How to make a pan sauce for steak | Bistrot pepper steak recipe like in France

How to make a Bistrot pepper steak recipe like in France: if you have been to France and ordered a pepper steak in Paris you know that they always seem to taste just that little bit different but why? in this video I am sharing the secrets of the Parisian style pepper steak.
🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: bit.ly/2QZM7TX
😀 SUBSCRIBE: bit.ly/2Of3oJD
💌 NEWSLETTER►bit.ly/2lNomli
Written recipe: https:www.thefrenchc...
🧅🥕INGREDIENTS🥕🧅
Multiply the ingredients if you make more (if that is the case, it is best to make it in batches of 2 at a time)
2 steaks (prime cuts) of your choice
1 small shallot
1 tablespoon of butter
100 ml white wine
2 tablespoons of cognac
2 tablespoons freshly grinded black peppercorns
50 to 100 ml heavy whipping cream.
100 ml reduced brown beef or veal stock.
**********************************************************************************
IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL
🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: bit.ly/2Of3oJD
🎗️ join the FCA community on Patreon: bit.ly/2XaXw3F
🗣️ Spread the word about the channel and the website
🛒 Visit my Amazon cookware page: amzn.to/2sQZd9z.
UTENSILS AND COOKWARE STARTER KIT:
******************************************************
The Mauviel pan I use plus good copper models:
amzn.to/2RHSACP
*******************************************************
Great all around cutting board (polypropylene): amzn.to/2POc0Ei
Heavy duty cutting board (wood):
amzn.to/2H4J5ZR
Essential utensil set:
amzn.to/2Y3eIc2
Kitchen scales Us Oz and metric grams:
amzn.to/2Vj0Flx
Measuring cups set:
amzn.to/2ViYkqT
Great starter cookware set (tri-ply clad):
amzn.to/2DWJD2a
A good nonstick pan:
amzn.to/2VW02OF
A Great cast iron enameled French made pot (Staub): amzn.to/302BvXi
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
amzn.to/2vKiB9M
Forged knife set (mercer culinary):
amzn.to/2WuDZvs
Fibrox knife set (victorinox):
amzn.to/2DRrbaV
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook: amzn.to/2FW7ses
How to cook pastry: amzn.to/2HrmKbz
***************************************************
For people wanting to learn technique like in culinary school:
The professional chef:
amzn.to/2H4xPfW
Le garde manger:
amzn.to/3001yOH
Paul Bocuse Institute culinary book:
amzn.to/2H4jr7y
The complete robuchon:
amzn.to/30172cb
The professional Patry chef:
amzn.to/301Q3WX
Baking and pastry, mastering the art:
amzn.to/2vCU0Ue
Beautiful French Pastry recipe book:
amzn.to/2H2a1tc
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
amzn.to/2PP8ZUr
Larousse gastronomique:
amzn.to/2H4HWBK
Le repertoire de la cuisine (in english):
amzn.to/2H3TKE5
World atlas of wine:
amzn.to/2VLiB84

[@jasonreid611]

Made this for my wife’s parents today...I’m pretty much invincible now...great video.

[@js0988]

I really hope you used more salt than shown here and several hours earlier.

[@MayimHastings]

@@js0988 I’m no anti-salter, but I actually appreciated the fact that he didn’t add a bunch of salt, but layers of flavor instead. And I’ll bet there’s some salt in that stock or butter. I really struggle with eating out here in the US because everything is over salted. We need to get used to just a little bit less. Our cardiovascular system will thank us!

[@sincerelydavillian5851]

@@js0988 the beef stock has sslt

[@stefanmariaschneider]

@@js0988 if you salt the steak and let it sit, won't it dry out the steak?

[@js0988]

@@stefanmariaschneider No, it will draw out moisture and the salt will disolve in the moisture, but the steak will reabsorbe the moisture. Thus season the stake insade as well as the outside. It will only dry the outside of the steak, which you want because it will give you a better sear.

