Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

This is Chef Jean-Pierre's most popular recipe for the past 50 years! The Steak Au Poivre is what Chef Jean-Pierre's calls it his "last meal" if he had to choose one!!! Easy and foolproof way to master one of the worlds best recipes!
RECIPE LINK: www.chefjeanpierre.com/recipe...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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#steak
#Steakaupoivre
#Peppercornsteak

[@michaelscheffler6073]

I think I am about this guy's age and I started cooking professionally when I was in my late teens; around 1980 - this means I can relate absolutely to what Jean-Pierre is doing and saying - this is as good as it gets!! Take this guy seriously - I most certainly do...!

[@ChefJeanPierre]

Thank you for the kinds worlds Michael! 😍😍😍

[@williammarik6159]

@@ChefJeanPierre you remind me of Chef Tell from the 80,s.

[@scottwallace7033]

Yes seeing a chefs age some times in their food is interesting but I’m young guy and hardly going to question the methods before attempting my self

[@mothermom5329]

@@williammarik6159 Il est beaucoup plus raffiné que le "Chef Tell" des années '80!

[@capeguy]

I was a saute chef back in the 80 too and I made this all the time. I knew it was good when the other chefs would ask me to make it for their dinner... quality brown stock and use the peppercorn brine...awesome

[@antoinearsenault3452]

His accent goes from French to Italian to Philadelphia to new York gangster really fast

[@peterhennig4678]

My friend, you don't wanna mess with the chef! Artie Buco from the Sopranos

[@nomnomslife54]

Hahahha true...fake french

[@HigherPlanes]

He's a freak in the kitchen. he can talk pig-latin for all i care.

[@peterhennig4678]

@@HigherPlanes absolutely agree, he's like a sith lord

[@HigherPlanes]

@@peterhennig4678 haha for sure.

[@theshazman]

The passion is infectious. I could watch him cook all day.

[@ChefJeanPierre]

Thank you 🙏

[@georgekronbar4764]

I do while I’m drinking

[@marcknightly9677]

I've just watched him for two hours lol

[@steveg4334]

Be great to sample his produce, and the wine of course.

[@madrabbit9007]

I just discovered him and I've been watching and learning for days! My kitchen doesn't even rate as subpar and I'd be embarrassed to do such fine cooking in it.

[@zysis]

It's been 2 years since JP put this video up and I can honestly say I've made this at least 50 times for friends, family and just about anyone with a love for good steak. It's become my signature steak dish. At around the 30th time I revisited the video and sure enough, JP says "the stock is VERY important" and he's right. If you can make your own stock the improvement is phenomenal. I think it's mainly putting the tomato in the beef stock but it's certainly worth the time and effort to make a good fresh beef stock of your own for this. I do like a little dash of red wine in the sauce now, it gives the whole dish a real depth. I'd go into a rant about how JP changed my life during Covid because restaurants were closed so I learned to make my own good meals and well, when they re-opened I went back and realized that I'd been enjoying sub-par cooking and paying a premium for it. The joy of cooking is worth the effort. 3 years later I'm thinking of quitting my job as an engineer and opening my own, just because my food is so much better than what's out there, and it's all thanks to Chef JP. Truly a great teacher, but also a very good chef.

[@JayDeeIsMyName]

This comment touched my heart, man. Cheers and congrats on your growth in cooking.

[@pauljerome01]

good luck im rooting for you!

[@munteanuandrei8875]

good luck

[@stratocasterxyz]

You should start by sharing your knowledge with us via videos. Compile all that knowledge and passion you have gained these past few years and give us some go to recipe's you have learned. Play around with flavors and make them your own, but don't go rushing out and opening a restaurant when you have only been going at it since covid hit. Restaurants are the biggest logistical nightmare ever and margins are paper thin. On the other hand, KZbin ads pay well, require 10000000000000th the investment of a restaurant and us, the viewers, get to see your food :)

[@andreiverdes]

I've been having the same thoughts. I'm an engineer and I've been cooking for a while now and I've ruined all my restaurants when it comes to brunches, steak, pastas and coffee. I do a truffled carbonara to die for. I sometimes add a few shrimps with the guanciale and it's just amazing! It actually became a restaurant rating system. A quick browsing through the menu and if I see cream in the carbonara I run out of there faster than a teenager to his gf's house when parents aren't home. I'm getting of track here, yeah, I too think of opening a restaurant...or at least a food truck...

