人生を幸福にする【ペッパーステーキ】その作り方にはコツがある

人生を幸福にする【ペッパーステーキ】その作り方にはコツがある

Salut, hi. This time, the dish is made with beef. Once a month, I have a bit of a craving for this kind of beef, you know? I will cook lavishly. Pepper steak is what I will be making. In France, I sometimes say “steak au poivre noir”. It is one of my very favorite dishes. I use fillet of Wagyu beef, which is a breed of Tajima beef. A friend of mine just used it. And he said it’s very tasty, so I said, “Why don’t you try it? I tried it too, and it was also very tasty. So I liked it and have been using it ever since. Tajima beef is a cow that keeps the pure bloodline of Hyogo Prefecture. I learned about this recently, too. Tajima beef is the source of Kobe beef, right? The prime beef. Even though they are just called Tajima, they have excellent bloodlines to begin with, and they grow up in a strictly controlled breeding environment. I heard that only Tajima beef that meets even stricter standards and passes the examination can call itself Kobe Beef. Yes, I have heard that only Tajima beef can be called Kobe Beef. So, Kobe Beef, which is one of the three Japanese beef breeds and is considered the best beef in Europe and the United States, has this kind of origin. I talked a little bit about beef in depth. Back to the cooking, these onions are for the sauce. Chopped for the sauce. *A comforting scene for all who love chopping. From here, it’s black pepper because it’s a pepper steak. This is going to be the key, so we are going to start preparing the black pepper. I guess you could call it coarsely ground. I would say mignonette, though. Mignonnette noir is usually prepared in this way in the field of French cuisine. You can use a mortar, though. Basically, you crush it like that, with the back of a pot or something like that. And then strain it through a colander, and if it’s too fine a portion, I don’t use it this time. I mean, I don’t use, you know, sauces and stuff. So, you need to change the use, like that. This is, after all, the coarser the better. The coarser and the more even that coarseness is, the better the finish. A little beef was tied up this time, because this is when I used beef fillet. If it was a sirloin or something like that, you wouldn’t have to string it so much, so I hope that’s just for reference. The overall thickness is so firm that I sprinkle salt on the sides as well. And then after the salt is sprinkled, it’s the black pepper that I mentioned earlier. Put the beef in it and press it down with a good goof so that it clings to the black pepper firmly. If this black pepper is not attached properly, it will come off during baking, so be careful. Now going to start grilling the beef that we have just prepared. I prefer to use an iron frying pan if possible. A fluorinated frying pan would be fine, but I think the roughness of the black pepper could damage the pan. Also, an iron frying pan would be hotter. Because it browns more easily. First, both sides are browned well. At this point, black pepper is also grilled thoroughly to bring out its aroma. Since this is so thick, the sides should also be well browned. I’m already browning the surface quickly at this point over high heat and pulling it out early because I don’t want to burn the inside. And the beef is a little startled because it’s been cooked at a high temperature, so give it a little break. In the meantime, the pan is wiped clean once the oil is dumped out. So it’s in a clean state. In that state, you add butter, and the image is that you should make browned butter. Add garlic, if desired, to make the butter more aromatic. It’s pretty good when you do this. So the burnt butter is in a state where it’s not too burnt. And the bubbles in the butter are still alive. When the butter foam passes through the fine state. What is it? Well, it’s not very good. So it’s like this, it’s a beautiful bubble. We want to fire and put the beef in this. We want to keep the temperature about this high. Roughly medium heat, maybe a little bit closer to low heat in some cases. Now 2 minutes on one side, turn over and 2 minutes on the other side. Or I’ll do 3 minutes per side, turn over, 3 minutes, or something like that. Some people longer, some people shorter. I think this is really a world of sensation. I’m pulling out once I’m feeling rather good about it. What is it if you do it too long? The cross section turns white, so it’s a state of being overcooked. So I covered it with aluminum foil and let it rest for about 5 minutes, but I thought it still needed a little more heat, so I repeated the same process. So it is roughly 2 minutes on one side, 2 minutes on the other side, and 2 minutes after turning over. As you can see, I think it’s time to go, so I pull it up now, and that’s this butter. It’s pretty important to make sure that this butter is still ready to be used as churned butter. If it is in a usable state, we connect it directly to the source. If it is already too burnt and bitter, we can’t use it by any means, in which case this butter needs to be reset once more. This time it is usable, so let’s go with it. Fry the onions and when they are sweetened, add the fond de veau. So when the fond de veau is roughly half cooked down, the cream. The fond de veau can be made without it, but it definitely gives the dish a more authentic taste. And then there’s mustard. And then you add the mustard, and from here, you cook it down further, and then you get a little bit of cream consistency. And then I boil it down to about that level. Like this, the color changes, doesn’t it? It becomes a little bit brownish, or something like that. Then I add white wine vinegar and taste it. Taste OK. OK. Ha. Then let’s serve and dresse. This sauce is already the key anyway. It is no exaggeration to say that the source is the star of the show. I think it’s important to identify it by density and color. Fresh bitter watercress and garlic as an added bonus. Finished. Bon appétit. The moment of cutting the meat is the most enjoyable. It’s so much fun. I think it turned out to be a really nice color. This is a perfect browning without any more complaints. Hey? That’s a perfect fire. very pleased with the results Well, it’s not too spicy, even though it’s covered with all this black pepper. It doesn’t linger, it’s kind of skittish. It even feels refreshing. It’s crazy good. The sauce goes well again. It’s not at all unctuous. This Tajima beef has such a great flavor that even with this tailoring, it makes you want to eat white rice. And it absolutely goes well with it. Ah. Why is this so delicious? It tastes so good I don’t know. Mystery. Hmm? So, it was a pepper steak. Please refer to it if you like. Well then, I’ll see you in the next video. Bay, I work hard every day at a small counter French restaurant.
The name is “Servus” and I invite you to come and spend a special moment with us.

たっぷりと黒胡椒を纏わせた、スキッと爽やかでスパイシーなステーキのレシピ。濃厚なクリームソースと黒胡椒のキレがベストマッチして、飽きることのない美味しさです。
今回私は但馬牛のヒレ肉を使いましたが、もちろん品種や部位はどこでも大丈夫なので、良かったら参考にしてみてください！

●材料(約2人前)
牛肉　　　　　　　400g
黒胡椒　　　　　　適量
バター　　　　　　20〜30g
玉ねぎ　　　　　　1/6個
フォンドヴォー　　大さじ2
生クリーム　　　　100ml
マスタード　　　　小さじ1
白ワインビネガー　少々
ニンニク(お好み)　 1かけ

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