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Jacques Pépin's Date Night Steak Dinner 🥩 | KQED

Jacques Pépin prepares a perfect date night dinner with breaded oysters and marinated flank steak served on a bed of caramelized mushrooms and shallots. The oysters are poached, topped with herbed bread crumbs, and seasoned with oyster and chili sauce. The flank steak is marinated and barbecued before being roasted in the oven. Don't miss Jacques' secret to cooking a juicy steak. For dessert, Jacques prepares a simple raspberry slush garnished with mint and served in a frosted glass. As usual, this episode is packed with fantastic kitchen tips including using dried herb stems, how to properly cook mushrooms (hint: it takes longer than you think), and the secret to a juicy steak. In This Episode: 00:00: How to shuck oysters 1:25 Bread crumb topping recipe 4:43 How to barbecue flank steak 4:58 How to make steak marinade 7:23 Jacques Pepin's guide to mushrooms 8:23 How to select a good mushroom 10:45 The secret to a juicy steak 15:52 Raspberry slush dessert Today's Gourmet with Jacques Pépin - Full episode Season 3, Episode 1, 1993. Romantic menu Subscribe to watch a new Jacques Pépin video every Wednesday: https://www.youtube.com/kqed?sub_conf.... #jacquespepin​​​​​​​ #steak #breadedoyster #recipe About Today's Gourmet with Jacques Pépin: Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters. The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​ Subscribe to ‪@KQEDFood‬ to watch more food videos.