Steak Au Poivre, Gratin - Bruno Albouze

Steak au poivre is among French bistro's 10 best dishes. Accompanied with gratin Savoyard and glazed green asparagus, you can't go wrong. Pretty much any steak would work, especially filet mignon - Enjoy!
To get the full recipe go to brunoalbouze.com
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[@fa5234]

As a Belgian chef, I recognize a true professional in Bruno Albouze and I must say that it is so satisfying to see a properly trained chef on youtube. It is actually quite rare.

[@rowlerthedachshund4634]

Yep.

[@jordy46682]

The amount of KZbin "chefs" that can't chop / cut properly is extremely painful... I literally have to look away watching them hacking near their fingers... Some of them release multiple videos a week and have extremely large followings... 🙈

[@yuhboris304]

Ikr!!! 95% of the KZbin cooks can’t cook. After working in a restaurant, and seeing Bruno’s story, he’s one of the few actual CHEFS on KZbin. In my opinion simply being able to cook does not make you a chef, it makes you a cook. Having the title of chef entails far more work, experience, skill than just being able to cook a meal at home

[@rowlerthedachshund4634]

@@yuhboris304 Also Jules Cooking

[@backharth]

Hi there, do someone know the brand of his transparent plastic cups, he is using for everything? I know there is a lot on the market, but I want exactly this ones 😅

[@allisonle8596]

Good god. This man makes everything look like it came from a Michelin star restaurant.

[@houdboucetta1630]

Because he us professional chef not just like some youtubers

[@ethanbarclay6292]

because he literally used to cook for michelin star restaurants

[@MrWhiterunGuard]

He's a Michelin Star chef so...

[@Silverfox8668]

Why are you not having your own cooking show on the Food Network? I am sick and tired of Chopped and Guy Fierri’s shows…Hello Food Network! You need to showcase Bruno’s cooking skills on primetime . He is simply awesome. 👍👍👍

[@nutellalatte7522]

"Nothing gets wasted" I LOVE YOU!!!

[@oa2256]

watching Bruno is like reading poems. he is a poet in the kitchen whose words are fresh ingredients.

[@ghadayousef2857]

Wow Bruno So many “chefs “ make steak But your touch is unique Some day what I am saying will be true: you will be ” the Judge “ in master chef show And when this happens, you will make a revolution in this field I think not everyone deserves the word “chef “ But you, definitely deserves to be “chef “ Greetings from Tbilisi

[@2kmichaeljordan438]

Hopefully he’s in America or Canada masterchefs, all those judges but Ramsey are assholes for no reason, this guy seems nice

[@dpie4859]

Bruno….i follow a lot of food KZbinrs but you are the BEST!

[@shizzl0rable]

Hey Bruno, I have been fortunate enough to see your journey from way early on. I think my first video of yours I watched was the forbidden rice strudel, time flies! I just wanted to to express my gratitude and respect for the Quality of your Content. I was able to grow as a chef tremendously over the past 10 years because of all the techniques you showed me ! From day 1 you gave it everything you’ve got. Now I look and see you are close to the million subscriber Milestone and I am happy that even more people can benefit from your love for cooking. Thank you for this great channel, whenever I want to try to cook something new I search it for inspiration and guidance.

[@mopsydaisy]

der wendler?!

[@stuartdennis8506]

Sensational cooking, even more sensational pronunciation of “centimetres”

[@Regina-vh5di]

You are a true professional! Even when there is no appetite, your dishes are hungry!

[@nancyalfaro5074]

You’ve given us the 4-course dinner: asparagus soup with the ribeye, out of this world sauce, potatoes gratin and asparagus. Can’t wait to make it!!! Will have to pair with one of your outstanding desserts too! Maybe your opera cake. Thank you for sharing your amazing talent! Can’t wait to get more info about your cooking classes too.

