French Fridays with Dorie: Bistrot Paul Bert Pepper Steak

      The twenty-second recipe I made for French Fridays with Dorie, from Dorie Greenspan's Around My French Table cookbook, was Bistrot Paul Bert Pepper Steak found on pages 238-239. 

      This was a wonderful recipe, very easy to execute and delicious.  The steaks are quickly cooked, having first been encrusted with peppercorns.  Dorie's directions are for rare steaks, which is exactly how we like them.
      The sauce is made in the same pan and comes together while the steak rests on a warm plate.  It is all finished in a matter of 20 minutes or less.  Did I mention how lovely the sauce is?  Well, the sauce is lovely.  It has just a hint of the Cognac in the background, not overpowering at all.  This is definitely a repeat.

      Ingredient list:  peppercorns, filet mignons (Dorie also suggests using rib-eye steak as an option), canola oil, unsalted butter, Cognac, heavy cream, and salt. 

     

      If you would like to learn more about this group, you can click here. Enrollment is open, feel free to follow along officially or unofficially. The group posts weekly on Fridays.