[@jamesmacdonald8006]

“Margarine is one molecule away from plastic” 😂 love that line. Just discovered your KZbin channel and am looking forward to watching more videos. Thank you for inspiring me to get back into cooking.

[@Kado_Tornado]

Acrylic

[@boardmandave]

That is a great line it's also true margarine was a by-product plastic manufacturer just as aspartame which is in Diet Coke and all sugar free items. They are chemicals our body doesn't understand and they are passed off as being healthy I think it's very wrong

[@EJN64]

Even the guy in the background smiled at that one

[@mi5anthrope]

I most certainly prefer butter, but chemically speaking, being one molecule away from something doesn't actually mean anything. Water is just one atom away from hydrogen peroxide, nitrogen (which is primarily what we breath) is one atom away from ammonia. Sodium chloride is part sodium, a metal that reacts violently with water, ingesting pure sodium would kill you gruesomely. It's also partially chloride, which was used in a gas form to kill soldiers in World War 1 - put them together and you get wonderful magical table salt :). We need water to live, but if you drank nothing but heavy water - an isotope of water this is still technically H2O - you will slowly replace the normal water in your body with deuterium oxide, and will die horribly :( I'll never personally use margarine and it could very well have other health concerns, but the "one away" danger thing is just an old myth.

[@MrdGVeteran]

@@mi5anthrope Interesting you mention deuterium, which is high in vegetable oils because of the way they're made, which is what margarine is made of. Animal fats on the other hand are quite low in deuterium, around 120ppm. Eat your butter/tallow/lard friends!

[@oms7963]

I've never heard a Frenchman with a French/Italian/New York accent before hahaha this is great

[@clxwncrxwn]

PEPPERCORN! 😂

[@OGTrollTroll8]

Bro🤣😂😂😂

[@Unbruto]

I was thinking the same thing

[@oscarcheung5893]

Awe yea baby. Luk at dat sorce

[@xianx2658]

Reminds me of New Orleans accents but that makes sense.

[@someonerandom6379]

I love that unlike a lot of professional chefs, JeanPierre is truly happy to show us the easiest ways to make amazing food. The least pretentious chef out there ❤️

[@jibrankhantareen7300]

@@no0bbbb during service a chef has to be strict otherwise the flow of the restaurant falls apart. Its part of the job, like the army.

[@jibrankhantareen7300]

@@no0bbbb thank you for your service soldier

[@matejrovis5525]

you don't eat margarine too?

[@igitahimsa5871]

@@no0bbbb Oh yes, he is :-). Only very slightly toned down, yet very professional. And a fantastic chef. God Bless

[@dylanwilliams3055]

@@matejrovis5525 definitely noooo its basically chemicals... traditional butter always... healthier too!

[@TheSahand68]

I watch many videos of this kind, but, ChefJean-Pierre's presentations are always superb compared to others, it's a cooking school for free.

[@dianechidlow8485]

I have a restaurant in a food desert, You can't find just anything at the grocery store and I can't order a case of leeks. My number one person said she wanted to try this...we ordered green peppercorns from Amazon and found leeks,...we absolutely knocked it out of the park. She watched the video and away we go. Our customers were delighted to have access to such delicious food. We have specials every weekend and this is the caliber of food we want to serve. Thank you so much for the new ideas we in the food desert appreciate you.

[@BehindTheMustche]

I like that he doesn’t do quick cuts in his videos to make it shorter. This makes it so much easier to follow along.

[@sylasjones9330]

Yes!

[@sylasjones9330]

I feel like I get more consistent food following a long like this. Products come out much differently with short cute

[@bay0r]

yes and yet the video is under 20 minutes! this guy knows what to do

[@violinholicnet]

Exactly. A perfect guide for a novice cook like me!