[@AGabaldoni]

Thanks Stephane, I loved the recipe. Steak au Poivre is my favorite dish by far! I have been eating Steak au Poivre for about 50 years. It was a family favorite when I was growing up. Both my parents who were great cooks, also loved to entertain their friends so good cooking was a must. Both of them took turns to make the family favorites, Steak au Poivre and Boeuf Bourguignon. As for the Steak au Poivre, each of them had a somewhat different version, Mom's was done in the traditional way much like Stephane's recipe (but using white onion as échalotes are not available in my country). My Dad added to it chopped Green Peppercorns and a little minced garlic (he always reminded us that this was not the traditional recipe) but his reason for adding the garlic was since échalotes were not available and white onion were the only option, he would first blanch the minced onions and garlic in boiling water for a minute or so thus making both of them milder and thus making the flavor closer to the échalotes. (Échalotes are softer than onion with a flavor that reminds a little of garlic so I think it was a pretty good way to balance the flavor and making it closer to the traditional flavor). I liked his version a little more but both were fantastic, they enjoyed the competition and we all had the luck of having great food. Last year my family spent a long vacation in France. As you can imagine, the two dishes I ate more were Steak au Poivre, and Boeuf Bourguignon. We went to may small bistrots and also many famous restaurants like Le Relais de l'Entrecote, Les Gourmets des Ternes, Chez Paul, Golden Pat, Bistrot Paul Bert, Brasserie Barbès, Auteuil Brasserie and others. Regarding the Steak au Poivre, on a few places they had the variation using the chopped green peppercorns (and no garlic of course). I did enjoy those even more than the traditional ones and I highly suggest you try this variation at least once. I frequently make this dish at home and almost always use both the cracked black pepper plus the chopped green peppercorns. My pan sauce is very similar to Stephane's but instead of échalotes of course I have no choice but to use the blanched white onion and garlic. and instead of Martell i use Curvoisier V.S. as Martell is not easily found here either. By the way, you can get on Amazon cans of Madagascar Green Peppercorns (these are the best). I have tried them all and the best by far come from France and are packed by a company called ETS MOULIN and they go for under $7 dollars for a 100 gram / 3.52 oz. can . Stephane, maybe you can add a link to these to your Amazon list... Thanks!

[@fussyrenovator7551]

A G wonderful. I am going to screenshot this and send it to myself if you don’t mind. Lovely story and history and about make do when you can’t do. Best wishes 😘

[@mmarcus62]

this is one of the best replies to a video I ever saw on youtube

[@rbu2136]

Superb comment. Absolutely loved this. And steak Au Poivre is my absolute favorite way to have a steak. I have ordered green peppercorns in past…they do not last super long in fridge. So I use them up when I get them. Delish! Again, thank you for the wonderful comment. Lol may you always have the top comment on this man’s lovely videos.

[@rbu2136]

By the way, for work I went to Paris a number of times…and was working nonstop and did not take moments to really notice the brilliant places I ate. One night we went to a very high end restaurant in which the ceiling retracted and we saw the night’s sky. Very elegant. Could not remember the name of the place. I have traveled to many European and Asian cities…Paris is the most beautiful in my opinion. And the food is amazing. Now I’m retired and wish I paid more attention to my 10 visits there. : )

[@theEarlofChip]

The green peppercorns are a must IMO, otherwise I personally wouldn't bother making the recipe! That's how good they are with this dish. Their bright flavor goes perfect with the rich, dusky sauce. They can be found in certain grocery stores, typically near the capers. I've seen them at Sprouts and even some Publix. The ones in brine in a resealable bottle stay good in the fridge for a very long time. That said, this video does several questionable things...ignoring how the steak is cooked, you definitely should wait to the very end to add the butter, when the sauce is cooling. Every other recipe I've seen deglazes with the cognac instead of using any white wine. Chef Jean-Pierre has my favorite version of this dish on KZbin, but Marco Pierre White has a pretty good one too.

[@darylpenner5763]

I bartended in a French Restaurant for 20yrs and this was one of my favorites. And Sweetbreads. Oh my! The Chef/owner retired, and closed the restaurant. I missed a great opportunity to be taught his fabulous sauces. So glad I've found you!

[@perrylocke6037]

Sweetbreads.....so good!

[@hubriswonk]

Very fancy version of Steak Diane and used to be a staple at restaurants in America until the 80's complete with the waiter making it tableside. Sauce looks amazing!

[@TheMV1992]

This is the second time I made it. First time was amazing. This time we thought we were in heaven. My friend and I both never had such an amazing sauce, at home or in a restaurant. I am not sure what I did differently this time round, but I was generous with the cognac, butter, and cream. The layers of flavour were incredible. Thank you Stéphane!!!

[@briantoplessbar4685]

I made this for my girlfriend yesterday - it was so perfect! Felt like I was at a bistro in Paris. Thank you so much for these videos. Mis en place for the win!!!!!!

