バター香るペッパーステーキ｜ブラッスリー ポール・ボキューズ銀座　星野シェフ｜牛フィレ肉の黒胡椒ステーキ｜【黒胡椒】【料理王国】【プロから学ぶ】

バター香るペッパーステーキ｜ブラッスリー ポール・ボキューズ銀座　星野シェフ｜牛フィレ肉の黒胡椒ステーキ｜【黒胡椒】【料理王国】【プロから学ぶ】

Hello, I’m Teruhiko Hoshino, the head chef of Brasserie Paul Bocuse Ginza. Today, I’m going to make a pepper steak. So let’s get started. This time, we’re using 180g of beef fillet. And we need a potato for the garnish and some garlic and thyme for flavoring. We’ll use a type of heavy cream called crème épaisse today. You can also use regular heavy cream instead. And here’s the Dijon mustard. And as for the pepper today, we’ll crush these whole pepper to use it. So let’s start cooking. First, spread the pepper on a vat and crush them like this. It’s called mignonette in French. It will be spicier but less pungent as it won’t be too fine if it’s crushed. Peppers can get too pungent if you use this kind of pepper mill. So we instead crush them to give the meat a nice spicy flavor. We’ll sift them through a colander to remove some impurities. And we’ll use the coarse black pepper that remains here. Let’s season the meat with salt. To cook the meat properly, you must let it sit at room temperature for at least 30 minutes beforehand. Sprinkle salt on all sides. It’s a little thick, so sprinkle extra salt on all sides. After that, we’ll shape it with a string. This helps to cook the meat in a beautiful shape. It’s better not to wind it tight. As meat expands when heated, it’s better to wind it softly to prevent having strong stress when it’s tied. Now, we’ll put this on the pepper we just crushed. Put them on both sides. This will be the pepper steak. Put the crushed pepper properly on both sides. That is how to prepare the meat. [Are we not putting the pepper on the sides?] Not on the sides. Only the top and bottom. [Is it the same for the salt?] No, salt should be done on the sides as well, but only the top and bottom for the pepper. Now let’s cook this on a pan. We’re using an iron pan. Grease it with a little extra olive oil. We’ll cook the meat on a preheated pan. Preheat the pan and grease it with olive oil, and cook the meat on that. Cook it over high heat until it gets brown. Do not move it too much as the pepper can come off. We’ll “saisir” it first. “saisir” means to brown over high heat. Then turn it over. And remove the excess oil. After that, we’ll lower the heat a little and add the unsalted butter (30g). Let the meat take on the flavor of the butter. We’re not putting this into the oven as we wanted to make it easy to cook at home. We’ll cook this entirely on a pan, but be sure to bring the meat back to room temperature before cooking. After cooking the side perfectly, we’ll cook the inside using the lower temperature of the butter. [Turn it over and butter the other side as well.] Stick the needle in. I think 5 minutes should be enough to cook it on a pan. We’ll wrap this with a sheet of aluminum foil to keep it warm. So that we can slowly cook the inside. We’re not using most of this leftover butter. But keep the pan unwashed as we’ll make the sauce using this pan. Keep it in a warm place. For example, you can put it above some boiling water like this to cook the meat softly. Now, let’s move on to cook the potato for the garnish. Peel the skin off. It’s a really simple recipe with just meat and potato, but these two matches really well together. It’s hearty and goes perfectly with wine too. Now the potato has been peeled off. Next, we’ll cut this into 1cm thick pieces to make it easier to cook. It won’t be satisfying to eat if it’s too thin, but it will get harder to cook if it’s too thick. So I think about 1cm is just the right spot. Grease the pan with olive oil. And add the butter (30g) as well. The pan is still cold. Add two sprigs of thyme. And add the garlic with the skin on. We’ll crush this to bring out the flavor. We’re transferring the flavor of the garlic and thyme to the butter. And now add the potato in here. Then cook the potato by shaking the pan until it’s cooked. And the flavor will get into the potato. 5 minutes should be enough to cook the potato. Cook them over medium heat. Adjust the heat so that the butter is browned as soon as the potato is cooked. Keep the heat on medium to prevent the butter from being browned before the potato is cooked. Let the potato submerged in the butter to cook them. It’s starting to get browned. If you have a needle like this, you can stick it in to see how well it’s cooked. If it gets through smoothly, then it’s perfectly cooked, but it’s not if it doesn’t. Just a little more to go. I think we only need about another 30 seconds or a minute. The flavor and taste will be better if the butter is browned as soon as the potato is cooked. This should be enough. And then, you can use some sort of colander like this to take off the excess oil. Okay, now we can stop. It’s looking delicious, isn’t it? Thyme and potatoes go very well together. It has a very nice herb flavor when mixed with potato, and it also matches well with the black pepper. So let’s stop the heat and take them all in here. Season with salt while it’s still hot. Salt is one of the most important factors in cooking. It really defines the flavor of the dishes. The timing and amount of salt make a huge difference. Now you have the sauteed potatoes. So let’s keep going. Let the meat rest for about the same to double the time it was cooked on the pan. If you cooked it for 5 minutes, then let it rest for 10 minutes. Letting it rest means that… So the surface of the meat has been cooked on a pan at 200 to 240℃. But the inside has not been cooked through yet. So we wrap it with foil to let it cook all the way to the inside. And we need about double the time it was cooked on the pan for that. Now let’s make the sauce then. We’ll make the sauce using the pan we used earlier for cooking the meat with butter. Here, we’ll add crème épaisse, a type of heavy cream. It’s a fermented, sour, and thick type of creme. Put about a spoonful of it (100g) and heat it on low. We just want it to warm up, and it’s not to boil the sauce down. Mix it with the browned butter left on the pan. Add a little the Dijon mustard (10g). It’s just to add some sourness and not to make it spicier. We’ll use the same pan for everything from cooking the meat to making the sauce. Just warm it up, and it’ll be ready. Add a little more salt if it doesn’t have enough flavor. The creme is a little thin, so you can heat it up like this to thicken it. It will be thick enough in just like 30 seconds of boiling. And that’s it for the sauce. Let’s stop the heat. Now let’s move on to arranging. Take the string off. Let’s start with the steak. Put the stake in the middle. And you can either just pile up the potato slices or arrange them neatly like this. Lastly, with the sauce. The cream sauce. Now the pepper steak you can make at home is ready to eat. Bon appetit! [We had the chief editor of Cuisine Kingdom taste the dish.] [It is so delicious.] [The pepper is really spicy, but it doesn’t taste too hot.] [It matches well with the soft potatoes, and it’s delicious.]