[@PatTheRiot]

The best cooking show Ive seen in a very long time. Jean Pierre makes you want to cook and enjoy the process. Pure wisdom and love of food in this man. Protect him at all costs.

[@Sava12242]

Thank you for all your incredible recipes, positive and often hilarious (yet always educational) delivery, and fantastic videos! I particularly loved the "you like eating plastic, go ahead with margarine, I'll eat my butter" too true!

[@MrAwsomenoob]

This man's disrespect for margarine is inspiring..

[@mr.elastomeric1787]

One molecule away from plastic!! So true.

[@markf3229]

I think he means butter. Not marg

[@jonberger2057]

Actually he likes butter a lot, but not for pan frying since it burns. He never uses margarine in any of the recipes I've seen.

[@fruitylerlups530]

@@Debilitator47 most of what you've said is true but it wasn't popular because it was a use for waste product, its more so because of shortages and inflation in the price of animal fats and butter. But yeah the absolute nonsense about margarine being healthier than butter is insane when you consider just how unhealthy we've come to discover hydrogenated oils especially trans fats happen to be, margarine from its very beginnings was just intended as a cheap substitute for butter lol, but clever marketing turned it into a """healthy alternative"""

[@jbassshredder5195]

And he'll have some respect for clogged arteries.

[@WaytogoEinstein]

For almost 20 minutes, I sat here and watched, listened and laughed. The world around me literally faded away. Thank you Chef. I can’t wait to cook this meal for the little lady. Consider me a subscriber sir. 😉Also, thank you for the God Bless America sign. 🇺🇸

[@ChefJeanPierre]

Thank you Rick, I am glad you enjoyed it!!!😍

[@endeavouringit]

lucky lady, wish someone would cook for me

[@cayetanorocha7439]

Burn one for me

[@georgekronbar4764]

Absolutely

[@Vuistic]

Not only that I and my wife get to learn from your cooking and dishes, I would say your voice and personality is a cannot-miss spirit and part of our house every night/dinner. I wish you health and joy and continue to put out these wonderful videos. We really feel like we are there in front of the counter and being part of the conversation with you. I personally love the jokes along the way!

[@ChefJeanPierre]

Thank you 🙏

[@stianandreassen3903]

I hate myself for not finding this channel sooner. Since i discovered you yesterday I must have watched 30 of your videos already and I love them all. Everything is explained so nicely, you offer substitutes for ingredients and have reference videos for certain ingredients as well such as the potatoes in this recipe. Love the classic meals you prepare, so much of youtube is "junkfood" such as burgers, nachos, buffalo chicken etc, but sometimes you just want to eat like a king! Thank you my friend :)

[@guitarcovers5437]

This guy is so genuine! No crazy editing, no force in anything! Just natural cooking and having fun! 💯

[@ChefJeanPierre]

Thank you so much 😀😍

[@David-we3sb]

So true best thing

[@Houssam0691]

Not a single swear word in this whole video , just Great humor , tremendous positive energy and some Grade A cuisine right there .

[@Amonginsanity]

Well spotted - that is exactly right.

[@wurlitzer895]

...and all the better for it, in my opinion. Chef Jean-Pierre encourages and inspires. He's my kind of chef. :) :) :)

[@TitoTimTravels]

It makes for good TV, but I have never been in a professional kitchen that the -pirates- cooks did not swear like sailors ha ha 😎

[@wurlitzer895]

@@TitoTimTravels I fear that in some circumstances, it's the sailors who swear like chefs....

[@abigailcruz4584]

I love to watch you cook, your passion, enthusiasm is contagious. God bless Chef Jean Pierre 👨‍🍳 . I have to try this recipe ❤️

[@bridgeboys4593]

I made this tonight and didn't have a good stock prepared, but that sauce still blew me away! Going to try this again within the week lol

[@SepiaDragoonGR]

"What am i talking about i'm not gonna flambe it" -2 seconds later- "Ok i'm gonna flambe it" This guy is absolutely incredible, both a great chef and great personality to watch

[@creativemillwork6408]

👍

[@ronyeahright9536]

puts like 8 green beans on plate...." put 2 or 3 on plate"

[@dervishdivi8487]

O no no ..I'm not flambe at my kitchen house..just the idea to explosion of bottle with alcohol koniack it is ..