[@larryusagmail4751]

Did she make it worth your while?

[@wemblyfez]

Ha! I absolutely fell over laughing with joy when you pulled out the bread to soak up the sauce. For me, the soul of French cooking is in the sauces and a good baugeutte is the ONLY way to enjoy the full experience. I learned how to do it here in France and will never look back. Pepper steak is one of my favorites so this video was especially delightful. Merci Stéphane!

[@jakejacobs7584]

I had a 30 year career flying back and forth between the states and Paris. I was fortunate to taste so many wonderful French dishes on layovers but this one was my go to at any restaurant I had not been to before. If they got this wrong, well don't go back. Thank you for the lesson and I am going to try this to give my family a taste of my good fortune spending some time there.

[@SB-bz2et]

I made this last week and can honestly say it might be the best thing I have ever cooked. I haven't stopped talking about it. I can't stress enough how absolutely delicious this is and how this is now my go-to recipe when attempting to show off my culinary skills. Just perfection

[@peternystrom921]

Your videos made me fall in love with the French kitchen, and made me even more intrested in food. Thanks man :)

[@TheBeefTrain]

This channel is great. There's a lot of content focusing on modern, quick (lazy) recipes, so it's awesome to see someone doing classic cooking that takes time, technique, and care.

[@WaaluigiBoard]

Idk what content you watch but I’m sorry that that’s what you’re seeing. Check out channels like Joshua Weisman, Adam Ragusea, and Italian squisita

[@piscator58]

I have now made this 3 times, first time with a $40.00 custom cut ribeye 2 inch thick from a fancy butcher, second time with a decent $27.00 ribeye, and today with a 1 inch strip steak That was only $14.00. each time it has gotten better which is proof of not a good piece of meat, but a good recipe. Thanks for posting this, our new favorite steak recipe. BTW this time I substituted creme fraiche for the cream...give it a go!

[@amlach1]

I tried this and it was very good. Thank you my french brother! 🙏🏾🇫🇷🥖

[@molliewhite3709]

Looks great less than 2 mins for more rare, sauce looks wonderful, yes I'll try, thank you Stephane

[@mauricemaffeo8080]

The Cognac creates the magic!

[@rvic11]

I love this man. He cooks beautifully. That sauce looks so delicious.

[@teresaoftheandes6279]

And he's a great teacher too!

[@anniefitt8623]

Made this with a grass-fed beef filet tonight. It was soooo good! Picked up some cognac yesterday, and it added the perfect taste note to this dish. Made pilaf with basmati rice, and a green salad to accompany the beef. Thank you for all these videos - I have learned so much from you.

[@jl4665]

That sauce though!! Easily the best thing I’ve ever tasted. Thank you thank you

[@ignoblesurfer6281]

I've always loved steak in creamy pepper sauce but never managed to get it quite right. This recipe changed that. It turned out amazing and everyone who tried it loved it. Thanks so much for the upload!

[@danieltobin4680]

I go back to this video all the time! It is my favorite and I would love to see you do an updated version of this again! I love this channel!

[@harrybhappy]

I have now made this recipe four times and every time it does nothing but get better, this is been a favorite of mine for decades and so happy to be able to make it and make it well

[@vincentsorisio3062]

love this recipe, deglazing first with the cognac is the key!

[@Lavadx]

This is my FAVORITE steak sauce, my family loves it... SO GOOD!

[@harlowvideo]

Made this for my 19 year old daughter. Used a nice little Porterhouse. Followed recipe exactly, hit it out of the park so far I drank Stephane’s share of a great Red.

[@ActualKaktus]

French cooking is so beautiful and nuanced.

[@jenniegem5338]

I've never been much of a cook but since Covid I've been cooking like no one business. My husband has been so impressed. Going to make this for him this weekend !

[@byronwilliams7977]

C'est MAGNIFIQUE !

[@richardhaselwood9478]

Thanks Stephan, I've been experimenting with pan sauces (thanks to you). I will have to try this one too.

[@FrenchCookingAcademy]

👍🙂

[@dvfreelancer]

This is awesome. One of the things I really wanted to work on were meat sauces. We live in marvelous times.

[@FrenchViking466]

I’m so happy you share the beauty of our way of cooking on such a big platform. 👏🏻

[@johnallard2429]

Came across this video and immediately went out and bought the ingredients to make this - one of the best dinners I've had in a while. Had some sauteed mushrooms on the side that I ate with the sauce. Such a great recipe and such a great video!!