おうちごはんがプロの味に！
プロの料理人から、美味しい料理を作るコツが学べる料理専門チャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、東京銀座のマロニエゲート銀座1 10Fに店を構える、「ブラッスリー ポール・ボキューズ銀座」の料理長、星野シェフから、ペッパーステーキを紹介して頂きました。
黒胡椒の香りを引き出す方法、中心までゆっくりと火を入れる方法、ペッパーステーキにピッタリな濃厚ソースなど、学べるポイントがたくさん！
是非、お試しください。

★Point★
0:32＊下味のつけ方と焼き方のポイント
7:51＊バターの風味をまとった絶品ポテト
13:10＊旨味が詰まった簡単濃厚ソース

こちらのメニューは、2021年5月6日（木）発売の『料理王国6月号』に掲載されています。
是非、ご覧ください。

■分量
牛フィレ肉 180g
黒胡椒 適量
バター（無塩） 30g
クレーム・エペス（生クリーム、サワークリームでも可） 100g
ディジョンマスタード 10g
塩 適量
ジャガイモ 1個
皮付きニンニク 1片
オリーブオイル 10g
バター（無塩） 30g
タイム 2本
塩 適量
胡椒 適量

★料理王国6月号　肉料理特集出演シェフ
・ビストロ デ シュナパン　川田 裕樹シェフ　「牛もも肉のステーキ」
・HAL YAMASHITA東京本店　山下 春幸シェフ　「黒毛和牛赤味噌漬け」
・懐石料理桜会　満田 健児シェフ　「牛肉の昆布締め」
・ブラッスリー ポール・ボキューズ 銀座　星野 晃彦シェフ　「牛フィレ肉の黒胡椒ステーキ」
・ヤマガタ サン ダン デロ　奥田 政行シェフ　「豚肉のヘルシー・カツレツ」
・酒中花空心　大澤 広晃シェフ　「鶏のから揚げ～手羽先のレモン鶏～」

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・桜会 満田シェフから学ぶ、低温調理で「牛肉の昆布締め」
　https://youtu.be/IEW0YLkW0nc
・ハルヤマシタ 山下シェフから学ぶ、「黒毛和牛の赤味噌漬け」
　https://youtu.be/XX1QQOKyYYw
・シュナパン 川田シェフから学ぶ、「赤身のステーキ」
　https://youtu.be/ZM0ZTvzLOkE

★他チャンネルオススメ動画
・星野シェフ直伝「スズキのパイ包み焼き」
　https://www.youtube.com/watch?v=tCB1cKnEqB8
・星野シェフが作る「世界一のサーモンマリネ」
　https://www.youtube.com/watch?v=oFwFXLIZFU8
・三國シェフの「緑ペッパーステーキ」
　https://www.youtube.com/watch?v=IMigmQH3iLk

◇ブラッスリー ポール・ボキューズ銀座
https://www.hiramatsurestaurant.jp/paulbocuse-ginza/
東京都中央区銀座2-2-14 マロニエゲート銀座1 10F
LUNCH
– 平日 11:00〜15:00（14:00 L.O.）
– 土日祝 11:00〜15:30（14:30 L.O.）
DINNER
– 17:30〜23:00（21:00 L.O.）
定休日：なし

・地下鉄銀座駅 徒歩4分 JR有楽町駅 徒歩3分
↓Google Map↓
https://g.page/paulbocuse_ginza?share

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　https://foover.jp/
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https://cuisine-kingdom.com/
◇「料理王国年間購読」お申し込みはこちらから（年間／¥5,500）
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https://bit.ly/39mKfRH

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#ペッパーステーキ＃ステーキ＃焼き方