Steak au Poivre - Insanely Delicious Classic French Recipe

[@SipandFeast]

Thanks for watching! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[@orionwesley]

I'm glad that James doesn't know the taste of cognac.

[@d.a.s.3921]

Ever make the sauteed onion and dried black olives with sugar / vinegar recipe ?

[@bleezair]

Mortar and pestle to crush those peppercorns. Cheers from Canada 🇨🇦

[@kareemfuller4744]

I thought all that stuff was a brandy or whisky.

[@conniedebeer1550]

Really enjoy your video's. Thank you so much for always converting your ounces and pounds to grams, milliliters and kg's for us non-Americans (i e the rest of the world really... 🙂) Even better when you measure in tsp's, tbsp's and cups! Much appreciated!

[@kineticstar]

Cognac is a dry french brandy. In a pinch, it can be replaced by sherry, bourbon, or rum depending on the requirements of the dish. Sherry for dry, bourbon for mellow, rum for sweet. Have fun young chefs.

[@Default78334]

You could also use a non-Cognac French brandy. St. Remy is surprisingly good and is a fraction of the price of Cognac.

[@jhnshep]

@@derekpiastrelli3213 I think he had a fan on, also not everyone is comfortable with it. so better to mention it before someone accidentally looses eyebrows lol

[@pskully57]

I use bourbon as a substitute often. It has that oaky flavor and works well.

[@rosezingleman5007]

There was a great steakhouse in metro DC about fifteen years ago called Ray’s The Steaks and he used port in his peppercorn sauce and it is yummy as well. I mostly use the most expensive brandy or cheapest cognac. Cook booze, you can’t lose.

[@kineticstar]

@rosezingleman5007 ports are versatile when it comesto cooking, but I've always believed a good port requires a good dessert! Well, in my humble opinion.

[@snsnplpl]

For the alcohol, don't forget that a lot of liquor stores sell miniatures- maybe one ounce of the name brand

[@jjarm]

What a great idea 😝 The Cognac issue has always been my problem with this great dish. I never thought of those little bottles.

[@nancydelu4061]

I use the little Vodka bottles to put vanilla beans in for homemade vanilla. Trying a couple of other spices, the jury is out on those.

[@lewistaylor8262]

I love the attitude of "I don't want you to be disenfranchised, I want people to actually make this" and it was reflected by your son, too - Excellent ideals, excellent vibe.

[@joelcurtis562]

Same! Lots of folks out there with not as deep pockets.

[@traumajock]

us lowlifes need to eat good too!

[@uhsaywhatnow]

Congratulations to the taste tester for making the team!

[@jamricsloe]

When I trim fat off of a steak, I always put the fat in the pan, melt it, then sear the steak in its own fat! Delicious.

[@jameshenderson5385]

Best way to go. Never add oil!

[@Jerrymc1975]

Eat the fat. It has all the right nutrients in it. I’m on carnivore, best diet ever

[@nnovatakaren5515]

That's very american

[@DLEE012]

Your children are a reflection of you and I can tell by James’ calm and confident demeanor what wonderful parents you both must be. It’s funny to watch his personality grow as a stranger but so lovely all the same. Thank you for giving us meals we would actually make and inviting us into the warmth of your home! As a Jersey girl in the west coast, hearing your accent is so nostalgic. I hope you and your family have a wonderful holiday!

[@DLEE012]

And congratulations on making the team James!! Get those foundations in and get your cardio & weights up! 🎉

[@bernadettemacchi7182]

They offer the same to me- a gal from NJ who now lives in SC and just feel so happy to hear the NY accent and food details, like calling a pizza a "pie".

[@matthewscott6226]

Heck yeah, Jersey guy in Ohio here. Feeling right at home watching them in a way :)

[@Gerisheng]

I really like how down-to-Earth and real your presentation is. The way you changed your mind about vegetable oil right there on camera, rather than edit around it, is one of the reasons your recipes have been the very few from KZbin that I actually make. Oh, and gotta love the giraffe whisk.

[@SipandFeast]

Thank you very much.

[@EvelynBaron]

I have to agree. I don't subscribe to many cooking channels and there is a clear reason why if I want a clear idea of what to do next, this is explained beautifully.

