scotch and Blue referencing the Johnny Walker Blue indicating that Archer only drinks top shelf high quality Scottish Scotch.

[@abckicks181]

“Sauce our filet” The most beautiful thing said by man that i’ve heard i’m not even joking

[@1Charmed]

I’m just going to say this I’m liking this because of how much I love Archer

[@thebasketballhistorian3291]

Every other step: "Then add a half stick of butter."

[@agnetalykins7564]

French cooking in a nutshell.

[@blackswipe99]

How about the Sandvich from TF2?

[@speedfreak91]

Can't begin to express how happy I am this video was made.

[@remylebeau6507]

i think you were supposed to drink Glenlevit blue. Woulda been cheaper too.

[@furyplanetk4448]

I work at a nice steak house in Texas and we are introducing foreign dishes to the area and we actually sold this we did it slightly different but it sold amazing and taste amazing I can’t recommend enough for you to make this dish it’s very simple and can be done very quickly

[@m4r_sh]

I’ve literally never watched Archer but is that Bob from Bobs Burgers??

[@nunyabiznes5489]

It is. H. John Benjamin is the voice actor for both

[@m4r_sh]

teresa roberts I love that

[@HatMachine]

@@m4r_sh One season of Archer even starts with a crossover episode, where Archer has amnesia and thinks that he's Bob for the entire episode. It's fantastic.

[@madisonsheard6565]

Gourmet Big Mac?

[@therubenp88]

maybe your new to the channel he only makes food from tv shows or movies

[@ArgentAbendAzure]

You're looking for Claire Saffitz on that one.

[@chrisoberg6888]

ArgentAbendAzure was JUST about to say lol

[@ktk8025]

GMM did a gourmet big mac, sort of

[@dhawthorne1634]

Ee-Yup!

[@lamia4388]

The Alton Brown reference small as it was made me very happy.

[@RedMiteGaming]

Kosher salt with Babish.

[@Kira1Lawliet]

"Archer might be an awful person but the guy knows how to eat." One eggs woodhouse and one Mc10:35 later.....

[@robynharris7179]

“The things I have to do.” Your cross to bear. 😆

[@bloomtwig76]

Seriously, god carrots are really sweet, just add me lemon zest, or orange zest if you want that fruity touch

[@vejitoaf]

I thought it was Bob from Bob’s Burgers talking at first.

[@nunyabiznes5489]

It was! H. Jon Benjamin is the voice actor for archer and Bob.

[@vejitoaf]

teresa roberts Well that explains it, thank you.

[@motherofbuns]

Babish sounds like him😂

[@13WillSullivan]

H. Jon Benjamin is the voice actor for Binging with Babish

[@RedHeadKevin]

I thought it was a can of mixed vegetables.

[@pscjr6111]

Ah yes, the good ole classic butter served with a side of peas, carrots, and steak which is topped off by more butter. Gotta love it.