[@hungabunabunga3645]

I have NO FREAKING IDEA how you have less than a million followers! I DUCKING love you

[@ccoc8764]

It hurts me all the time... I have been watching his Channel for 6 years... I always wondered the same.... he is actually presenting really technical and professional skills and technique here... yet the social media like Nick Giovanni's shit and other tiktok cooks' shit...

[@hamdankhan319]

@@ccoc8764 majority of viewers are 9-15 year olds, so they don't appreciate Bruno as much as those who are really into cooking. Plus youtube management are complete morons

[@rossy3lo]

Legit french chef, amazing! I'd really love to make this someday!

[@domdieudo]

Bruno Albouze no longer cooks, it's Art on the plate. He is the Leonardo da Vinci of the stoves, and before tasting his creations, you must admire them as a masterpiece.

[@alebrt9251]

Bruno il miglior maestro ! Competenza e simpatia ineguagliabile , grazie per questi video !!!

[@awblenderpersonalprojects]

I love that you show such detail in your knowledge that you specify Savoyard instead of Dauphinoise. I've been enjoying your channel for ages and still do. I hope you are having the success you want with this channel. You fully deserve it.

[@benc.s.1393]

No better beef cut than ribeye. And that sauce looks divine.

[@Kavriel]

Unpopular opinon : I think it's a very overated cut. It's tender, but the flavor is mild. I prefer a stronger beef flavor for my steaks, so I gravitate towards other cuts.

[@bartelR]

@@Kavriel flavour is mild? on ribeye?? never heard that before...

[@Kavriel]

@@bartelR It's subjective my dude. I prefer a hanger steak, a picanha, a filet mignon, or a bavette.

[@RamonX69]

@@Kavriel picanha of course, but you prefer a filet which has no fat over a ribeye??🤔🤔

[@Kavriel]

​@@RamonX69 It depends on the quality of the beef i'd say. I don't need my steak to be fatty. As long as the flavor is good and the texture tender, any steak can be a great experience.

[@monsieurbop3469]

Voilà ce que j'appelle un flambage avec une dose de Cognac "à la Maïté". Superbe plat en tout cas.

[@saraatppkdotpt8140]

You're spoiling us with so much recipes! Keep doing it please because I love them 😊

[@madamemadagascar5398]

I wish my French husband can have a sexy accent like this chef even he can't cook at all! I'm the one who is foreigner learning to cook French food for him as we're not live in France and he misses all good homecook French foods...Merci beaucoup Chef Bruno! You're the best chef ever i've discovered! You're my inspiration to learn French's cooking!

[@user-me6qx6em4e]

Amazing! I wish I could eat that from your hands but I live so far away, in Greece. I don't have all that equipment to make it myself, but I'll try. What impressed me most is that you only fry the meat, you don't put it in the oven at all!

[@alexanderbradshaw8148]

I made this a week ago but with green beans instead of asparagus. Anyway the peppercorn sauce and Savoyard Potatoes were amazing and really easy to be honest. Fantastic, thanks Bruno.

[@sujonso]

Chef Bruno has the best voice. He could easily work at Audible for a second career.

[@alidol8181]

voice porn.

[@JHowes01]

Everything he does looks amazing. Master chef!!

[@Clyde_le_Cyanide]

I used to work at a country club and they made this regularly.

[@sonyaraman]

It smells and tastes through the screen. Fascinating

[@rjvlog7408]

I really love you cooking channel. Thank you for sharing this wonderful recipe

[@phatpa8225]

I have been following for years now and still the most underrated KZbin channel ever

[@user-tk9bv2je7w]

I have steak in the refrigerator and tomorrow is the day i use this recipe 😋 thank you chef

[@robertsontirado4478]

Send Bruno some paper or buy a recipe, this guy is fantastic.