[@johnkim1043]

I enjoy this channel. It’s a great, unpretentious place to learn new recipes. But the absolute highlight for me is listening to the wholesome interactions between family members. You’ve really created a wonderful space for people to tune in for a hot minute and feel like part of something special.

[@Willbot1972]

Taste Tester: "It's cognac. See I have no idea what that is." Both Parents: "You shouldn't!!" That killed me!! Love it. And congrats on making the school team, James!!

[@gracelandone]

The spirit of what your family does here is as important as the recipes and cooking tips. Congrats to James for making the team. Must be all that good eating.

[@ren2704]

French here!! Congrats, you are always on point with you French dishes with the recipes perfectly done as we would do over here ;)

[@SipandFeast]

Thank you.

[@jeremietoussaint4085]

I'm french too and i totally agree !

[@HawksenDoom-sn7wy]

Moi aussi@@jeremietoussaint4085

[@57precision]

I love how much care goes into production (beautiful shots, slick music, awesome recipes) and then suddenly giraffe-whisk makes an appearance. Keeps it grounded in reality.

[@esoteridactyl]

i have the same whisk lol

[@uberubben]

I love this channel so much. Between the recipes, the "I don't want to disenfranchise people" to sharing moments like James getting on the school basketball team. Just wholesome worthwhile content. Thank you and your whole family for all that you do!

[@2karencraig]

Congrats on making the team!!!!!!!

[@setibamrahk]

I love this. Not only does the recipe sound great, but your added commentary about cost and tips about temperature and safety are great. Love that you brought your kid in as a taste tester because so many of these recipes kids may not like. Good to know that a teenager loved it. Congrats on making the team!

[@kevinn1158]

I put the oven at 300 and put the steak in for a little longer. That way, I don't miss my target temp. I would suggest to everybody to do the same. The heat just gradually gets through the steak and there's no crying. Thanks for the great videos! Love your stuff because you do things most people can easily do for their family.

[@judithross8863]

Congratulations to James! I really enjoy his taste testing...well done!

[@cumberlandquiltchic1]

I love how you said, you’ll never see wavy or expensive steaks, etc on here. You want us to make the recipes. Good for you! I think you’ve found a really good balance on your channel! You show us how to elevate basic, quality ingredients into a doable dish. I mean, a lot of us know these things from years of experience. However, gs good to teach the younger generation and the ones who are just now really elevating their cooking. They want to learn, and do it on a realistic level. You give great information! Thank you. By the way, one of my favorite dishes! Looks delicious!

[@jewelhome1]

Put the peppercorns in a little ZipLock baggie and smash ‘em with the meat hammer. I always use cheap brandy as it’s half the price of cognac. Love this recipe!

[@daniellerton3289]

Thank you for debunking "screaming hot"! I have an electric stove that I somehow manage to make delicious meals on, but I sometimes burn my pan. I know electric runs hotter so I try to compensate, but this video shows me I can go even lower with my heat. This is one dish I have not yet mastered, and your video gives me confidence!

[@bkm2797]

I prefer this delicious dish without the black crushed pepper, but everything else is as it should be.

[@TheCodeTinkerer]

The trick to crack you black pepper is to use the bottom of sauce pan, where you just put the pan on top of the pepper on the cutting board and lay your weight onto the pan. Thats the traditional way of doing it. With regards to leaving out the green brined pepper will change the taste a lot. They are a lot more fragrant and makes the difference.

[@domi_13]

Black pepper is obtained from the whole fruit, picked a little before it is ripe and then dried in the sun (not peeled, not roasted). White pepper is obtained from the ripe fruit, stripped of its husk and dried.

[@robinzaleski5]

Congrats to James! Another trick to cracking the peppercorns if you don't have a mallet is to use the bottom of the heavy sauté pan (with the peppercorns folded inside a cloth as you demonstrated).

[@timmc8666]

Just put your peppercorns on a hard surface and crush with the underside of a steel bowl. It’s surprisingly easy. Or use the rounded side of a steel pan. Kind of a rolling motion.

[@timmc8666]

Or use a small to medium sized sauce pan as a roller.

[@codyperratore4758]

I understand that making affordable meals is a big part of your desire for the channel but i'd definitely be down to watch some higher-end fancy meals to be prepared for special occasions. I like to wow my wife with fancy prepared meals on anniversaries, birthdays, etc. and it's a lot more meaningful to make it than it is to buy it.

