Bistrot Paul Bert Pepper Steak :I got one thing to say; Ruth’s Chris Steakhouse, you ain’t got nothin’ on me, nor on my steak!
Okay, so, I wouldn’t go that far, but believe you me when I tell you that this beef, and this kitchen, totally rocked out the same smell that welcomes you at Ruth’s Chris! And the taste of this Bistrot Paul Bert Pepper Steak was just a wonderful bite, after bite, of deliciousness. I wish I had at least one more piece of meat for moi!
During that half hour that I was in my kitchen trying to prepare this ammmmmazing filet mignon, I set off the smoke alarm a total of six times! And I didn’t even flame the sauce!! The alarm is just very sensitive… that’s all.
Truth be told, my family will not eat meat that has even a speck of red – I had to cook these a lot longer than the ‘2 to 3 minutes on each side’ that Dorie suggested. I mean a lot longer. The cast iron pan was black when I was done with the meat. I left one piece on the side for myself so that I could cook it according to Dorie’s instructions.
The cognac sauce, in which I have prepared before, is really really good! As I stated already, I did not flame the sauce because one, I have never flamed it before, and I love it, and two, baby girl was with me in the kitchen. I gave her a heart attack all those six times that the alarm went off – I didn’t want to give her another reason to scream again for another ten minutes.
If you love this recipe, hop over to Amazon, get yourself a copy of this wonderful cookbook, and then join us at French Fridays with Dorie!
Oh, and why am I posting this only a few minutes before Saturday? Because babies don’t come with instructions. She (and I) has hardly slept this entire week… Today I found out why; molars. Poor baby. But she’s fine now!
BISTROT PAUL BERT PEPPER STEAK
- 1 tablespoon black peppercorns
- 4 pieces filet mignon, 1 to 1½ inches thick, at room temperature
- 1 tablespoon canola oil
- ½ tablespoon unsalted butter
- ¼ cup Cognac, or other brandy (plus a splash more if desired)
- ½ cup heavy cream
- The peppercorns need to be coarsely cracked, a job that's done quickly and easily with a mortar and pestle. Lacking that, put the peppercorns in a kitchen towel so they don't go flying about, and give them a couple of bashes with the bottom of a heavy skillet or the heel or back of a knife. Sprinkle some peppercorns on both sides of each steak, and use the palm of your hand to press them into the meat.
- Put a heavy-bottomed skillet over high heat - I use a cast-iron pan - and add the oil and butter. When the butter has melted, slip in the steaks and cook them for 2 to 3 minutes for rare steaks, or a minute or so longer if you like your beef more well-done. Flip them over and give them another 2 to 3 minutes in the pan, then transfer them to a warm plate and cover them loosely with a foil tent.
- Pour off all of the fat in the pan, but leave any bits of steak that have stuck to the bottom; let the pan cool for a minute or so. Now you've got a decision to make: to flame the Cognac or to just let it boil down. If you decide to flame it, pour it into the pan, stand back, and set a match to the Cognac. When the flames have subsided, stir to scrape up whatever bits of meat are in the pan. If you just want to boil the Cognac, put the pan over medium heat, pour in the Cognac, and let cook until it's almost evaporated; scrape up whatever bits of steak have stuck to the pan.
- When you've reduced the Cognac, lower the heat and add the cream. Swirl the pan and let the cream bubble gently for 2 to 3 minutes. Salt with care. Spoon the sauce over the steaks and serve immediately.