Pepper steak bistrot style
Bistro pepper steak :
How to make a pan sauce for steak. If you have been to France and ordered a pepper steak in Paris they always seem to taste that little bit different. In this recipe I am sharing the secrets of the Parisian style pepper steak.
INGREDIENTS (SERVES 2)
Multiply the ingredients if you make more. It is best to make it in batches of 2 at a time.
- 2 steaks (prime cuts) – I used porterhouse (or New York Strips to Americans), but fillet or rib eyes are great too
- 1 tablespoon of olive oil for frying
- 1 small shallot
- 1 tablespoon butter
- 100 ml white wine
- 2 tablespoons cognac
- 2 tablespoons freshly ground peppercorns
- 50 to 100 ml heavy whipping cream
- 100 ml reduced brown beef or veal stock
- Bring steaks to Room Temperature
- Rub both sides of the steak with salt and pepper to taste. Leave for at least 10 minutes for the steak to absorb the pepper.
- Thinly dice the shallots and ensure that the mise en place is ready.
- On medium heat warm one tablespoon of oil in a good quality frying pan and on medium heat fry the steak two and a half to three minutes on each side (depending on rareness desired) – ONLY TURN THE MEAT ONCE, and do not move the meat around.
- When steak is nearly done, deglaze the pan with the cognac, remove steaks and keep warm in an oven at 70C (158F).
- Reduce heat under the pan to low and melt butter. Add shallots and stir in for 5-10 seconds
- Add white wine and raise heat. Deglaze and reduce wine for about 30 seconds.
- Add the stock on high heat, reduce again for about 2 – 2 ½ minutes to get syrupy consistency.
- Add cream to taste and to brownness of sauce desired. Reduce again for 1 – 2 minutes.
- Add steaks (including juices) to the sauce in the pan and coat both sides in order to warm them.
- Place each steak on a plate, pour on the amount of sauce desired and serve with potatoes, rice or fries.
Bistro pepper steak video recipe: