Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

parts, okay, halo, heavy whipping cream, let's put this on to boil, let me tell your friends you can put in a port wine if you want. I keep the towel there so I don't forget, oh, green

peppercorn

, put the green

peppercorn

in there, but as much or as little as you want, you know you don't like them, but don't put them in, right? I don't have them, don't put them in, it will still be good, so let me get my potatoes, I have them, I put them right here, I have the little glass and the potatoes, I'm going to finish the sauce now.

I'm going to finish the sauce, let me heat up the green beans, okay, look, the sauce is starting to thicken, see, see, see, see, right there, friends, the sauce is starting to thicken because it's reducing right now, so now this is what we do. We turn off the heat and now and only now that I'm ready to eat I'm going to put in my butter, okay, don't put the butter in before, otherwise the separated butter becomes oily, we don't want it to be creamy. right, look, look, look, look, let me tell you guys, this sauce is good enough to rub it all over your body, it's not really purist, so yeah, just wait until it's not so spicy, okay, let me tell you , oh yes, honey, I know that professional cooks There are those who are looking at this and saying oh honey, that has to be delicious, yes, and you would be right, uh, a pinch of salt, a pinch of pepper, there is already a lot of pepper in a

steak

, I don't need that much pepper, let me have it. a plate, oh I use my plate, let me get a plate, okay, we're going to do a very simple presentation, so now I'm going to have my

steak

, oh yeah, honey, right there, now you'll see, I know this juice is delicious, but I don't want it on my on my um I don't want it on my sauce on my plate because it won't look very attractive okay, so I take it out right there and let it sit, it's perfect, it's like you yeah, let's put some grated potatoes and we have a recipe also for grating potatoes, this is a simple recipe in the world, people can make it, okay, so let's take the green beans and let's put them on a very simple plate I like to put them all in the same direction because like I said sometimes I'm a little anal with some of the things I do and you do it however it makes you happy and uh because come on trying to put them in the same direction it wastes a lot of time but that's how I like to do it so anyway you do it however it makes you happy you know that's the good thing about cooking you do it because it makes you happy happy and uh and it's delicious you know I say food has to look good to taste good , okay, it's pretty simple, I mean, look, it's not like uh, oh, yeah, those are cooked perfect too and they're beautiful, look, just beautiful, look at this, right? put it, put two or three in there like this, you can put a little bit of butter, just a little bit of the butter that we cooked them in, but just a little bit, okay, that's all you need, you don't need a lot now you need to take your sauce right there look at the sauce look at that sauce look at that sauce hey you can use it for a duck breast you can use it for a pork chop you can use it for a veal chop you can use it for anything lamb chicken chicken chicken chicken you're going to make exactly Same thing with a chicken breast look at this friends look at this I wish you were here and could try this oh yeah baby this is perfect see?

That's how I like it and you know what I like to do too. When I have extra sauce, I put it in a little jug like this one, but nicer than that, and I poured it right next to it, put it in a jug and put it on the table so my guests, if they like extra sauce, can you have some extra sauce right there friends stay oh come back here you friends stacca puava very simple to make everyone can do this okay that's how it was. Just pencil, beautiful, right there, look at this thing, it's you.