[@SipandFeast]

Next week's video will be for prime rib, definitely a more expensive and special occasion meal.

[@smellyfella5077]

@@SipandFeast When Trump gets elected and the economy turns around we'll all be able to afford prime-rib everyday, again!

[@zackj997]

Same, I want to see some waygu

[@michaelfeds6895]

Economy is just fine @@smellyfella5077

[@seferinorino6951]

@@smellyfella5077lol

[@skeeterboombaty]

This is my first vid from your channel. I fucking love how relatable, and genuine you guys are. Makes cooking much more approachable. Can't wait to dig in to your other stuff!

[@ExoticAfrican6]

Omg that giraffe whisk is sooo adorable!

[@theresashetler]

Hahahaha....love your son James. Love this show. Thank you for being so down to earth. ❤❤❤😅

[@stixgrim8064]

This channel just keep pumping out delicious videos together with jummy vibes. Great inspiration for the everyday home cook :)

[@JBSchroth]

This has been my go-to for easy yet "impressive" for somewhat special occasions or just-want-to-treat-ourselves for years (ever since I made it the first time)! Not hard at all and so great tasting, anyone who likes a decent steak absolutely must give this a try.

[@strikerj4810]

First time ever seeing this channel but appreciate that you don't want to use pretentious ingredients since you want the viewers to make it as well. And also one of the first people to talk about using medium heat at most for an electric powered stove. I rarely cook on my electric stove over #4 (goes to 10 as high).

[@antares2OOO]

Coming back from basketball practice to demolish a classic french steak dish sounds like the best childhood ever

[@natspencer5799]

GAWD THAT LOOKS GOOOOOOOD!!!! YUM!😍 Whenever I don't know what to cook for the family... I just come to this channel and everyime it's turned out FANTASTIC, my wife doesn't know what's going on. HAHA!

[@marillacuthbert2115]

Love watching you all taking bites off the plate together, just like what happens in my kitchen. Very relatable! Warm. Love it. Great looking dish made accessible. Thank you.

[@beanie7547]

Well done James. Have a great season. So good to hear your review. Will make whatever James says is good.

[@diegoforest]

Another great video. I really love seeing James grow up so fast. He is becoming a true great foody!

[@humbecarito]

Love seeing James’ sophistication increasing on the show. Congrats on making the team!

[@joeyhardin1288]

Thank you. You are only the second chef on YT that has said "Cook your steaks the way you like them- 6:30." God Bless and stay safe.

[@cabopam]

I love watching and learning. I love the simplicity of this.

[@DarthDJJD]

I appreciate you bringing up costs like that. Not everyone has a Costco or have access to modest priced east coast ingredients, like real Parm cheese.

[@bigmountain7561]

Hi Tara Hi Jim, I went to Costco on Tuesday and got a 4 pack of NY Strips and they’re Huge and paid 5.69 a pound. For the same thing at Publix add 60 bucks easy. Great Videos Thank You 🙏

[@Kyle06531]

You can really see how much it means to you when your son compliments your work. I love that. 13:10

[@gangGreenthumb]

3:10 A burr grinder for coffee (not a coffee mill... a burr grinder) does an exceptional job at cracking peppercorns.

[@arthurboehm]

A thought or two: don't bother trimming the fat; it's full of flavor. Flame the cognac; that way, there won't be any residual alcohol taste. Otherwise: yum!

[@RyanAustinDean]

Watching y’all at the end is a great reminder of how cooking a meal brings families together. Love it!

[@patrickmasterson3848]

It's all about the vibe. So great.

[@ziparis]

That looks SO GOOD! And yes, I like how you make this accessible to the average person, with recipes that regular people could actually pull off, and afford.

[@danreilly959]

OK, I tried it out, and now I'm going to make it for friends this weekend! Excellent. Thanks for the recipe!

[@chrisfielding]

This has always been my favorite dish to cook for date night with the wife. Got excited seeing your video

[@kathleentiernan668]

My grandma was French. I have made some of the best dishes from her recipes.I am trying this recipe the next Sunday!