[@renzocordovavivas9544]

And he did it very well.

[@alexandernorman5337]

Then he drowned it in cognac and acted surprised when the fire wouldn't die down.

[@thecrib8]

"Margarine is a molecule away from acrylic." LOLOLOL The best I've ever heard it, Chef!!

[@RasCricketSmallAxe]

It's so true, lolol. Bugs won't even eat that stuff.

[@Mahlercougar]

Gotta have the real thing. Never was a fan of the fake stuff. Like fake sugars like, splenda, stevia, nutra sweet...yadda yadda. whats wrong with good old fashioned sugar? Too many chemicals in the other stuff

[@Pfirtzer]

@@Mahlercougar Stevia does come from a plant,Stevia rebaudiana, you just put a leaf in your tea or coffee.

[@JoesPhenomenal]

true story... lol

[@sahilsquadron2286]

@@Mahlercougar the only artificial butter I like are the nut ones from the brand "nuttelex" all natural etc made from seeds and nuts yada yada but I still prefer butter any day lol

[@christopherpankonen6023]

My wife and I are genuinely excited to see a new Chef Jean-Pierre video every week! We appreciate the very positive message at the start of this video, and also how in your more current (2022) videos you empathize with the viewers regarding the cost of food. We've tried a few things we saw you do, and they usually turn out improving our cooking! Thanks, Chef JP!!!

[@ChefJeanPierre]

Thank you Christopher! 😊

[@johnnybaker6926]

Your presentation is beyond reproach, I've enjoyed your cooking videos more than the many I have watched over the last few years

[@greendevelopment3869]

I love this. I love how Chef Jean-Pierre gives culinary advice, but then explains "why" explains the art and the science of what he is doing. Magnificent.

[@81caasi]

"I replace salt water with Cognac" Sounds biblical ..

[@JulesMoyaert_photo]

👍😂

[@pmue437]

Check the Cognac Bill every Month

[@kenwoodfl]

The first time I had this was in San Geronimo CA at a place called Two Birds. Tony made this in his tiny kitchen you could see from the table. I haven’t been there in more than 30 years, but I still remember the laughs, the smells, and the NY Strip pepper corn steak. You brought me right there again. Thank you!!

[@ellejee74]

This recipe is absolutely AMAZING!!! Chef Jean-Pierre makes it so easy to follow!!

[@GentlemanBystander]

"Why do you have such a big thing of butter?" "Mental support."

[@Pasrich]

I liked Chef Jean-Pierre's statement in his famous onion video: "Emotional support". The man is so genuine and loves the heck out of actual food.

[@dibyong7699]

Hhahaha

[@GentlemanBystander]

@@Pasrich His unvarnished enthusiasm for something he's made literally thousands of times really is something special, this man loves to cook and it shows.

[@danf2]

I wonder if Avacado oil would be good instead of olive oil?

[@omegalamda3145]

@@danf2 yum, pistachio oil? W/ the verde’ peppercorns

[@DutchDeathGod]

I rubbed the sauce all over my body. He was right. It was amazing.

[@ChefJeanPierre]

😂😂😂😍

[@otaku_mclovin4209]

I did it as well. my credit score immediately jumped 100 points and I no longer need to wear corrective lenses. best sauce ever.

[@godtroll749]

@@otaku_mclovin4209 trying to hard

[@otaku_mclovin4209]

@@godtroll749 nah. people are just lazy.(ex: your comment) more effort next time and maybe you won't see me.

[@otaku_mclovin4209]

@@godtroll749 *too* or even just use the phrase "as well". for a god tier troll your intelligence is lacking.

