From Wolfgang Puck's MasterClass

Recipe: Pepper Steak with Red Wine Sauce

While working in three-star restaurants in France, Wolfgang perfected this classic pepper steak. Learn how to flawlessly sear your steak, and discover how to transform the demi-glace you made in the previous chapter into a rich red wine pan sauce.

Topics include: Pepper Varieties • Searing and Resting Steak • Red Wine Raisin Sauce

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While working in three-star restaurants in France, Wolfgang perfected this classic pepper steak. Learn how to flawlessly sear your steak, and discover how to transform the demi-glace you made in the previous chapter into a rich red wine pan sauce.

Topics include: Pepper Varieties • Searing and Resting Steak • Red Wine Raisin Sauce

Wolfgang Puck

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Now I'm gonna show you how to make a delicious pepper steak. You know, we all love beef, but we don't just going to eat barbecue or grilled steaks all the time. When I worked in France, in some of the best restaurants, like Maxime's or like Beau Manoir, pepper steak was one of the staples. It's easy to make, once you have your demi glace or your veal stock ready. The pepper is spicy, how are we going to balance it? With a little sweetness. Now I have some raisins, and guess what I'm going to do? I'm going to plump them up. I'm going to bring them to a boil with some red wine. So this red wine going to help me to deglaze my pan. Also, it will give the wine some sweetness, and I going actually use the raisins in the sauce, too. OK. Now we said we're going to make a pepper steak. We need pepper. You know, there are all kinds of pepper; green pepper, white pepper, and the black pepper. Basically it all comes from the pepper tree. First they are green, then they get white, and then black. They all have different flavors in different stages of ripeness. Here I have this Ziploc bag because I'm going crushed the pepper instead of grinding finely, because I really want to have the bite of the pepper. So we're going to add a little green pepper. All right, a few more. You can do that in advance and then leave the rest right in the Ziploc bag. OK. And I put double the amount of black pepper. OK. So now you lock it up, be sure there is no air in it. If there is air in it, just squeeze the air out and Ziploc it. So now with the mallet or with a rolling pin, be sure to get all the air out, you can smash that up. Make sure that the pepper is really well crushed, you don't want to have whole peppercorns in here. That's still a little bit. So I love coarsely ground pepper on any kind of red meat. If I grill a steak, or if I make a pepper steak, this is always amazing. So let's look at it now. I think it looks pretty good. See that? So you have crushed peppercorns here. Now, the peppercorns are ready. Here I have a New York steak, a New York strip loin, and I'm going to cut two beautiful steaks. If you like the steak more on the well done side, don't cut it too thick. If you like in more on the rare side, we cut it a little thicker. So, let's see. I'm going to cut two beautiful steaks about that size, so. So here I have a beautiful New York You can see it's beautifully marbled, and the marbling really makes the beef stand out. Another thing that makes the beef tender is the aging. If you eat beef which is one week old, it's going to be tough, but after aging it for three, four weeks, or five weeks, it becomes really tender. OK. Now, I going to season my steaks with a salt on both sides. Always we season our meat on both sides. And I season my meat always before I cook it. And...

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.

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4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

loved your class, Am looking forward to learning allot from you

I really enjoyed this class and how the ingredients and approach was a little simpler in comparison to Gordon's class. I loved both but, for home cooking, this suited my needs really well.

I gave me creative ideas & helped me understand how easy it is to make delicious foods without stress

Much easier to follow than other cooking courses. Very much suited to home cooks and those without huge budgets.

Comments

Jennifer T.

My favorite sauce for a steak is peppercorn and I can't wait to try this recipe!

Susan A.

Wolfgang - what is the plate in the oven that you put things on? Looks almost like a ceramic shelf or almost looks like it's made of stone of some kind. I never saw that. Also wanted to say what a delight it is to watch you in the kitchen - I think we've all watched non-professional cooks on the food network, but it is truly magical to watch someone with your talent. Thank you for this series!

Clayton A.

Our sauce did not quite turn out like his. It stayed more of a purple color and never got to that orange he had. I am not sure what I did wrong here. Should I have let my wine and raisins boil for longer? Maybe too much wine? I have never made sauce with wine before so I am not sure how long you are supposed to let it cook to get rid of the alcohol.

Pamela S.

¿If you grill the meat on regular charcoal grill, does the recommendation to let it rest before slicing it also apply?

Jonny H.

When did the sauce get made? I missed that part... just suddenly had raisins and red wine in a pan?

Palmer

I made this last night, with a couple changes, I used rib eye, and butter instead of wiping cream. My parents said it was the best steak they have ever had and that they would pay 20 dollars for it if they got it at a restaurant! That is big praise because my dad makes steak a lot.

Chris K.

Made this last night. Subbed in different stock (equal parts beef and chicken reduced by half) b/c haven't made the veal stock yet. Also used cherry craisins instead of raisins. Sauce was great. Will make again. Thanks for the chef for this one.

Jesus G.

I have a mortar an pestil, when he crushes the pepper at the beginning is worth grinding the peppercorns with the pestil into a finer powder or is just smashing the pepper into more coarse pieces better for the flavor?

Steve S.

I just did this recipe and my wife said it was the best steak/sauce she'd ever had. Too cool.

Marianne S.

I look like one of our (Pavlov's) dogs when we offer them the scraps from our grill! Sorry pups, no leftover here!