Bistrot Paul Bert Pepper Steak

It’s Friday and that means it’s time for French Fridays with Dorie!  I decided this week’s recipe, Bistrot Paul Bert Pepper Steak, was special-occasion worthy, so we had it for Easter Dinner.  I served it with mashed potatoes (or purée as they would say in France) and roasted asparagus.

This dish was inspired by one of Dorie’s favorite neighborhood restaurants, Bistrot Paul Bert.  Start with a steak, filet mignon is recommended, and press crushed peppercorns into both sides.  The steak is quickly seared on both sides over high heat.

After the steak is seared and the pan cooled slightly Cognac is added to the pan.  Dorie gives the cook two choices:  flame the Cognac or let it boil down.  I intended to flame the Cognac, but my pan was so hot it reduced almost instantly after I poured it into the pan.  So I moved on to the next step, adding cream to the pan and letting it simmer for a couple of minutes.  Salt to taste and serve over the steaks.

This method of cooking produces a rare steak.  My husband prefers his steaks more well done, so I did his an extra minute per side.  It still ended up too pink for his liking.  I like my steaks more rare, so didn’t mind how pink it was, but next time I would cook it slightly longer even for my steak.

My steak was pretty rare

There are a couple of ways to get less-rare steaks.  One is to cook the steaks at a lower temperature.  On high they seared really quickly, and keeping them on the stove longer would have burned the outside.  A lower temperature would allow them to cook longer.  Another option is to sear the steaks quickly on the stove, then place them in the oven while you make the sauce.  I think this is the method I will try next time.

We loved this steak!  Even though it was a little more rare than he likes, my husband ate every bite of his and I thoroughly enjoyed mine.

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10 Comments

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10 responses to “Bistrot Paul Bert Pepper Steak

  1. Your steak looks fantastic! I would eat yours in a heartbeat. Bet the mashed potatoes went great with the cognac sauce too!

  2. Beautiful Easter Dinner! We had to transfer ours to the oven for a few minutes, but all turned out delicious.

  3. yours steak looks great! I actually chanced ours and seared it fast then turned it down and covered it. Luckily, it worked out for me – it would have been a disaster to burn my first dish with the group! : )

  4. I did the oven method for finishing my steak and it was perfect! Yours looks delicious even if it was a little pink for you and hubs liking! 🙂

  5. What a great Easter meal! Your steak looks wonderful.

  6. Nice post and your steaks are picture perfect…but I personally like mine more well done. Nice Easter meal.

  7. Gorgeous results – we loved it here too and I may actually now cook steak for my guys more often. Nana took a “bye” this week to post a family Easter recipe but heard such rave reviews about this steak that she is going to revisit it. I also served with mashed potatoes and can still see the smiles on everyone’s faces. Next time I conquer the frites !

  8. I usually finish off my steaks in the oven after searing – but I must say, I didn’t mind having this one on the “blue” side.
    Your dinner plate looks great!

  9. Teresa

    Next time I make this, I’m making mashed potatoes – your photo is making me want to make it all right now! And, may I say, your header photo is making me crave éclairs, too. I was able to get our steaks to medium-rare in the pan, which is how we like them. Oven-finishing might have saved me setting off the fire alarm, though.

  10. Your steak looks wonderful…what a great dinner for Easter!! First time visiting…lovely blog!

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