[@Miamivice657]

Im just about to do the same, I bet it's delicious.

[@manuelkong10]

BEAUTIFUL.....can't wait to make it

[@pennyfoulkes4830]

Stephan I love this channel. Thank you so much for showing us the delights of French cooking.

[@ziadkurdi9944]

Never ever gets old Bon apetit

[@Improveng1]

Merci Stephane, great video as always.

[@DarrenNugent-md4kd]

Omg I'm doing this very soon is making me sooooo hungry. Top tips and great technique. 👍 ❤

[@cecyliaokreglak8171]

I am soooo happy to discover your channel……my daughter in law is French, maybe I will cook this for her. Thank you.

[@brewmorgan8942]

Absolutely perfect ,merci bocu....

[@deetow__]

So... I decided to make this today for lunch and it blew my mind how many layers of flavor I got with this few ingredients. I'm usually a kind of perfectionist when it comes to cooking but this was brilliant. I bought a nice brandy from my country (Spain) instead of cognac and a nice cow entrecot and holy smokes the result was worth! I already told my girlfriend I will make this dish on Saturday. Sure she'll love it! Thanks for your content and, even more, your passion about cooking. Kind regards from Spain!

[@johnenglish929]

I’ve made various pepper steak sauces but made this last night. It really is the best I’ve tried and not difficult. Thank you for sharing it.

[@htkm1179]

And there I was thinking I wasn't hungry! Another great video Stephan! Thank you.

[@danagray9709]

Definitely going to try this recipe.

[@davidbreckler5327]

I love to listen and watch..... you are the best !

[@damonbrown5395]

I made this last night and it was amazing! And I finally used my stainless frying pan and didnt have a giant mess to clean up. Thanks Chef!

[@48956l]

Absolutely fantastic mate thank you!!

[@duncanjames914]

I was in Paris every 5-weeks for 10-years and ate at a lot of bistros. I agree when saying there is a special flavour in pepper steak - je ne sais quoi is appropriate! Thank you Stephane.

[@grunttwice2006]

I've made this twice since the video came out. It's delicious.

[@brettschneider2908]

yum. i'll be making this again and again and again... thanxxx

[@sonny2004]

Great presentation thanks a lot Stephan

[@axiomist4488]

Excellent ! Looks delicious .

[@Miamivice657]

That looks fantastic

[@mimoochodom2684]

This is really practical cooking. Great flavours in little time. Love it.

[@Bella_Mar]

Thanks for this! I'll be making this for my mum's birthday this week 🥩🥔

[@alenlau1601]

That looks bloody brilliant. Gotta give it a try this weekend.

[@carenburmeister5002]

That looks so delicious! I can’t wait to try it. Your sauces are to die for.

[@caneandabel]

Love this channel. So well presented 🇫🇷

[@sibionic]

I love your work.

[@gailallwn8400]

Looks simply Deeeeeeeevine. Thank you for sharing. Will definitely be trying this recipe. Have a beautiful day and keep them recipes coming

[@NemesisEnforcer4937]

Beautiful I can't wait to try

[@Jezeppi1]

Wish i could smell it 👍 Looks great !

[@anthonyireland6108]

Merci Stepfane , steak au poivre is one of my favourite dishes , I will cook this and serve with new potatoes and peas

[@Caroline-fy9vy]

Another recipe I want to try...so good. My husband would want more sauce

[@andy16005343]

Looks amazing, best pan sauce I've seen. Thank you, will surely try!

[@luisarodriguez1049]

Really enjoy your cooking sauce I will do it thank you

[@dr.pierrecharbonneau1133]

C'est si bon. Merci. Nova Scotia Canada

[@peyo721]

Un vrai délice

[@tassovarvarikos384]

I like how you layered the flavours at the end with the sauce. Chapeau!

[@simonstergaard]

Super simple ... the secret to good cooking. love it

[@palmersusan7447]

That bistro pepper steak looks amazing. Thx for the video .

[@FrenchCookingAcademy]

thanks 👍👨🏻‍🍳

[@JonniePolyester]

I always start frying with steak that thick, sat on its fat edge down - the fat renders nice & golden and then you can fry the meat both sides to your liking 😊👍

[@mikedeman5351]

Same here. That way you get beautifully cooked crispy fat that you can eat.

