Subj : Top Parisian Noshes - 23
To   : All
From : Dave Drum
Date : Mon Mar 06 2023 05:41:00

The Steak au Poivre at Bistrot Paul Bert: Even in the contemporary
dining paradise that is the 11th Arrondissement, it's impossible to deny
the appeal of an old-school French bistro. Bistrot Paul Bert has long
been adored by locals and discerning tourists, who compete for seats in
its three bustling dining areas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Steak Au Poivre
Categories: Beef, Vegetables, Booze, Dairy, Herbs
     Yield: 4 servings

     2 tb Mixed peppercorns; long
          - pepper, Pondicherry, cubeb
          - and Tasmanian black pepper
     4    Strip steaks; 1 1/2" thick,
          - 12 oz each
          Salt
     1 tb (to 2 tb) oil
     1 lg Shallot; fine sliced
   1/3 c  Cognac or brandy' more for
          - finishing sauce
     2 c  Good-quality brown veal or
          - beef stock
   1/3 c  Heavy cream
     2 tb Green peppercorns in brine;
          - rinsed, drained

 Set the oven @ 400ºF/205ºC.

 Crush the peppercorns between two layers of a kitchen
 towel with a rolling pin. Season both sides of the
 steaks with salt and sprinkle evenly with the crushed
 pepper, pressing gently so that it adheres.

 Set a large, heavy saute pan over medium-high heat and
 add 1 tablespoon vegetable oil. When the oil starts to
 smoke, add two of the steaks to the pan and sear until
 browned, about 2 minutes a side. Transfer to a rack set
 in a shallow roasting pan. Repeat with the remaining
 steaks, adding more oil to the pan if necessary. Put in
 the oven to finish cooking. For medium-rare meat, remove
 the steaks when the internal temperature registers 135
 degrees on a meat thermometer (10 to 12 minutes). Cover
 loosely with aluminum foil and let the meat rest for at
 least 5 minutes.

 While the steaks are in the oven, reduce heat under the
 pan to low and add the shallot. Cook, stirring
 frequently, until lightly browned, about 3 minutes. Add
 the Cognac (be careful, as it may ignite) and reduce by
 half, about 2 minutes. Add the stock and increase heat
 to medium. Simmer until thickened and reduced by about
 half, 8 to 10 minutes. Remove from heat and stir in the
 cream and green peppercorns. Season with salt if
 desired. Cover and keep warm.

 When ready to serve, return the sauce to a bare simmer
 over medium heat and add a splash of Cognac. Spoon the
 sauce evenly over the steaks and serve immediately.

 By: Merrill Stubbs

 Yield: Serves 4

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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