A Perfect Steak Dinner Recipe: Steak Au Poivre!
Pepper steak, Steak au poivre, Rib-eye with black pepper - Chef Andre Rochat shows you how to prepare a perfect steak dinner with bourbon cream sauce and potatoes au gratin. Step-by-step cooking instructions with a wealth of detailed recipe pictures will teach you how to cook rib-eye steak right. We'll also learn about mushrooms "provencal" and Chef Andre's masterpiece: French onion soup. What else could you want for dinner? I know - dessert! We'll talk about that as well - I'll introduce to you the bast candy of my entire chef career: Espresso Sea Salt Caramels! Oh. My. God.
Rib-Eye Steak Master Class - At A Glance!
- Who Is This French Master Steak Chef?
- Ribeye Steak For Dinner? Make It Big!
- Cooking The Steaks - Making The Sauce!
- Chef Andre's Famous French Onion Soup
- Voila! The Main Course Is Being Served!
- Another Dessert Idea: Espresso Sea Salt Caramels!
- Chef Keem's Best Candy Ever. Ever! - Espresso Sea Salt Caramels
- Check Out CookingClothes.Com For Fancy Pants And Much, Much, More...
- Look What Andre Does In Vegas!
- A Guest's Video Clip From The Alize Restaurant
- A Few Detailed Recipe Links
- Steaks On Flickr...
- What's Your Steak Preference?
- Ribeyes...
- A Variety Of Great Rib-Eyes From Amazon
- How Gordon Ramsey Does It...
- Steak tweets, anyone?
- A More Complete Amazon Search On All Things "Ribeye"
- Beryl Makes A Tasty "Cajun" Version Of Potatoes Au Gratin...
- Do You Have A Good "Au Gratin" Dish?
- EBay Is Your friendly Neighborhood Butcher Shop!
- If This Page Made You Hungry...
- It's Interesting To Watch A Master In Action, Isn't It?
- Please Subscribe To My Blog: Chef Keem's Squid Kitchen
- Please Visit My Other Culinary Pages
- Other Kitchens Smell Good Too...
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Who Is This French Master Steak Chef?
A quick little background on Chef Andre Rochat - and me...
Legendary Las Vegas restaurateur and chef, Andre Rochat, loves to go salmon fishing in Alaska. To be more specific - Andre comes to the Driftwood Lodge in SE Alaska, where I've been the executive chef for the last 12 seasons. So, Andre makes me nervous, of course. Wouldn't you be nervous - when a master in your field is looking over your shoulder?
Chef Andre is one of most gracious and generous persons I've ever met. He eats my food, and sometimes he even gives me a little compliment on it. But listen to this! Every year, he brings along for his one-week stay - 50 pounds of the very best imported French cheeses, a dozen huge loaves of his own French sourdough country bread, truffle pates, salamis, chocolates, and two whole boneless rib-eyes of prime quality grade. Unbelievable!
On the last evenings of his week-long fishing vacations, Chef Rochat always cooks a perfect rib-eye steak dinner for us, complete with his masterpiece French onion soup as a starter.
For the last six years, this was the best meal I've had all year long.
Ribeye Steak For Dinner? Make It Big!
Can you eat a 24-oz steak? (Over 2 days, maybe...)
Andre likes it big - for his guests. After covering the steaks on both sides with crushed black pepper, the chef "pounds" the meat lightly through a plastic bag to secure the seasoning.
Meanwhile, we prepare the potatoes au gratin by layering sliced russets with shredded Gruyere cheese, flour sprinkles, salt and pepper. Whisk together milk, cream, eggs, and a bit of nutmeg. Fill the pan with this custard mix and top it off with a thick layer of more shredded cheese. Bake at 350 degrees F for about 90 minutes.
Cooking The Steaks - Making The Sauce!
A creamy bourbon pepper sauce, that is!
After searing the steaks, Chef Andre deglazes the pan with bourbon. Then he adds a generous amount of heavy cream and lets this reduce by one third, adjusting the seasoning with salt and pepper.
"Mushrooms provencal" is a wonderful side dish for our steak dinner. Chopped shallots, garlic, and lots of fresh parsley - sauteed and combined with quartered white mushrooms.
Chef Andre's Famous French Onion Soup
The perfect first course!
Andre always makes his own beef stock for his great onion soup. He simmers the trimmings from the whole ribeye together with peppercorns, bay leaf, garlic, celery, and carrots. He uses about 12 thinly-sliced onions and fries them slowly in butter and oil, until they are soft and a bit caramelized. Thick slices of pan-fried French country bread are perfect as "croutons" for this soup. Topped with shredded French Gruyere cheese and "baked" with the soup in the oven, these croutons soak in all the goodness of the stock and add richness and substance to the dish.
