تدريب Shadowing: How to Make a Pepper Sauce - The Secrets of Sauces - تعلم التحدث بالإنجليزية مع YouTube
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How do you like your steak?
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How do you like your steak?
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I like mine done classically with a pepper sauce or au poivre.
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Full of spicy luxury and absolutely delicious.
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I'm Mark Mariarty, I'm a chef based in Ireland and this is the Secrets of Sauces with Fine Dining Lovers.
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One of the secrets of a really good pepper sauce with steak is the quality of the steak.
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If you have a look here,
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I'm using a rib eye.
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One of my favorite cuts and it's got a lovely marbling of fat.
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What will happen is as that fat melts and renders,
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with the juices from the steak,
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it's going to add all that beautiful beef flavor to the finished pepper sauce.
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First thing we need to do,
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season it and get it on the pan.
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Got a nice salt crust on the steak.
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Not going to add pepper at this point,
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so I don't want it to go bitter and burn.
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We're going to get a hot pan, steak straight in.
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The key once the steak is in there is to not touch it,
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let it get a nice golden brown crust.
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The more colour we get on here now,
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the better the flavour of the sauce at the very end.
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Once the steak is in,
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just season the other side.
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I just checked now, you can see there you've got a lovely golden brown colour on the steak.
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That's the point we can turn it over.
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As I said, the more colour we get on the steak now,
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the better the flavour of the final sauce.
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Now while I'm using ribeye here,
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this process will still work with any type of beef.
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So that's been cooking there for about 3 minutes on each side,
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so it's ready to go.
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I'm going to get a resting tray, bake it straight off.
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The steak like that needs to rest for about 10 minutes,
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which is a perfect time to make our sauce,
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but keep this because all the juice
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and fat that's going to melt out of this steak is going to be key
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and the real secret of the great pepper sauce.
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Now the oil that's left in this pan has been cooked out and it's quite burnt.
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If we add that to our sauce it's gonna be really bitter so we get rid of that.
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But we keep the base of the pan,
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a lot of that juice that's in there,
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put it back on our heat and we're gonna start building the sauce in the pan.
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The secret to a really good pepper sauce is good freshly ground black pepper.
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The reason it's freshly ground is we're going to get all the aromats and spice out of it.
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That goes straight into our dry pan.
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Adding about one tablespoon of the pepper.
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Remember we can always add, we can't take away.
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Then to just start cooking out all the oils in that pepper,
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we're going to add a few knobs of butter.
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Basically what we're making here is a kind of pepper butter.
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We want the butter to go slightly brown as well.
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gives a lovely nutty flavour,
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another secret to a great sauce.
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So our butter and our pepper has gone lovely and brown,
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here's another secret to a great sauce.
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Be careful, it will flambe,
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we're gonna add a good measure of cognac.
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Try that at home.
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So you get beautiful floral flavours off that cognac,
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And it will reduce really, really quickly.
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That alcohol is completely burnt off.
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And you'll see there, it almost comes to a glaze.
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That's exactly what we're after with the butter,
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the pepper and the cognac.
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This pan is now packed with flavour.
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You can smell it here.
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It's got nuttiness from the butter.
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It's got a lovely sweetness from the cognac and the spice of the pepper.
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But now we need to add our liquid to make our sauce.
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The first of which is beef stock.
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So to add a real body to this sauce,
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another secret, we're going to add just beef stock.
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You can get it in any supermarket and you can make it yourself.
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We're going in there with about 300 mils.
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That's where another bulk of flavour in this sauce is going to come from.
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Once it's in there, I turn the heat up and we let it reduce.
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That's where the liquid evaporates,
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the flavour concentrates, and we'll go back to this when about two-thirds of it is gone.
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Now the liquid from that beef stock is reduced by about two thirds, three quarters.
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Concentrated in flavour.
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Next we're going to add in here is a little bit of cream,
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just to add that touch of luxury.
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Another secret of a great pepper sauce.
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I'm going to add the same amount of cream as I did beef stock in there.
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Again, over a high heat,
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let it come up to the boil,
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reduce down, concentrate in flavour.
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You can see here the sauce has reduced down,
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it's thickened, it's got a lovely glaze and shine full of flavour at this point.
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I'm just going to take it off the heat,
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we're going to add a few little touches at the end,
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this is the key secret to bring the sauce from good to great.
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After which, we're going to go in with a little bit of creme fraiche.
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This does is it adds that sourness and tartness to the sauce.
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Not too much.
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And after that, just a few knobs of butter.
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Again, we're bringing richness to the sauce.
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And that cognac we used at the start,
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kept a tiny bit back.
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We're going to add it in here,
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just to bring that roundness at the end.
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Then some lemon juice.
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Lemon juice is a key secret to any great sauce.
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It's that addition of a little bit of acid,
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a little bit of salt and pepper at the end that makes it really, really delicious.
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As you bring it together,
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you'll see it's starting to lighten in colour.
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The butter will bring a lovely shine.
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lemon juice as well.
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Just make it really, really delicious.
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Happy with the seasoning on that.
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All the stuff to do is get the steak back into the pan with all that beautiful juice that's come out.
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And it's adding that resting juice and beef fat that is the real secret to this pepper salt.
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Full of richness, really luxurious and that's something I'd order on a menu.
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Check out the rest of the recipes in this series and discover the secrets of sauces with me, Mark Moriarty.
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And don't forget to subscribe to the Fine Dining Lovers channel for more great food videos
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and share your creations online using the hashtag Fine Dining Lovers.
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Thank you.
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المفردات والعبارات الرئيسية
- pepper sauce - صلصة الفلفل
- rib eye - قطعة لحم ريب آي
- marbling of fat - تداخل الدهون
- season - تتبيل
- golden brown crust - قشرة بنية ذهبية
- freshly ground black pepper - فلفل أسود مطحون طازج
- butter - زبدة
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