Steak au Poivre / Peppercorn Steak Chef Jean-Pierre

I think I am about this guy's age and I started cooking professionally when I was in my late teens; around 1980 - this means I can relate absolutely to what Jean-Pierre is doing and saying - this is as good as it gets!! Take this guy seriously - I most certainly do...!

His accent goes from French to Italian to Philadelphia to new York gangster really fast

I've never heard a Frenchman with a French/Italian/New York accent before hahaha this is great

It's been 2 years since JP put this video up and I can honestly say I've made this at least 50 times for friends, family and just about anyone with a love for good steak. It's become my signature steak dish. At around the 30th time I revisited the video and sure enough, JP says "the stock is VERY important" and he's right. If you can make your own stock the improvement is phenomenal. I think it's mainly putting the tomato in the beef stock but it's certainly worth the time and effort to make a good fresh beef stock of your own for this. I do like a little dash of red wine in the sauce now, it gives the whole dish a real depth. I'd go into a rant about how JP changed my life during Covid because restaurants were closed so I learned to make my own good meals and well, when they re-opened I went back and realized that I'd been enjoying sub-par cooking and paying a premium for it. The joy of cooking is worth the effort. 3 years later I'm thinking of quitting my job as an engineer and opening my own, just because my food is so much better than what's out there, and it's all thanks to Chef JP. Truly a great teacher, but also a very good chef.

“Margarine is one molecule away from plastic” 😂 love that line. Just discovered your YouTube channel and am looking forward to watching more videos. Thank you for inspiring me to get back into cooking.

"What am i talking about i'm not gonna flambe it" 2 seconds later "Ok i'm gonna flambe it" This guy is absolutely incredible, both a great chef and great personality to watch

This man's disrespect for margarine is inspiring..

I have a restaurant in a food desert, You can't find just anything at the grocery store and I can't order a case of leeks. My number one person said she wanted to try this...we ordered green peppercorns from Amazon and found leeks,...we absolutely knocked it out of the park. She watched the video and away we go. Our customers were delighted to have access to such delicious food. We have specials every weekend and this is the caliber of food we want to serve. Thank you so much for the new ideas we in the food desert appreciate you.

I watch many videos of this kind, but, ChefJean-Pierre's presentations are always superb compared to others, it's a cooking school for free.

"Margarine is a molecule away from acrylic." LOLOLOL The best I've ever heard it, Chef!!

"I replace salt water with Cognac" Sounds biblical ..

Last night I made my family your Chicken Scaloppini Milanese. Tonight, your Steak au Poivre with green beans. They think I'm a genius! THANK YOU, THANK YOU.

Every night When I Go To Bed, the Kitchen Fairy whispers in my ears, "Well, Hello There, My Friends! Today, we will make another wonderful Recipe That Can Be Stored For 17 Years. Let's See Our Mise en place. One Big Onyo From Georgia, Clarified Butter, Lots Of Unsalted Butter (life is Boring Without Butter), Herbs de Provence Olive Oil, Herbs de Provence Salt, Fleur De Sel Salt, Pepper, and a Red Laser Thermometer. Remember Cooking Is All About Quality Ingredients and Maillard Reaction. Any Child Can do this without dropping on their Apron and burning their mouth". ~ Thank you, Chef Jean-Pierre and Production Team, For Being a Humble Teacher & Spreading The Love. 💯 Hands Down The Best YouTube Channel That Covers All - Motivation, Positivity, Smile, Humor, Storyline, Cooking, Learning, and Knowledge. ~ Merci Beaucoup du Canada! ❣🙏👨‍🍳😋

I like that he doesn’t do quick cuts in his videos to make it shorter. This makes it so much easier to follow along.

"Margarine is one molecule from plastic, you want margarine? Eat your margarine I'll eat my butter, thank you very much!" This guy is fckng awesome!

Not only that I and my wife get to learn from your cooking and dishes, I would say your voice and personality is a cannot-miss spirit and part of our house every night/dinner. I wish you health and joy and continue to put out these wonderful videos. We really feel like we are there in front of the counter and being part of the conversation with you. I personally love the jokes along the way!

The best cooking show Ive seen in a very long time. Jean Pierre makes you want to cook and enjoy the process. Pure wisdom and love of food in this man. Protect him at all costs.

I rubbed the sauce all over my body. He was right. It was amazing.

"Why do you have such a big thing of butter?" "Mental support."

"You know, margerine is a molecule away from acrylic?" Excellent videos with some great information / trivia included! Never underestimate the number of videos a man will watch about cooking steak, especially with that giant bowl of butter nearby. That butter isn't mental support... it's clickbait! 🤤🤣 Thank you Chef!