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
 
MMMMM

.... Which came first?  (a) Fire, (b) The wheel, (c) 300 baud.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.