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How To Make Steak Au Poivre
Episode Notes
Learn to make the classic French bistro dish, Steak au Poivre, in this step-by-step On The Table tutorial. Follow along as Chef Meredith demonstrates how to cook a perfectly seared and seasoned steak and a caramel-y brandy-shallot sauce that you’ll flambe in the same pan with the steak drippings. This surprisingly simple, one-pan dinner is perfect for date night or an intimate get-together where you’ll be sure to impress your guests with a flambe show and an irresistibly tender and flavorful steak dinner.
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In this episode of On The Table, Chef Meredith is making a Caramelized Onion Dip and serving it alongside vegetable crudité. This recipe is light enough for a summer...
In this episode of On The Table, Chef Meredith is making a Caramelized Onion Dip and serving it alongside vegetable crudité. This recipe is light enough for a summer...
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In this episode of On The Table, Chef Meredith is making a Caramelized Onion Dip and serving it alongside vegetable crudité. This recipe is light enough for a summer...
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In this episode of On The Table, Chef Meredith is making a Caramelized Onion Dip and serving it alongside vegetable crudité. This recipe is light enough for a summer...
In this episode of On The Table, Chef Meredith is making a Caramelized Onion Dip and serving it alongside vegetable crudité. This recipe is light enough for a summer...
Flambéing would set off my fire alarm. How would I reduce the alcohol without setting it on fire?