Binging with Babish: Steak au Poivre from Archer
video description
Date: 2020-08-18
Related videos
Comments and reviews: 6
Sean
I know this is over a year old so this comment probably won't be read but I feel like all the pepper that you sifted out would have been perfect to add to the side dishes where you used freshly cracked pepper. If there was a culinary reason why you didn't I would love to know, I am certainly not a chef. It just seems like if I had a small dish of fine pepper, freshly cracked, that I would use it. But maybe it would burn if its too fine in those sides as well?
reply
I know this is over a year old so this comment probably won't be read but I feel like all the pepper that you sifted out would have been perfect to add to the side dishes where you used freshly cracked pepper. If there was a culinary reason why you didn't I would love to know, I am certainly not a chef. It just seems like if I had a small dish of fine pepper, freshly cracked, that I would use it. But maybe it would burn if its too fine in those sides as well?
reply
turkeysub3000
Made this with grilled ribeye that I put salt and bromelain on beforehand. Tender AF. Added in some baked potatoes with sour cream which played really nice off the sweetness of the carrots. Took a long time to prep everything but the looks on my family's faces were priceless.
reply
Made this with grilled ribeye that I put salt and bromelain on beforehand. Tender AF. Added in some baked potatoes with sour cream which played really nice off the sweetness of the carrots. Took a long time to prep everything but the looks on my family's faces were priceless.
reply
titouan
the sauce should have been made with the steak and the steak so that they can finish cooking at the moment you light the cognac it gives the tastes of the cognac to the steak
at least that's how father does it
i must had that i'm from france from where cognac is from.
reply
the sauce should have been made with the steak and the steak so that they can finish cooking at the moment you light the cognac it gives the tastes of the cognac to the steak
at least that's how father does it
i must had that i'm from france from where cognac is from.
reply
Furyplane
I work at a nice steak house in Texas and we are introducing foreign dishes to the area and we actually sold this we did it slightly different but it sold amazing and taste amazing I cant recommend enough for you to make this dish its very simple and can be done very quickly
reply
I work at a nice steak house in Texas and we are introducing foreign dishes to the area and we actually sold this we did it slightly different but it sold amazing and taste amazing I cant recommend enough for you to make this dish its very simple and can be done very quickly
reply
TheNikko
this is not steak aux poivre. this is fillet mignon with a peppercorn sauce. you need to RUB/coat the pepper into the fillet mignon so when it cook it forms a crust over it.
c'est pas sorcier non.
reply
this is not steak aux poivre. this is fillet mignon with a peppercorn sauce. you need to RUB/coat the pepper into the fillet mignon so when it cook it forms a crust over it.
c'est pas sorcier non.
reply
Pekka
I'd like to see you try make good ol' recipe including Woodhouse's eyeballs and sand.
I don't know if they sell sand grated, but. _coarse_
reply
I'd like to see you try make good ol' recipe including Woodhouse's eyeballs and sand.
I don't know if they sell sand grated, but. _coarse_
reply
Add a review, comment
Other channel videos