Right before serving, Chef Andre Rochat swirls egg yolks into some good port wine and carefully stirs this mixture into the soup. Our guests are elated!
Voila! The Main Course Is Being Served!
"Steak au poivre"
We cleaned up the tables in my small Alaska lodge kitchen to create a serving area for 24 plated steak dinners.
And for dessert, I made a scrumptious Pear Almond Tart!
Another Dessert Idea: Espresso Sea Salt Caramels!
This is the best candy recipe of my 20 years as a pastry chef!
My truffle is designed so the chocolates and the soft caramel melt at the same rate. The mingling of these two major components for the entire duration of the melting process, finishing with a hint of espresso and a gentle tease of saltiness - that's what makes my candy such a superior confection.Please visit the link below for more recipe info and my online store.
Chef Keem's Best Candy Ever. Ever! - Espresso Sea Salt Caramels
Now available online...
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Espresso Sea Salt Caramel Truffles - My Best Candy Ever.
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Raving reviews of "Chef Keem's Espresso Sea Salt Caramel Truffles!" Here's why they are better than any other sea salt caramels on the market: I cook a rich and smooth "dulce de leche" caramel from scratch and flavor it with intense Mexican Vanilla i...
Check Out CookingClothes.Com For Fancy Pants And Much, Much, More...
...if you'd like a short cut to a chef's heart!
Look What Andre Does In Vegas!
Excerpts from the menu of "Alize" - on top of the Palms Casino
ENTREES
Sautéed Veal Tenderloin with Braised Veal Shank
Truffled Pistachio Sausage, Sautéed Broccolini, Roasted Garlic and Polenta
Pinot Noir Sauce
44
Pan Roasted Free Range Chicken Breast
Savory Bread Pudding, Smoked Bacon, Button Mushrooms and Red Pearl Onions
Roasted Chicken Jus
36
Pan Seared Muscovy Duck Breast and Medjool Date Stuffed Duck Leg
Hazelnut Duck Pâté, Celery Root, Haricots Verts, Golden Raisins and Walnuts
Maple Browned Butter Sauce
42
Filet Mignon à la Rossini
Seared Duck Foie Gras, Crisp Potato Croquette, Asparagus, Caramelized Onions
Armagnac and Truffle Sauce
58
Grilled Rib Eye
Parmesan and Sweet Potato Gratin
Honey Glazed Turnips and King Oyster Mushrooms
Horseradish Beef Jus
52
Roasted Colorado Rack of Lamb
Braised Lamb Shoulder en Croûte, Caramelized Fennel
Braised Rutabaga and Chanterelle Mushrooms
Chestnut Foie Gras Sauce
52
Sautéed Kurabota Pork Chop with Melted Saint André Cheese
Roasted Jewel Yams, Braised Salsify and Fuji Apples
Pommes Glace
38
A Guest's Video Clip From The Alize Restaurant
A Few Detailed Recipe Links
Clear instructions from Master Chefs
- Cooking Rib-Eye Steak
- Here, with Alton Brown from the FoodTV Network
- More Ribeye Recipes
- A variety of suggestions for steak recipes
- Ribeye Info
- Info on the "cut" and proper cooking methods
- Emeril speaks...
- Potatoes au gratin - the "Emeril" way..
- Betty Crocker speaks...
- Potatoes au gratin - cheesy!
- Mushrooms Provencal
- A tasty version here...
- Richard Olney's Mushrooms
- A simple French recipe
Steaks On Flickr...
Summer Eating on the...
That's one tough ste...
Mmmm plastic steak
carnal love
Tokusen Rib Eye Stea...
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Home - Dinner
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Home - Dinner
Home - Dinner
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What's Your Steak Preference?
Or, are you a vegetarian?
Ribeyes...
Let's search the web...
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A Variety Of Great Rib-Eyes From Amazon
I'm not listing the "used" price, o.k.?