[@BigB69]

I'm honored that I get to learn these things from a true chef. Ive been burning my butter to make a steak all along!! 🥴 I will now add butter at the end. Thank you for explaining all the little things that alot of people assumes everyone already knows. Your a GREAT teacher. Thanks again 🙏

[@dinoplays8793]

Damn i do same 😂i should stop watching gordon ramsay steak

[@charlesreiners908]

Easily my favorite Cooking KZbin Channel. Expertise. Experience. Attitude. The Food. You are a treasure to this world, Chef. Thank you.

[@sarfaraz.hosseini]

He's the most Americanised Frenchman I've ever seen or heard, when Paris meets New Jersey. Wonderful recipe, well explained, easy to follow.

[@micpotato8158]

Italian American French haha

[@christovrea4273]

Hit the nail on the head

[@shadowfirekarp]

Love this guy's chaotically wholesome energy.

[@rianjohnsonsux4344]

Chef Jean-Pierre is great!! His personality is awesome, love these vids!

[@debbiehutchinson3119]

I absolutely love watching you and sinking in everything. Learn't so much.. I was brought up with not being allowed around kitchen...had to go on my bike and come home before dark for tea. 3 plain over cook vegies and meat. So very eye opening to everything the way you explain and light hearted. Am 62 on my own enjoying you and your meals. Cooked peppered steak tonight for me... Thanks for giving me abit of Mojo back...and have cooked for alot of your delicious recipes now. XOXO

[@mandraxfilostein]

"Margarine is one molecule from plastic, you want margarine? Eat your margarine I'll eat my butter, thank you very much!" This guy is fckng awesome!

[@gngrphyr]

It turns out it's a myth. But most people still don't like margarine

[@pamelawoodey204]

🙌🏼

[@kayskel5610]

Velveeta is also 1 molecule from plastic. Most chefs and most chemist wont eat it

[@henriquepacheco7473]

@@gngrphyr While margarine is made mostly of the same basic block as butter is (tryglycerides), there's a whole lot of milk solids that really work together to make butter's flavor profile that aren't there at all on margarine, so it's understandable that some people would prefer butter. Margarine is a functional, perhaps even good, replacement in many places, but other places the butter will just work better.

[@gngrphyr]

@@henriquepacheco7473 I get that, but my point is about the comparison of margarine to plastic being a myth

[@sandralynnrichter666]

I've been watching cooking shows for over 40 years to try to learn how to cook. what my poor family has had to endure. had I found chef Pierre all those years ago I would be a good cook today no doubt. chef Pierre makes everything seem so understandable, explain so much. I've learned more in the past 24 hours I've been watching him then I have all those years watching everybody else including Julia child, Rachael Ray and all the rest of them out there. none of them holds a candle to chef Pierre's teachings. It's like when I was in the kitchen with my grandmother except this is my Grandpa Pierre what a treasure thank you chef. I almost died in the onion soup it was heavenly best thing I ever cooked. Again thank you thank you thank you chef Pierre. I can't wait to try new recipes

[@ChefJeanPierre]

Thank you Sandra! 😀

[@lavenderbee3611]

Steak Au Poivre is one of the best meals ever, thank you Jean Pierre for a perfect recipe. I just made it for dinner tonight and we are all purring like kittens.

[@murlodamagician]

This looks delicious. I'm definitely going to try to recreate this dish. I could watch your videos all day. Thank you for gifting us with your knowledge

[@pengfeidong5268]

Man I love it when chefs get older they age like fine wine, this man seems happy to be cooking and I'm happy I found this channel.

[@williamjourney6753]

A dying man in hospital had requested our rosemary chicken. A family member picked it up, and we sent our best wishes along with it. Days later at the graveside, I asked if he had enjoyed the chicken, and they replied, "He thought it was a little tough." As long as you're living, you're learning! Thank you, Chef!

[@stevenroach6809]

A treasure of cooking knowledge . . . and cooking love. Thank you, chef!

[@TheAlv2000]

My favourite cooking videos. Thank you so much for your inspiration!

[@Johnny_Thunder]

Chef has the perfect combination of cooking skills and personality. Always entertaining!