[@bennY-lz3wd]

i also like to add the resting juices of the steak into the sauce whenever i make this sauce or pretty much any steak sauce in general.

[@mentatassassan]

Hey James, came across your channel a year ago. I love everything you do. Straight forward and easy to follow recipes that consistently turn out perfect. I always enjoy seeing your family with you.

[@lcarolynghearing854]

I love this channel! Thank you for the lessons, I’m 73 and still enjoy learning…OBTW, thee paper towel trick works great, have done that for many years 🥩

[@qfarri]

Another damn good recipe, Jim and Tara!! That 9.9 rating is spot on! Keep on crushing it! Huge congrats to James for making the team!!!

[@barbaramartins6054]

Thanks!

[@SipandFeast]

Thanks very much 🙏

[@paladino444]

One of my lifelong favorite preps of steak. I also introduced my young son to this recipe when he was about 11 years old as part of he culinary awakening. I did the same with Steak Diane. Red Wine Reduction Sauce & lastly Sherry Cream sauce for steak. I should not fail to mention there a cream sauce made with cream, lemon, thyme, mushorrom and garlic is also awesome.

[@krismarch3718]

Made this tonight for the family. Great recipe. Everyone gobbled it all up. Paired it with a really beautiful Cabernet Sauvignon.

[@James-hc2rb]

Ive never seen your channel before but you seem like a great cook and a wonderful father. Thanks for sharing this, i look forward to watching more.

[@littlelamb6804]

Congratulations, James, on making the team! 🎉 Yay!

[@autoexploder]

Not only are you guys the best, but my daughter thinks I'm the greatest chef in the world because I follow your recipes. Just wanted to say thanks!

[@davedietz8726]

I love your videos first because of the taste tester and second because of the recipes! I'm trying one tomorrow night. Thanks!!🙂

[@tannerprince9730]

Im dry brining tonight, going to make this tomorrow. I made the beef bourguignon last week for a dinner party and it was 😙👌

[@SavagePickers]

Thank you and thanks for keeping the recipes budget friendly. So important these days. Warm regards, Carolyn

[@keithmoorechannel]

Use a mortar and pestle for the peppercorns. Or one blitz with a mini-grinder. Easy.

[@Arauge1981]

He looked so proud when he looked into the camera and said "I made the school team" congratulations lil man!

[@kilovolt7008]

Reason why the peppers are not getting crushed is the towel is absorbing most of the power of the blow. Mortar and pestle would have worked well.

[@timmc8666]

I worked as a saucier in a nouvelle French and in a 3-star Michelin Provençal, In the Nouvelle Cuisine place, we used brandy only. In the 3-star Michelin we used a dash of vermouth and a dash of the brine the green peppercorns were in, in addition to the brandy - not enough to overpower the brandy, but to give the sauce a bit more complexity.

[@davemarshall9925]

We used to serve this steak in my steakhouse- the only difference is we added a teaspoon of Beef Bouillon paste so it was darker and it adds some salt- Very well done!

[@nickdasher5501]

I definitely want to try this. I really appreciate your emphasis on making your dish approachable. I also really liked what you said about the temperature of the pan. Every youtuber seems to say the pan should be screaming hot, but when I do that everything burns almost instantly. I do a touch over medium now and still get a great crust. Thanks for the video!

[@thomasflynn4301]

Like your matter-of -fact presentation and frugal ways. Thanks for the tip, "its not the heat but a dry steak that makes it crust"...nice job

[@forza-e-honore]

Nice job. What a coincidence. I cooked a New York Strip on the grill this past week and pulled it at about 127/128 degrees and let it rest for 10 minutes. Perfectly done.

[@NancyJ238]

Somewhere in my soul I see my ancestors crying over paper towels in the pan absorbing flavor.

[@AaronMiller-x8v]

I made this last night and it was probably the best dish I've made at home. This is a great recipe, you should try it.

[@iahorvath]

I'm from French Montreal and you pronounced it beautifully..looks delicious and I will try it. Costco has the best cuts of meat! Your son is so sweet - sounds like your biggest fan ❤

[@jad4907]

loved it when you brought up the fact that high heat on an electric oven is different from high heat on a gas oven, i remember the first time i made steak while watching gordon ramsay, i learned the hard way when my steak turned black on one side while it was raw on the other

[@melissazam4969]

When the giraffe whisk comes out you know it about to go down! Thanks for another great recipe. I’ll be trying it on Saturday. ❤

[@dee_dee_place]

Perfect timing because I just bought some beautiful NY strip steaks. I can't wait to make this recipe. Thanks, guys.