Omaha Steaks 4 (10 oz.) Ribeyes
Avg. Customer Rating: 
Amazon Price: $95.99 (as of 12/19/2009) 
List Price:
Usually ships in 1-2 business days
Free Range Grass Fed Ribeye (Delmonico) Organic Steaks - 4 Steaks
Avg. Customer Rating:
Amazon Price: (as of 12/19/2009)
List Price:
New York Prime Meat USDA Prime 21 Days Aged Beef Rib Eye Steak Bone, 3/4-inch thick, 2-Count, 18-Ounce Packaged in Film & Freezer Paper
Release Date: 08/01/2008
Avg. Customer Rating:
Amazon Price: $44.19 (as of 12/19/2009)
List Price:
Usually ships in 3 to 5 days
4 (10 oz) Ribeye Steak - NaturAll Steaks
Avg. Customer Rating:
Amazon Price: (as of 12/19/2009)
List Price: $49.99
Steak tweets, anyone?
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- ayyojaded
- mm-hmm bout to cook this steak in just a minute..mm-hmm...can't wait.
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- Hallebellgiz
- @jHARD13 go to Treasures and drinks on me...nothing like steak and tits... :)
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- fauxrobbakey
- Wife finally let me eat with a Knife today - a butter knife, but she said i can have a steak knife after the bowl game!
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- toyubomm
- บุญคุณต้องทดแทน แค้นนี้ต้องชำระ: http://bit.ly/5zPrSf via @addthis (Steak dish review)
A More Complete Amazon Search On All Things "Ribeye"
Beryl Makes A Tasty "Cajun" Version Of Potatoes Au Gratin...
Do You Have A Good "Au Gratin" Dish?
EBay Is Your friendly Neighborhood Butcher Shop!
But you knew that already, didn't you?
Fetching new data from eBay now... please stand by
If This Page Made You Hungry...
You know how some folks feel most of the time!
A Day of Hope is a program of the CSU, Stanislaus Foundation that delivers baskets of food and turkeys to needy families in Stanislaus County for Thanksgiving.
It's Interesting To Watch A Master In Action, Isn't It?
Thank you for lingering all the way down here...
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Reply
- stargazer00 stargazer00 Oct 14, 2009 @ 11:40 am
- I love rib eye steak and this looks really fabulous! The whole meal looks great, the mushrooms, the potatoes, the soup, the pear almond tart.......
Ok, I think I must go eat breakfast now. Blessed by a Squid Angel!
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Reply
- JaguarJulie JaguarJulie Aug 4, 2009 @ 7:26 am
- Wow -- I just gained a couple of pounds looking at all those delicious pictures! I'm supposed to contain my meals to 4 oz. of meat -- can you dig that? Nope, me neither. We had ribeyes a few days ago -- and I couldn't finish mine so I treated the cats.
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Reply
- papawu papawu May 18, 2009 @ 12:47 pm
- Ah Chef...Now this is the kind of lens a supreme carnivore and steak enthusiast like myself can really wrap his jaws around. Wonderful pictures and beautifully done. I felt like jumping into the screen with a fork and knife and cutting myself off a huge bite. I love ribeye for its marbled fattiness and the flavors which a cut like sirloin simply doesn't match. If you don't mind, I am going to lensroll this to my PHILLY CHEESESTEAKS lens beacuse ribeye is my favorite to use for thiese as well.
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Reply
- mysticmama mysticmama Apr 24, 2009 @ 11:49 am
- excellent lens...ribeye is my favorite cut...though I would personally never fry one...I have a "texas style" barrel grill...nice hot coals and applewood...now that's the ticket...but love the pepper and sauce and those potatoes are amazing...5* as always...
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Reply
- jenn_halls jenn_halls Feb 21, 2009 @ 10:04 am
- This looks wonderful- now I am hungry for it and it's breakfast time! This lens has fabulous photos that make me feel like I could do it. Thank you so much!
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Reply
- MiaBellezza MiaBellezza Feb 17, 2009 @ 10:07 am
- Wow this rib eye steak looks delicious. Great lens with oodles of fine photos - 5*!
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Reply
- BusyQueen BusyQueen Feb 12, 2009 @ 2:44 pm
- Nice lens. 5* from me! Thanks. Really informative. Nicely detailed. GREAT!
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- Steak-Expert Steak-Expert Feb 8, 2009 @ 1:58 pm
- My husband is a huge ribeye fan. I am always looking for new ways of preparing those steaks. The soup was an added bonus!
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Reply
- KimGiancaterino KimGiancaterino Feb 4, 2009 @ 4:55 pm
- Wow... what a wonderful friend you have in Andre. You did a masterful job of capturing the artist at work. Thanks for adding this to Culinary Favorites From A to Z.
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Reply
- Joan4 Joan4 Dec 15, 2008 @ 12:16 pm
- yummy!!!!!!!!!! the pics are great!
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