[@MichaelMorrisLaw]

Great idea

[@TheSeinsei]

Incredible that he didn’t do that, but he generally doesn’t appear to be a trained chef. More like a passionate amateur foodie KZbinr

[@kniejislaw88]

I would do the same as you. I'm suprised that he didn't render the fat from the edge at the beginning.

[@sirspikey]

@@TheSeinsei just a matter of taste, we usually don't eat the fat at all, it's just there for the cooking part, to give taste

[@bunkerman99]

I cant wait toi make this. Thanks Brother.

[@saddemgargouri]

10:00 Speaking as Tunisian that's how we almost always use bread , dip it in sauce \stew , i approve

[@debbiezullo7056]

I’ve made it just like this for years. Love it! From California with love ♥️

[@zfloz9895]

Aaaaammmmaaaazzziiiing !!!!! I love iiiiittt !!!!!!!!!

[@dwaynewladyka577]

That steak looks so good. The sauce compliments it nicely. Cheers!

[@BenjaminWasson]

I made this Monday actually and it was great, I was thinking some stock and wine would have been good and here I see you added it! The sauce was delicious with potato dauphinois, and was delicious in green beans as well.

[@teresahernandez1059]

I added a bit of maple syrup. Next time I won't add the cream, I like the flavor of the steak's grizzle without much else. Thank you, you have made my cooking much more innovative! I'm incorporating French and Mexican cooking and it's Delicioso!🥰😋

[@jacksonfl]

Can't wait to make this! Lived in Paris 50 years ago and still can taste it.

[@MrP4v]

Wow! Tried your method tonight. Can’t wait for opportunity to impress friends from France. It’s simple and delicious. Thank you.

[@FrenchCookingAcademy]

👍👨🏻‍🍳🙂

[@death2pc]

Simple, direct, juste................... D'accord................

[@sparkyindahouse]

very nice chef..great dish

[@theviciouschickenofbristol4779]

Just tried this. First successful attempt at cooking with wine. Definetly doing it again.

[@raretapes8057]

I've made this about half a dozen times now. It never gets old! Thank you

[@Lalscell90]

Made it today, and it was a total winner!

[@ayumihorsfall667]

I tried it last night. Perfect result. Joy! Thank you.

[@FrenchCookingAcademy]

👍🙂

[@hollish196]

I really enjoy your videos about cooking. There are many I will never make, but I always learn a technique from watching. This recipe is one I hope to use soon. It looks so easy--except for the timing!! Thanks for sharing.

[@torbjornwiken]

I didnt even know this was the french cuisine way of making sauce before this video! My mom learned me this technique way back and i have used it since. Im a true believer of blending the juices of the meat to create more taste in the sauce. Great video!

[@wallymcguire2033]

It’s 7:05 pm at night, I’ve already had dinner and now I have to go make a pepper steak. Thanks for making me hungry ...

[@FranzBazar]

Fantastic video, thank you

[@cristinavelasco9818]

Stephan, you'rey favourite..🥰Stephan of all presente time & My cooking works fine THANKS To You From 🇪🇸 with ❤️‼️🙋

[@GeatsieZapp]

OMG, I can't wait to try this at home. Thank you so much! I love this channel!

[@johnbruenn8755]

I did this on our boat. OMG it was SO GOOD! This will always be part of my culinary repertoire.

[@johnt1175]

I love the simple no frill no nonsense walkthrough. Everything we need, nothing we don't. Excellent!

[@inocenciotensygarcia1012]

I loved it. I have to try cooking it. Thank you 🙏

[@KatErina-ii6ru]

YUMMMM!!!! ❤️🥩🍷 I used to hate cooking but I think i just wasn’t cooking French food. Merci for lovely recipes 🌹🥂

[@MaraudersWorld]

Magnifique ! Recently discovered your channel and love it! You had me at Creme Brulee 😎 ... as I had my first in Paris in 2009.

[@kalaysia77]

Can’t wait to try this !

[@sabrinatasneem5756]

Wow. This was wonderful. I made this for dinner and it's was a hit

[@SkeeterMcBeater]

French cooking is the best. I'm going to make this with those mushroom tarts this Sunday. God bless.

[@jhwheuer]

Fighting words in countries like Italy or Thailand...

[@cristianespinal9917]

I rarely have au poivre, but I love it and have never made it. Can't wait to make it like this with the great techniques you showed here.