[@fatpumpkin25]

I know the man is an experienced chef when he cleans his work environment whenever he can

[@Amonginsanity]

I cook at home and keep my workspace so so clean at all times. I am not a chef. You are right that a good chef. But I think it comes from personal character of keeping your things and place tidy and clean.

[@bengreen6980]

Someone with good personal standards.

[@kevinmorgan9617]

Last night I made my family your Chicken Scaloppini Milanese. Tonight, your Steak au Poivre with green beans. They think I'm a genius! THANK YOU, THANK YOU.

[@MrJuanito624]

I just found this channel and I can watch every single video 10 times a day !!! That energy chef!!! 👏🏽 👌🏽🙏🏽

[@VZ3W]

Such a wholesome guy. I felt like his son the entire time. Another thing, i dont cook. Was just entertaining to watch the passion everybody shares for food.

[@kungfusing1]

Refreshing listening to a guy who clearly knows more about cooking than most will ever know but very easy going and shares his knowledge freely. Looks tasty!

[@morningmayan]

Thank you so much for your wisdom, talent and delightful manner!

[@windowzombie]

Haha, the margarine comment, I love it. Great video, I've done this pepper steak recipe as a weekend meal over the years with white wine as an additional step in the sauce, never done it with green peppercorn before, I'll give it a try. Truly an absolutely delicious and quick bistro meal that anyone can do.

[@paulsurbitonryan9632]

He’s such a character. I really like him. He’s not a cardboard cutout. He’s a unique individual who is so passionate about his food to the point of fervent, zealous evangelism. Wow. So inspiring.

[@ChefJeanPierre]

🙏🙏🙏😀

[@ah-xt2uc]

I should get myself a bowl of emotional support butter too.

[@gjaeigjiajeg]

Funny comment but seriously, everything OK?

[@Michael_______]

@@gjaeigjiajeg both probably

[@venomf0]

Does anybody know what video is the one he says that margarine is one molecule away from acrylic.

[@Taabituubi]

@@venomf0 It's this one.

[@davidllewelynbaldwinhughes4307]

Yes but a killer Steak Au Poivre which only today have I really mastered how to cook it ! For whatever it is worth the outcome of your cooking videos is priceless ☺️

[@DevileInside]

This was one of favorite French bistro meals and I always wanted to make this at home. Thanks to Chef Jean Pierre now I can! This recipe is absolutely fabulous and virtually fool-proof, I've made it dozens of times already. Sometimes I make it with chicken breast to switch it up, following the exact same technique (except the oven gets preheated to 400 instead of 500) and it comes out fantastic as well.

[@AnonW]

I love this guy, literally said out loud all the problems I've experienced when cooking a steak and gave a solution.

[@Guitargate]

Amazing color on that sauce.

[@Jonsson474]

Tomato in the broth, the right amount of cream and the butter in the end. 👍

[@paulmurphy1285]

Exactly what I was thinking. Colour was amazing.

[@konstantinivanov1986]

Like diarrhea 🤣🤣

[@avaferret]

@@konstantinivanov1986 unless you've been eating a lot of pumpkin I'd see a doctor about that lol

[@stephenbradley3153]

@@konstantinivanov1986 Yep looks like something you would squeeze out of a sick baby's diaper

[@ds2jim]

that was SO FUN to watch!!! thank you for posting it. I have to try this soon.

[@MottiShneor]

You make my mouth watering all over the place... Last time I had a teacher so involved and so enthusiastic about his subject was about 30 years ago, in the university with Prof. Mario Lybio teaching astrophysics... and as you see Chef - one does not forget these moments. Thanks for the recipe, and the soul you have put in it, and the zillion and one things you taught here around this classic dish.

[@ciri151]

Lesson of the day: Don't play with your meat.

[@andymcmeekin2532]

I do not like this lesson

[@SanjuSingh]

I seldom do,my wife plays with it though.

