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Steak au poivre
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Steak au poivre, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Steak au poivre. Steak au poivre (steak au poivre), a Paris plate from France. Here is the whole thing, one move at a time.
On screen. Steak au poivre
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Steak au poivre, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Steak au poivre. Steak au poivre (steak au poivre), a Paris plate from France.
On screen. Steak au poivre
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out beef sirloin, black pepper, heavy cream, low-sodium beef broth, shallot. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Wide skillet, Scale, Spatula, Timer.
On screen. Wide skillet · Scale · Spatula
Scene 5 · step · 7s
Step 1
Shot. Steak au poivre: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Steak au poivre. Heat to medium-high heat, pan about 375°F / 190°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, black pepper, heavy cream, low-sodium beef broth, shallot, unsalted butter, fresh thyme, kosher salt. Steak au poivre is cooked in Paris as its own plate, not as a copy of a restaurant menu. Press cracked pepper into the steak, sear it hard, and finish with a cream pan sauce. Cognac is the usual deglaze. Beef broth does that work here. Amounts are for 4 from foods this library can count.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Steak au poivre: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Steak au poivre is cooked in france. Scrape the browned bits up with the liquid. That fond is the sauce.
On screen. Steak au poivre is cooked in france. Scrape the…
Scene 7 · step · 7s
Step 3
Shot. Steak au poivre: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Steak au poivre, until the edges take a little color. Sauté means movement. If the food sits still the whole time, it is steaming.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Steak au poivre: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Sauté 15 min in real time.
Voiceover. Add the remaining weighed foods and cook Steak au poivre at medium-high heat, pan about 375°F / 190°C. Start checking at 15 minutes. Steak au poivre is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Add the remaining weighed foods and… · Sauté 15 min
- 🇫🇷 FranceWestern Europeicon-france-steak-au-poivre-icon-france-steak-au-poivre-9
Step 5
step · france
Scene 9 · step · 6s
Step 5
Shot. Steak au poivre: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Steak au poivre, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Steak au poivre, not the…
- 🇫🇷 FranceWestern Europeicon-france-steak-au-poivre-icon-france-steak-au-poivre-10
Step 6
step · france
Scene 10 · step · 7s
Step 6
Shot. Steak au poivre: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Steak au poivre for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in france, with the sauce or garnish that belongs to it. Film Steak au poivre in this shot order and no other: a spoon making a path through the sauce; the table set with the garnish in a small bowl; the lid lifted for one quick look; steam rising off the finished plate. Slate words for the editor: griddle, trivet, nappe, crisp, patina, drift, pebble, candle, peel, flake.
On screen. Rest Steak au poivre for 5 minutes,… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Steak au poivre is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was medium-high heat, pan about 375°F / 190°C.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Steak au poivre looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Steak au poivre turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Steak au poivre, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 352 calories, with 36.2 grams of protein. Pai marks it Indulgent.
On screen. 352 kcal · 36.2 g protein · Indulgent
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Steak au poivre
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Steak au poivre from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.