[@rossy3lo]

Or watch the ad on his YT channel

[@thehadster7043]

I know. I have bought a few of them. He has a Pastry Master Class in development, which I'm thrilled about. Yes, he is a mad genius. He has a video, oh, years back now, where he poaches an egg (soft yoke), then he rolls it in bread crumbs and fries it in melted butter. It took me a few tries, but I finally managed it. Insanely good. Who has time to take a picture of an egg to post? Eat it while its hot!

[@thehadster7043]

Question, can you see his t-shirt merchandise links below his video? I think there might be some kind of funkiness with my browser....

[@asiankitchenstory]

OMG these dish are so mouthwatering. Definitely going to make it on New Year eve. Thank you for sharing this amazing recipes

[@xonedgg6221]

The best steak with chef Bruno videos....

[@harshabahardeen8202]

He is a great cook, should be cooking for royals

[@chefsabbaa7896]

This was advanced cooking at its best! Famished.

[@69-avec-ta-soeur]

J'ai testé ce gratin de Bruno Labouze, un régal!

[@angelarampersad4259]

Love his facial expression when he take the first bite.

[@arturosantander5728]

Look fantastic, from Chile

[@neliborba101]

This is scrumptious. It is a much better version than the recipe I use. Green peppercorns are a rarity in this area, but this recipe is GREAT!

[@cookingwithluca2581]

I LOVE my food and thoroughly enjoy cooking which has been a passion for decades ... but I’m not going to lie ... you’re quite an inspiration 😋🥂😂

[@kevinjohnston4923]

Inspiring! I’ll make this when it’s time to impress.

[@WJN56]

I like this bloke, knows what he is talking about

[@chouchoule5377]

Un regal comme toujours chef. Merci!

[@nelsonyou4638]

Bruno never disappoints

[@DFiggo]

I havent watch one of your vids in ages. That was a great one !! Thanks chef 👍

[@OurLastStand]

I have some hanger steaks in the fridge I may have to make this sauce for for tomorrow's dinner. Was already planning gratin potatoes. I think I'm going to do haricot verts instead of asparagus though.

[@fubukifangirl]

Green beans.

[@geoffreymutune7508]

Well executed Chef.Excellent choice,job well done

[@fa5234]

Bruno, cela me réjouis de voir ta chaine KZbin grandir tu le mérites amplement. Salutations de Belgique.

[@tnguyen5820]

Oh my God , Chef you make me hungry. Thank you so much.

[@CtrlAltDfeat]

This is amazing.

[@michaelwilson1960]

Incredible meal.

[@rowlerthedachshund4634]

I made this dish. Very good.

[@Maimitti]

On aimerait être à la place de la gousse d'ail !! (être effilée avec tant de dextérité ...) - le cognac dans cette sauce : une tuerie ! - bon ben j'ai toujours eu faux en mettant du poivre SUR la viande - merci la leçon - (mais j'aurai jamais les mêmes couteaux non plus , grrr.)

[@simonlivingstone7630]

Merci Bruno j'ai cuisiné selon ta recette, tu es le meilleur

[@MrDimigof]

Looks excellent, like always Bruno

[@Lorenzo_ceck]

Amazing chef!

[@jojototo4566]

If you follow his lessons you can open a restaurant and be successful

[@azhivago2296]

So wonderful. Such brilliant art. You are surely inspiring many future artists! Please keep it up!

[@coyote000]

I love the technique

[@MerdaPura]

Steak au Poivre Is my favorite meal in a good restaurant. I still daydream about a meal which I had Steak au Poivre with a very intense cognac flavor paired with blue cheese rösti, and as I'm typing it my mouth is watering and I just had dinner

[@jainmantra4404]

After watching yours video i think we should move on non-veg as we r pure vegetarian. I love urs dishes making n so simplicity way.

[@princesse523]

Specially because meat or other animal proteins are necessary to assimilate the vegetables and not spoil our body

[@qi123qwe]

Parfait!

[@rachaelyim8726]

So beautiful visualization!

[@lightshift3431]

Please explain how you eat those peppercorns. The dish is gorgeous.