[@SilentAttackTV]

I clicked on this video randomly and didn't know what to expect, but I really like your down to earth vibe and straight-forward presentation. A lot of cooking youtubers use way too much editing and the pacing of the videos is too hectic. I like when you show the cutting board, it's really relaxing and visually satisfying.

[@dvdht1975]

I made this tonight but vegetarian and alcohol free. Beyond burger patty, a mixture of apple juice, soy sauce, etc to replicate the alcohol. Tasted so good my teenage son gave it a 9 out of 10.

[@radicalmoderate2730]

The best part is at 14:00 where @Sip and Feast is explaining and the "TASTE TESTER" reaches for the knife to continue eating lol

[@danyeomans9642]

Thanks

[@SipandFeast]

Thanks very much!

[@andyswingle7928]

Peppercorns I use a mortar and pestle.. This looks amazing.. I love black pepper.

[@TheNortheastAl]

I made this once years ago and almost set the kitchen on fire. I had to run out on the deck with the pan in flames. Never tried it again. I might give it a go again after seeing how you added the cognac without it bursting into flames. Congrats to James for making the team.

[@rijgrg1]

Man I love your channel, thank you. Always so wholesome - both the food and family!

[@michaelgreenanjr635]

NY Strip is my favorite cut. Can't wait to make this! Also, I like that you went back to the music from your older videos. This jazzy tune is my fav.

[@vansavant822]

Nicely done. I am an exceptional cook myself, but I watch your videos as much for your family as your food. Nice work, my man. James - congratulations. Practice, practice, practice. vs

[@SweatLaserXP]

I know an independent butcher shoppe in eastern Connecticut that sells prime beef at reasonable prices. The best steaks I've ever grilled over charcoal were from Salem Prime Cuts in Salem, CT, and they've always been fair with pricing. Might be expensive, but the quality will guarantee flavor explosions. And they have a variety of stuff besides beef.

[@gracelandone]

James will clearly be the best fed point guard on the team. And if you are feeding him something that makes his hair that thick and curly, I would appreciate that recipe.

[@bvanlent1]

Suggestion...as a lot of us do when we grill outside, you can brush a thin coat of olive oil on the surface of the steak as a binder to hold the pepper better.

[@bkawalko42]

Amazing recipe. Used Paul Masson brandy instead and it came up sweet, salty and peppery all at the same time. Putting this in rotation for steak. Thank you!

[@sket179]

We can buy dried whole green peppercorns in almost all grocery stores in Finland. Red/Rosé ones too. They're usually used for fish. But it's a different plant.

[@redadamearth]

My favorite dish in the world. I've only had it twice in my life. I really just need to make it myself.

[@rachelmarcheterre]

Your french pronounciation was perfect 😊

[@tgh965]

I've been obsessed with the Steak Diane since I found it on tlyour channel...now I have another excellent recipe to use up the conyac up....love what your doing. Thank you!

[@bernadettemacchi7182]

Steak looks amazing.... but SO happy to hear we have a basketball player in the mix too. James looked SO happy to share that news. :) Back to the food... I am not much of a red meat eater, but this one I am going to try. Thank you both (Jim and Tara) for all you do in bringing great recipes to our homes. LOVE your stuff.

[@johnrichards3666]

This is the perfect sauce for a steak. My first time was at a French restaurant in Lone Pine, CA and I ordered a second one on the spot. One of my favorite memories.

[@kenweiss7913]

This steak look SO good! What a decadent meal and so affordable at home verses going out to buy it. Match this with the mushroom pasta that you highlighted and bam! A high end meal with flavor galore! Thank you so much for highlighting this meal. I have overlooked it, even though I know about it, and it’s so affordable and within the skill set of almost everyone! Eat like a King, on a regular budget.

[@rosecityremodel2015]

I’m definitely making this steak for my husband!! Thank you.

[@TommySG1]

Love your recipes and your channel man, Please keep sharing these delicious meals! Thanks.