[@clxwncrxwn]

@@andymcmeekin2532 let it rest! 😂

[@JBasics]

Easier said than done

[@Civilmonkey1]

@@andymcmeekin2532 and save the butter for the end, ya creep

[@Golfhippy10]

This dude maybe my favorite chef of all time. It's pure happiness

[@Lavadx]

After Lent is over Chef, this will be my family’s Friday dinner… It was SO GOOD, my favorite of all time…

[@olddog9992]

Thanks so much for your time and work to bring us fantastic ways to make great food. Thank you for what you do Master Chef Jeanne Pierce.

[@jimbarrofficial]

"Don't touch it, don't play with it." Words to live by...

[@grahamwellington4546]

I have a feeling this guy has actually put that sauce all over his body at least once. He is so awesome. Reminds me of working in a breakfast line and bakery years ago. Absolutely my most favorite job ever. You cook because you enjoy it! So great.

[@Rini2g]

what xd

[@prestonparish]

15:57

[@terrih57]

🤪

[@PatTheRiot]

I swear he was convincing. Luke warm. The texture in the peppercorn and the creamy buttery sauce. Hmmm hmmmmmm

[@pictonpig2446]

You're my new favorite chef...guy. Make me feel better and recipes/instructions are clear and simpler than one would imagine. Thanks man

[@JMan377]

Absolutely LOVE his kitchen

[@gordongartrelle5332]

Prepared this last night with Brandy instead of Cognac. Added a little bit of shallot to the sauce. It worked for me! Amazing! Keep 'em coming Chef!

[@JKirkness]

I've made this recipe 3 times, and all 3 times it's turned out incredible even with my own mistakes. The flambe is a spectacle, my son loves it and my wife thinks I'm gonna burn the apartment down. Although I use brandy instead of cognac because most of the time I'm broke as a joke. FYI, if you're gonna make this, splurge and get New York Strip, you won't regret it. Edit: Oh and butter, always butter, thanks to Chef Jean-Pierre that's what I always use now.

[@igitahimsa5871]

@J Kirk I do it with tenderloin. Always a hit :-)! God Bless

[@ratflail215]

"my son loves it and my wife thinks I'm gonna burn the apartment down" That's the best part of it. 😄

[@josephforte7589]

Love you chef!! Your methods are outstanding! We are blessed to have you!!!

[@8matty2]

Cook because it makes you happy, some of the best truth I’ve ever heard. Thank you, love the channel.

[@sjap3948]

Some say he takes his butter everywhere he goes

[@MoiAussie1]

😄😉

[@Jhj11755]

Such a wholesome cooking video. Chefs don't make nothing like this anymore. All heavily edited and cut. This is so good

[@normaski7193]

You’re the best!!! Absolutely adore your videos ❤

[@AuntieKnowsKitchen]

I really love listening n watching him cook

[@robertholtz]

9:45 - Really glad to have you back, Chef JeanPierre! You’re the BEST. 👍

[@tyarthas]

"This sauce is good enough to rub all over your body" OK I'LL SUB.

[@lawrencetaylor4101]

I wish he would have said for it to cool down first.

[@wjumeau]

Sounds like experience talking lol

[@ECCENTRICERIC69]

@@lawrencetaylor4101 He did say that if you listen carefully.

[@jildacorp]

@@ECCENTRICERIC69 whooosh!

[@roninkoans6065]

Lol that was the exact point u subbed as well

[@mrlucmorin]

Hey ben mon vieux, tu me mets l'eau à la bouche à chaque fois, mais là c'est le summum. J'en bave sur mon clavier! Tes recettes me donnent vraiment le goût de me mettre à la popotte! Un gros merci pour ta passion, ta verve, et tes fantastiques recettes! Salutations du Québec!

[@StevieBzz]

Again I am making this tonight for the family, my 13 year old is telling me now that the dishes of yours I make are not just OK, but are really good. Thanks to you x Love from across the waves Tenerife Canary Islands 🇮🇨 🏝 😍 ❤

[@TreyWK]

This man is family. You are not just a friend you are family !!!!