[@shakarful]

We need more of those salty recipes. Can you please make some for the barbecue now that the summer is here? Not complicated please; something that works for for those like me who like simple but stylish stuff.

[@MrCre8tive]

I have made a dozen different recipes by Chef Bruno. This guy is the freakin bombe! Yeah, it helps to have some basic knowledge in the kitchen and if you speak a little French, it makes it easier to understand him. But OH MY GOODNESS, I challenge anyone to actually make ANYTHING he posts and tell me it isn't MICHELIN level quality at home. My final meal will be the Bruno Albouze Steak Au Poivre with the Paris-Brest for desert!

[@1errep141]

Bien joué Bruno ! On est les meilleurs;)

[@mukeshramsarran1640]

Chef bruno you are the best

[@farahzoquier4068]

JUST 10 OUT OF 10❗👍

[@mikaelandersson3377]

Looks fantastic and delicious ☺️

[@sanjaybiswas7356]

Really good cooking chef

[@gooftroopg2623]

Can you do a review on the dalstrong pan that you used? Thanks

[@THEH0WLER87]

Thats a lovely knife also.

[@blancaherrera8482]

❤ME ENCANTA.!!

[@ezzaitouniradouan9802]

I love it

[@lawrencepatrick2486]

One click on a steak pouvre video, bunch others got recommended.

[@stormtrigger5578]

I love watching this, but jesus the captions though lol

[@josemiguelmandolesi4199]

MUY BUENO!

[@vapegod3659]

GANGSTER CHEF BRUNO ALBOUZE DOES IT AGAIN THE MADMAN

[@jseden1]

Heaven

[@user-ck9gv7kr9i]

Bruno everytime I looked at every video I get so hungry. How do you manage to do that hahah Looks delicious !! Bone appetit 🍰☕😉😄

[@crazydude550]

Look so delicious! , thank you chef 👍

[@Vehvilainen_Lundqvist]

Gordon Ramsay doesn’t agree ... he will kill me if I don’t go olive oil , salt , pepper and a hot pan

[@repure1999]

Wow! 🇨🇦

[@dear_totheheart]

Incredible!

[@JZ-gr1tz]

Bruno should have his own locations Even a TV show or cheff for rich famous Or. Even as those anchors travelers thru out Extravant places

[@MrBigbuddy94]

LoL y'a longtemps que les steaks de bistro ne sont plus des entrecôtes de 2cm d'épaisseur 😉 Sinon encore meilleur avec des tournedos... 😍

[@BrunoAlbouze]

C'est claire... la viande est passé au laminoir maintenant 🙄 A la maison?.. ya pas d'arnaque 😋

[@lazpatron61]

Chef albouze .. I admire your art for eating. I am interested in watching your videos every time. Which pots and pans do you use? I want to buy good ones

[@zrtgvbnjkop]

Bonjour Bruno, how do you call the technique where you scrape the knife on the garlic? I couldn’t find it online. Merci et bravo!

[@claudiah.4901]

I loved the recipe but it is a SIN to remove all the fat from the edge, that is the best part of the stake.

[@benjerry8987]

Yes, ribeye! So good. Bruno, I wanna see you make the tomahawk.

[@elizabethbendjama997]

Very nice recettte tks 😍🤩🤗

[@GroguSlayer69]

potato recipeeeeee! awesome!

[@freytube2731]

my favorite chief 👨‍🍳👨‍🍳👨‍🍳

[@suzita4019]

Delicious Delicious, thank-you Bruno

[@hasnaa_filali_to_cook]

روعة ماشاء الله عليك تيشهي يييم ييييم 😋😋😋👍

[@LesediLoFi]

Perfect.

[@bonkisay1331]

Nice combo

[@damla2102]

Great chef!!!!!!

[@akumademon1667]

My favourite sauce for steak is colmans English mustard 😋what's yours??

[@8nansky528]

I ADORE READING