[@ChefJeanPierre]

🙏🙏🙏💗

[@iangray7410]

My musician wife spent time in New Orleans but didn't know about steak au poivre. She had to come to Canada to learn about it from me. We searched a while for a good recipe and found this winner! Tonight, for my 70th birthday, we are prepared to take another shot at it. This time with cracked pepper instead of full corns (we just found the link to the recipe after 3 prior attempts). Wish us luck. Thankfully, I don't have to sing for my supper.

[@veronicatorres7484]

I love how you explain the recipe. It's very easy to follow it. Thank you so much.

[@landl190372]

Seriously, I love this man's videos. So entertaining, so informative and grounded in vast experience. Wonderful.

[@iTechRevolutionTV]

Why do you have a big thing for butter? Chef Jean-Pierre: "It"s..It's for mental support" Man I lost it there hahaha

[@Keens9]

The energy this guy has 😂

[@Taabituubi]

He's like a old puppy, you know? That old dog that still acts like a puppy. It's great. And the food looks wonderful every time.

[@taylorg2787]

Dragon Energy

[@numetalinkin]

That's the power of butter

[@JohnDoe-xo2yf]

Big oño energy

[@nikihunter6469]

Oh chef. I made this tonight for my foodie loving husband. Usually he takes care of the meat. But after following your instructions, he was flabbergasted! What a scrumptious delicious meal! Thank you for sharing and explaining why in your videos. He is going out again tomorrow looking for strip loin steaks.

[@Joona.Lukala]

❤❤❤❤ I love this recipe!!! Thank you for great video

[@Bolldere]

Why do I have such a thing of butter? It's mental support. My man.

[@iceblue1457]

Late did I develop the love of cooking and good food. So much I have learned from Chef Jean-Pierre from his recipes and even his recommended cookware I would need in the kitchen. He explained how to choose and why I would choose them. Thank you very much Chef Jean-Pierre.

[@mikeathony7845]

I use to watch several cook videos but when I found this channel two weeks ago, I can't seem to watch anything else. Thanks to you Mr. Jean-Pierre. New Subscriber!

[@thegroundskeeper1292]

I just stumbled across this amazing channel! Chef Jean-Pierre brings culinary inspiration to his subscribers. As a self taught culinarian, one has to be inspired by someone to learn what one knows about the world of culinary arts! My first inspiration was the great Julia Childs! But now that I've learned what she has taught me, I needed more inspiration to carry on my culinary adventure. Chef Jean-Pierre is that inspiration. Thank you for reawakening this magical gift that few of us posses.

[@hudsonriverlee]

I am back to leave my comments. The amount of knowledge I have gained watching your videos Chef, the amount of laughing I have done, ( not your cooking ) just your personality, keeps me interested in learning from your style of teaching. Great way to explain things and ingredients that the body likes ,,, the tongue appreciates and the no waste attitude, is key ... Well Done Chef. Plain and simply well done.

[@johnstonejaxfldoxmebitch7388]

Peppercorns stored in Cognac? Sold, this was the best cooking video I've seen in years. Subbed!

[@BeyBattleBoy]

That is quite possibly the most gorgeous kitchen I've ever seen in my life!

[@timmer1229]

I enjoy that you keep your work area so clean.

[@nitrampd]

My wife told me that when she was in her early twenties and visiting Calais that she tried and loved steak au poivre. I had never heard of it, so I looked up a recipe online and tried to make it myself. I like to barbecue, so instead of pan frying the steak, I grilled it over an applewood fire. I had purchased green peppercorns on Amazon but they were dried, not in brine, so I hydrated mine in bourbon. It turned out great and more important, my wife loved it. Of course, grilling means no pan deglazing but there is a smoke element that emerges. Going to try Chef’s method next time.

[@gjaeigjiajeg]

The amount of energy you emit is just pure charming. Thank you chef.

[@NardeBanks]

Spectacular dish! Thank you Chef

[@cyor8721]

Starting as a cook in fine dining for the first time this week, came here to learn one of the menu items. Thank you for this Chef, hopefully Ill make this just as well as you do.